Pink salmon is a very tasty and healthy fish. It is recommended as a dietary product. In order not to lose vitamins and nutrients as a result of cooking, it is necessary to properly prepare it. It should also be noted that pink salmon meat becomes dry during simple frying. How to cook it so that it is juicy should be considered further.
Selection and preparation of ingredients
It is best to cook fresh fish. But if this is not possible, then fresh-frozen will be a good alternative. The main thing is that it is fresh. To do this, pay attention to her eyes. It’s good when they are bright and clean. The gills are pink. The carcass itself is without damage and bruising. It is better to defrost in the refrigerator on the lower shelf.
Did you know? Homing — the phenomenon of the return of fish to the place for spawning, where she herself was born from eggs. This process is characteristic of salmonids, but its nature is still unknown to people.
Making pink salmon with mayonnaise
Raw pink salmon has a small amount of calories (148 kcal / 100 g). But when cooking additional ingredients can significantly increase the calorie content of a dish. Therefore, if you want to cook a dietary dish, you should choose mayonnaise with low fat content and control its amount in the recipe.
In the oven with cheese and onions
470 minutes
spice
ground black pepper, dill greens
Nutritional value per 100 g:
Peel the pink salmon, wash, cut along the ridge and remove the bones. Cut each half in half, salt, pepper and let it soak for up to 0.5 hours.
Peel and dice the onion, grate the cheese on a coarse grater.
Fry the onion in sunflower oil until a soft golden color.
Put slices of pink salmon on a baking sheet with the skin peeled down, previously having greased them with sunflower oil. Spread the onion on top.
Coat the surface of each piece of fish with approximately 1 tsp. mayonnaise.
Sprinkle with hard cheese and dill.
Put bake in a preheated oven at a temperature of + 180 ° C for 35 minutes.
Peel the pink salmon, wash, cut along the ridge and remove the bones. Cut each half in half, salt, pepper and let it soak for up to 0.5 hours.
Peel and dice the onion, grate the cheese on a coarse grater.
Fry the onion in sunflower oil until a soft golden color.
Put slices of pink salmon on a baking sheet with the skin peeled down, previously having greased them with sunflower oil. Spread the onion on top.
Coat the surface of each piece of fish with approximately 1 tsp. mayonnaise.
Sprinkle with hard cheese and dill.
Put bake in a preheated oven at a temperature of + 180 ° C for 35 minutes.Video recipe
In the oven with cheese and onions Video recipe: In the oven with cheese and onions
Stewed in a pan with carrots
890 minutes
vegetable oil
for frying
spice
ground black pepper
seasonings for fish
1 tsp
Nutritional value per 100 g:
- Clean the fish, remove the bones and divide into portions. Fry fish on both sides with sunflower oil until half ready.
- Prepare vegetables: onion should be cut into cubes, grate the carrots on a coarse grater.
- Fry onions and carrots in a pan with the addition of sunflower oil until golden.
- On passivated vegetables, put pieces of fish and pour 1 tbsp. water.
- Add mayonnaise, spices for fish and pour another 1 tbsp. water.
- Cover the pan with a lid and simmer over medium heat for about 15 minutes.
- Season with salt and pepper to taste, add bay leaf and simmer another 5-7 minutes.
Video recipe
Stew in a pan with carrots Video recipe: Stew in a pan with carrots
Did you know? As a result of spawning, the female pink salmon lays about 1.5 thousand eggs. After that, she dies.
Baked in foil with lemon
4 90 minutes
vegetable oil
for lubrication
spice
ground black pepper
ground coriander
0.5 tsp
Nutritional value per 100 g:
To clear pink salmon from scales, entrails and gills. Fins cut off with kitchen scissors.
Rinse the carcass well from the film in the middle and make 5 cuts with a sharp knife on one side. The distance between the cuts should be approximately equal.
Prepare a marinade for fish: mix Provence herbs, coriander, thyme, salt, ground pepper, chopped garlic and juice of half a lemon.
Grate the fish with a mixture of spices on top and in the middle. Make sure that the marinade gets into the cuts.
Cut the second half of the lemon into slices. Place them in the incisions and in the abdomen. In the middle also put a small sprig of rosemary.
Spread foil on the table surface a little longer than the length of the carcass. Lubricate it with sunflower oil.
Put the fish with notches up and wrap it in foil. Let the carcass marinate for about 0.5 hours.
Preheat the oven to + 200 ° C, place a bundle in it and bake for 20 minutes.
Remove the pan from the oven. Expand the foil. Set for another 15 minutes and let the dish brown. Reduce the temperature in the oven to + 160 ° C.
To clear pink salmon from scales, entrails and gills. Fins cut off with kitchen scissors.
Rinse the carcass well from the film in the middle and make 5 cuts with a sharp knife on one side. The distance between the cuts should be approximately equal.
Prepare a marinade for fish: mix Provence herbs, coriander, thyme, salt, ground pepper, chopped garlic and juice of half a lemon.
Grate the fish with a mixture of spices on top and in the middle. Make sure that the marinade gets into the cuts.
Cut the second half of the lemon into slices. Place them in the incisions and in the abdomen. In the middle also put a small sprig of rosemary.
Spread foil on the table surface a little longer than the length of the carcass. Lubricate it with sunflower oil.
Put the fish with notches up and wrap it in foil. Let the carcass marinate for about 0.5 hours.
Preheat the oven to + 200 ° C, place a bundle in it and bake for 20 minutes.
Remove the pan from the oven. Expand the foil. Set for another 15 minutes and let the dish brown. Reduce the temperature in the oven to + 160 ° C.Video recipe
Baked in foil with lemon
Important! When cleaning fish, it is imperative to remove the gills or cut off the head. If this is not done, then the finished dish will give bitterness.
Pink salmon dishes are in demand both at the festive table and ordinary. In order to replenish the body with useful substances, you should eat pink salmon meat at least once a week. The recipes of such dishes are simple and do not require special knowledge and expensive ingredients. Pink salmon goes well with vegetables, mushrooms, mayonnaise, hard cheese, olives, avocados, lemon. It is not only tasty, but also healthy.
