Next, figure out how many calories you burn through daily activity and add that number to your BMR. This gives you an estimate of how many calories you need to maintain your current weight. After you've figured out your maintenance calories, next figure out what percentage of your diet will come from protein.
This is one of the fastest and easiest ways to put leftover salmon (or any fish, for that matter) to work â and it's also my favorite. Grab a few corn tortillas, chop up some toppings â avocado, red onion, pickled radish, mango, and cilantro all pair well here â and make some tacos for a quick dinner.
When stored properly, salmon can be kept in the freezer for two to four months. Itâs even possible to store pre-frozen salmon (salmon that was frozen at the market) for up to six months. When youâre ready to cook and eat your salmon, remove it from the freezer the night before. Unwrap it, place it in a pan or on a dish, cover, and leave it in the refrigerator for 24 hours. If time is of the essence, you can submerge the fish in cool water for 30 minutes to 1 hour. Never attempt to defrost salmon at room temperature; this could lead to the development of bacteria in the thawed outer parts of the fish while the middle remains frozen.