The pink salmon belongs to the salmon family and is almost as useful as salmon or trout. It is much cheaper, so budget mistresses prefer it. But this fish is not easy to cook, as it is not as fat as its other relatives. When frying in a pan, it is often dry and tasteless. This happens because of the ignorance of some of the subtleties of technology. With all the rules of cooking, roasted pink salmon turns out tender and juicy.
Cooking Features
The risk of overdrying fish while frying exists no matter what kind of fish you are going to cook. If it belongs to low-fat varieties, then this trouble is particularly threatening. The knowledge of several culinary subtleties will insure against failures.
- It is not easy to get fresh pink salmon, although such fish best of all preserves juiciness when frying. Satisfied will have a frozen product. So that he does not lose juiciness, he needs to be allowed to thaw out under natural conditions, without abrupt changes in temperature conditions. First, the fish should be thawed in the refrigerator, then lie down for a while at room temperature.
- Fried pink salmon turns juicier if you cook it in batter. Juicy dishes will also help to give vegetables, sauce. For example, roasted pink salmon, many cooks after stewing in sour cream - it turns out very tasty.
- Pieces of pink salmon need to be spread into a boiling oil on an already hot pan, then it will not stick to the bottom and will remain juicy. The intensity of the flame at this time should be medium, the lid of the pan at this stage is not closed. After the fish is covered on both sides with a ruddy crust, the fire should be lowered and the pink salmon should be prepared to readiness under the lid. At this time, you can add the sauce.
- Do not save the oil, otherwise the pink salmon can lose juiciness when frying and stick to the pan.
Knowing these secrets of cooking delicious fried pink salmon, you can choose any recipe you like - a positive result is guaranteed.
Pink salmon, fried in breading
Composition:
- pink salmon - 1 kg;
- wheat flour - 120 g;
- vegetable oil - how much will leave;
- salt, seasoning for fish - to taste.
Method of preparation:
- Wash the carcass of the fish, clean it if necessary and cut it into steaks. Wash and dry them.
- Sift flour, add salt and complex seasoning to the fish. You can make this seasoning to your liking. A mixture of peppers, rosemary, marjoram, basil, thyme, a mixture of citrus, dried parsley and dill is well suited for fish.
- Heat oil in a pan. It should be so much so that when frying it reaches at least the middle of steaks.
- Breast the steaks in the flour mixed with spices and dip in boiling oil. Fry over medium heat without a lid. When the crust forms below, turn the steaks over.
- After 2-3 minutes, reduce the heat, cover the pan with a lid and cook the fish for another 7-8 minutes so that it is well steamed.
Before serving, fried salmon steaks should be put on a napkin that will absorb excess oil. Flour in the recipe can be replaced with breadcrumbs.
Pink salmon, fried in batter
Composition:
- pink salmon - 1 kg;
- vegetable oil - how much will leave;
- milk - 0, 3 l;
- wheat flour - 100 g;
- chicken egg - 1 pc .;
- lemon juice - 100 ml;
- spices for fish, salt to taste;
- dried parsley - 20 g.
Method of preparation:
- Slice the pink salmon into fillets, cut into portions.
- Mix lemon juice with spices, salt and dried parsley.
- Marinate pieces of pink salmon in this mixture. Marinating is not long - enough for 20 minutes.
- Beat the egg with a pinch of salt.
- Add the milk and whisk it with the egg.
- Add salt and spices to taste, mix.
- In portions, add flour, stirring dough each time until smooth.
- Heat the oil in a frying pan.
- Dip each piece of fish in a batter and fry from all sides until golden brown in boiling oil.
- Put the fish on a dish covered with a napkin - it is needed in order to absorb excess fat.
Pink salmon, fried in batter, remains juicy. It is convenient to eat and can be served without a side dish. According to this recipe, fish can be prepared for a buffet table.
Pink salmon roasted in the oven
Composition:
- pink salmon - 1 kg;
- fresh champignons - 0, 2 kg;
- onions - 100 g;
- butter - 50 g;
- fresh parsley - 50 g;
- breadcrumbs - 50 g;
- dried thyme - 5 g;
- salt, pepper - to taste.
Method of preparation:
- Clean the cleaned carcass of pink salmon. Blot with napkins to remove excess moisture. Fry fish in the oven can be whole, cut into steaks or in the form of fillets. From this will depend only on the cooking time. If necessary, divide the pink salmon and cut into pieces of the desired size.
- Rinse, dry and slice the mushrooms.
- Onion, freeing from the husk, cut into slices.
- Fry the onions and mushrooms in melted butter until the excess moisture evaporates from the pan.
- Put the mushrooms on a baking sheet or in a heat-resistant form.
- Place the pink salmon on top, after rubbing it with salt and thyme, pepper to taste.
- Sprinkle with breadcrumbs and finely chopped parsley.
- Place in an oven warmed to 220 degrees. Whole fish you need to cook for half an hour. So that it does not burn, after 15 minutes, cover it with foil. Pink salmon, cut into steaks or fillets, bake enough 15-20 minutes.
By the same recipe, you can bake a pink salmon in a milk sauce. To do this, boil a glass of milk. In two tablespoons of cool water, dissolve a spoonful of starch, then enter this mixture into the milk and stir. Pour milk over fish placed on the form. Crackers in this case are not needed. Send the form to the oven. Pink salmon in sauce should be cooked at a temperature of 180-200 degrees. Cooking time will be the same.
Roasted pink salmon in wine
Composition:
- pink salmon - 1 kg;
- flour - 80 g;
- white table wine - 120 ml;
- salt, pepper mixture - to taste;
- hard cheese - 100 g;
- fresh dill - 50 g;
- vegetable oil - how much will leave.
Method of preparation:
- Humpback salmon cut into fillets, cut it into small pieces.
- Breast the fish in flour mixed with salt and pepper.
- Fry in boiling oil, giving each side 3 minutes.
- Add wine and stew in it for 10 minutes.
- Before serving, sprinkle with finely grated cheese and chopped dill.
Despite the seeming simplicity of the recipe, the fish cooked through it is tender, juicy, and fragrant, worthy of a festive table.
Pink salmon, fried in sour cream
Composition:
- pink salmon fillet - 0.5 kg;
- onions - 100 g;
- sour cream - 0, 25 l;
- fresh greens - 50 g;
- seasonings, salt to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Peel onions, cut into thin half rings.
- Wash greens, shake off water and chop with a knife.
- Mix sour cream with chopped greens, salt, spices.
- In hot oil, fry onion to a golden brown.
- Put the pink salmon and fry it for 2-3 minutes.
- Fill with sour cream sauce, cover with a lid. Simmer on low heat for 15 minutes.
Pink salmon, fried in sour cream, is tender and soft, even for inexperienced cooks. If you take the first steps in this field, give preference to this particular recipe.
Pink salmon, fried in mayonnaise
Composition:
- pink salmon fillet - 0.5 kg;
- onions - 100 g;
- mayonnaise - 100 ml;
- hard cheese - 100 g;
- fresh greens - 50 g;
- vegetable oil - how much will leave;
- salt, spices - to taste.
Method of preparation:
- Cut the pink salmon fillet into pieces.
- Finely chop the greens.
- Chop grated cheese with small holes.
- Cut onion into small pieces.
- Mix mayonnaise with onion, salt, spices.
- Dip fish in mayonnaise and leave for 20 minutes.
- Put slices of pink salmon in a frying pan with boiling oil and fry for 10 minutes.
- Sprinkle with cheese and herbs, then cover with an additional 10 minutes.
The finished dish looks so appetizing that it is not a shame to put it on the festive table. Additionally, you can submit fried or baked potatoes.
Grilled pink salmon is a healthy and tasty dish. If you cook it properly, it will turn juicy and appetizing, so it will decorate any table.
