Fish salmon is considered useful, but they love it not only for that. The ease of fillet cutting, the absence of a strongly pronounced peculiar smell, an appetizing look and a pleasant taste have earned her the love of cooks all over the world. Pink salmon is much cheaper than its “relatives”, it is not so fat, but also very tasty. A lack of fat is easily compensated by cooking it in a fatty sauce or juicy products. Pink salmon, made in the oven with vegetables, almost never goes dry, which makes it possible to cook it even for inexperienced chefs.
Cooking Features
Cooking of pink salmon, baked with vegetables, is not a difficult process, but you need to know some subtleties.
- When buying, it is important to choose an uncorrupted pink salmon. It is more difficult to assess the quality of frozen food than chilled, especially if it is cut into steaks or fillets. If you look at the fish carefully, you will surely notice a lack of mucus, dull eyes, pale gills, an unpleasant smell, if these signs are observed, of course. All of these factors indicate the failure of the product. If they are absent, fish can be safely taken to be used for baking with vegetables.
- It is possible to bake a pink salmon entirely, in the form of slices or fillets. You can buy carcasses, fillets, and fish steaks in the store, but still, no matter what recipe you use to prepare pink salmon, it is more profitable to take it entirely and unshared (the main thing is ungrounded). Then the industrious culinary specialist will be rewarded with milks or caviar, which can be salted, getting a tasty, and in the case of caviar also a delicacy appetizer. The probability of finding eggs in a strongly “humped” fish with a rounded head is higher, as it is usually the way females look.
- Before butchering fish, it must be cleaned. Pink salmon is covered with slime, and so that it does not slip out of hands, it should be rubbed with salt before cleaning. Scale scraped with a knife or a special grater in the direction from the tail to the gills. So that it does not spread in all directions, it is better to clean the fish in water or in a package.
- Cleaned fish should be gutted and washed. To extract the viscera, the belly of the fish is cut from the anus upwards, that is, towards the head. Do it carefully, so as not to damage the gallbladder or spawn, if you are lucky enough to buy pink salmon with it. Pull out the insides through the hole. The fish is washed and dried.
- Further actions depend on how you prepare the fish. If you are going to bake it whole, remove the fins, tail and gills, and if necessary, cut off the head. If you need steaks, cut the fish into slices across. For fillet cut off the head, remove the meat, moving the knife along the ridge. Do not throw away your head and bones, you can boil fish broth from them.
- Cooking time for pink salmon in the oven depends on the size of its pieces. Whole fish are baked for 40-50 minutes, steaks are cooked for 30-40 minutes, the fillet will be ready in 20-25 minutes. It is impossible to exceed the specified time, otherwise the fish will be dry.
- When baking a pink salmon in the oven in whole or in large pieces, it is better to place it in a culinary package or wrap it in foil so that it remains more juicy.
- Pink salmon will be juicier if, before cooking, it is coated with vegetable oil and left for 30-60 minutes. The lack of fat in fish helps to compensate for the addition of sour cream or cream to it.
Pink salmon goes well with carrots, onions, tomatoes, potatoes, zucchini and many other vegetables, so there are quite a few recipes for cooking it in the oven.
Pink salmon with vegetables, baked with cheese
Composition:
- pink salmon - 0, 8-1 kg;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- tomatoes - 0, 4 kg;
- refined vegetable oil - 40-60 ml;
- spices for fish, salt to taste;
- hard cheese - 0, 2 kg.
Method of preparation:
- Clean the fish, gut it, cut it into fillets. Each piece cut across into 3 pieces. Sprinkle, sprinkle with spices.
- Peel and chop the onion.
- Scrape the carrot, wash it, dry it with a napkin. Grind on a coarse grater.
- Heat the oil in a pan, fry the onions and carrots until the onions are golden in color.
- Put the vegetables in a baking dish, lay the pieces of fish fillet on top (skin down).
- Cut the tomatoes into circles, place them on the fish.
- Pour in finely grated cheese.
- Heat the oven to 180 degrees, for 25 minutes, place in it a form with pink salmon. After a specified time, the dish will be ready for serving.
Such a dish can be served as a hot snack by adding a side dish of rice or potatoes, or as a cold snack.
Pink salmon stuffed with vegetables in the oven
Composition:
- pink salmon - 0, 8-1 kg;
- carrots - 100 g;
- onions - 0, 2 kg;
- sour cream - 40 ml;
- butter - 40 g;
- fresh parsley - 50 g;
- lemon - 0, 5 pcs .;
- spices for fish, salt to taste.
Method of preparation:
- Clean and gut a pink salmon carcass, remove the gills and fins.
- Squeeze out the juice from half a lemon, mix it with salt and spices. Cover this mixture with the carcass of pink salmon inside and out.
- On the back of the fish, at a distance of 2 cm from each other, make cuts, put in them pieces of cold butter.
- Onion, freeing from the husk, cut into thin rings.
- Peel carrots, cut into slices.
- Wash, dry, and cut parsley.
- Combine onions, carrots and parsley, adding to them a little salt and spices. Mix vegetables with sour cream.
- Place the vegetables inside the pink salmon. If they do not all fit, you can decompose the remaining fish.
- Wrap the pink salmon in foil, put it on a baking sheet.
- Send a baking sheet to an oven preheated to 200 degrees and bake for 40-45 minutes. 10 minutes before the readiness, the foil can be unrolled so that the fish slightly browned.
Serve stuffed pink salmon on an oval dish. Fresh vegetables and lemon slices can be spread around.
Pink salmon steaks baked with vegetables
Composition:
- pink salmon - 1 kg;
- lemon - 1 pc .;
- tomatoes - 0, 3 kg;
- Bulgarian pepper - 0, 25 kg;
- onions - 0, 2 kg;
- sour cream - 0, 2 l;
- refined vegetable oil - 20 ml;
- salt, seasoning for fish - to taste.
Method of preparation:
- Humpback salmon divided into steaks 2, 5-3 cm thick.
- Wash and peel vegetables.
- Cut the onion and pepper into half rings.
- Grease the baking dish with vegetable oil, pour the mixture of pepper and onion into it.
- Salt, season with pink salmon, spread on vegetables.
- On top of the steaks, place on a thin slice of lemon.
- Place lemons on the lemons.
- Cover the tomatoes with sour cream.
- Send the form to the oven, preheated to 180 degrees, and cook for half an hour.
Such a dish is tasty by itself, but usually this pink salmon is served with a side dish (rice is especially good).
Pink salmon, baked in the oven with vegetables - one of the most simple in cooking. At the same time, it turns out tasty and juicy and can take a worthy place not only on the everyday, but also on the festive table.
