Chum salmon dishes in a slow cooker. Delicious and healthy chum fish for a delicious meal

Summer and early autumn are a great time to prepare for cold weather. It’s not for nothing that people say that the best time to stock up on sleighs for the winter is in the summer. Therefore, housewives throughout the country spend a lot of time preparing various jams, pickles and other twists. And one of the most favorite products for preparing such preparations is apples. There are a great many types of such fruits. Let's remember how to prepare white apples for the winter, consider how to make jam, marmalade, compote and jam from them.

White apple jam

To prepare the classic version of white apple jam, you will need one kilogram of fruit and four hundred grams of sugar.

The first step is to thoroughly prepare the fruit - wash it and cut it into fairly large slices, removing the core along with the seeds. Place the resulting raw materials in a large cooking container, for example, a large saucepan, bowl or cauldron. Sprinkle sugar on top of the apples and set the container aside for eight to ten hours.

In the morning, place the container with apples over fairly high heat and boil the contents. Reduce heat and simmer the future jam for another ten minutes. Next, remove it from the heat and cool. Then do this cycle (boiling and cooling) twice more. The apple mass will become darker and thicker, and turn into pleasant amber tones. After the last boil, spread the hot jam into pre-sterilized jars and seal them. Such containers should be turned upside down and left in this position until they cool completely.

White apple jam

To prepare delicious jam for the winter, you should prepare one kilogram of apples and seven hundred grams of granulated sugar.

First of all, prepare the apples - rinse them under running water, then peel them. Cut the fruit into small cubes, removing the seeds and core. Place the prepared raw materials in a fairly large container and sprinkle with sugar. Leave the future jam to steep all night.

By morning you will see that the apples have given quite a lot of juice, changed color somewhat and become soft. Place the container with the raw materials over medium heat and boil for ten minutes with constant stirring. Boil three times, with a break between boils of at least five to six hours. At the last stage, the future jam should be stirred constantly, achieving almost complete evaporation of the liquid. The prepared composition should be poured hot into pre-sterilized jars and sealed with lids.

White apple compote

To prepare a tasty and healthy compote from white apples for the winter, you will need one kilogram of fruit, two hundred grams of sugar and three to four liters of water.

First of all, wash the apples thoroughly, then cut each fruit in half. Cut out the core of each half along with the seeds, then chop the fruit as desired. Next, place the prepared fruits in a pre-sterilized container so that they fill it by about a third. Then sprinkle the apples with sugar, distributing it accordingly. Set the jars aside.

Place a container of water on the stove and boil it. Pour the hot liquid into the jars, cover them with lids and leave for a quarter of an hour. Next, carefully drain the water from each jar back into the same pan. Re-boil the syrup. Then pour it into the jars again and immediately seal them with sterile lids. Turn hot containers upside down and wrap them in towels. After the compote has completely cooled, the jars can be sent for permanent storage in their normal position.

White apple jam

To make white apple jam, you need to prepare two kilograms of fruit, one kilogram of sugar and half a glass of water. It is best to use ripe fruits, because they contain a lot of pectin, which will add an even greater jelly-like consistency to the finished dessert.

First of all, wash the apples, peel and core them. Place the peels in a separate container. Cut the fruits as desired. Combine sugar with prepared fruit. Shake the container so that the sugar is distributed better and set it aside.

Fill the peelings with water, place over low heat and boil for about ten minutes. Cool this mixture a little and combine the liquid obtained during the cooking process with apples sprinkled with sugar.

Next, place the container with the fruits over medium heat and simmer until softened for thirty to forty minutes. Afterwards, mix the future jam thoroughly, turn the heat to low and boil. This should take you about an hour.

After the volume of the apple mass has decreased by half from the initial volume, check its readiness: drop the jam on a saucer, cool slightly and tilt. If the composition does not drain, it means it is ready.

Hot jam should be poured into dried, pre-sterilized jars and screwed on with lids. Keep such containers upside down until cool (wrapped in a towel), then put them away for storage.

Apples are an excellent gift from nature; such fruits are very beneficial for our body, and they can be prepared for the winter. Canning apples white filling is the first assistant in this. Thanks to our recipes, you can easily prepare winter desserts for the whole family. The main thing is not to be afraid to start making preparations for future use!

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

Sausage cheese gives the fish a slightly smoky flavor during cooking, which makes it quite interesting to taste. The dish turns out very tasty, juicy, tender and aromatic, and mashed potatoes are ideal as a side dish.

Ingredients

Fish (chum salmon) – 2 serving pieces
Sausage cheese (semi-smoked) – 30 grams
Carrots (small) – 1 piece
Dill - to taste
Salt, spices for fish - to taste
Lemon juice – 15 ml

How to cook chum salmon steaks in a slow cooker

Take two pieces of chum salmon. The fish should be cut like a steak into portioned pieces approximately 1.5-2 centimeters thick. Next, the chum salmon steaks need to be marinated.

To do this, sprinkle the fish with lemon juice and add spices and salt to taste. Mix everything well and marinate the chum salmon for one hour.

Pour 900 ml of warm water into the multicooker pan and place a steamer basket on it. Then place the fish pieces on the basket. It is not necessary to grease the basket with oil.

Grate the carrots on a coarse grater and place it on top of the fish. Lightly add carrots.

Grate the sausage cheese on a fine grater and sprinkle it over the carrots.

Sausage cheese is very difficult to grate because it is too soft. And that’s why I recommend putting it in the freezer 1 hour before cooking, so it will be easier to grate.

On the multicooker, set the “Steam” mode. We set the time to 20 minutes. We cook the fish before the signal. During this time she will have to get ready. When the fish is ready, sprinkle it with chopped dill.

Fish is best served hot.

Bon appetit!

Chum salmon fish is not only a source of delicious and very famous caviar. Chum salmon in a slow cooker will be a real discovery for you. Its meat is no less popular among connoisseurs of healthy food. It is recommended for dietary nutrition for several reasons. Firstly, as the owner of tender and juicy meat, characterized by excellent taste. Secondly, it is a rich source of omega-3 acids, which have a pronounced antioxidant effect.

So look at the recipes, choose the most suitable one and prepare delicious and healthy food for the whole family.

Chum salmon with cheese

The most winning combination for steaming this fish is lemon and hard cheese. The recipes are very simple to follow, and the dish turns out tender and juicy. In addition, all useful ingredients are preserved, unlike other cooking methods.

Products

300 gr. chum salmon;
100 gr. hard fat cheese;
spices for fish, salt to taste;
half a lemon;
dry or fresh dill according to taste and desire.

The fattier the cheese, the juicier the dish. If there are no fish spices, use a mixture of peppers, but keep in mind that fish “love” white pepper more than others.

Preparation

For this steamed fish, mashed potatoes or rice are suitable as a side dish. Well, of course, a salad of fresh vegetables will not be superfluous.

Fish steaks with vegetables

Such recipes are a godsend for a quick and tasty family dinner. There is no need to prepare a side dish. Just put a plate of fresh vegetables on the table and dinner is ready.

Ingredients

4 chum salmon steaks;
medium carrot;
medium bulb;
two large spoons of lemon juice;
salt and spices for fish to taste;
hard fat cheese 100 gr.
fresh or dried dill for ready-made dishes.

Recipes allow the use of sausage cheese instead of hard cheese.

Preparation

We wash the steaks, dry them from moisture and marinate. You need to sprinkle the fish with lemon juice, season with salt and spices, mix thoroughly so that each piece “makes friends” with this dressing. Leave for an hour to marinate.
We deal with vegetables. Cut the onion into thin rings, grate the carrots on a coarse grater. We also grate the cheese on a coarse grater. If you use sausage cheese, it is better to place it in the freezer for 20-30 minutes before grating, then it will be easier to grate.
Pour about a liter of water into the bowl, install a steamer rack and place the pickled juices there. Place a layer of onions on top, then a layer of carrots, sprinkle cheese on top. Add additional salt to the vegetables.
Set the “Steam” mode for 20-30 minutes. and cook with the lid closed until the beep sounds.

Sprinkle the finished dish with chopped dill and serve hot.

Rich soup “A la ukha”

How to cook chum salmon in a slow cooker to make the first dish is very simple, just cook the soup.

If you tell a fisherman that you cooked fish soup in a slow cooker, he will simply grin condescendingly. For lovers of the “quiet hunt”, the only fish soup is one that is cooked over a fire, from several varieties of fish, and even with a secret ingredient - a charred birch log, lowered into a cauldron at the very end of cooking. The recipes are very specific. And everything else is fish soup. Oh well!

Products

Chum salmon head and fins;
2-3 potato tubers;
1 onion;
1 carrot;
half a glass of rice;
salt, bay leaf, ground black pepper to taste;
dill and parsley.

Preparation

We wash the fish parts and put them in a slow cooker. Pour in 2-2.5 liters of water, turn on the “Cooking”/“Soup” mode for 35-40 minutes, close the lid and cook the fish broth.
In the meantime, prepare the remaining ingredients for adding. We clean and wash the vegetables. Cut the carrots into large strips, potatoes into eighths, and leave the onion whole.
As soon as the broth is cooked, strain it through a fine sieve and pour it back into the bowl. Set additional time on the “Stew” or “Soup” mode for 30 minutes. Let it boil and add vegetables and rice.
As soon as the contents boil again, season with salt, spices and bay leaf. Cook until the beep sounds.
Add the chopped herbs to the finished soup, close the lid of the multicooker and let it brew for another 5-10 minutes.

This aromatic soup should be served hot, with bread or croutons.

Chum salmon in a slow cooker, like any other fish, it turns out quite tasty. And if you prepare it as a dietary dish, then you are guaranteed a tasty and low-calorie dinner or lunch.

I bought ready-made chum salmon fillets, and believe it or not, I tried and cooked chum salmon for the first time. And I didn’t even know what it looked like in nature, so I began to enlighten myself and learned that chum salmon belongs to the salmon family and is a very valuable commercial fish. This is probably why the chum salmon fillet was generously watered with water, which froze and created additional weight for the fish. However, this is what most fishmongers do, and it is legal. And as a result of defrosting, we get fish that weigh less than when we bought it.

This is why I buy fresh frozen fish more often, such as trout, from which I have prepared a huge number of dishes, for example or.

But how convenient it is when the fish has already been cut for you, and all that remains is to cook it. In this regard, it is good for a couple or.

But I cooked chum salmon in a slow cooker on a bed of vegetables, and the type of vegetables doesn’t really matter, I didn’t add carrots because some people at home don’t like carrots with fish, I mean the recipe, it’s a classic, one might say. So what I found, I cooked.

Chum salmon in a slow cooker on a vegetable bed

We will need:

chum salmon by number of eaters

flour for breading

vegetable oil for frying

cauliflower

bell pepper

onions

How to cook chum salmon in the multicooker Polaris 0571

Defrost the chum salmon, dip it in flour, place it in a multicooker bowl that already contains vegetable oil, and fry for 5 minutes on both sides. It was convenient for me to cook in the Polaris 0517 multicooker on the

I set it to 160 degrees and 15 minutes (this is how long our chum salmon will be cooked in a slow cooker on a bed of vegetables).

When the fish was fried on both sides, I removed it, and put chopped vegetables in the multicooker bowl, fried for several minutes and placed chum salmon on top:

I poured a little water for juiciness, added salt and closed the lid. When the ready signal sounded, was ready.