Pink salmon is a tasty and healthy fish from the salmon family. It can be salted, fried, boiled a delicious ear or baked in the oven. The latter method is especially useful in connection with the small use of oil, although, despite this, the fish is tasty and juicy. In addition, baking using a sleeve has a nice bonus - you don’t have to wash the oven and pan at all, which will save time and effort.
Selection and preparation of ingredients
The main ingredient of the dish is the fish itself.
Did you know? You can distinguish pink salmon by sex in this way: the jaws of the male, unlike the female, have peculiar mutually bent growths resembling the beaks of a bird of prey, and a characteristic fin hump. If you saw a fish without such signs, and its abdomen is pink in color and slightly swollen, then the chances are high that it is a female with caviar.
When choosing pink salmon in a store or market, try to match the following characteristics:
- the normal weight of one fish is from 800 g to 1.4 kg. If the mass is larger - this is an old pink salmon, the meat of which is probably quite hard. The figure below indicates a too young age, in which case there may be a lack of useful properties and taste;
- the correct mass of ice in the carcass is not more than 7%. The indicator can be calculated at home as follows: put the carcass in a container and wait until it is fully defrosted. Drain the drained liquid and compare its volume with the original weight of the fish, with the weight for which you paid;
- the abdomen should be flat, uniform in color and not swollen (if there is no caviar);
- gills of a soft red shade;
- smooth, clean and shiny scales, skin without the slightest damage;
- meat color - light pink;
- if you press on the carcass with your finger, the resulting dent will quickly recover;
- the skin should not be easily separated from the flesh;
- no smell of ammonia or other extraneous odors should be felt.
When cutting fish, you need to use a sharpened knife, especially separating the skin and slicing the fillet. Otherwise, you will get crumpled mass, and not neat portioned pieces.
Baked salmon recipes in the sleeve
Pink salmon is suitable for everyday use and as a meal prepared for receiving guests or Sunday lunch in the company of a large family. It is these two recipes that are presented below, cooking with them is quite simple, and a lot of skill is not required.
Whole
3–41 hours
salt (preferably sea)
2 tsp
black and allspice peas
6-8 pcs.
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
In pink salmon, remove the head and entrails, wash well and put a little dry on a paper towel.
Meanwhile, pepper the shreds, mix it with salt, sugar and basil. Cut off the zest from half a lemon, add it along with a spoonful of oil, mix everything thoroughly.
For the most part, grate the carcass from the outside and spend about a third of the marinade on the inside.
Cut 4–5 circles from the middle part of the lemon and place 5–6 branches of dill inside the carcass. Place the lemon slices along so that they overlap slightly on top of each other.
Prepare the fish thus prepared and marinate in the refrigerator. The minimum time is 2 hours, but if you take your time, you can leave it overnight, the dish will only become tastier.
Put the whole carcass into a sleeve, tighten with screeds, put in a mold or on a baking sheet, put in an oven preheated to 180-190 ° С. Baking time - 40 minutes.
In pink salmon, remove the head and entrails, wash well and put a little dry on a paper towel.
Meanwhile, pepper the shreds, mix it with salt, sugar and basil. Cut off the zest from half a lemon, add it along with a spoonful of oil, mix everything thoroughly.
For the most part, grate the carcass from the outside and spend about a third of the marinade on the inside.
Cut 4–5 circles from the middle part of the lemon and place 5–6 branches of dill inside the carcass. Place the lemon slices along so that they overlap slightly on top of each other.
Prepare the fish thus prepared and marinate in the refrigerator. The minimum time is 2 hours, but if you take your time, you can leave it overnight, the dish will only become tastier.
Put the whole carcass into a sleeve, tighten with screeds, put in a mold or on a baking sheet, put in an oven preheated to 180-190 ° С. Baking time - 40 minutes.Video recipe
Did you know? The hump, which gave the name to the fish, appears in males of pink salmon only in the second year of life, when it goes to spawn (after which it dies). This characteristic feature is necessary for better maneuverability and the ability to swim on its side.
With potatoes and vegetables
6–7 1 hour cooking and 2 hours marinating
canned green peas
1 can
spices (ground and allspice)
taste
seasoning for fish
1 pack (15 g)
vegetable oil
2 tsp
Nutritional value per 100 g:
- Wash the fish, remove the head, tail and fins, cut. Then separate the meat from the ridge, bones and skin. Carefully remove all bones. The approximate yield of fillet from frozen fish weighing 1 kg is 600-650 g. This recipe is designed for such a mass of fish.
- Mix sour cream, mustard, juice of half a lemon, soy sauce, grated cheese and spices. Squeeze the garlic through the press, add vegetable oil and seasoning for the fish, mix well.
- Cut the fish in portions 2–2.5 cm wide, place in the cooked marinade, mix well.
- In the meantime, prepare the vegetables. They need to be cleaned, washed, cut into rings.
- Cut a piece of sleeve of sufficient length, tighten the clamp on one side and place in a baking dish. You get a bag in which you need to put the rings of potatoes, as thin as possible, salt them lightly. Top - pepper, then carrots, on which to lay peas (without liquid). The topmost layer of vegetables is tomatoes, they will drain, and the dish will turn out to be juicy. On tomatoes, using a tablespoon, carefully and evenly spread the fish, pour the remaining marinade (if it remains).
- Wrap the second side of the sleeve with screeds and marinate with the baking dish in the refrigerator for 2-3 hours.
- After the specified time, place the mold for 40–45 minutes in an oven preheated to 190 ° C. Serve with greens and a slice of lemon (cut from the remaining half of citrus).
Important! If you use seasoning for fish when baking, pay attention to the composition. If the mixture contains salt and / or monosodium glutamate, you may not need to add salt to the dish.
Pink salmon has a great taste and healthy dietary qualities. This fish is the least oily among all salmon, although it is no less tasty. What and how to cook from it, you already know.
