Many beginners and experienced cooks want to know how to cook pink salmon deliciously and originally and are not sure that the dish will be perfect. Fish with dense but dryish meat can not be cooked to any chef from the first time, but armed with an understandable recipe, the process of making an excellent treat will be greatly simplified.
How to cut the pink salmon?
The taste of a fish dish always depends on the freshness of the selected carcass. Having convinced yourself of the quality of the purchased product and before you start cooking, you need to know how to cut the pink salmon on the fillet.
- Pay attention to the color of the abdomen and scales. The belly should be light, without yellow spots, and scales - light-silvery color.
- Clean the fish with scraping movements, from the tail to the head. Slitting the stomach removes the insides
- Moving the fish to a cutting board cut off the head.
- Cut the fins and cut off the tail. Removing the fins from the abdomen, make a cut along the bottom of the fish to the tail.
- Insert a knife between several costal bones and a meat layer at the base of the spinal bone. Move the knife to the edge of the abdomen, releasing the ribs. The point is directed towards the ridge, so as not to damage the costal bones.
- To release the tail of pink salmon from the bones.
- Detach the fillets from the spine and open the carcass.
- To remove the peel from the wide side of the piece, pick up the skin and smoothly remove it in the direction of the tail.
- Finished fillet portionwise cut.
How to make pink salmon juicy and soft?
Given that the meat of pink salmon is a little dry, preparing it juicy will be a problem for beginners. Experienced cooks advise to prepare a special pickle for pink salmon based on olive oil, which softens meat fibers and nourish with aroma. This recipe is designed for 1 kg of fillets and is suitable for frying, baking on charcoal and in the oven.
Ingredients:
- olive oil - 50 ml;
- lemon juice - 20 ml;
- salt pepper;
- dried rosemary, thyme;
- garlic (optional) - 1 tooth.
Preparation
- In a mortar rub garlic with salt, add dry herbs and pepper.
- Enter the lemon juice and butter, mix thoroughly.
- The discarded fish is rubbed with a spicy mixture, covered and cleaned in the refrigerator for a couple of hours.
Gorbusha - cooking recipes
Any dishes from pink salmon, cooked with interesting recommendations, are deliciously delicious.
- Buying a whole carcass, do not rush to throw out the head and tail, from them comes out an excellent rich soup. Preparation of pink salmon in the broth does not take much time, after an hour you can start cooking soup.
- Fried pink salmon is cooked simply, steaks or fillets are used for the dish. Supplement with cream or cheese sauce, vegetables. The cooking time is limited to 20 minutes.
- Pink salmon baked in any form is almost a masterpiece. The dishes are supplemented with vegetables, cheese "cap" use all sorts of marinades: from universal oil to more complex cream or citrus.
How to cook pink salmon in the oven?
Baked pink salmon in the oven is cooked entirely simply, without wisdom. The carcass scraped from scales and entrails is rubbed with marinade and stuffed with a stuffing mixture that can consist of only spicy herbs, vegetable or cereal garnish. The dish turns out very tasty even in a cold form.
Ingredients:
- whole pink salmon - 1 pc .;
- marinated onion - 1 pc .;
- olive oil - 100 ml;
- lemon slices - 4 pieces;
- citrus juice (lemon, orange or grapefruit) - 100 ml;
- garlic - 2 slices;
- salt and pepper;
- rosemary and thyme - 1 tsp;
- parsley and dill greens - 1 small bunch.
Preparation
- Wash the fish, make cuts on the surface, rub with salt and pepper.
- Mix the butter, citrus juice with dry rosemary and thyme, add the chopped garlic.
- Grate carcass with marinade, leave for an hour.
- Combine the greens in one bundle, put it inside the abdomen, add 2-3 mug of lemon, put on a baking sheet, cover with foil.
- Bake for 20 minutes, remove the foil, brown for another 10 minutes.
Pink salmon with vegetables in the oven
An unparalleled dish for a big company is baked pink salmon with potatoes in the oven. Gutted fish pre-marinated and cooked simultaneously with a rich multi-ingredient garnish. Spices are chosen intuitively, but thyme and oregano are ideal for this dish. Potatoes can be supplemented with dried paprika.
Ingredients:
- pink salmon - 2-2.5 kg;
- lemon - ½ pcs .;
- potatoes - 1 kg;
- carrots - 2 pieces;
- onion - 2 pieces;
- olive oil - 100 ml;
- salt, pepper, thyme, oregano, paprika;
- lemon juice - 50 ml;
- garlic - 2 teeth.
Preparation
- Fish gutted, washed, dried.
- Mix the butter, lemon juice, dry spices, except paprika.
- In the marinade, add the chopped garlic.
- For fish, use 2/3 marinade, grate outside and inside, leave for an hour.
- Cut potatoes, onions and carrots. Mix with the remaining marinade, add the paprika.
- On a baking sheet lay out the fish, pickled vegetables.
- Lemon cut into mugs, 3 pcs. put in the abdomen, the remaining distribute on the surface.
- Bake under the foil for 25 minutes, open and brown for another 10-15 minutes.
Pink salmon on the grill
Beef salmon on charcoal grilles is an excellent substitute for a bored shish kebab. Fish with the aroma of haze turns out insanely delicious and cooks very quickly. The oil-garlic marinade will make the treats unusually fragrant and appetizing. Give a treat in the company of fresh or baked vegetables.
Ingredients:
- pink salmon - 1-1,5 kg;
- Dried herbs - 2 tsp;
- garlic - 2 teeth;
- oil - 100 ml;
- lemon juice - 20 ml;
- Dijon mustard - 30 g;
- soy sauce - 30 ml;
- honey - 20 g.
Preparation
- Combine honey, lemon juice, mustard, oil and herbs, add the chopped garlic.
- Fish to wash, gut, dry, make a few cuts.
- Grate carcass with marinade, leave for 2 hours.
- Lay the fish on the grate, bake it over the coals until cooked, turning every 5 minutes.
Pie with pink salmon
Baking a simple and quick pie with pink salmon will help the frozen purchase dough, ideally using puff yeast. The filling can be minimalistic and consist of fish, spices and fresh herbs, but it is better to expand the list a little and add to the filling of cheese and vegetables: marinated onions, tomato and boiled eggs.
Ingredients:
- puff pastry - 700 g;
- fillet of pink salmon - 300 g;
- greens of dill and parsley - 20 g;
- eggs - 2 pieces;
- marinated onion - ½ pcs .;
- cheese - 200 g;
- tomato - 1 pc .;
- yolk - 1 piece;
- sesame;
- salt, pepper, thyme;
- sour cream - 30 g.
Preparation
- Fish cut not large, marinate in sour cream, salt, pepper and spices.
- Distribute the thawed dough in a mold with bumpers.
- Lay a layer of chopped eggs, on top of a semicircle of marinated onions.
- Lay out the fish, then tidy with greens, lay out mugs of tomatoes and grated cheese.
- Cover with a second layer of dough, prick with a fork, grease with yolk, sprinkle with sesame.
- Bake for 35-40 minutes at 190.
Juicy cutlet from pink salmon - recipe
Before preparing the cutlets, the pink salad is cut into fillets, then twisted into minced meat. But the chopped products are more delicious and juicier, the fish are cut with a small cube, mixed with vegetable paste and breaded in flour and breadcrumbs. The ideal side dish, which will complement this simple dish will be boiled friable rice or vegetable salad.
Ingredients:
- fillet of pink salmon - 1 kg;
- onion - 1 piece;
- carrots - ½ pcs .;
- egg - 1 piece;
- chopped greens - 30 g;
- sour cream - 2 tbsp. l .;
- rosemary, oregano - 1 tsp;
- flour - 2 tbsp. l .;
- salt;
- bread crumbs for breading.
Preparation
- Cut the fillet with a small cube, mix with egg, sour cream, spices and salt.
- Onion finely chop, rescue to transparency, to introduce grated carrots.
- Cool the passerel, pour into the fish.
- Add flour, stir.
- Form the balls, zapanirovat in breadcrumbs, fry cutlets from pink salmon to the golden sides.
Pink salmon in batter
Undeniably delicious and juicy pink salmon roasted in a frying pan in a crispy batter will be enjoyed by all lovers of fish treats. If you show a little imagination and simplify the basic recipe, you can create an excellent snack, which will successfully complement the snack menu during a friendly get-together with a glass of foam.
Ingredients:
- fillet of pink salmon - 1 kg;
- salt, pepper, thyme;
- flour - 2 tbsp. l .;
- mayonnaise - 2 tbsp. l .;
- starch - 1 tsp;
- eggs - 2 pieces;
- oil for deep-frying;
- sesame - 1 tbsp. l.
Preparation
- Cut the fillet in thin strips, add salt, season with spices.
- Mix eggs with mayonnaise, add flour, starch, salt, knead the dough as a pancake.
- Put the fish in the dough, stir.
- Heat the oil deep-fried, throw the sesame into it.
- Spread into the oil for 5-6 strips of fish, fry until golden brown.
How to pick salmon?
Salmon salted in the home is more delicious than the purchased semi-finished product. From spicy pieces you can prepare delicious dishes, fill sandwiches, and fish will cook very quickly - just a day a slightly salty snack will be ready for tasting. List of ingredients can be supplemented with herbs and spices.
Ingredients:
- fillet of pink salmon - 1 kg;
- salt - 2 tbsp. l .;
- sugar - 2 tsp;
- olive oil - 4 tbsp. l.
Preparation
- Cut the fish into slices, 1-1.5 cm thick.
- Mix salt and sugar, 1 tsp. The mixture is poured onto the bottom of the container.
- Lay out a layer of fish, sprinkle with a mixture. Continue to sandwich the fish with salt and sugar.
- Pour vegetable oil, cover and put into the refrigerator for 10 hours.
Ear from pink salmon
Before you cook the pink salmon in the soup, the gills and eyes are removed from the head , they impart an unnecessary bitterness to the dish. A special taste of the broth will add the roots: carrots, celery and onions. After a long cooking (20-30 minutes), the broth is filtered and only then begins to prepare a delicious transparent soup.
Ingredients:
- head, tail and fish fillets;
- potatoes - 5 pcs .;
- onions, carrots - 1 pc .;
- celery - ½ root;
- parsley - ½ beam;
- salt, pepper, and laurushka.
Preparation
- Boil fish broth for 30 minutes. Strain it, return it to the fire.
- Add potatoes, carrots, celery and onions, salt, pepper.
- Return the slices of fillet into a decoction, tamper with greens, and throw a laurel. Switch off.
- Serve the soup of pink salmon after 10 minutes.