Pink salmon entirely - a festive version of cooking red fish. Recipes for pink salmon whole baked with cheese, potatoes

Pink salmon entirely - the basic principles of cooking

Pink salmon - affordable red fish, which can be purchased at any store. There are many ways to cook this fish. It can be stuffed, cut into steaks and baked with vegetables, or cooked whole.

Pink salmon are baked under various sauces, with vegetables or rice.

The fish is pre-gutted, washed and marinated. If you do not want to mess around with bones at the table, you can remove the ridge and small bones, leaving the whole carcass.

For the marinade use soy sauce, lemon, vegetable oil and spices. They rub the dried carcass outside and inside, and leave for several hours. In principle, the marinade can be any, it all depends on your preferences and imagination.

The belly of pink salmon can be stuffed with greens or vegetables.

On the carcass, transverse cuts are made into which lemon slices or tomato slices are inserted.

They bake pink salmon entirely on average from half an hour to forty minutes, depending on the size of the carcass.

Recipe 1. Whole salmon, baked in foil

Ingredients

kilogram of pink salmon;

a piece of fresh ginger root;

bulb;

a few sprigs of parsley;

half a lemon;

pepper and sugar;

75 ml of olive oil and soy sauce.

Method of preparation

1. Pink salmon clear of scales, take out the gills and insides. We rinse well under the tap and dry it with disposable towels or napkins.

2. Ginger clean and finely rub. In a separate plate, pour the soy sauce, add ginger, olive oil and a teaspoon of sugar, pepper. All mix well with a spoon.

3. Peel the onions. Cut lemon and onion into rings.

4. Cover with foil baking sheet. In the center lay out a little sauce, put pink salmon on it, and coat the fish from above and inside with sauce. Lemon and onion and parsley sprigs are laid in the belly. We wrap the pink salmon in foil so that the juice does not leak when baking. 5. Put the baking tray with fish in the oven for half an hour, and bake at 200C. A couple of minutes before the readiness we turn the pink salmon so that it flounder on top. Serve whole, or cut into portions. As a side dish, you can serve rice or boiled potatoes.

Recipe 2. Whole salmon, baked under cheese crust

Ingredients

one and a half kg of pink salmon;

100 ml of mayonnaise;

a couple of bulbs;

pepper, salt and spices for fish;

a tomato;

100 grams of cheese.

Method of preparation

1. Clean the pink salmon from the scales, cut off the head, tail and fins. Vypotroshim and rinse under the tap. Let's dry fish with napkins. Pepper and salt it from the outside and inside. Sprinkle with spices for fish.

2. Clean and rinse the bow. Nashinkuem his half rings. Tomatoes will also wash, dry and cut into thick slices. Cheese finely natrem.

3. Cover the baking sheet with foil. We put on it a prepared carcass of pink salmon. Place the onion in the belly of the fish and grease it with half of the mayonnaise on top. Spread it on a tomato. On top of all sprinkle half grated cheese. Fasten the edges of the abdomen with toothpicks, or wooden skewers. Top salmon carcass smeared with mayonnaise. Cover with foil.

4. Bake the fish will be at a temperature of 200C, about an hour. Forty minutes later, we take a pink salmon from the oven, remove the top layer of foil, and sprinkle the fish with the remaining cheese. We wait until the cheese is melted and covered with a ruddy crust, and take out the baking sheet. Serve whole salmon with a side dish to your taste.

Recipe 3. Whole salmon, with mint-ginger sauce

Ingredients

kilogram of pink salmon;

incomplete glass of mayonnaise;

on a pinch of ground paprika and zira;

two art. l grated ginger;

50 ml of olive oil;

25 ml of soy sauce;

salt and pepper;

garlic head;

25 ml of lemon juice and honey;

fresh mint is a small bunch.

Method of preparation

1. Peel the ginger and rub on a small grater segment. Disassemble the garlic into the teeth, free it from the skin and crush it with the help of a garlic press. Rinse the mint under the tap, lightly dry and chop finely. Fold all the deep plates, add mayonnaise, lemon juice, honey and soy sauce. Stir all with a whisk until smooth. Cover with foil and refrigerate. 2. Pink salmon, clean the scales, cut fins and gut. Wash thoroughly and pat dry with paper towels. Make small transverse incisions. Mix butter with zira and paprika. With a fragrant mixture, rub the fish inside and out, not forgetting the cuts. Sprinkle with pepper and salt. Leave the pink salmon to marinate for at least half an hour.

3. Deco cover with foil, place the marinated fish on it, wrap it in foil and put in the oven heated to 200 degrees for 20 minutes. Put the pink salmon on a platter, pour plenty of ginger-mint sauce and serve with a side dish of vegetables or rice.

Recipe 4. Whole salmon, baked with sweet pepper

Ingredients

pink salmon - kilogram carcass;

a mixture of peppers and salt;

soy sauce - 110 ml;

lemon - half;

onions - two heads;

carrot - 2 pcs .;

Sweet Bulgarian pepper - two pods.

Method of preparation

1. In the evening, let the fish defrost. Separate the head and tail from the carcass, cut off the fins, and clean the fish from the scales. Gut and rinse thoroughly under the tap. Drain pink salmon inside and out with napkins.

2. On both sides make transverse incisions to the ridge. Squeeze half a lemon juice right on the carcass. Then grease it liberally with soy sauce, pepper and leave it to soak in spices and sauce.

3. Peel and rinse the vegetables. Chop the onion and bell pepper into rings. Cut the carrots into circles.

4. Put the vegetable mixture on the bottom of the deep mold. Place a fish carcass on top of it. Put the form in the oven, preheated to 200C. Ten minutes later, remove the fish, brush it with olive oil and send on to bake for another 10 minutes.

Recipe 5. Whole salmon, baked with champignons

Ingredients

pink carcass;

50 grams of cheese;

bulb;

ground pepper and salt;

butter - 200 g;

dill greens;

50 ml of olive oil;

lemon;

200 g of champignons.

Method of preparation

1. From the carcass of pink salmon we scrape the scales, cut off the fins and gut. Rinse under running water and dry with paper towels. Rub with a mixture of pepper and salt on all sides and inside. 2. Clean the mushroom caps from the film, rinse the mushrooms, lightly dry and cut into platinum. Remove peel from onion and chop thin half-rings.

3. Put a saucepan on the stove and melt butter in it. We put onions in it, and we pass three minutes while it does not become transparent. Then we lay out the sliced champignons and stew them together with onion for seven minutes, until all the moisture has evaporated. Fold back on a sieve to get rid of excess oil.

4. Cheese coarsely rubbed. We wash the greens and finely chop with a knife. Put mushrooms and onions in a plate, add cheese and greens, and mix everything well.

5. Fill the belly of the fish with the mixture and sew the incision with a cooking string. We grease the form with oil and put it into pink salmon. Along the entire carcass we make transverse cuts, where we insert halves of lemons. Grease the fish on top with olive oil and put for an hour in the oven, preheated to 180C. A wide, long dish is lined with lettuce leaves and greens, and we spread the pink salmon on it.

Recipe 6. Whole salmon, baked with tomatoes

Ingredients

one and a half kilogram of pink salmon;

150 grams of rice;

ground salt and black pepper;

three garlic cloves;

parsley or dill;

a tomato;

200 g of mayonnaise;

50 ml of lemon juice.

Method of preparation

1. We defrost the fish, we clean the skin with a knife from scales and giblets. Scissors cut off the pectoral and dorsal fins. We take out the gills, and wash the carcass under running water. Using towels remove excess moisture from the carcass. Rub a pink salmon with a mixture of pepper salt and sprinkle with lemon juice.

2. Clean the garlic, squeeze it into a plate with a special press. Add to it mayonnaise and finely chopped greens. Well we mix everything up. My tomato, wipe and cut circles.

3. Put a large sheet of foil on a baking sheet. On the center we grease with garlic sauce and greens. Put the fish carcass on the sauce. Place the tomato circles on top of it, cover it with the remaining sauce and wrap it tightly in foil. Bake in the oven for about forty minutes, at 180C. 4. Boil rice until cooked and fold it in a colander. We spread it on a dish in an even layer, put the whole baked fish on top and decorate with tomato slices and greens.

Recipe 7. Pink salmon whole, baked with cheese

Ingredients

big bird of pink salmon;

25 ml of olive oil;

large onion head;

three garlic cloves;

two carrots;

salt and pepper;

50 g French mustard;

150 g of cheese;

100 g sour cream.

Method of preparation

1. Clean the pink salmon carcass from the scales, cut the fins with scissors and gut it. Rinse the fish inside and out with water. Drain the carcass with paper napkins. Rub the fish with salt and pepper. In a separate bowl, mix the sour cream with French mustard. Cover the sauce with plenty of fish and leave to marinate in the fridge for an hour.

2. Vegetables clean and wash. Onion cut into half rings, carrots roughly three. Garlic free about skins. Put the griddle on a moderate fire, pour olive oil, and lay the garlic teeth in it. Fry until ruddy. We take out the garlic and throw it away. Put onions and carrots in fragrant oil and simmer, adding a little water, ten minutes. Cover the pan with a lid.

3. We cut the cheese into small cubes, or roughly three. Mix it with sour cream, salt, spices, pepper, and add a little French mustard. The resulting mixture is laid out in the belly of the fish, and fasten the incision site with toothpicks.

4. Put stewed vegetables on a baking sheet, spread them evenly along the bottom. Put the fish on a vegetable pillow and bake for 20 minutes at 180C. At the end we grease the fish with a spicy mixture of cheese. Served with a side dish of rice and green peas.

Recipe 8. Pink salmon, baked with potatoes

Ingredients

pink carcass;

salt, curry and pepper;

mayonnaise;

potato.

Method of preparation

1. We clean the carcass of pink salmon from the scales and reach the gills. We cut the fish along the ridge, cut the main bone and remove the ridge and small bones. The insides are also removable. We wash pink salmon under running water. 2. Mix 50 g of mayonnaise with salt and pepper. We rub this salmon inside and out with this mixture. Put the fish in a greased form, belly down.

3. Peel the potatoes, wash them under running water and cut into large slices. We shift the potatoes in a bowl, add mayonnaise, pepper and curry. Stir so that the potato is covered with fragrant mixture from all sides.

4. Potatoes are laid around the fish, and put in the oven, preheated to 200C for forty minutes.