Red fish contains vitamins B, A, E, PP and a large amount of polyunsaturated fatty acids. It helps to improve the condition of blood vessels, skin, hair, improves regeneration, strengthens the immune system, helps to maintain youth. One of the most useful members of the salmon family is salmon. She is fat enough to cook it in any way. Even fried salmon turns out tender and juicy, if you do not overdo it on fire. Cooking will take very little time, and even an inexperienced cook will cope with it.
Cooking Features
Fried salmon - a dish worthy of a festive table. It can be found in the menu of fashionable restaurants. The process of cooking fish in a pan is so simple that it does not require great culinary skill. You just need to find a suitable recipe and learn a few subtleties of cooking.
- Fresh fish always turns out to be more tender and juicy, and if you have the opportunity to purchase a chilled product, you should use it. Fresh salmon well restores shape when pressed, does not smell or has subtle notes that resemble cucumber flavor. The eyes of such a fish are not cloudy. Frozen fish can also be of high quality. It is important that there is no thick ice crust on it, there was no snow or water in the package - these are signs that the product has already been thawed and has been frozen again. Always pay attention to the shelf life and packaging of the goods, otherwise there is a risk to bring home salmon with a scent.
- Place the salmon out of the freezer in advance so that it can be thawed in the refrigerator. Its structure will not be damaged, the fish will keep juiciness.
- A large amount of protein in salmon does not allow its long-term heat treatment. If the fish are not removed from the heat in time, the protein will change its structure and the product will become hard. Fry salmon in a pan should be 6-10 minutes, depending on the thickness of the steak, giving each side no more than 5 minutes. If necessary, the fish can be a little more stewed under the sauce, but the time of its heat treatment in total should not exceed 15 minutes.
- Salmon will be tastier and more tender if marinated before frying. For the marinade use herbs, lemon juice, honey, soy sauce and other ingredients.
- Salmon will be even more tender if it is slightly stewed after sauteing in sour cream or cream.
- The creamy taste of the fish will help give grated cheese. Sprinkle them with grilled salmon and put them under a lid for 5 minutes.
Serving fried salmon is better than hot. Garnish to her is not required, but in its quality fit pasta, potatoes, rice, baked or steamed vegetables.
Fried salmon in cream sauce
Composition:
- salmon fillet - 0, 6 kg;
- butter - 40 g;
- vegetable oil - as required;
- flour - 20 g;
- cream - 0, 25 l;
- dry white wine - 120 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Melt butter in a pan.
- Pour the flour, fry it for a few minutes.
- Whip with a whisk, pour in the cream. Stir until smooth. Cook the sauce a little, stirring it so that it becomes thicker.
- Wash the fish fillets, dry with a napkin and cut into portions.
- Salt and pepper.
- Fry in a clean pan in boiling vegetable oil, giving to each side for 2-3 minutes.
- Add the wine, simmer for a couple of minutes on low heat.
- Turn over, pour in the sauce. Add spices and salt to taste. Put out another 5 minutes.
When serving salmon, fried according to this recipe, it is recommended to thickly pour the creamy sauce in which it was prepared, sprinkle with finely chopped green onions.
Provenced Salmon
Composition:
- salmon steaks - 0.5 kg;
- Provencal herbs - 20 g;
- lemon - 0, 5 pcs .;
- sugar - 5 g;
- olive oil - 80 ml for marinade, 20 ml for frying;
- salt, pepper - to taste.
Method of preparation:
- Squeeze the juice out of half a lemon.
- Mix it with olive oil.
- Add salt, sugar, pepper, Provencal herbs.
- Wash, blot salmon steaks with a napkin.
- Cover them with marinade on all sides.
- After 20 minutes, heat the grill pan or a similar one, that is, with a thick bottom and a non-stick coating.
- Grease and place the salmon steaks. Cook them on medium heat for 5 minutes on each side.
This recipe for fried salmon can be attributed to the classic. Almost everyone likes the taste of this dish.
Fried salmon in honey marinade
Composition:
- salmon steaks - 1 kg;
- lemon - 1 pc .;
- honey - 80 ml;
- olive oil - 160 ml;
- fresh parsley - 50 g;
- garlic - 4 cloves;
- red pepper - a pinch;
- salt - to taste;
- cooking oil for frying - as needed.
Method of preparation:
- Coarsely chop the parsley.
- Lemon wash, dry. Cut the fruit in half, squeeze the juice out of it. Grate the zest. Remove bones from the juice, mix it with zest.
- Cut the garlic into small pieces.
- Mix lemon juice with olive oil and honey melted to a liquid state.
- Add pepper, salt, parsley and garlic to this mixture.
- Wash and towel the salmon. Marinate in the resulting mixture for 30 minutes.
- Heat the oil in a thick-bottomed frying pan.
- Put the steaks in the pan, after shaking them from the parsley and garlic: burning, these components emit an unpleasant smell.
- Fry steaks for 5 minutes on both sides.
The salmon fried in this recipe has a slightly unusual, but very pleasant honey-lemon flavor. Her taste will charm you and exceed expectations.
Fried salmon in beer marinade
Composition:
- salmon steaks - 0.5 kg;
- beer (better bright live) - 0, 25 l;
- onions - 0, 2 kg;
- sugar - 10 g;
- salt, pepper mixture - to taste;
- vegetable oil - as required.
Method of preparation:
- Wash the pieces of salmon, blot them with napkins.
- Remove onion peel. Cut it into thick half rings.
- Place half the onion in a bowl, place the fish steaks on it, cover with the remaining onions.
- Mix beer with salt and sugar. Stir until sugar dissolves.
- Add pepper, mix.
- Pour steaks in beer marinade, leave for half an hour.
- Remove the fish from the marinade, remove the onions from it.
- Fry the salmon from two sides, giving each of them 5 minutes.
- In a separate pan, fry the onions to golden brown and sprinkle the finished fish on them.
The taste of the dish prepared according to this recipe is traditional, but the fish pulp is more tender and juicy than fried without preliminary marinating in beer.
Fried salmon in soy marinade
Composition:
- salmon fillets - 0.5 kg;
- soy sauce - 100 ml;
- sugar - 10 g;
- olive oil - 50 ml;
- spices - to taste;
- cooking oil for frying - as needed.
Method of preparation:
- Salmon fillets cut into portions or large cubes. The latter option is suitable if you intend to fry salmon on the grill.
- Mix soy sauce, olive oil and sugar.
- Marinate salmon in the mixture. Keep it in the marinade 20 minutes is enough.
- Lubricate the oven or grill grate with vegetable oil.
- String pieces of salmon on skewers.
- Fry on coals or in the oven, turning over for 7-8 minutes.
When frying in the oven, place a baking sheet with a small amount of water under the grill. If desired, salmon in this recipe can be cooked on a grill pan.
Salmon fried in sour cream
Composition:
- salmon fillets - 0.5 kg;
- sour cream - 100 ml;
- fresh dill - 50 g;
- salt, seasoning for fish - to taste;
- vegetable oil - as needed.
Method of preparation:
- Cut the salmon fillet into portions, roll in seasoning.
- Dill chop, mix with sour cream. Salt this mixture and stir.
- Heat the oil pan.
- Spread salmon pieces, fry for 2 minutes over medium heat, then gently turn over.
- Cover each piece with sour cream sauce. Cover the pan with a lid, reduce heat.
- After 3-4 minutes, turn the salmon over, continue to fry for another 2 minutes under the lid.
Salmon in sour cream is tender and fragrant. Well in harmony with fresh and baked vegetables.
Grilled salmon is a delicious dish that has a delicate flavor, a pleasant aroma and many beneficial properties. Even a novice hostess can cook it.
