Cooking coho salmon in foil. Useful properties of fish

20.03.2018

There are many varieties of red fillet fish, and you shouldn’t limit your menu to just salmon. Coho salmon baked in the oven in foil - delicious dish, which you can satisfyly feed the whole family. Add vegetables, sauces, choose marinades to your taste. Create your own culinary history.

Today coho salmon appears on our menu. Fish in foil, the recipes for which are varied, turns out so tasty that your household will probably ask for more. Coho salmon steak no need for foil special description. The easiest way is to sprinkle the fish with freshly squeezed lemon juice, grate with spices and bake. We suggest you prepare coho salmon fillet with vegetables.

Ingredients:

• coho salmon fillet – 1 kg;
• potato roots – 5-6 pieces;
• onion – 3 heads;
• dry white wine – 50 ml;
• Russian cheese – 0.1 kg;
• rosemary, sea salt, mixture ground peppers;
• mayonnaise – 100 ml.

Preparation:

If guests are on the doorstep...

When guests suddenly arrive, many housewives are at a loss, because they need to be treated to something. Whole coho salmon baked in the oven in foil is quick and easy to prepare, and the taste of such a dish is divine.

Advice! Coho salmon in the oven in foil with lemon does not need to be marinated beforehand. The fish will be soaked in citrus juice and rosemary aroma during the baking process.

Ingredients:

• chilled coho salmon – 1 carcass;
• fresh ginger root – 10-20 g;
• lemon – 1 piece;
• sea ​​salt;
• refined sunflower seed oil – 30-50 ml;
• rosemary sprigs - 5-6 pieces;
• a mixture of ground peppers;
• soy sauce– 1-2 table. spoons

Preparation:

1. We start with cutting the fish. We cut off the tail from the chilled coho salmon carcass, remove the fins, and clean the gills.
2. We cut the fish carcass along the belly and remove the entrails. Wash thoroughly and dry with a napkin.
3. Line a refractory pan with a sheet of aluminum foil.
4. Cut the ginger root into slices. We don’t clean it first.
5. We thoroughly wash and dry the rosemary sprigs.
6. Cut the lemon into thin slices along with the peel.
   
7. Pour a little refined sunflower seed oil onto the foil and use a silicone brush to spread it over the entire bottom of the mold.
   
8. Place several on the bottom of a heatproof dish. lemon wedges, a couple of rosemary sprigs and chopped ginger root.
   
9. Rub the coho salmon carcass thoroughly table salt finely ground.
   
10. Transfer the coho salmon carcass to the prepared pan.
11. Lightly grease the top of the fish refined oil sunflower seeds.
    


12. Add ginger root and one rosemary sprig inside the coho salmon.
13. Place the remaining lemon slices, ginger and rosemary on top.
    
14. Season the coho salmon on top with a mixture of ground peppers or Provençal dried herbs.
    
15. The final touch is to sprinkle the fish with soy sauce.
    
16. We tightly pack the coho salmon carcass in foil.
    
17. Place the fish in the oven, preheated to a temperature threshold of 180-200°.
18. We will bake for 20-25 minutes.

It's no secret that red fish fillet perfectly harmonizes in taste with creamy sauce. Why not bake coho salmon like this? Recipes for cooking this in the oven sea ​​creature so varied that each of us will find a dish that will suit our taste needs.

Ingredients:

• chilled coho salmon steaks – 700-800 g;
• cream cheese– 150 g;
• cream – 0.3 l;
• garlic cloves – 2-3 pieces;
• softened butter – 50 g;
• high-grade wheat flour - 2 tables. spoons;
• fresh dill – 5 sprigs;
• salt, mixture of ground pepper.

Preparation:

Coho salmon is a red fish from the salmon family that can be prepared in the most different ways. But steaks are especially popular. Still would!

They can be fried or baked, topped with sauces, supplemented with vegetables, herbs, various cereals and even mushrooms. Let's find the recipe itself delicious steak?

Coho salmon steak - general cooking principles

You can cut coho salmon for steaks yourself or buy cross sections from finished form. In any case, you shouldn't buy too much thin pieces less than 7-8 millimeters, so it’s easy to dry them out. The thickness of the steaks can reach up to 2-3 cm, so the coho salmon will turn out juicy, tasty, and the massive pieces will look attractive.

Fish must be washed before cooking. If there are husks or any complex contaminants on it, then all this is cleaned off with a knife. Next, the pieces can be sprinkled with spices, watered different sauces, combine with vegetables.

What to cook coho salmon with:

Lemon (the most popular additive);

Mustard, soy sauce, mayonnaise and others ready-made sauces;

Various vegetables(onions, garlic, carrots, potatoes, tomatoes, etc.);

Cream (sour cream, milk, cheese).

In fact, you can cook coho salmon great amount dishes. It is stewed on the stove, fried in a frying pan, baked in the oven with various sauces, and vegetables and fruits are added. Grilled steaks turn out amazing; a steamer is used to prepare dietary and healthy dishes. Coho salmon is served with side dishes, fresh or pickled vegetables, sprinkled with lemon juice or simply sprinkled with chopped herbs.

Coho salmon steak with lemon

Lemon is the perfect accompaniment to coho salmon steak. It can be used in pure form, but it’s better to add aromatic herbs and spices.

Ingredients

3 steaks;

Salt pepper;

1 tbsp. l. oils;

0.5 tsp. chopped dry herbs, you can take a mixture.

Preparation

1. Cut the lemon in half, cut 3 thin slices from the central part, put them aside, they will be useful for decoration. Squeeze the juice from the remaining halves.

2. Add salt, black pepper and any dry herbs to the lemon. You can take dill, oregano, provencal mixtures. Grind everything until smooth, add a spoonful of oil. It is best to use olive for red fish.

3. Grease the washed steaks lemon marinade, cover, leave for 30 minutes.

4. Place the fish in the mold. You can cover it with a piece of foil so that nothing gets burned or dirty. Pour the remaining marinade that has drained into the bowl over the coho salmon.

5. Place the fish in the oven. We bake coho salmon at 200 degrees for about 20 minutes. If the pieces are thicker than 2 cm, then the time can be increased, but the temperature should not be reduced.

6. Place the cooked coho salmon on plates, place a slice of lemon on top, and add fresh herbs.

Coho salmon steak in soy marinade

The base of the marinade is soy sauce. You can cook these coho salmon steaks in the oven or on the grill; in any case, they turn out very tasty, rosy, and aromatic.

Ingredients

4 coho salmon steaks;

70 ml soy sauce;

1 tsp. honey;

20 ml olive oil;

1 tsp. mustard;

Preparation

1. You can use more mustard if you want the fish to be a little spicier. We combine it with honey, which can be melted for viscosity.

2. Wash the lemon and remove a little zest. Grind the crusts and throw them into the marinade. Squeeze out the juice immediately. Mix everything well.

3. Dilute with soy sauce, add oil, stir.

4. Pour the washed coho salmon steaks with the resulting mixture. If desired, you can add a little mixed dry fish seasoning to the marinade. But the aroma will be strong enough even without them.

5. Pour over the steaks, cover, and leave to marinate for at least half an hour. You can keep coho salmon longer.

6. Now place the fish on foil. Bake in the oven until done.

7. Either place it on the grill grate or on the grill, and cook until golden brown.

Coho salmon steak in cream sauce

A version of very tender coho salmon, we will cook it in the oven. For the dish, you can use cream of any fat content; if desired, dilute it in half with milk.

Ingredients

700-800 g steaks;

300 ml cream;

120 g cream cheese;

2 tbsp. l. flour;

25 g creamy oils;

2 cloves of garlic;

Black, white pepper, fine salt;

3-5 sprigs of dill.

Preparation

1. Wash the fish, dry it with napkins, sprinkle with flour.

2. Heat the butter and fry the steaks for 1-2 minutes on each side until a light crust appears. Immediately transfer to a baking dish. But you can leave it in the frying pan, just remove the handle if she is afraid high temperatures.

3. Add cream into the cream cheese in parts, stirring well each time. Salt, pepper, throw in garlic.

4. Pour the sauce over the steaks and bake in the oven for 10-12 minutes. We set the temperature to about 200 degrees.

5. Remove, place coho salmon on plates, sprinkle with dill. Add to the dish if desired boiled rice, pasta, potatoes.

Coho salmon steak on vegetables with vinegar

The recipe is not only delicious. But also aromatic dish from coho salmon. The steaks will cook on a very flavorful vegetable pillow, will be saturated with the aroma of vinegar, and will turn out very juicy and tasty.

Ingredients

2 onions;

1 carrot;

4 pieces of coho salmon;

2-3 tomatoes;

20 ml vinegar;

Oil, spices.

Preparation

1. Cut the peeled onions into thin strips. We also chop carrots, you can use a grater to Korean salads. Add chopped bell pepper. Sprinkle vegetables fine salt, pour vinegar over it, knead it with your hands.

2. Lay out vegetable mixture on a baking sheet or in a mold.

3. Rub the fish with any spices to your taste, you can additionally sprinkle with lemon, then with oil.

4. Place coho salmon on vegetables.

5. Cut the tomatoes into thin slices. Place the tomatoes on top of the fish. You can also sprinkle them with spices on top, sprinkle vegetable oil, but just a little bit.

6. Cook for 30-35 minutes in the oven. Temperature 200.

Breaded coho salmon steak

Fast way cooking coho salmon in a frying pan. If you have time, you can marinate the steaks in advance in any spices or sauces.

Ingredients

2 large coho salmon steaks;

2 tbsp. l. soy sauce;

1 tbsp. breadcrumbs;

Preparation

1. Rub the steaks with soy sauce on all sides. Basically, you don't need to use anything else. But if desired, pepper it, take dry spice mixtures for fish, and rub it again.

2. Beat the egg until smooth.

3. Brush the steaks with egg and roll in breadcrumbs.

4. Heat in a frying pan good layer butter, at least half a centimeter thick.

5. Place the steaks. Fry the coho salmon on this side until crusty.

Coho salmon steak with potatoes in the oven

Option hearty dish from potatoes and coho salmon. Since the vegetable takes longer to cook than the fish, you need to do everything according to the rules.

Ingredients

800 g coho salmon;

800 g potatoes;

4 tbsp. l. mayonnaise;

3 cloves of garlic;

1 tsp. seasonings for fish;

Salt, oil.

Preparation

1. Chop the garlic, combine with mayonnaise and add some salt. Set aside half and add fish spices to one part.

2. Rub pieces of coho salmon mayonnaise marinade with spices, set aside.

3. Peel the potatoes, cut them into pieces, combine with the second part mayonnaise sauce, mix well. If desired, you can add chopped onions here. Carrots, a little zucchini, it all goes well together.

4. Place the potatoes in a mold, cover with one layer of foil, and bake for 20 minutes at 200 degrees.

5. Take out the potatoes, lay out the coho salmon marinated in mayonnaise.

Steamed coho salmon steak

Dietary, healthy and sports nutrition is impossible without steamed dishes. For cooking, you can use any double boiler, tray in a multicooker.

Ingredients

3 coho salmon steaks;

1 tbsp. l. lemon juice;

Pepper, salt;

1 tbsp. l. olive oil.

Preparation

1. Rub washed coho salmon with lemon juice mixed with salt and pepper. You can simply use soy sauce without any additives.

2. Rub the fish on top olive oil, you only need a little bit of it to add juiciness to the coho salmon.

3. Place the pieces on a steamer tray. Pour water into the compartment, throw in a few peppercorns, a bay leaf, and a clove of garlic for flavor.

4. Cook the steak for about half an hour. Then carefully remove it from the tray, place it on a dish, add vegetables and herbs.

Coho salmon baked in the oven will turn out juicy and tender if you rub softened pieces on top butter.

Fish does not like prolonged heat treatment. If it dries out in the oven, you need to urgently pour cream over the pieces, brush with mayonnaise or sour cream, cover the pan with foil and leave for a while so that the dish is soaked.

To prevent the fish from sticking to the foil, the area under the steak should be greased with oil.

Lemon peels that remain after squeezing the juice do not need to be thrown away. They will help get rid of the fishy smell. You need to rub your hands, knives, forks, cutting boards, then rinse everything with cool water.

If coho salmon is cooked in foil, then at the end you need to open it for a few minutes. Let the steak coat appetizing crust.

It is not advisable to fry a “naked” steak in oil. It is better to roll coho salmon in flour so that the fish quickly appears golden brown crust. It gives not only an appetizing appearance, but also maintains juiciness.

Coho salmon are caught in the Pacific Ocean and belong to the salmon family. The fish is quite large in size and periodically its length can reach up to 90 centimeters, and its maximum weight up to 15 kilograms. She has one interesting difference from all other fish from her family. It has silvery scales, for which in some countries it is nicknamed “silver salmon,” and in Russia many people like to call it “white fish.”

Coho salmon fish: beneficial properties

It contains a lot of microelements and vitamins, without which the stomach will not function properly. It contains a lot of fatty acids, which help in the fight against many diseases that are associated with cardiovascular system. Coho salmon not only helps in the fight against these diseases, but can also prevent them.

For those who are on a diet, it is very useful to eat this fish, as it is quite low in calories. Thus it saturates the body necessary vitamins, which are lost during cruel diets and also do not cause obesity.

Another plus about this fish is the absence of small bones, as well as its taste qualities. Therefore, many mothers prefer to give Coho salmon to small children, who, having tried this fish once, will not exchange it for anything. This fish very healthy and therefore nutritionists add it to baby and dietary foods.

Coho salmon fish: how to cook?

Coho salmon is very popular in many countries around the world and is loved to be served baked in restaurants, but it can also be added to salads.

There are many recipes for cooking Coho salmon, frying or cooking in the oven.

Recipe for cooking Coho salmon in the oven

To do this, it is not necessary to use fresh fish; you can also use frozen fish. You will also need two tomatoes, a couple of lemons and pepper with salt to taste.

The fish must be cleaned of scales, cut off the gills and also get rid of the offal, after which it must be thoroughly washed under water. Next, you need to cut the fish on both sides, and then rub it with salt and pepper. Now you need to do the rest of the ingredients, cut the tomato and lemon into thin slices, and then stick them into the prepared cuts.

After this, you need to put our fish on a baking sheet that has been previously greased with vegetable oil and put it in the oven preheated to 200 degrees. It must be baked for 40 minutes and in the end you will get delicious dish.

How to fry Coho salmon?

To do this, you will need to take already gutted fish and cut it into fairly thick steaks. We don't need the head and tail. They can be sent to the ear or given to the cat). The steaks need to be salted and peppered; if desired, you can add spices that you consider necessary.

It is advisable that you have a double-sided grill; it makes it very easy to turn the fish over. You need to fry for 10 minutes, the fish cooks very quickly.

If desired, during frying the fish can be periodically poured with wine or beer, in which case it will turn out much juicier. If you pour beer on it, the fish will come out with a well-done crust. If you use wine, the meat will be very juicy with a peculiar aftertaste.

There are a lot of recipes for preparing this fish and you can choose the one that suits your taste. If you are on a diet, you will get a delicious steamed dish, the main thing is not to forget about such ingredients as pepper and lemon.

Many people cannot imagine life without fish. Some people have loved its different varieties since childhood, be it sprat, pollock, or red, cooked in any form.

Currently, stores are ready to amaze their customers with any variety of fish. Now we all have a great opportunity to choose any fish from all its diversity - the tastes of all consumers, even the most discerning and demanding ones, will, without a doubt, be taken into account.

One of the most delicious fish is coho salmon. It is often called silver salmon. This fish is quite large. It belongs to the salmon family and belongs to the genus

The Americans and Japanese gave this name to the fish for its silvery, iridescent color of scales.

In our country, this fish has been called white for centuries.

Its length can reach one meter. As for weight, it can reach seven or even fifteen kilograms.

As a rule, stores have a large assortment of smaller fish.

Despite this, one cannot fail to note the important advantage of coho salmon over all other varieties: the meat contains healthy fats, vitamins B1 and B2, microelements necessary for the body, including calcium, potassium, magnesium, chlorine, iron, zinc and many others.

Coho salmon is not only incredibly tasty, but also exceptionally healthy fish. It is recommended for pregnant women, teenagers, children and the elderly.

On the Internet you can find numerous baking recipes. From coho salmon you can cook not only fish soup, stew it with vegetables, salt it, fry it in sour cream - you can cook coho salmon in the oven.

To do this, you just need to take fish, two cloves of garlic, two cloves of lemon, and seasonings to taste.

The coho salmon must be thoroughly washed and the fins trimmed from the tail and both sides. After the fish is prepared, it is necessary to treat it with seasonings. The most commonly used are salt and pepper. Place two cloves of garlic in the belly, and it is best to cut them crosswise.

You should also put a slice of lemon and herbs in the belly. You can also decorate the fish with greens.

Since coho salmon is an oily fish, no more seasonings are required. best produced in foil. After all the preparatory work, it is transferred to foil, carefully wrapped in it and placed in the oven.

Coho salmon cooks in the oven for a relatively short time - within thirty minutes. After this, the fish is placed on a dish and a slice of lemon is squeezed to add a spicy aroma. It is best to serve coho salmon with rice and vegetables.

This recipe is very simple; it does not require any special skills from the housewife.

There is also a more complex cooking recipe. To do this you will need one and a half kilograms of coho salmon, one lemon, various salts to taste and foil used for baking. To prepare the sauce you will need sour cream with twenty percent fat content, green onions and dill.

Baked potatoes are best served as a side dish.

Coho salmon must be cleaned, rinsed under running water, and cut into pieces. The width of each piece should not be more than three centimeters.

You need to put foil on a baking sheet, and place it in such a way that you can wrap the fish in it.

Each piece of fish is usually sprinkled with lemon juice, and lemon slices are placed on top. The pieces are salted, peppered, spices are added, most often black and red pepper are used - then the coho salmon in the oven turns out to be more aromatic and spicy.

After this, the fish can be wrapped in foil and placed in the oven for forty minutes. At the same time, you can cook the potatoes on a nearby baking sheet. It can also be wrapped in foil. We can talk about the benefits for a long time - it is worth saying that it contains many substances that are useful and vital for the functioning of the human body.

As for the fish sauce, it is prepared at the very last moment. Place sour cream, green onions, dill, salt in a blender and beat everything properly.

Coho salmon in the oven with sauce and baked potato- it is not only tasty, but also healthy dish. Bon appetit!

Red fish has always been considered a delicacy, and it remains so today. No one festive table cannot do without salted red fish, which has unrivaled taste characteristics. Properly prepared, it literally melts in your mouth, leaving behind a pleasant aftertaste.

This article is intended for those who want to pickle their own coho salmon fish.

To do this you need to stock up on the following products:

1. Fresh red fish – 1 kg.
2. Coarse salt.
3. Sugar.
4. Black and red pepper.
5. Parsley or dill.
6. Lemon juice.
7. Bay leaf.

How to properly prepare fish

Before you start salting fish, it needs preparatory operations. The process of cutting fish consists of several stages.

These are the stages:

1. The fish is washed under running water, after which the tail and head are removed.
2. The cutting of fish does not end here, since the fins need to be cut off from the carcass using kitchen scissors, and then the fish is cleaned of scales and the entrails are removed.
3. It is desirable that the final dish does not have bones. Therefore, a sharply sharpened knife is taken and an incision is made along the ridge. After this, the fish ridge is pulled out along with all the bones. Then the carcass, or rather the fish fillet, is skinned. This should be done carefully, otherwise the fillet will fall apart into separate fragments.
4. If there are no such skills in cutting fish and there is some uncertainty about the final result, then the carcass can be cut into acceptable pieces and the fish can be cooked in this form. Despite the fact that the pieces will have bones, they will be no less tasty than in the form of fillet and without bones.

A universal recipe for salting coho salmon fish

There are a huge number of recipes, but there are simple and accessible ones that are considered universal, since they are suitable for salting any fish, including red fish.

It's done something like this:

• Take 4 tablespoons of salt and 2 tablespoons of sugar. They are mixed together with a pinch of red pepper and a teaspoon of black pepper.
• Prepare a container for pickling. It could be Plastic container, in which you can store food products. Each piece of fish (fillet) is rubbed with the prepared dry mixture. At the same time, you should make sure that there are no ungrated parts of the coho salmon left.
• Finally, the fish is poured with lemon juice, and a few bay leaves are placed on top. This will give the salted fish additional flavor.

Interesting! Fish absorbs flavors very well, so it is very important not to overdo it with seasonings. They can not only add piquancy to a dish, but also ruin it, completely drowning out the natural aroma of red fish.

• After all operations related to salting coho salmon fish, the plastic container is closed with a lid and the fish, in this form, stands room temperature about half an hour. After this time, the container with fish is sent to the refrigerator.

How long can the salting process take?

Almost all recipes are designed to allow the fish to be salted enough within a couple of days that it is ready to eat. As a rule, most recipes involve salting without large quantity fish: 1 or 2 kg at most. If more fish is salted, then it should be kept longer. In any case, you need to give the fish enough time to salt it. If the fish is overcooked, it is not a problem and can be soaked in warm water to get rid of excess salt.

Delicious recipes for home-salted coho salmon

Besides classic recipes, there are other recipes that make coho salmon especially tasty.

To implement such a recipe, you need to perform the following steps:

• Already cut coho salmon fillets are placed in the prepared container.
• Each layer of fish is sprinkled with a mixture of salt and sugar in equal proportions. For 1 kg of fillet you need to mix 1 cup of sugar and salt.
• The container is closed with a lid and sent for a day, along with the fish, to a cold place.
• While the fish is being salted, you need to prepare the following: take half a kilo of onion and cut it into rings, then add it to the fish. Finally, the whole thing is drizzled with olive oil.
• The container is closed again, and the fish is again placed in the refrigerator for a day. After this period, the fish can be served.

To implement this recipe you need to have:

• 1 kg fresh red fish.
• Three tablespoons of salt (preferably sea salt).
• Two tablespoons of sugar.

Technological stages of preparation:

1. If the fish is fresh frozen, then it must be defrosted before the cutting process. Moreover, this must be done correctly, without violating the defrosting technology: it must defrost naturally. If the fish is fresh, you can immediately start cutting it. How to properly cut fish was discussed above. Naturally, it is better not to throw away the tail and head, since they can be used to cook a rich and very delicious fish soup. The coho salmon carcass is cut into pieces up to 3 cm thick.
2. Separately prepare a dry mixture of two tablespoons of sugar and three tablespoons of salt.
3. After this, pieces of coho salmon are placed in the same container, belly down, rubbing them on all sides with the dry mixture. The depth of the container must be sufficient so that the brine cannot spill out of it.
4. The next stage is filling the fish warm water, and completely. The water should not be hot or cold: 30-40 degrees is enough.
5. After filling the fish with water, the container is tightly closed with a lid. Once the container and fish reach room temperature, they are placed in the refrigerator for one day. After a day, the fish is taken out and turned over to the other side, after which it is returned to the refrigerator for another day.
6. After this time, the fish is removed from the refrigerator and removed from the brine. Pat the fish dry with a paper towel. To keep fish longer, it should be wrapped in foil or parchment. But the most important thing is that it can already be eaten.

In Kamchatka, coho salmon are especially prized and have been for centuries. It was salted here special recipe, which is still known today. To salt coho salmon Kamchatka style you will need:

• Half a kilo of fresh coho salmon.
• Three tablespoons of salt.
• One tablespoon of sugar.
• A little bit of black pepper.
• Lemon juice.
• 2 tablespoons sunflower oil.
• Dill.

How to prepare:

1. First, the coho salmon is cut and all the bones are removed from its meat.
2. The carcass or fillet is cut into suitable pieces.
3. Mix salt, sugar and pepper in a separate container. Pieces of fish are rubbed with the mixture on one side and laid out, rubbed side down, in a container prepared for this.
4. The laid fish is watered sunflower oil and lemon juice.
5. Dried dill is sprinkled on top and closed with a lid.
6. In this state, the coho salmon is left for an hour at room temperature, after which it is placed in the refrigerator for a day.
7. The finished dish is served in various options: As a snack, as a slice, or as delicious prepared sandwiches.

Cooking coho salmon yourself at home has many advantages. Firstly, you can cook fish according to any recipe you like. Secondly, the dish does not have any preservatives or flavor enhancers, which cannot be said about store-bought products. Thirdly, the dish is prepared only from fresh fish, which is important. This means that cooked fish will be beneficial to human health. In addition to the fact that it will save everything useful material, there is no risk of being poisoned by a spoiled product. But a purchased product means there is a risk of getting poisoned by buying a spoiled, stale product. This is not fiction, but a reality that constantly haunts a person.