Baked Salmon

Baked Salmon

Red fish (pink salmon, chum salmon, salmon), united by one common name - salmon, is very popular, despite its considerable cost.

In this fish there are practically no bones, except for a ridge with ribs. Despite the small scales, it is not so difficult to clean. Many recipes use only salmon fillets. In such cases, the fish can not clean, but simply remove the skin along with the scales.

Most often, salmon is baked in the oven. This type of heat treatment allows you to save most of the nutrients.

So that the fish from the bottom is not burnt, it is placed on a vegetable pillow consisting of onions, carrots and other vegetables.

Delicate taste of fish will be even more expressive if baked in a creamy sauce or with cheese.

Salmon can be cooked with potatoes. But you need to take into account the fact that potatoes cook longer than fish. Therefore, you need to take a well-boiled down potato, cut it into thin slices. Before baking the potatoes, it is advisable to slightly fry or boil until half cooked.

Salmon is baked as a whole and in the form of steaks.

A good solution is to use foil. It does not allow the fish to dry, as the salmon is prepared practically in its own juice. Such salmon will appeal to those who watch their weight and adhere to a healthy diet, because fish in foil can be baked completely without fat and crispy crust.

  • Most often, salmon comes to the shelves in the form of frozen steaks. When buying it, pay attention to the appearance. Chunks of fish should not be covered with ice. Frozen salmon practically does not smell. If an unpleasant smell emanates from him, the purchase should be abandoned.
  • If you managed to buy a whole carcass, pay attention to the gills. They should be red, not gray, like stale fish.
  • And, of course, it is unacceptable for the fish to be slippery to the touch or to leave holes on the body when pressed.

Salmon baked in the oven, in mustard-bread breading

Ingredients:

  • salmon fillet - 4 slices of 120 g each;
  • bread crumbs - 80 g;
  • chopped dill and parsley - 1 tbsp. l .;
  • ready mustard - 2 tsp;
  • butter - 50 g;
  • green onions - bunch;
  • large solid pear - 1 pc .;
  • sunflower oil - 1 tbsp. l .;
  • cream - 100 ml;
  • lemon juice - 25 ml.

Method of preparation

  • Wash and dry the salmon fillets. Sprinkle with salt and pepper. Leave for 5-10 minutes.
  • Prepare the breading. To do this, mix the soft bread crumbs with chopped greens, mustard and melted butter (or margarine). Put salt and pepper.
  • For the sauce, chop the green onion coarsely. Pear cut into four parts, remove the core, then cut across wide slices.
  • Fry onion in vegetable oil, add pear, mix. Pour in the cream and lemon juice. Bring to a boil, simmer for 2-3 minutes.
  • Grease the baking pan with butter. Put the fillets. Cover each slice of fish with mustard-bread breading. Place in preheated oven to 225 °. Bake for 20 minutes.
  • Serve with pear sauce.

Salmon with mushroom sauce, baked in the oven

Ingredients:

  • salmon steaks - 4 pcs .;
  • olive oil - 80 g;
  • juice of half a lemon;
  • onions - 100 g;
  • fresh champignons - 200 g;
  • flour - 30 g;
  • cream - 180 ml;
  • dill - a small bunch;
  • salt;
  • pepper.

Method of preparation

  • Wash and dry the salmon steaks with a paper towel. Mix a spoonful of butter, lemon juice, salt and pepper. Grate this marinade fish.
  • Pour two tablespoons of oil into the pan. On high heat, fry the steaks on both sides until golden brown.
  • Wrap each portion in foil in the form of an envelope. Place on a baking sheet or form. Put in preheated to 160-180 ° oven and bake for 25 minutes.
  • Chop onions finely. Wash champignons, wipe with a napkin, cut into thin slices.
  • Fry the onions to a golden brown color first, then add the mushrooms to it. Cook all together for 2-3 minutes.
  • Pour the flour while stirring. Pour in a thin stream of cream. Bring to a boil, add salt and pepper. Heat the sauce over low heat for about two minutes.
  • Add chopped dill, turn off the heat and leave under the lid for a few minutes to combine the onions and mushrooms with the aroma of greens.
  • Arrange the steaks in plates, pour over the mushroom sauce and serve.

Salmon with cream sauce, baked in the oven

Ingredients:

  • salmon fillet - 4 servings 150 g each;
  • lemon juice - 50 ml;
  • finished mustard - 2, 5 tbsp. l .;
  • olive oil - 40 g;
  • liquid honey - 1 tbsp. l .;
  • young parsley, chives - bunch;
  • sour cream - 3 tbsp. l .;
  • creamy yogurt - 100 g;
  • chilli powder - to taste;
  • salt.

Method of preparation

  • Wash and dry salmon steaks 2 cm thick with paper napkins. Sprinkle with lemon juice, sprinkle with salt and pepper. Honey and two tablespoons of mustard mix thoroughly. Smear the fish on all sides with this mixture.
  • Place each portion of salmon on a separate sheet of oiled paper. Pour the remaining oil. Wrap tightly in an envelope.
  • Place on a baking sheet. Bake in the oven for 20 minutes at a temperature of 190 °.
  • Prepare the sauce. To do this, chop the greens in a blender together with sour cream and yogurt. Add the remaining lemon juice and mustard. Put crushed chili pepper.
  • Put the prepared fish slices on plates, pour with creamy sauce, decorate with greens.

Salmon baked with ginger in the oven

Ingredients:

  • Salmon steaks - 4 pcs. 150 g;
  • sunflower or olive oil - 2 tbsp. l .;
  • grated ginger root - 1 tbsp. l .;
  • salt;
  • paprika - 1 tsp;
  • lemon juice - 1 tbsp. l .;
  • honey - 1 tsp;
  • garlic - 2 slices.

Method of preparation

  • Cook the marinade first. Mix in a bowl butter, salt, lemon juice, pepper, honey, ginger, garlic and paprika passed through a cooking press.
  • Rinse the salmon steaks in cold water and blot with a paper towel. Spread the marinade on all sides, soak in the refrigerator for 1 hour.
  • Place the fish in an oiled mold. Send to oven heated to 200 ° for 30 minutes. So that the slices are not dry from the heat, they can be covered with foil, and 10 minutes before the readiness is ready to remove the foil. Serve the fish with fresh vegetable salad.

Salmon baked with potatoes in the oven

Ingredients:

  • Salmon steaks - 4-5 pcs. 150 g .;
  • potatoes - 500 g;
  • sour cream - 150 g;
  • cream - 150 ml;
  • salt;
  • sunflower oil - 1 tbsp. l .;
  • fresh dill - a few twigs.

Method of preparation

  • Sprinkle the prepared steaks of salmon with salt and pepper, leave on the table for 10 minutes.
  • Prepare the fill. Mix sour cream, cream and finely chopped dill in a container with high sides. Lightly salt.
  • Peel potatoes, wash, cut into thin circles. Lay an even layer on a baking sheet, richly oiled. Cover with a thin layer of sauce.
  • Put the salmon steaks on top of the potatoes. Pour them over with the remaining sauce.
  • Preheat the oven to 180-190 °. Put a pan with fish in it. Bake for 30 minutes.

Tip: for the potatoes to become soft, choose a variety that digests well (with a lot of starch).

Whole roasted salmon with mayonnaise

Ingredients:

  • salmon - 1 bird;
  • salt;
  • black pepper;
  • mayonnaise - 80 g;
  • finished mustard - 30 g;
  • seasoning for fish - 5 g;
  • lemon - 1/2 pcs .;
  • Dill and parsley.

Method of preparation

  • Clean the salmon carcass, wash it. Cut off the head, fins and tail. Sprinkle the fish with lemon juice, sprinkle on all sides with seasoning for the fish, which rub into the skin. Leave to marinate for 30-40 minutes.
  • In a bowl, mix mayonnaise (better to take light weight), mustard and some salt. Spread fish on this sauce.
  • Cover the baking sheet with foil, place the fish. Place a few slices of lemon inside the carcass. Wrap the edges of the foil in an envelope.
  • Place the pan in the oven. Bake for 15 minutes at 190 °. Then open the foil and leave the fish in the oven for another 15 minutes. During this time, she reddens and gets a more appetizing look. Sprinkle the finished salmon with herbs.

Mistress to note

Salmon, like any fish, cooked very quickly. Just 20-30 minutes is enough for it to become soft and gentle. Do not keep it in the oven for longer than the allotted time, since it will become less juicy after a long heat treatment.

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