In the pink with Century pink salmon

You must remember that the pink salmon you get from the can is already 90 percent cooked; so, the secret is for you not to take too long to cook it further. This was the advice that chef Thomas Wenger, executive chef of The Mandarin Hotel, Manila, shared with us during the launch of the canned Century pink salmon at My Spoon Restaurant just across the ABS-CBN Compound in Quezon City.

Canned pink salmon is best served as an appetizer, with salad, or mixed in pastas and, of course, as filling in sandwiches. It can be mixed with mayonnaise or sour cream, onions, fennel, dill, or chives. It works well with an olive oil emulsion or even soy sauce or Asian salad dressing. You can also enjoy it as a main course. Just remember not to overcook it.

Century pink salmon is the newest premium quality product from Century Canning Corporation, the leading manufacturer of canned food products in the country. Imported and packed in Canada, Century pink salmon has a light and delicate flavor.

"Unlike salmon from Norway, which has more fat, since it is mostly farmed, and has a lighter color, salmon from Canada is leaner, has less fat, and is reddish or orange in color," chef Thomas observes.

Salmon is a good source of omega-3, a type of fish oil which is known to play a protective role against heart disease. It is a good source of vitamin E, which is a powerful antioxidant. Antioxidants help neutralize the body’s free radicals which attack and damage cell membranes.

Salmon is also high in protein, yet low in cholesterol. Each can of Century pink salmon is naturally packed and has absolutely no preservatives.

The main event during Century pink salmon’s recent launch at My Spoon Restaurant in Quezon City was the cook-off between two teams made up of guests from media who were tasked to create a delectable masterpiece using Century pink salmon as main ingredient.

Chef Thomas Wenger, executive chef of Mandarin Hotel, Manila, and chef Eugene Raymundo, well-known food stylist and senior chef consultant for major food manufacturers in the county, guided each of their teams in the food preparation. Chef Eugene’s team, which prepared a couscous dish, won by only by a very slight margin over the team of chef Thomas, which prepared a pasta dish. In truth, everyone was a winner, as they all enjoyed the dishes that were served, which were especially prepared using Century pink salmon recipes and My Spoon’s house specialties.

Here are two easy recipes you can try at home using Century pink salmon.

Pink Salmon Pasta With Sun-Dried Tomatoes

1/4 cup butter
1/2 cup olive oil
8 cloves garlic, sliced
1 can Century pink salmon
1/2 cup white wine
1/2 sun-dried tomatoes, soaked and sliced
250 grams angel hair pasta, cooked according to package directions
1/4 cup hot water
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped basil
2 tablespoons grated Parmesan cheese
Heat butter and olive oil in a skillet. Add sliced garlic and sauté until lightly browned. Add salmon, sun-dried tomatoes and white wine. Toss in cooked pasta and add a little hot water. Season with salt and pepper. Add chopped basil and remove from heat. Sprinkle with grated Parmesan cheese. Serve hot. Makes four servings.

Pink Salmon With Dill Yogurt Dressing On Grilled Focaccia

1 can Century pink salmon, drained
2 tablespoons lemon juice
1/4 cup olive oil
1/4 teaspoon ground pepper
2 medium tomatoes, sliced and grilled
fresh lettuce leaves
focaccia, grilled
For the dressing:
1/2 cup natural yogurt
1/2 teaspoon dill leaves
salt and pepper to taste
Remove the skin and bones from the salmon meat and flake into large chunks. Marinate in lemon juice, olive oil, and pepper.

For the dressing:

Mix together yogurt and dill leaves, and season with salt and pepper.

To assemble:

Split the focaccia into half. Arrange the lettuce leaves and tomatoes on top of the other half. Top with salmon and prepared dressing. Sandwich with the remaining half. Serve. Makes two sandwiches.