The fish of the salmon family is truly royal. In general, such a product is difficult to spoil, but some subtleties in the preparation should still be taken into account. We recommend three completely different dishes from salmon, which maximally reveal the stunning taste qualities of this fish and can be presented on any table.
Salmon tartar - recipe
Ingredients:
- salmon fillet - 520 g;
- marinated capers - 1 tbsp. a spoon;
- bulbs of shallots - 3 pcs .;
- chive-onion - 1 small bunch;
- lemon juice - 10 ml;
- olive oil - 35 ml;
- soy sauce - 35 ml or to taste;
- ground black pepper - to taste.
Preparation
To prepare tartar, cut the salmon fillets with very small cubes with a side size of not more than five millimeters. We spread the fish mass into a bowl, which we place in a bowl with more ice. We clean and cut as small as possible onions and shallots, leaving a few feathers for decoration. Melenko shreds capers and put together with onions to the fish. Season the ingredients with olive oil, soy sauce, lemon juice and pepper, gently mix, unfold according to the molds and place in the refrigerator for a while. For feeding, turn the molds on a plate, decorate with chives, and add salad with lettuce.
Salmon steak - recipe
Ingredients:
- salmon (steaks) - 2 pieces;
- fruit of a small lemon - 0,5 pcs .;
- black or white pepper ground - 1 pinch;
- a set of seasonings for fish - to taste;
- large salt - to taste;
- olive oil .
Preparation
Salmon steaks are seasoned with spices, salt and pepper and laid on individual sections of the foil, having smeared them before this oil olive. On top of the lemon slices, if desired, adding them with dill or parsley, seal the foil with an envelope and place a dish of salmon in a hot oven. In order for the fish to cook on average, depending on the size of the steaks, twenty minutes at a temperature of 195 degrees will suffice.
Salmon soup - recipe
Ingredients:
- salmon - 370 g;
- potato tubers - 430 g;
- fresh tomatoes - 270 g;
- bulb onion or leek - 1 pc .;
- cream low-fat - 420 ml;
- black pepper ground - 1 pinch;
- fresh fennel branches - 4-5 pieces;
- large salt - to taste;
- olive oil.
Preparation
Initially, we cut on the vegetable oil the cut onion bulb or leeks of leeks, and after three minutes add the grated carrot and diced tomatoes, previously peeled from the skins. We shift the frying pan into a saucepan, pour in about a liter of cleaned water, warmed to a boil, let it boil again, and lay the potato cubes. After about ten minutes cooking on moderate fire, we throw pieces of salmon, pour in the cream, season the food with taste with pepper and salt and stand on the fire after re-boiling for another three to five minutes. When serving, we patty soup chopped green dill.