One of the most delicious, very useful and favorite by many owners of fish is the pink salmon. It is believed that if the fish has a red color of meat, and not white, then it is more nutritious and useful for the presence of necessary enzymes, which are often so in need of our body. When preparing pink salmon it is better to use a foil and an oven, and not a frying pan and butter. Then she, without losing her properties, will remain insanely succulent with a fragrant, inviting scent. We picked up for you some of the best recipes, from which you can learn in detail how to make a delicious pink salmon, closed in foil and how much to bake it in the oven.
Pink salmon baked in whole foil with lemon
Ingredients:
- carrots of pink salmon - 1 pc .;
- lemon (medium size) - 1.5 pcs .;
- spices for fish dishes - 1,5 tsp.
- mayonnaise (50%) - 1 tbsp. a spoon;
- olive oil - 1.5 tbsp. spoons.
Preparation
We separate everything from pink salmon that we certainly will not eat: head, remove the fins, cut off a little the tip of the tail and gut the fish from the entrails. Now we squeeze juice from one lemon into the bowl, add mayonnaise and pour olive oil. All the ingredients combined together are well mixed. We rub the carcass of fish with special spices for fish, and afterwards we grease it with the prepared marinade and, of course, leave the pink salmon marinate. After a couple of hours, we spread the fish on a foil prepared with a slightly oiled olive oil. On the carcass we make several transverse sutures, in which we insert very thin slices of sliced lemon; well plucking the edges, completely hide in foil pink salmon. We send the envelope with the fish on the baking sheet in the oven, warming it up to 185 degrees, we bake pink salmon for 30-35 minutes.
Whole, roasted salmon with vegetables in the oven, closed in foil
Ingredients:
- whole, frozen pink salmon - 1 piece;
- asparagus beans - 70 g;
- mushrooms (champignons) - 100 g;
- Brussels sprouts - 6-7 pieces;
- cheese hard - 180-200 g;
- vegetable oil - 60 g;
- large salt - to taste.
Preparation
Do not bring the fish to full thawing, but leave it a little hard. Having cleared from the scales, we make a pink salmon along the entire back, a deep incision so that we can grasp its ridge, which must be cut carefully around the head and tail. We extract the ridge along with the large bones of the fish and the giblets from the abdomen, so we got an empty "pocket" from the fish with the head, from which it is necessary to remove the gills. In the end, cut unnecessary fins rub the fish with a large salt and leave it until the filling is made.
Brussels sprouts, boiling 3-5 minutes in salted water cut into 6-8 lobules each. Sliced mushrooms and asparagus beans individually fry on a small amount of vegetable oil and combine after all with cabbage. To these ingredients, add grated hard cheese, mix and fill with this mass of pink salmon, which is then sewn on the back with a thread with a needle. We close the entire oiled oil in the foil and put it on the sheet, put it in the oven, heated not less than 190 degrees. We extract pink salmon from the oven in half an hour, remove the thread with scissors and serve it to the table.
Pink salmon in foil, in multivark
Ingredients:
- pink salmon steaks - 3-4 pcs .;
- salted soy sauce - 3-4 tbsp. spoons;
- tomato - 1 piece;
- cheese - 160 g;
- vegetable oil - 2 tsp.
Preparation
For each thawed pink salmon steak pour on a tablespoon of salted soy sauce and let it stand for half an hour. Then, on prepared for each piece of fish, cut and oiled sheets of foil lay out steaks. Over each piece of pink salmon, put a slice of tomato and sprinkle it with grated cheese. We raise the edges of the foil upwards, join them and tighten them tightly so that nothing can fall out or leak out during cooking. We place the closed steaks in the cup of our multivark. Turn on the "Baking" mode and cook our wonderful fish for 40 minutes on it.