Salmon: why is it pink?

"It's the home-loving fish with a mysterious taste for ocean-going adventure.

Why do salmon swim upstream?
Salmon are born upstream in cool fresh water, but swim down river to seek adventure out to sea once they’ve grown up. When the time comes to spawn however, these ambitious fish are driven by instinct to return to where they were born. Sadly, the effort of swimming upstream wears them out so much that many salmon die along the way – a lesson if there ever was one, to go with the flow.

What do salmon eat?
Wild salmon basically eat whatever they can get; from floating bits of plankton to small insects they snap up in the water. Farmed salmon have it easy, however, as they can be fed a rich diet of corn or soybeans, making them much fattier than their wild cousins.

How do you cook salmon?
A fresh fillet of salmon is the ultimate fast food! Brush the skin with oil or melted butter, and fry (skin side down) over a medium heat for 4-5 minutes. Turn and fry on the other side for 3 minutes until just cooked. Bingo!

When is salmon in season?
Salmon is farmed all year round, so is no longer a seasonal delicacy. If you’re plumping for wild salmon from the Pacific however, it’s at its best mid- to late summer.

Why is salmon pink?
Farmed salmon get their pink hue from dye in their food, so really it’s just make-up. Wild salmon on the other hand are naturally pink from eating sea creatures like krill, which contain pinky compounds called astaxanthin."

The above words from an article here 

Have you tried this recipe idea - Salmon with Basil Cream Sauce

It's a wonderful dish ...
Ingredients
Salmon:
4 salmon steaks (6 oz each)
1/4 cup olive oil
1 tbsp lemon juice
Sea salt and fresh ground black pepper to taste
Sauce:
20 fresh basil leaves
1/3 cup dry white wine
2 cloves garlic
1 cup heavy (double) cream
1 tbsp fresh lemon juice
2 tbsp unsalted (raw grass-fed) butter
Sea salt and fresh ground black pepper to taste

Directions
1. Preheat grill to high.
2. Rinse salmon under cold water, drain, and blot dry. Brush salmon on both sides with olive oil. Season with lemon juice, salt and pepper.
3. Combine basil, wine, and garlic in a blender and process until a smooth puree forms. Transfer to a small heavy saucepan. Stir in cream.
4. Bring to a simmer over medium heat, taking care not to let cream boil over. Stir frequently for 10–15 minutes, until sauce is reduced by half. Add butter and lemon juice, continuing to stir. Once the butter is incorporated into the cream mixture, remove from heat and season with salt and pepper. Cover and keep warm.
5. Grill salmon until it just starts to fully flake. Remove from heat. Spoon sauce over salmon and serve.

Salmon is one of our favourites, and this recipe just lends itself to being served on a bed of spinach.
However, you may prefer to serve yours with something else ... the choice is yours.

Recipe from here, and if you should need to convert measurements cups to grams etc. then this site here may be helpful.

All the best Jan