Pink salmon baked in the oven with cream. Pink salmon fillet fried in a frying pan in sour cream sauce

How to cook pink salmon to make everyone gasp? It's easy and simple! The beauty of pink salmon is that the fish is universal - it is surprisingly tasty, baked under a cheese cap, it produces amazing flavorful soups, and you can salt it so that it will be indistinguishable from salmon. In our selection best recipes with pink salmon!

Many people blame pink salmon for being dry. In this regard, I would like to recall a good old joke about cats: Don’t you like cats? You just don't know how to cook them! It’s the same with pink salmon - if you cook it correctly, it turns out amazing tasty dish. Juicy, aromatic, tender. But remember: fried pink salmon in a frying pan will only be tasty if the original product is absolutely fresh.

Fresh pink salmon is silvery, smelling of the sea, with light eyes and delicate pink gills. A second-rate product produces a gray color, dullness, and the carcass itself looks dried out.

large fish carcass – 1.2 kg;
salt, pepper to taste;
vegetable oil for frying – 100 ml;
flour – 1 tbsp.

Let's prepare it like this:

We clean the pink salmon from the insides, wash it, and cut it into neat pieces-steaks. Spread each one with salt, pepper and roll in flour.
Place the fish in a heated frying pan and fry until golden brown on both sides. The pink salmon will be fried evenly, and the crispy crust will remain if the fire is kept gentle, that is, medium. The high heat will cook the fish, but the inside will remain raw.

Serve the finished pieces on lettuce leaves. Be sure to offer eaters chopped cherry tomatoes, cucumbers, and homemade pickles. Enhances the taste of the dish and spicy sauce yogurt tartare with pieces of pickled gherkins and a squeezed clove of garlic.

Often, after frying fish, the head and tail are left behind. These are the most delicious morsels for preparing an appetizing, fragrant fish soup. You can cook it with rice or pearl barley, and we offer a standard version with potatoes.

So, let's prepare:

fish tail and head;
3 potato tubers;
spices to taste;
Bay leaf;
a large bunch of greenery;
carrots and onions - 1 pc.

Let's get started:

We cook from the head and tail clear broth. It will turn out like a tear if you carefully cut out the gills - they absorb dirt from the pond, which makes the broth cloudy.
Lightly fry the onions and carrots in a frying pan.
Peel the potatoes and cut them into cubes.
Bring the broth to a boil and add the potatoes, and after 5 - 7 minutes fry. Cook the vegetables until done.
The final touch is to add greens and pieces of fish: we clean them from the tail, take them out of the head (especially the tasty cheeks!), not forgetting to pick out the bones.
Season everything with herbs, add bay leaf and let it brew a little. It turns out awesome quick soup. It is especially tasty with black bread and a spoonful of low-fat sour cream.

Option on a quick fix– soup with canned pink salmon. It is enough to boil the potatoes, add vegetables to them and at the last moment pour out the canned food along with the juice. The soup will turn out wonderful if you season it with a large bunch of fresh herbs.

Juicy pink salmon in the oven is obtained by baking it on a bed of salt. In this case, there is no need to salt the fish. Surprisingly, the product absorbs just enough seasoning to prevent the dish from coming out dry and bland. For the recipe, we will prepare a pack of salt and a large cleaned fish, with or without head, weighing 1.3 kg.

Then everything is as simple as shelling pears:

Pour a pack of coarse rock salt onto a baking sheet.
We lay out the carcass, washed and cleaned of scales.
Turn on the oven at 180 degrees.
Bake for 30 minutes.

Serve fish with lemon, cherry tomatoes, tartar sauce or any other taste. And don’t forget to open a bottle of young white wine – the combination will be divine!

Bake fish fillets in foil

Pink salmon fillet baked in foil looks festive. Especially if you pack each piece in a neat envelope and serve it on the table just like that, only slightly opening it. We serve each serving with fresh herbs, pieces of vegetables, olives... And now, a light Mediterranean-style lunch is ready for your guests!

To prepare, prepare: 4 servings of fish fillet, 20 g of oil for greasing the foil, 4 potato tubers, one onion, black pepper, 50 g of cheese and mayonnaise for the “mesh” - 100 ml.

Instead of potatoes, rice or bulgur can be used as a substrate.

We proceed in stages:

Prepare 4 foil envelopes and lightly oil them.
Place potato slices on each metal sheet. Distribute the fillet on top. Let's add salt and pepper.
Add the thinnest onion half rings to the fish preparations and sprinkle everything with grated cheese.
Pour mayonnaise over everything and carefully wrap it in foil.
Place in the oven, preheated to 180 degrees.
Bake for 20 – 25 minutes.

During such culinary experiments, the house is filled with the aromas of fish, potatoes, and mayonnaise. And such a dish is very tasty not only when hot - when cooled down, it resembles light and hearty casserole. We eat with white wine among friends and enjoy life.

You can cook pink salmon in the oven in foil the day before and then reheat it: it does not lose its taste, but on the contrary, vegetables and fish are soaked in each other’s juices. The dish becomes complete.

In creamy sauce in a slow cooker

Pink salmon cooked in creamy sauce will give odds to any expensive red fish. And it's a pleasure to cook. The only concern is to buy a fish carcass in advance, cut it and pour it cream sauce.

In addition to fish, we will need 300 ml for the sauce heavy cream, art. l. flour, spices " Provencal herbs", white pepper and salt to taste.

You can pre-fry the fish using the “Frying” mode - this way the juices will be “sealed”, remaining in each piece, and the dish will come out even tastier.

How to cook:

We cut the fish into pieces, which we place on the bottom of the multi-bowl.
Mix cream, salt, pepper and herbs in a bowl. Add a spoonful of flour.
Pour the sauce over the fish and turn on the “Fish” or “Stew” mode.
We are waiting for the signal to finish cooking.

Remember: the fish should not be overcooked. The meat is tender and cooks quickly. We recommend serving the dish with new potatoes, brown rice or pasta cooked until al dente. Don't forget to serve a glass of cool cranberry juice or water with lemon. We eat, savoring every bite.

Frying fish with lemon juice

Followers of a healthy lifestyle know that any fish can not be salted, but replaced " white death» useful lemon juice. It will add a touch of citrus freshness and subtle sourness, which combines surprisingly harmoniously with seafood.

We will need:

large carcass of pink salmon;
lemon or lime;
pepper mixture;
vegetable oil for frying.

Let's prepare it like this:

Cut the carcass into slices, and divide the lemon into 3–4 parts.
Pour lemon juice over the fish and season with spices. Let marinate for 10 - 12 minutes.
Place the fish pieces on a heated frying pan and fry on both sides until cooked.

Never cut fish too thin - it risks falling apart in the pan. The pieces must be at least 2 cm wide.

This option is simply created for diet dinner! Can be a side dish leaf salad, bell pepper, greens and fresh cucumbers. Make it a rule to have a fish dinner a couple of times a week: the kilograms will quickly melt away, and soon you will not recognize yourself.

Baked “under a fur coat”

If unpretentious pollock turns out to be fabulously tasty “in a fur coat,” then pink salmon in a vegetable marinade is simply a song and a paradise for gourmets.

Let's prepare:

fish – 1000 g;
large carrots – 1 piece;
onion – 2 pcs;
tomato paste – 2 tbsp. l.;
salt, spices to taste;
vinegar 9% - 2 tbsp. l.;
vegetable oil for frying.

Peel the carrots and onions, grate them and cut them into half rings. Simmer in vegetable oil in a frying pan, adding salt, spices, tomato paste and vinegar. In a separate frying pan, lightly fry the fish pieces. Now put the vegetables in a thick layer and then simmer over low heat for 30 minutes, covering with a lid. The dish is tasty and tender, but we highly recommend waiting and eating it cold. The result is a finger-licking appetizer!

Grilled fish steak

Pink salmon steak is especially tasty when cooked on an open grill. You can also fry it on a grill pan: you will also get an appetizing piece. Serve it with vegetables or sauce, garnish with french fries, place it on a fish burger-shaped bun and be known among your friends as a trendy modern chef. All you need is a piece of fish, salt, pepper and a little butter.

How to prepare:

From the fillet we make a steak the size of the palm of your hand.
Coat it with salt and pepper.
Heat the oil in a frying pan.
Quickly fry the workpiece on both sides until golden brown.

Serve on a large flat plate, garnished with herbs and pickled pods jalapeno pepper. We eat, snacking on peppers with a glass of tequila.

How to cook pink salmon in the oven with potatoes

French meat is delicious, but somehow very banal. What if you cook not meat, but fish in French? This is unusual and easy, considering the number of goodies on the holiday table.

To prepare, let's prepare:

potatoes – 5 – 6 tubers;
large onion – 1 pc.;
cheese – 200 g;
pink salmon fillet – 800 g – 1000 g;
salt, pepper to taste;
vegetable oil for greasing the baking sheet and frying.

Let's prepare it like this:

Peel the potatoes, boil until half cooked and cut into slices 1.5 cm wide.
Chop the onion into half rings and fry in a frying pan until soft.
Rub the fish with seasonings.
Place potatoes on a greased baking sheet, fish on top, and then a layer of stewed onions. Rub the cheese with a “cap”.
Place the pan in the oven at 220 degrees for 15 - 20 minutes. Since we have all the ingredients almost ready, we won’t have to bake it for long. Once the cheese has melted and acquired a nice crust, turn off the oven. Let the fish cool slightly and serve on a large flat platter.

The fish tastes just as good meat second, and often, it is perceived even better. The pickiest eaters love this dish and eat it with pleasure. His best accompaniment is light salad from Beijing and greenhouse cucumbers.

Recipe for cooking whole fish in foil

The secret to cooking whole fish in foil is very simple: there should be enough foil to tightly wrap the fish in a shiny “skin.”

To prepare, prepare fish weighing 1.4 kg, salt, pepper, spices, lemon and a sheet of foil (large).

We wash the fish, remove gills and scales, and rub with spices. Place lemon slices inside the belly.
Wrap the carcass tightly in foil and place in the oven at 200 degrees. Bake for 30 - 40 minutes.
Ready fish Unwrap and let the crust brown (if desired).

It looks impressive on the table with a side dish of baby vegetables and herbs. Prepare a sauce for it and eat with a group.

How to deliciously pickle pink salmon at home

You know that sometimes pink salmon tastier than any salmon? And it’s certainly more accessible. You can salt the fish so that you will lick your fingers! Let's tell you the simplest and delicious recipe homemade dry pickling.

Meat for salting needs to be exceptionally fresh, dense, and elastic. A low-quality product will fall apart and salt unevenly.

Let's prepare the products:

fish – 1000 g without head (you can use ready-made fresh fillet);
3 tbsp. l. salt;
2 tbsp. l. Sahara;
spices to taste;
100 ml vegetable oil;
laurel – 2 pcs.

Cooking algorithm:

We cut the pink salmon into 2 large plates, removing the ridge. Rub the fillet on both sides with salt and sugar, which we pre-mix in one container.
On each layer we put broken bay leaves (but you don’t have to add it), sprinkle with any spices, and pour in oil.
We stack the layers on top of each other and place them in the prepared container. Leave for 2 - 3 hours at room temperature, put in the refrigerator.
The fish is salted for 7 - 8 hours. If you like the salt “steeper”, increase the amount of salt.

All that remains is to take out the pink salmon, cut off a delicious piece, and place it on a fresh loaf, greased with butter. A sprig of dill on top will transform the dish into a luxurious morning snack. With a cup of coffee latte best breakfast It's hard to come up with.

Pink salmon goes well with cheeses, dried fruits, pineapples and even raisins and nuts. Try filling it, bake it whole or in parts - the result will always please you.

Red fish is very useful for human body, so it should appear periodically in our diet. It is widely used in cooking. A lot of tasty and delicious dishes are prepared from this product. nutritious dishes. After reading today's publication, you will learn how pink salmon is baked in cream.

Classic version

The dish prepared according to the recipe below turns out surprisingly tender and juicy. Thanks to the abundance of spices, it has an extraordinary aroma. This time in your kitchen you should definitely find:

Whole pink salmon carcass.
Half a lemon.
400 milliliters of cream 20% fat.
A tablespoon of olive oil.

The most commonly used spices are table salt, oregano, dill and parsley.

Algorithm of actions

Pre-defrosted fish is washed in cold water, blot with paper napkins, cut in portioned pieces and pour generously with juice squeezed from half a lemon. After this, it is placed in a fireproof form, greased with olive oil, salted, peppered and left for twenty minutes.

After this time, the pink salmon is poured with cream, sprinkled with chopped herbs and sent to the oven. Bake it at two hundred degrees for about forty minutes. This fish is served with boiled vegetables.

Option with broccoli

This recipe will be a real find for young housewives wondering what to feed their family. Fish prepared in this way can be served for lunch or dinner. It turns out not only very fragrant, but also incredibly healthy. In order for the cream to reach the table on time, you need to buy everything in advance necessary ingredients. IN in this case you will need:

A kilo of fish.
300 grams of broccoli.
250 milliliters 10% cream.
A pinch of dried rosemary.
Salt and ground pepper.

Also, make sure you have some olive oil on hand when needed. It will be needed to lubricate the mold in which pink salmon will be baked in cream.

Process description

Let us immediately note that for cooking of this dish You can use not only fillets, but also small steaks. Pre-defrosted fish is washed in cold water, blotted with paper towels, salted, peppered and sprinkled with thyme. The pink salmon prepared in this way is placed in a mold, the bottom of which has been pre-greased with a small amount of olive oil, and put aside.

Broccoli is boiled in lightly salted water, drained in a colander and added to the fish. All this is poured with cream and tasted. If necessary, add salt to the dish and cover with foil. Pink salmon is baked in cream in an oven heated to two hundred degrees. After about half an hour, the fish and broccoli can be served.

Option with mushrooms

By this recipe you can relatively quickly and easily prepare a very tasty dish that will become worthy decoration almost anyone festive table. So that you can succeed tender pink salmon in cream, you need to make sure in advance that all the required components are present in your kitchen. In this case, you should have at hand:

Half a kilo of fish fillet.
250 grams of champignons.
A pair of medium onions.
100 milliliters of cream.
Sweet bell pepper.
150 grams of any hard cheese.

To prevent pink salmon in cream baked in the oven from turning out bland and tasteless, you should supplement the above list table salt and black pepper.

Cooking technology

First you need to take care of the fish. It is washed in cool water, wiped dry with paper napkins and cut into small pieces. Pink salmon prepared in this way is placed in a mold, the bottom of which is greased with any vegetable oil, salted and peppered.

Onion cut into half rings, pieces of bell pepper and champignons are placed on top of the fish. All vegetables must be sprinkled with a small amount of salt and spices. After this, the cream is poured into the mold and sent at a temperature of ten degrees for fifteen minutes. After this, it is removed from oven, sprinkle with grated cheese and return. In about ten minutes, pink salmon in cream will be covered with a beautiful golden brown crust, indicating that the dish can be served.

Fish is tasty and healthy. A good fish- better. It sounds banal, but you can’t escape the truth!

What do we know about pink salmon? Yes, there were such canned goods in jars when I was a child. Dry and not particularly tasty. Now in many supermarkets this fish is sold fresh and frozen.

Pink salmon is a member of the salmon family. The closest relatives are chum salmon, sockeye salmon, coho salmon and salmon itself. But unlike other types of red fish, pink salmon is less fatty and high in calories. The fish lives on average 2 years, so the average carcass size is about 70 cm. The maximum weight of the fish reaches 2 kg, but occasionally 5 kg specimens are also found.

Meat salmon fish is an allergenic product, so babies under 1 year of age should not be given pink salmon dishes. But it will only benefit toddlers from 3 years old and adults.

Pink salmon. How to choose the right carcass

Pink salmon is sold both cut and carcass. Dressed fish is more expensive, but you won't have to gut it. About 1/3 of the carcass goes to waste. But it is easier to determine its freshness using whole fish.

Choosing pink salmon:

1. Inspect the carcass carefully. It should be silver, without yellow or gray spots or streaks of fat.

2. Don't buy glazed fish. The ice shell can drag on 1/3 of the weight of the carcass. Pink salmon is important to you, not melt water.

3. If the carcass has a head, then inspect the gills. In good fish they are bright pink or red. Darkened, slimy or green gills are a sign of a spoiled product.

4. Frozen fish will always have dull eyes. Therefore, you should not rely on them.

5. Condition of the tail and fins. If they are whole, then the fish is fresh and has not been defrosted or re-frozen. It is better to avoid a carcass with broken fins.

6. The meat should be uniform Pink colour. If the flesh is white, then the fish is frozen and the dish will turn out dry and tasteless.

7. Commercial fishing begins in September. Therefore, if in May they tell you that pink salmon is fresh, then they are blatantly lying to you.

Pink salmon in sauce. General cooking principles

Pink salmon is a picky product. It will be appropriate baked, fried, or stewed with various sauces, both boiled and grilled. It is difficult to spoil it even for an inexperienced housewife.

To prepare pink salmon in sauce you will need:

Knife and cutting board;

Ingredients for the sauce according to the recipe. It could be wine, cream, butter, onions, carrots, tomatoes, nuts and so on;

Favorite vegetable oil without a pronounced smell or taste;

Frying pan, saucepan, baking dish;

Stove, oven;

Spoon, spatula.

Pink salmon in sauce. Sour cream and cheese - a budget option

It's inexpensive homemade dish on every day. It only takes 30 minutes to prepare - 15 minutes prep and 15 minutes baking.

Ingredients:

Pink salmon – 4 steaks;

Favorite cheese – Russian, Lithuanian, Bukovinian, would be appropriate processed cheese;

250 ml water;

30 g. sour cream;

5 g flour;

Salt pepper;

Sugar - if the sour cream is too sour - to taste.

Cooking technology:

1. Wash the fish, salt and pepper, and place in a baking dish.

2. Prepare the sauce. Salt and pepper the sour cream, add flour. Add warm water and stir thoroughly.

3. Pour sauce over pink salmon.

4. Grate the cheese on a fine grater and sprinkle over the fish in the sauce. Place the form in the oven.

5. Temperature – 180 degrees, baking time – 15 minutes.

The fish is placed on a dish. Side dish – potato or potato-pumpkin puree, baked vegetables, boiled rice, pasta, boiled beans or peas, legume puree. Pink salmon goes well with many foods.

This recipe is basic. If you want to feel like you’re in Italy, replace the sour cream with cream, add Parmesan or grano padano, herbs Italian cuisine. As a side dish, boil linguine, fusilli, rigatoni - any pasta! Long live Italy!

Let's leave the cream, take blue cheese, herbs from Provençal cuisine - and you're in France. And serve the pink salmon mashed potatoes, ratatouille or gratin, fry the mushrooms and you are on the Cote d'Azur!

Pink salmon in sauce. Sour cream, garlic and nuts

We take the previous recipe as a basis. But you should add it to the sour cream sauce 2 cloves of garlic and 50 g of chopped walnut kernels.

The result is a delicious, rich dish with Georgian flavor. If you are lucky and you purchased Suluguni or Chanakh cheese, or Imeretian cheese and you will succeed a real masterpiece! Garnish the finished dish with herbs - parsley, cilantro or tarragon!

Pink salmon in sauce. Plum Tkemali

We continue our journey through Georgia. Tkemali sauce can be used ready-made, but if you have a plum harvest, it is better to use home product.

Ingredients:

Pink salmon – steak or fillet – 400 g;

Sour cream – 5 tbsp. spoons;

Salt pepper;

Tkemali sauce – 5 tbsp. l.;

Cheese – 50 g;

Tomatoes – 3 pcs.

Cooking technology:

1. Salt and pepper the steaks and place in a baking dish.

2. Grease with Tkemali sauce.

3. Cut the tomatoes into slices and place on the fish.

4. Grease with sour cream and sprinkle with grated cheese.

5. Bake in the oven for 15 minutes.

Serve the dish with vegetable salad, pieces of pita bread. Lobio made from beans or peas will help create a Georgian flavor.

Pink salmon in sauce. Tomatoes and green peas

Pink salmon meat is different low content fat Therefore, there is always a possibility that the dish will turn out a little dry. Tomato sauce will provide piquancy and juiciness to the fish. Polka dots add a cheerful green color.

A dish from the series – simple and straight to the point. It only takes 20 minutes to cook. If you want to complicate it and add color, then give yourself another 10 extra minutes.

Ingredients:

Pink salmon – 1 steak per serving;

Tomato juice or puree – 1 glass;

Green peas, frozen or from a jar - whatever you don’t mind;

Dried basil or oregano.

Cooking technology:

1. Wash the fish, salt and pepper, add herbs.

2. Place pink salmon in the mold, pour tomato juice.

3. Place green peas randomly on the fish.

4. Place the form in the oven. The fish will simmer at 180 degrees for 15 minutes.

5. If you want to complicate the recipe and make the dish more rich, then fry the onions and chopped carrots first. Pour in tomato juice and simmer on the stove for 5 minutes. Pour the sauce over the fish and add green peas. And into the oven for 15 minutes.

Great addition for pink salmon with green peas There will be mashed potatoes, boiled rice, pasta.

Pink salmon in sauce. Mushrooms and sour cream

Mushrooms and fish - you say, raising your eyebrows skeptically. And why not? These products go well together.

Pink salmon in champignon and sour cream sauce can be prepared in 2 ways:

1. Fish and sauce are prepared separately. Pink salmon is boiled or fried and warmed up before serving. ready sauce.

2. Raw fish poured with sauce and baked in the oven.

Ingredients:

Pink salmon – fillets or steaks – 600 g;

Mushrooms – porcini, champignons, oyster mushrooms can be individually, but more interesting is the mushroom mix – 200 g;

Onions, leeks, shallots – whatever you don’t mind – 1 pc.;

Flour – 4 tbsp. spoons;

Paprika;

Garlic – 1 clove;

Favorite herbs;

Black pepper;

Vegetable oil;

Sour cream or cream – 150–200 g.

Cooking technology:

1. Chop onions, garlic and mushrooms.

2. Pour vegetable oil into a frying pan and fry the onion and garlic. Add mushrooms. Add salt, pepper, herbs and paprika.

3. If there is no time, then pour sour cream over the mushrooms and add flour. Stir thoroughly. If you have enough time, pre-fry the flour in a dry frying pan until creamy. And only then add it to the sauce.

4. Simmer the sauce on the stove for 5 minutes.

5. Clean the fish, salt and pepper. Pour in the sauce and simmer in the oven for 15 minutes at 180 degrees.

6. Or place pre-fried pink salmon in mushroom sauce and warm up for low heat 5 minutes.

You can serve pink salmon in sauce with mushrooms on slices of fried bread and green salad. But mashed potatoes, baked potatoes, and simply boiled jacket potatoes go harmoniously with this dish. Boil the pasta and get Italian variation. Rice, hominy, bulgur or fancy polenta – it all depends on the hostess’ wishes!

Pink salmon in sauce. Cream and cognac

The recipe is suitable for everyone - children, adults, and pregnant girls. The alcohol from the cognac will evaporate during cooking, leaving only the aroma and taste. noble drink.

Ingredients:

Pink salmon – fillets or steaks – 400 g;

Cognac – 100 ml;

Cream – 150 ml;

Flour – 2 tsp;

Butter – 50 g;

Salt pepper.

Cooking technology:

1. Cut the fish into portions, add salt and pepper, and fry.

2. Prepare the roux. To do this, melt the butter in a frying pan, add flour and make a sticky dough.

3. Gradually, with constant stirring, add cream and cognac to the roux. Warm up the sauce.

4. Place the fish on a plate and pour the sauce over it.

Serve with any side dish. But if you want real French charm, then simmer grapes and pear slices over the fire. A glass of white wine and dinner was a success!

Pink salmon in oriental sauce

Look at the inhabitants of the Far East - Japan, China, South Korea! They do not age for a long time and retain vitality. Doctors and scientists say seafood and soy sauce are to blame.

The first ones are rich minerals and omega acids, easily digestible proteins, but low in calories. The second is made from soy, which contains a large number of phytoestrogens. That is why oriental beauties boast perfect wrinkle-free skin!

Ingredients:

Pink salmon – fillet or steak – 200 g per serving;

Soy sauce for marinating;

Cream – 2 tbsp. spoons per serving.

Cooking technology:

1. Cut the fish into portions.

2. Send the pink salmon to the mold and pour soy sauce. Don't be afraid to overfill! The fish will take as much salt as it needs. There will be no over-salting!

3. Forget about the form for 30 minutes. Let the pink salmon marinate!

4. Preheat the oven to 180 degrees. Cover the fish with foil and place in the oven.

5. Dilute sour cream with soy sauce to taste.

6. After 15 minutes, remove the foil from the pan, brush the fish with sour cream and soy topping and place in the oven for another 5 minutes.

Boil long rice. It should turn out crumbly. Place the side dish on the dish and the baked fish on the rice.

Pink salmon with sauce. Potatoes and bechamel

Side dish and main dish at the same time.

Ingredients:

Pink salmon – 600 g;

Potatoes – 5 pcs.;

Cream – 1 cup – adjust the fat content yourself. Perfect option use milk;

Flour – 3 tbsp. l.;

Salt pepper;

Cheese – 100 g.

Cooking technology:

1. Cut the fish, season with spices.

2. Cut the potatoes into thin rings and boil until half cooked.

3. Prepare bechamel sauce. Melt butter in a frying pan, add flour. Mix thoroughly and the roux is ready.

4. Add milk or cream in small portions to the roux while stirring constantly. If there are any lumps in the sauce, rub it through a sieve.

5. Place a layer of potatoes in a baking dish and add pink salmon. Pour over the sauce, sprinkle with cheese and bake for 15 minutes. Oven temperature 180 degrees.

Place pink salmon fish and potatoes on a plate. Garnish with your favorite greenery.

Cooking pink salmon in sauce is simple. This fish is unpretentious and difficult to spoil. She willingly makes friends with any herbs, spices and additives. The main thing is to buy quality fish and ingredients for the sauce.

If you need to prepare dinner and do a whole bunch of important things at the same time, then the best solution is baked dishes. A little time to prepare the food, and the oven will do the rest for you. Baked fish turns out very tasty, and red fish is amazingly tasty. This is exactly how pink salmon in cream turns out: juicy, tender and aromatic.

Ingredients:

●Pink salmon (whole fillet) - 1 piece
●Lemon - 1/2 pcs
●Ground black pepper - to taste
●Cream (15–20% fat) - 400 ml
●Greens - to taste
●Olive oil - 1 tablespoon
●Salt - to taste

Preparation:

1. For cooking, you can use fresh pink salmon fillet or frozen. If you took it frozen, you need to defrost it first: leave the fillet at room temperature for about an hour. The fillet must be cut into small pieces. We wash them and dry them with a paper towel.

2. You can choose the greens for pink salmon according to your taste. Parsley, dill, and oregano are also suitable. Wash and finely chop the greens, put each type in a separate bowl or small plate. If you don’t have fresh herbs, dried herbs will do, or use a set of fish spices.

3. Pink salmon itself is a bit dry, so it is rarely fried; it is better to bake it. Pour into baking dish olive oil, lay out the pink salmon fillet, squeeze lemon juice onto it (so that all the pieces get it), salt, add black pepper and leave to stand for 10-15 minutes. In the meantime, turn on the oven and let it preheat to 200 degrees. Fill pink salmon with cream. The cream will make the pink salmon very tender, without any dryness. It will turn out very juicy.
Now we fill the fish in cream with herbs. Of course, the greens will dry out a little during baking, but the pink salmon will turn out very aromatic, with a special taste. If you bake it only in cream, the taste will be much simpler. So, put the dish with the fish in a preheated oven and bake for 30-40 minutes, depending on the thickness and size of the pieces.

The cream will thicken under the influence of high temperature and be filled with the aroma of herbs - it will turn out delicious sauce. Leave the finished pink salmon in cream to cool slightly, about 10 minutes. All is ready.

4. Just as you can’t hide an awl in a bag, you can’t hide the process of baking pink salmon in cream from your household. Surely everyone had already gathered to hear the aroma flowing from the kitchen. Set the table and place the fish on plates.

Bon appetit!

Adviсe:
– If you don’t like greens, pour cream over the fish and bake, and 5 minutes before it’s ready, sprinkle everything with grated hard cheese (if the oven has a “grill” mode, you can make a crispy cheese crust).
– Best Supplement for pink salmon in cream - boiled vegetables, For example, black Eyed Peas or broccoli.
– You can marinate pink salmon fillet in lemon marinade, it will be even tastier. Take half a glass of cold boiled water, add the juice of half a lemon, salt to taste, pepper - mix, you get a marinade. Place the dried pink salmon fillet in a bowl, pour over the marinade and refrigerate for 30 minutes. Then remove the fish from the marinade, let it drain and bake the fillets as described.

Pink salmon fried in a frying pan is, of course, not as healthy as steamed or baked. But even in this form it retains some of its beneficial substances.

Only fried pink salmon will have a crispy crust and pleasant taste. In addition, its cost is affordable for almost everyone. Pink salmon is easy to purchase in any store or market.

Many housewives believe that fried pink salmon turns out dry. It’s just that this fish has a thin layer of fat under the skin. And to make pink salmon juicy, fry it with the skin.

Pink salmon fried in a frying pan - general cooking principles

For cooking, take fresh fish.

Fry the fish by cutting it into pieces.

Thaw frozen fish in water.

Before cooking, bread the fish wheat flour.

Fry the fish on both sides over medium heat.

Leave the pink salmon covered with the vegetables after cooking.

Place the finished fish on a paper towel to absorb all excess oil.

Pink salmon fried in a frying pan - a classic recipe

One pink salmon;

120 g wheat flour;

Vegetable oil;

Black pepper;

Fish seasoning.

1. Clean the pink salmon from scales, remove the fins, tail and head with a sharp knife. Make an incision on the belly and remove all excess from the fish.

2. Dip the carcass in water and rinse it. Dry with a towel and cut into pieces 3.5 cm thick.

3. Roll fish pieces in salt and pepper. Leave them to marinate for 18 minutes.

4. Pour flour into a plate, add half a spoon to it fish seasoning and stir.

5. Bread each piece of fish in the resulting mixture one by one. The flour should lie on the pink salmon in an even layer.

6. Pour vegetable oil into the frying pan and heat it. Place the pieces of fish evenly, they should not cover each other. With the stove on high heat, fry the fish for two minutes on each side. Constantly turn the pink salmon with a metal spatula.

7. Serve ready-made fish hot with mustard, garnished with lemon slices.

Pink salmon fried in a frying pan with mushrooms

490 g pink salmon (fillet);

370 g champignons;

Sunflower oil;

One glass of sour cream 3.5% fat.

1. Rinse fish fillet cold water and get rid of excess moisture.

2. Remove the skin and cut the fillets into 1/2-inch-thick slices.

3. Rub the pink salmon with salt and sprinkle with black pepper. Set the fish aside to soak in the seasonings for a while.

4. Peel the onion along with the champignons and rinse under water. Cut off the roots of the mushrooms, dry them and cut into thin layers. Chop the onion into squares.

5. Heat a frying pan with oil and fry the fish until half cooked. As soon as she accepts white shade remove it from the heat. Place the fish on a plate.

6. Pour oil into the same frying pan and fry the onion. Next add the mushrooms. Simmer them together until the mushrooms are ready.

7. Then immediately add sour cream, cover and simmer for 16 minutes.

9. Ready dish let sit for 12 minutes.

10. Serve the dish hot, arranging it on plates. First add the fish, then pour the mushroom sauce over it.

Fried pink salmon with marinade

520 g pink salmon;

Tomato paste;

Two onions and carrots;

Vegetable oil;

Spoon of vinegar;

Bay leaf;

Four l. wheat flour;

A teaspoon of sugar;

Spoon of cloves;

45 ml water.

1. Rinse and dry the fish. Place it on a cutting board and cut it into arbitrary pieces with a sharp knife. Sprinkle them on all sides with pepper and rub with salt. Place in a bowl and leave to soak for 11 minutes.

2. Wash the vegetables, remove their peels and chop them. Cut the onion into strips and chop the carrots on a grater.

3. Pour oil into the pan and heat it up. Dredge the fish pieces in flour on all sides and place in a frying pan. Cook the pink salmon until golden brown, then transfer it to a plate.

4. Place a clean frying pan on the fire and fry the onion in oil. After some time, add carrots to it. Fry the vegetables together for 4 minutes. Then season the vegetables tomato paste and cook for another eight minutes.

5. Add water, pepper, sugar, vinegar, salt, cloves and bay leaf to the vegetables. Stir and simmer for 14 minutes.

6. Place the fish in a plate in an even layer and cover it with hot vegetable marinade. Leave the dish to cool until room temperature. Then wrap the fish in the marinade cling film and put it in the refrigerator for three hours.

7. Serve the dish cold, garnished with herbs.

Pink salmon fillet fried in a frying pan with onions

130 g onions;

Three tablespoons of table flour;

Sunflower oil.

1. Clean the fish from scales. Cut off her head and wash it under water to remove blood and spit. Dry the pink salmon, cut along the ridge and carefully separate the fillet from the bone. Trim the skin and remove it with a pulling motion.

2. Wash the fillet, cut into slices, pepper and salt. Leave it like this for 14 minutes.

3. Take a knife and remove the onion skins. Next, rinse the onion, dry it and chop it into centimeter-thick rings.

4. Place the frying pan on the fire and pour vegetable oil into it. While it is heating, roll the fish in wheat flour and place the pieces in the pan.

5. Cook pink salmon for five minutes, turning once. Once the fish is golden brown, transfer it to a plate.

6. Once all the fish pieces are ready, place the onion in the same frying pan. Fry it until fully cooked.

8. Turn off the heat and leave the dish for 7 minutes.

9. Serve the fish with the onion on top. Suitable as a side dish pasta or porridge.

Pink salmon fried in a pan with vegetables

390 g pink salmon;

Five tablespoons of flour;

Black pepper;

Five tablespoons of oil;

280 bell pepper;

120 g tomatoes.

1. Place the fillet in warm water and wait until the pink salmon is completely thawed. Then wash the pink salmon and divide it into pieces.

2. Clean the outside of the bell peppers with a brush. Divide the vegetables in half and remove the core. Cut the peeled peppers into strips.

3. Peel the onion and cut into half rings.

4. Using a special vegetable peeling knife, remove the peel from the carrots. Cut the vegetable into thin slices.

5. Wash the tomato, dry it and cut it into cubes with a sharp knife.

6. While the oil is heating in the pan, prepare the breading. Mix flour with salt, seasonings and pepper. Dip fish in this mixture. Fry it for five minutes on each side. Place the finished pieces in a bowl.

7. Heat oil in another frying pan and fry onion until transparent. Add carrots to the fried onions and fry for another four minutes. Then add bell pepper, salt, tomato and pepper. Simmer everything together for another 12 minutes.

8. Ready vegetable mixture add fish and stir.

9. Serve fish with vegetables as independent dish hot.

Pink salmon fillet fried in a frying pan in sour cream sauce

460 g pink salmon (fillet);

Four spoons of sour cream;

200 g mushrooms;

90 g onions;

Six tablespoons of flour;

Vegetable oil;

Dry dill.

1. Cut the mushrooms as desired and fry in oil for 12 minutes. Then peel the onions, cut them into rings and add to the mushrooms. Fry for another 6 minutes.

2. Add one spoonful of flour and turmeric to the roast and fry until the flour is golden brown.

3. Add sour cream to the pan, stir and add water.

4. Add salt, spices and, stirring, bring the sauce to a boil.

5. Dip the washed and dried pink salmon fillet in flour and fry in hot oil on all sides until browned.

6. Add the finished fish to the sauce, stir and simmer all together until the sauce is thick.

7. Serve the dish along with stewed vegetables, pouring sauce on top.

Pink salmon fried in a frying pan with carrots

610 g fish;

A mixture of ground peppers;

60 g wheat flour;

Two large carrots;

Breadcrumbs;

One celery;

Sunflower oil;

Four laurel leaves;

Parsley.

1. If the fish is frozen, then it is better to take it out of the freezer the day before to thaw. If the fish is fresh, then immediately start cleaning it. Remove all excess from the fish, rinse it and dry it.

2. Cut the pink salmon into portions and spread the spices with your hands, distributing them evenly over each piece of fish. Leave the pink salmon for 7 minutes.

3. Pour flour into a bowl and roll each piece of pink salmon in it. Next, roll the fish in breadcrumbs.

4. Fry the fish in a frying pan for four minutes on each side. Turn pink salmon over with a spatula. Place the finished pieces on paper napkins so that they absorb all excess fat.

5. Take special knife and peel the carrots. Finely chop the vegetable.

6. Peel the onion, rinse and chop into half rings, rings or cubes.

7. Wash the celery stalk and cut it into small pieces with a sharp knife.

8. Place all the vegetables in a frying pan heated with oil. Add spices and bay leaves. Cook until vegetables are soft. Add water if necessary.

9. When the vegetables are ready, remove the bay leaves.

10. Place half of the vegetable mixture on the bottom of the plate, place pink salmon fillets on them, and cover everything with the remaining vegetables on top again.

11. Garnish the dish with chopped parsley.

12. Serve the dish with sour cream and a slice of bread.

Pink salmon in dough, fried in a frying pan

2.2 kg pink salmon fillet;

Juice of half a lemon;

Black pepper;

Sunflower oil;

260 g flour;

250 ml milk.

1. Pink salmon fillet, if frozen, place in plain water, and leave it in it for 35 minutes.

2. Rinse the fish and place on a cutting board. Shred each fillet three centimeters thick.

3. Place pink salmon in a bowl, pour in lemon juice, sprinkle with salt, dried herbs and pepper.

4. Mix everything, coat the fish with marinade and leave it alone for 18 minutes.

5. Separate the whites from the yolks and distribute them into different dishes.

6. Add to the beaten yolks warm milk, salt and a spoon of vegetable oil. Beat everything and add the sifted flour. The dough should be free of lumps.

7. Beat the whites with a mixer or broom until foamy. Add this mixture to the dough.

8. Place the frying pan over medium heat and heat the oil in it. Dip the fish into the dough.

9. Fry pink salmon on all sides until brownish.

10. Place the finished slices on a plate. Serve them with pickles, vegetables and green onions.

11. Can be served as a side dish boiled potatoes, rice, buckwheat porridge or mashed potatoes.

12. Before serving, sprinkle the dish with chopped dill, basil, parsley and cilantro.

Pink salmon fried in a frying pan - tricks and useful tips

For a crispy crust, roll pink salmon in flour.

To make the fish juicy, marinate it in lemon juice before cooking.

To give the dish exotic taste pour orange juice over it while frying.

Any set of spices for preparing this dish is suitable.

If desired, fry the fish in animal fats.

Sometimes use breadcrumbs instead of flour.

For flavor, roll the fish slices in garlic granules.