lautnusantara.com Salmon is one of the most versatile and popular ingredients worldwide, but its role in Japanese and European culinary traditions differs markedly, reflecting each region's culture and cooking philosophy.

Salmon in Japanese Cuisine
In Japan, salmon is often prepared in ways that preserve its freshness and natural flavor, making it the star of the dish. Japanese culinary philosophy focuses on simplicity, visual beauty, and respect for high-quality ingredients.

• Raw is King: Raw salmon is the most iconic form of Japanese cuisine. As sashimi, thick slices of fresh salmon are served with a light dressing of soy sauce and wasabi to highlight their tender texture and sweetness. In sushi and nigiri, salmon slices are placed on top of vinegared rice, creating a perfect balance between the flavors of the fish and the rice.
• Minimalist and Healthy: Besides being raw, salmon is also prepared in light ways. Salmon teriyaki is a popular dish in which salmon fillets are grilled or lightly fried and coated with a sweet-savory teriyaki sauce. This method imparts a rich flavor without overpowering the salmon itself.
• Side Dishes: Salmon fillets can also be made into miso soup or braised in dashi broth, adding a depth of umami flavor to the dish.

Salmon in European Cuisine
In Europe, salmon is often cooked, smoked, or cured with strong spices to create rich and complex dishes. Preparations vary from country to country, but generally feature more elaborate cooking and presentation techniques.

• Smoked Salmon: This is one of the most popular forms of salmon in Europe, especially in the UK and Scandinavia. Salmon is smoked either cold or hot, resulting in a tender texture and a distinctive smoky flavor. Smoked salmon is often served as an appetizer with blinis, cream cheese, or toast.
• Grilled and Pan-Fried: The most common cooking methods in Europe are grilled or pan-seared. Salmon steaks are served with cream sauce, butter-lemon sauce, or hollandaise sauce. These methods crisp the outside of the salmon while keeping the inside juicy. In France, there are dishes like Salmon en Croûte, which wraps salmon in puff pastry with other fillings, then bakes it.
• Cured: In Nordic countries, such as Norway and Sweden, there is a tradition of gravlax, which involves curing raw salmon with salt, sugar, and dill. This process gives the salmon a firmer, more flavorful texture, and it is often served as part of a smörgåsbord (a Scandinavian buffet).

Accompanied by a Main Dish: Salmon is also often part of a main dish, such as salmon pasta with a creamy sauce, or incorporated into a thick fish soup like Mediterranean fish soup or chowder.

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