Baked salmon fish. Recipes for tender and juicy chum salmon in the oven

Keta is a fish of the salmon family, therefore it is rightfully considered a delicacy.

Like any red fish, keta is rich in vitamins, omega-3 acids and healthy fats.

The meat of the chum salmon is very tasty, which fully justifies its cost.

It is worth at least occasionally pampering yourself with chum salmon dishes.

Keta in the oven in foil - the basic principles of cooking

The most optimal and proven way is to cook keta in the oven in foil. So you save all the useful properties of the fish, and the meat turns out incredibly tasty and juicy. You can enhance the taste of the dish with the help of spices and herbs.

Ketu is baked whole in the oven, and steaks and fish fillets are also used.

If the salmon is cooked whole in the oven in foil, they take the carcass, clean it, cut off the fins and remove the tail and head, then the fish is washed and dried with napkins. Ketu is rubbed with a mixture of salt and spices or poured with marinade and left for a while so that the fish is well marinated.

Steaks and salmon fillets are also seasoned with spices or marinated before cooking. Ketu in the oven in foil is cooked with vegetables, cheese, sauces.

Recipe 1. Stuffed keta in the oven in foil

carcass of chum salmon;

ground black pepper;

cheese - 100 g;

butter - 70 g;

carrot;

bulb of medium size.

Cooking method

1. To prepare the dish, take a chilled chum salmon carcass. Clean it from scales and wash. Cut open the belly and gut. Take out the backbone and small bones. Rinse the chum salmon carcass under the tap and pat dry with napkins. Rub the carcass inside and out with a mixture of salt and pepper. Put the butter cut into pieces inside the fish. Leave the salmon for an hour and a half so that it marinates well.

2. Clean and wash vegetables. Finely chop the onion. Grate a carrot on a coarse grater. Cool the boiled egg, peel and chop finely. Place a frying pan on the stove and melt the butter in it. Put the onion in the pan, fry it until transparent, add the carrots and simmer until soft. Add the egg to the vegetable mixture, mix and hold on the fire for a couple more minutes.

3. Stuff the fish with minced meat. Cover the form with foil, put stuffed salmon on it, cover with a second sheet of foil and put in a well-heated oven for an hour. Ten minutes before the end, remove the top sheet of foil, sprinkle the fish with grated cheese and put it back in the oven.

Recipe 2. Keta in the oven in foil with tomatoes

two tomatoes;

ground pepper;

half a lemon.

Cooking method

1. We clean and gut the fish, remove the fins and cut it into portions. Rinse under a tap and pat dry. Rub each piece of fish with a mixture of pepper and salt.

2. Rinse the tomatoes, wipe with a towel and cut into circles. Wash the lemon, cut into slices, remove the seeds.

3. Cut the foil into squares according to the number of pieces of fish.

4. Preheat the oven to 200 C. Cover the baking sheet with baking paper, lay out the foil squares on it. We put a piece of salmon on each. Put a circle of tomatoes and a slice of lemon on top. Wrap the fish in foil. We send the baking sheet to the oven for half an hour.

Recipe 3. Keta in the oven in foil with potatoes

half a kilogram of chum salmon fillet;

sunflower oil - 10 ml;

half a kilogram of potatoes;

dried basil - 10 g;

three bulbs;

a pinch of salt;

three tomatoes;

300 g of cheese;

Cooking method

1. Rinse the salmon fillet under running water, soak with napkins and cut across into strips.

2. Peel, wash and chop the bulbs into thin rings.

3. Peel potatoes, wash and cut into thin slices.

4. Wipe the washed tomatoes with a towel and cut into thin circles.

5. Grind the cheese with a coarse grater.

6. Cover the form with high sides with foil and lightly grease it with oil. Place strips of fish on the bottom. Sprinkle with salt and dried basil. Then lightly sprinkle everything with grated cheese. Lay the onion rings on top of the cheese. Spread the potatoes evenly over the onions and sprinkle with cheese again. Post soy tomatoes. Cover the form with foil on top and send it to the oven preheated to 220 C for forty minutes.

7. In a separate bowl, mix the mayonnaise with the remaining cheese and basil.

8. About a quarter of an hour before the end, take out the form, remove the top sheet of foil. Lubricate the tomato layer with mayonnaise-cheese sauce and send it to bake again. Cut the dish with a spatula into portions and put on plates.

Recipe 4. Keta in the oven in foil with sauce

carcass of chum salmon;

salt and ground pepper;

three tomatoes;

dill and parsley;

two onion heads;

four cloves of garlic;

half a lemon;

two jars of curd yogurt without fillers;

two fresh and pickled cucumbers.

Cooking method

1. Gut the chum salmon carcass, cut out the gills and rinse well under the tap. We make an incision along the entire ridge and divide it into fillets. We remove the ridge, remove the skin and select all the small bones. Cut the fillet into portions.

2. Peel the onion heads and cut into thin rings.

3. Take a baking sheet, cover it with foil so that the edges hang down. Lubricate the foil with oil and spread the onion rings on it in an even layer.

4. Lay the salmon fillet on top of the onion, sprinkle it with lemon juice, salt and pepper.

5. Wipe the washed tomatoes with a napkin and cut them into circles. Put them on top of the fish. Lightly salt and pepper again. We cover everything with foil and put in an oven preheated to 180 C. Cooking fish for 25 minutes.

6. While the fish is baking, prepare the sauce. We remove the skin from fresh cucumbers and cut them into small cubes. We also grind pickled cucumbers without peeling them. We clean the garlic cloves, squeeze them to the cucumbers through the garlic press. We spread curd yogurt in a bowl with cucumbers, salt, pepper and mix.

7. Finely chop parsley and dill, add it to the sauce and mix everything again.

8. Ten minutes before readiness, we take out the fish and open it so that the tomatoes are browned. Serve with salmon, pouring sauce over it.

Recipe 5. Keta in the oven in foil with cheese

keta - kg;

dry white wine - 20 ml;

cheese - 100 g;

freshly ground pepper;

bulb;

a glass of sour cream;

vegetable oil - 50 ml;

nutmeg and oregano.

Cooking method

1. Make a deep incision along the spine, carefully remove the spine and cut out the fins. Remove any small bones from the fillet with tweezers. Rinse the salmon fillet, pat dry with napkins and cut into portions.

2. Mix vegetable oil with freshly ground pepper. Put fish pieces in spicy oil. Marinate it for half an hour.

3. Peel the onion and chop it into thin half rings. Rinse the lemon, wipe it and cut into thin slices.

4. Mix wine with sour cream in a deep bowl into a homogeneous mass. Season the sauce with spices and mix again.

5. Make a "boat" out of foil for each piece of fish. Put a piece of chum salmon in each, salt and pepper lightly. Put onions and a slice of lemon on it. Cover everything with a thin slice of cheese. Top with a spoonful of sour cream sauce.

6. Place "boats" on a baking sheet. Send it to the oven for half an hour. Bake at 180 C. Serve the fish directly in the foil.

Recipe 6. Keta in the oven in foil with broccoli

carcass of chum salmon;

700 g frozen broccoli;

a large bunch of dill;

400 g carrots;

ground pepper;

sunflower oil.

Cooking method

1. Gut the chum salmon carcass, clean it from scales and remove the backbone. Rinse the fillet well and remove small bones. Soak it with paper towels. Cut the fillet into pieces. Put them in a deep bowl, salt, pepper and mix.

2. Peel the carrots, grate them on a coarse grater and put them in a frying pan with hot oil. Fry carrots until soft.

3. Cut the foil into squares according to the number of pieces of fish. Line a baking sheet with baking paper. Place pieces of foil over it. Put a little stewed carrot on each, crush it with finely chopped dill and lay out a piece of fillet. Place a rosette of frozen broccoli on top of the fish.

4. Wrap the foil with an envelope and send the baking sheet with the fish to the oven for half an hour. Bake at 180 C. Transfer the fish to a plate and garnish with a slice of lemon.

Recipe 7. Keta in the oven in foil under pineapples

four 500 g pieces of chum salmon fillet;

ground pepper;

100 g canned pineapple pieces;

hard cheese - 50 g;

vegetable oil - 30 ml.

Cooking method

1. Rinse the chum salmon fillet under running water, dry it with a paper towel. Salt and pepper.

2. Fry the fillet in hot vegetable oil on both sides, three minutes on each side.

3. We heat the oven to 200 C. We cover the baking dish with foil, put the pieces of the salmon fillet skin down on it.

4. Drain syrup from pineapples. We spread pineapples on each piece of fillet and grease them with mayonnaise. Sprinkle everything on top with grated cheese.

5. Cover the baking sheet with fish with foil and put in the oven. After five minutes, remove the top sheet of foil and leave the fish in the oven for another ten minutes. Serve with a garnish of potatoes or rice.

Recipe 8. Keta in the oven in foil with sesame seeds

chum salmon fillet - kg;

vegetable oil - 30 ml;

sesame - half a glass;

cheese - 200 g;

mayonnaise - 50 ml;

salt and spices;

Cooking method

1. Wash the fillet, dry it slightly and cut into equal pieces. Pour it with lemon juice and leave for half an hour.

2. By the number of pieces of fish, cut the foil squares. Each is lubricated with oil. Finely three cheese, put it in a cup and combine with sesame seeds and mayonnaise. You should get a thick mass.

3. Put the fillet pieces on the foil and grease them with the sesame-cheese mixture. We wrap the foil with a pocket, put it on a baking sheet and send it to the oven, heated to 180 C. Cook the fish for 20 minutes.

• Defrost fish in the refrigerator. This will make it possible to keep all the useful substances in it.
• While cutting the fish, treat the board with lemon juice so that it does not absorb the fishy smell.
• After cutting, marinate the ketu in lemon juice, olive oil and spices.
• Spread the fish on a pillow of vegetables, so you get a healthy dish that does not require additions.

Fried chum salmon is quite nutritious, it may well replace expensive trout or salmon on the table, as it is much more affordable, but at the same time it is practically not inferior in taste and useful properties. Chum salmon steak is a fairly popular dish not only in the diet of any person, but also in the restaurant menu. Among the shortcomings that can be identified during the cooking process, learning how to fry red fish deliciously, is the low percentage of fish fat and its undesirable dryness as a result of cooking. If you are interested in how to fry ketu juicy in a pan, you can use some cooking tricks.

Is it possible to fry ketu deliciously, being a non-professional cook? This method is quite similar to frying methods. The basis of the dishes of the first, second and appetizers very often becomes keta, the recipes for which exclude a negative result on the results of cooking and guarantee the receipt of not only tasty, but also healthy meals for all family members. The simplest and most common way of cooking is fried keta in a pan. This method of cooking is quite simple, accessible even for inexperienced chefs and allows you to prepare a full-fledged main course in a short time without much hassle.

How to fry red fish without much cost and at the same time with a minimum of effort, you can learn from the following recipe.

For cooking you will need:

• Fish (chum) in the amount of 1 kg;
• One st. a spoonful of freshly squeezed lemon juice;
• Special spices for cooking fish and fish dishes. It is possible to prepare such a mixture yourself, using only the preferred types of herbs and spices. The amount added is half a teaspoon of the mixture maximum;
• 5-6 art. spoons of high-quality vegetable oil. It is also possible to use any oil suitable for frying;
• The amount of salt added to the prepared product is calculated depending on individual preferences.

Meal preparation:

Fry ketu very quickly in a pan. Therefore, it is worth preparing all the required ingredients in advance. If frozen fillet is used for cooking, then all products should be prepared while the fish is defrosting. So, to find out how to fry ketu in a pan and get the expected quality dish it is worth adhering to the following cooking algorithm:

• If the fish has been frozen, then it should be thawed without treatment with hot water under normal conditions at room temperature;
• If we are talking about a fresh product, then the carcass is simply washed in water, all the bones are removed without fail. Some cooks prefer to remove the skin as well, arguing that the salmon in the pan is much tastier this way;

One of the most affordable representatives of the salmon family is chum salmon. It contains a lot of useful elements for the body and is very tasty if it is cooked correctly. If you want to keep all the benefits of fish and at the same time get a really tasty dish with a minimum of money and effort, then oven-baked chum salmon is your choice.

Cooking features

If you do not know how to bake ketu correctly, then the result of culinary experiments may not meet the chef's expectations. To get a dish that will not disappoint, you need to take into account a few points.

• The fresher the keta, the tastier and healthier the dish will come out of it. For baking, it is preferable to take chilled fish. If this is not possible, then at least you need to make sure that the product has not expired and that the fish is not too frozen. At the same time, it is recommended to defrost ketu in the refrigerator. If you defrost it quickly - for example, using a microwave - then after baking it will be dry and tasteless.
• The fish will be more tender and juicier if marinated before cooking. For chum salmon, a classic marinade of lemon juice, black pepper and salt is ideal.
• Keta does not have a high fat content, therefore, when baking it in the oven, it is advisable to use a sauce of sour cream, mayonnaise, and cream. The higher their fat content, the more tender the dish will turn out.

When baking chum salmon, it is very important not to overexpose it in the oven. If you exceed the cooking time, the fish will come out dry. The risk of "overdrying" the fish is reduced if it is baked in foil. But in this case, 10 minutes before readiness, the foil should be unfolded so that the chum salmon is browned.

The technology and baking time of chum salmon may also depend on the specific recipe.

Whole salmon baked in the oven

• chum salmon (carcass) - 2 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• cheese - 0.2 kg;
• butter - 0.18 kg;
• salt, pepper - to taste;
• lemon juice - 20 ml;
• chicken eggs - 2 pcs.

Cooking method:

• Wash and, if necessary, gut the salmon. Be sure to remove the fins, head. After gutting, wash the fish again, paying particular attention to the belly. Wipe the fish with a paper towel to dry. Rub it with salt and pepper, including inside. Sprinkle with lemon juice and leave to marinate for 15-20 minutes.
• Hard boil the eggs. Cool by dipping in cold water, clean. Crumble not too finely with a knife.
• Peel the carrots, wash and finely grate.
• Peel the onion, cut it into small pieces.
• Divide the butter in half. Half cut into thin slices and put in the belly of the chum salmon.
• Melt the second part of the butter in a pan, put the onion in it and fry until it becomes transparent.
• Add carrots and fry, stirring, for another 10 minutes.
• Add eggs, mix, after a couple of minutes, remove the pan with the egg and vegetables from the heat.
• Stuff the salmon with the resulting mixture.
• Lay foil on a baking sheet, put chum salmon on it, cover with a second sheet of foil.
• Preheat the oven to 200 degrees, put a baking sheet with fish in it. Bake 40 minutes.
• Finely grate the cheese.
• Unfold the foil, sprinkle the fish with cheese and continue to bake for another 10 minutes.

The keta baked according to this recipe is juicy and appetizing. It can be served on the table whole or cut into portions.

Keta baked with cheese and tomatoes

• chum salmon steaks - 1 kg;
• tomatoes - 0.4 kg;
• onion - 100 g;
• carrots - 100 g;
• cheese - 100 g;
• vegetable oil - 50 ml;
• salt, spices - to taste.

Cooking method:

• Wash the steaks, pat dry with a towel, sprinkle with salt and spices to taste, put in a baking dish.
• Cut the tomatoes into thin circles, put on the steaks.
• Finely chop the onion, grate the carrots and fry them until soft in hot oil.
• Lay the roast on top of the tomatoes.
• Close the mold with a lid or cover with foil.
• Put in an oven preheated to 180 degrees, bake for 40 minutes.
• Remove the lid (or remove the foil). Sprinkle the dish with grated cheese and bake for another 10 minutes.

Divide among bowls and serve with or without garnish.

Keta baked in the oven with vegetables

• chum salmon (fillets or steaks) - 0.8 kg;
• sour cream - 0.2 l;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• vegetable oil - 0.2 l;
• fresh herbs (parsley, dill) - 100 g;
• salt, black ground pepper - to taste;
• tomato paste - 50 g.

Cooking method:

• Fillet or cut into steaks. Wash them and dry them with a napkin. Pepper and salt. Leave for 15 minutes.
• Peel the vegetables and chop: finely chop the onion with a knife, grate the carrots. For chopping carrots, it is best to use a grater designed for preparing Korean salads.
• Heat the oil in a deep frying pan, reserving a little to brush the foil. Put the chopped vegetables and fry them for 20 minutes, stirring.
• Mix sour cream with tomato paste and add this mixture to vegetables. Stir, simmer for 5 minutes.
• Grease a sheet of foil and lay it in a baking dish.
• Put the chum salmon in the form and cover with a “fur coat” of vegetables.
• Put in the oven, preheated to 200 degrees, a form with fish. Bake for 35 minutes.

This dish is good because it turns out equally tasty both hot and cold. When serving, be sure to sprinkle with plenty of fresh herbs.

Keta baked with potatoes

• chum salmon fillet - 0.5 kg;
• potatoes - 0.5 kg;
• vegetable oil - 10 ml;
• dried basil - 10 g;
• tomatoes - 0.3 kg;
• onions - 0.2 kg;
• cheese - 0.2 kg;
• mayonnaise - 0.2 l;
• salt, pepper - to taste.

Cooking method:

• Rinse the salmon fillet, pat dry, cut into strips across.
• Peel the onion and cut into half rings.
• Peel and wash the potatoes, cut into thin round slices.
• Cut the tomatoes into thin circles.
• Cheese grate with large holes.
• Grease a piece of foil with oil and place it in a baking dish.
• Put the pieces of chum salmon, sprinkle them with salt, pepper, half of the basil. Sprinkle with a little cheese.
• Put onion half rings and potato slices on the fish. Sprinkle with cheese.
• Lay the tomato slices on top of the potatoes.
• Mix mayonnaise with remaining cheese and basil. Cover the dish with this sauce.
• Preheat the oven to 200 degrees and send the form with chum salmon and potatoes there for 40 minutes.

Keta baked with potatoes is a hearty and tasty dish that is not a shame to put on the festive table.

Baking ketu in the oven is not difficult. It turns out tender and juicy, besides it looks very appetizing and exudes a seductive aroma.

There are quite a few recipes for cooking keta. Housewives love to experiment with fish, cook seafood: steamed, fried in a pan, boiled soup, salted. Each of the methods is individual and is prepared based on the tastes of the cook.

Ketu is difficult to spoil, the main rule is the timely completion of heat treatment so that the fish is not overdried, remains juicy, soft.

The addition of various ingredients brings special notes to the unique taste of fish, making the taste experience more diverse. It is recommended for a change to flavor the finished seafood with sauces, use exotic products in marinades. They will not interfere, but only emphasize the noble taste of red fish and decorate the gala dinner.

Let's take a closer look at a few culinary recipes.

Steamed chum steak

The recipe below is a basic one cooked in a multi-compartment double boiler. Other ingredients can be added to the recipe if desired. Rice and vegetables will be used as a side dish.

• chum salmon steaks;
• broccoli;
• peas;
• spices;
• carrot.

We wash the rice thoroughly, put it in a special container in a double boiler, salt it. We prepare the steaks: rinse, rub in seasonings, leave for half an hour, then put them in the second compartment of the equipment. In the third compartment we spread the carrots, cut into rings, broccoli.

Pour water, cook for about thirty minutes. We combine the finished rice with peas, butter. We spread it along with the chum salmon, decorate, serve. The dish turns out very tasty, healthy.

Fried chum salmon

• fillets or steaks;
• cream;
• egg;
• basil;
• cream;
• lemon;
• spices.

You can stew the steaks whole or remove the skin and cut into slices. We prepare the fish, wash, dry. We spread the pieces on the hot surface of the pan, sprinkle with spices, squeeze the lemon, close the lid, cook, maintaining a slow fire. Separately, shake the yolk and cream, throw dry basil, ground pepper, mix well.

Finely chop the greens, citrus zest, add the ingredients to the sauce, mix thoroughly. Pour the mixture over the fish, simmer for twenty minutes on the smallest fire. We put the pieces on a plate, garnish, add fresh tomatoes, herbs.

Chum salmon in aerogrill

The technique does not dry out the fish, it cooks quickly, it turns out a pleasant taste with smoke, like from a barbecue. Seasonings give spices, piquancy to the dish.

Ingredients:

• steaks;
• garlic;
• olive oil;
• lemon;
• dry herbs;
• pepper, salt.

Prepare the marinade: mix cloves, coriander, ginger, basil with lemon, oil. Pepper, salt, mix well. We lower the slices into the prepared filling, put lemon rings on top, remove for forty minutes. We put the pieces ready for heat treatment on the grill, set 220 degrees, cook for about half an hour.

That, perhaps, is all. After 30 minutes, a delicious dish at home is ready. You can serve it yourself, add some fresh vegetables or bake them on the same air grill.

Fried steaks (detailed recipe)

In this version, we will tell you all the features of cooking red fish, we will reveal some secrets.

• chum salmon;
• freshly squeezed lemon juice;
• spices, seasonings;
• olive oil;
• salt.

Instruction:

1. Fish preparation. Frozen steaks are carefully turned into fresh ones by defrosting in a natural environment. If the carcass is fresh, we clean it from scales, gut it, cut off unnecessary things (fins, head, tail), get rid of the bones, it is preferable to remove the skin, so the fish will turn out tastier, without extraneous flavors. The last step will be cutting into pieces of the size that is convenient.
2. Marinade. We prepare all the ingredients: a spoonful of lemon juice, seasonings, two tablespoons of olive oil. Beat with a fork, whisk, wait for a homogeneous mass. Immerse the pieces, roll well in the mixture, cover with cling film, lid, leave to soak for thirty minutes in a cool place.
3. Roasting process. The first thing to do is to heat the surface of the frying pan, do not add oil, cook as is. We turn on a strong fire, put slices of seafood, fry, wait for a brownish crust. A strong fire will help to quickly achieve the desired result, 3-5 minutes is enough. It is not worth keeping at a stronger temperature - chum salmon quickly dries out. Therefore, we reduce the fire in time, close the lid, cook for another fifteen minutes.
4. Garnish. Here you can turn on the flight of fancy. Keta accepts any side dish. You can use glass noodles for lovers of Japanese cuisine, classic rice, vegetables in different versions or mashed potatoes. For lovers of minimalism, you can offer chum salmon solo without adding anything. We decorate the resulting dish with herbs, lemon, red caviar. Ideal for a festive feast, dinner with loved ones.

Keta in the oven classic

Baked seafood is the most popular and has many variations. We will give the traditional method, and decide for yourself how to diversify it, experiments are welcome.

Ingredients:

• carcass;
• olive oil;
• tomato;
• lemon;
• spices.

We prepare the pieces for manipulation: marinate in a mixture of lemon, oil, spices, dill for forty minutes. We chop the tomatoes into rings, the onion into strips. We take out the pieces from the filling, put them in a heat-resistant container, cover with a hat of vegetables on top. Cover with foil, set the temperature to 180 degrees, bake for thirty-five minutes. 10 minutes before the end, unfold the foil, let the top layer brown.

Put the chum salmon in the center of the serving plate, put the vegetables around. Decorate with dill, lemon. Very pretty and always delicious. Suitable for a simple lunch, receiving guests, meeting with friends. Gastronomic pleasure, compliments are guaranteed.

We figured out how to cook delicious chum salmon steaks. It is enough to follow the recommendations, observe the sequence, take into account the nuances. Relatives will get real pleasure if you cook for them the most tender, juicy chum salmon steak.

Fish dishes are healthy and appetizing, especially if you cook them from noble varieties of fish. And what can be done from chum salmon?

How to choose such a fish?

To make any dish tasty, you must first choose the right main ingredient. When buying, be guided by the following criteria:

• Carcass size and weight. This slave is quite large, and the mass of one adult carcass can reach 5-9 kilograms. It is this chum salmon that will have fatty pulp and a rich taste.
• Smell the fish. It should have a pleasant marine smell. If it is unpleasant and gives off rottenness or something chemical, then either the chum salmon is stale, or unscrupulous suppliers “stuffed” it with artificial additives that retain a bright shade and other inherent qualities.
• Assess the color of the pulp. It differs from other varieties of red fish in a rather saturated shade. So if the color is pale or has blotches, then the fish probably died a natural death or lay on the counter for a long time. The color should be uniform and bright.
• As a rule, freshly frozen chum is found in stores, and if you come across just such, then the amount of ice should be minimal (by standards, no more than 5% of the total mass). If you live near the sea and you are lucky enough to find a chilled fish, then try to put pressure on it. The flesh should be firm, so dents usually disappear quickly. If it remains, then most likely the salmon is stale. The surface should be damp, but not slippery or covered with slime.
• The eyes will tell a lot. If they are cloudy or sunken, then the chum is unlikely to be fresh and healthy.

Benefit

Keta is not only tasty, but also very healthy fish. So, it contains phosphorus, zinc, nickel, proteins, sodium, calcium, chromium, potassium, omega-3 fatty acids, vitamins E, A and group B.

Thanks to such a rich composition, keta improves brain function, strengthens bones, helps restore the structure of all important tissues, provides muscle nutrition and the formation of new healthy cells, normalizes the cardiovascular and nervous systems, strengthens bones, slows down the aging process and neutralizes the harmful effects of free radicals, minimizing the risk of developing cancer. The calorie content of 100 grams of the product is approximately 130-140 calories, which is not much at all. And therefore, such fish can safely and deservedly be called dietary.

Proper fish preparation

Preparation of chum salmon consists of the following manipulations:

• Defrosting. If you have stored fish in the freezer, then you should defrost it gradually. First, remove the carcass from the freezer and put it in the refrigerator, then leave it at room temperature. Do not place the salmon in the microwave or in hot water, as the flesh will lose its elasticity and juiciness.
• Cleaning. To quickly remove the scales, you can douse the carcass with hot water or boiling water, then place it in a deep container with warm water and a little vinegar. Clean the chum salmon directly in the solution, then the scales will easily separate and will not scatter in all directions.
• If you do not like the specific fishy smell, then you can lightly sprinkle the pulp with lemon juice.

What dishes can be prepared?

How delicious to cook such fish as chum salmon? This can be done in a variety of ways, and the most interesting ones will be discussed below.

Method one

• one whole small carcass of chum salmon;
• half a lemon;
• salt;
• a little olive oil;
• seasonings such as herbs de Provence or rosemary.

Description of the cooking process:

1. If the carcass is whole, then clean it, gut it, cut off the head, wash thoroughly and dry with a paper towel.
2. Next, sprinkle the fish with lemon juice and a little olive oil, rub with salt and herbs, leave for fifteen minutes.
3. Whole fish is best baked in foil, so wrap the carcass tightly with it and place on a baking sheet.
4. Bake ketu at 180 degrees in the oven for about an hour. At the end, the foil can be unrolled so that the fish is browned.

Method two

Delicious keta cooked with vegetables will turn out.

List of required ingredients:

• 700 grams of boneless salmon fillet;
• carrot;
• two heads of onions;
• two tomatoes;
• two eggs;
• 2/3 cup cream;
• salt and spices;
• some oil.

Cooking:

1. Wash the fish, cut into pieces, rub with seasonings and salt.
2. Grate the carrots, finely chop the onion, cut the tomatoes into circles.
3. Grease a mold or a baking sheet with oil, put half of the onion on the bottom, then all the carrots and pieces of chum salmon. Put the rest of the onions and tomatoes on them. Pour everything with cream, whipped with eggs (add a little salt and seasonings to the mixture).
4. Cook the dish for at least an hour at 190 degrees in the oven.

Method three

If you want something sophisticated, make keta with cheese. You will need:

• 500 grams of chum salmon fillet;
• 200 grams of hard cheese;
• small head of onion;
• three to four tablespoons of mayonnaise;
• three cloves of garlic;
• ground pepper and salt;
• a quarter of a lemon.

Step-by-step instruction:

1. First prepare the fish. To do this, rinse the fillet, dry it, sprinkle with lemon juice, rub with salt and pepper, leave for fifteen minutes.
2. Grind the garlic, after cleaning it, mix with mayonnaise. Brush the salmon fillet with this sauce.
3. Peel the onion and cut into thin half rings or rings.
4. Lay foil on a baking sheet so that the entire bottom is covered with it. Put the fish on it, lay a layer of onion on top.
5. Grate the cheese on a medium grater, sprinkle it with chum salmon.
6. Preheat the oven to 180 degrees and bake the fish in it under the cheese for 50-60 minutes.

• To make the chum salmon juicy, it is best to bake it, so it will retain all the best qualities.
• It is not worth frying such fish, but if you have chosen a recipe that involves this cooking method, then it is better to roll the pieces in batter, it will retain juiciness and prevent the evaporation of fat and overdrying of the pulp.
• To make the chum salmon fragrant and tender, it can be marinated before cooking. But do not use fatty and rich marinades and sauces, a mixture of seasonings, lemon juice and olive oil is ideal. Leave the fish in such a mixture should be literally twenty to thirty minutes.
• If you want the flesh to acquire a rich taste and pleasant aroma, then before cooking, make several cuts on the surface of the carcass through which seasonings or marinade will penetrate.
• The flesh can fall apart during the heat treatment, and to avoid this, it is recommended to either salt the pieces or the carcass twenty minutes before cooking, or immerse them in a saline solution (a teaspoon of salt in a glass of water). Next, dry the pulp and proceed to the main stage - baking or frying.

If you love fish, then you and your family will certainly not be indifferent to mouth-watering dishes from chum salmon. Enjoy your meal!

Dec 4, 2016 Olga