Pink salmon is one of the most common and affordable fish on the shelves of Russian stores.
But, despite this, many do not dare to cook it, since the fish often turns out to be dry. Here is an easy recipe for how to cook pink salmon so that it turns out juicy and delights all the guests at your table. You can serve fish with either salad or mashed potatoes. Or you can use it as an independent dish, with aromatic golden carrots and chopped herbs.
I don’t know if you have ever encountered such a problem as too dry fish, but for me this is a real problem, especially when it comes to red fish. Most of the methods by which I cook regular fish are not suitable for it, but I have this secret recipe for preparing pink salmon with carrots and onions. Probably, for some this method may seem too primitive, but believe me, the fish turns out so tasty and tender that it is impossible to describe it in words. And another advantage of this recipe is that we will spend only half an hour preparing it: very convenient when you are expecting a visit from unexpected guests.
Ingredients:
- Fresh pink salmon 1500 g
- Onion 1 pc.
- Refined sunflower oil 10 ml
- Butter 50 g
- Carrots 2 pcs.
Pink salmon with onions and carrots in a frying pan: how to cook
- To prepare pink salmon with onions and carrots in a frying pan, we need medium-sized pink salmon, 1 onion, 2 small carrots, butter and some herbs for decoration.
- We clean the fish, cut it into pieces about 5 cm thick. Let it dry or wipe it with a paper towel.
- Finely chop 1 onion, grate 2 carrots.
- Fry onions and carrots in a frying pan in vegetable oil (10 ml) until golden brown.
- Set aside the onions and carrots separately. Place 50 grams of butter in a frying pan. After the oil has spread over the pan, add pieces of pink salmon.
- Fry the fish on each side for 5 minutes.
- Then cover the fish with the onion-carrot mixture, cover with a lid and leave to simmer for 20 minutes. If necessary, periodically add water.
When the fish is ready, you can decorate it with herbs. Fish goes well with vegetable salads and or bulgur.
I think that I will not be mistaken if I say that pink salmon is almost the only fish of the salmon family that is not grown artificially, and its price is three times lower than salmon or salmon. Its meat is dense and completely lean, but very rich in beneficial vitamins and microelements for the human body. This fish can be prepared in many ways, and it will be very tasty in any form, but today we will stew it with vegetables.
To prepare stewed pink salmon with vegetables (with carrots and onions), take the products according to the list. Vegetables must be peeled first.
Cut the onion and carrots into half rings, fry in vegetable oil for several minutes.
Add chopped mushrooms and cook with onions and carrots for about five minutes.
Cut the pink salmon carcass into small steaks.
Place the fish pieces with the vegetables and lightly fry on all sides.
Pour tomato sauce into a glass of water, stir, add to the pan with the fish. The sauce should cover the fish up to half. Cover with a lid and simmer over low heat for 10 minutes.
Add finely chopped garlic and herbs. Stir the sauce, add salt and pepper, and simmer for another minute. Turn off the stove, cover with a lid and let the fish steep in the sauce for 5-7 minutes.
Stewed pink salmon with vegetables is ready, bon appetit!
It tastes best served with mashed potatoes.
Step 1: prepare the fish.
We wash the pink salmon fillets under cold running water to remove all sorts of contaminants, dry them with paper kitchen towels and place them on a cutting board, flesh side down. We take a sharp kitchen knife, trim the end of the fish skin and, with one deft movement of the hand, remove it from the fish fillet. Then cut the pink salmon meat into pieces up to 2 centimeters in diameter and transfer the fish to a deep plate.Step 2: prepare the remaining products.
Now we begin to prepare the remaining ingredients, peel the onions and rinse them together with the parsley sprigs under cold running water. Dry the vegetables with paper kitchen towels, and shake the greens over the sink, thus getting rid of excess liquid. Afterwards, put the onion on a cutting board and cut it into small cubes with a diameter of up to 6 - 7 millimeters, just finely chop the parsley. Place the cuts on separate plates. We also put on the kitchen table sour cream, salt and spices that will be needed to prepare this dish. Step 3: prepare pink salmon stewed in sour cream.
Then turn on the stove to medium level and place a frying pan on it with 2 - 3 tablespoons of vegetable oil. When the fat is hot, add the chopped onion into the container and, stirring it with a kitchen spatula, simmer the vegetable until translucent and lightly golden brown. This process will take no more than 3 – 4 minutes. Then add pieces of fish to the onion, fry the 2 ingredients together for 2 - 3 minutes, stirring vigorously, and pour sour cream into the pan. Reduce the stove temperature to a level between low and medium, add chopped herbs to the container, salt to taste, ground black pepper and allspice. Cover the pan with a lid and cook the fish until fully cooked for 15 minutes. During this time, pink salmon will be saturated with the aroma of spices, salt, sour cream, and will become soft and very tender. After the required time has passed, turn off the stove, let the fish steep in sour cream sauce for 7 - 10 minutes, use a tablespoon to place the aromatic dish on plates along with your favorite side dish and serve. Step 4: serve pink salmon stewed in sour cream.
Pink salmon stewed in sour cream is served hot for breakfast, lunch or dinner. The fish tastes spicy, with a slight sourness. Due to a fairly short heat treatment, pieces of pink salmon retain their shape and do not crumble, although their texture becomes very delicate. You can serve any side dish for this delicious dish, for example, stewed boiled or steamed vegetables, boiled potatoes, vegetable purees, rice, pasta and cereal porridge. The ideal aperitif for such fish is dry or semi-dry white wines, and citrus juices can be offered to lovers of non-alcoholic drinks. Enjoy! Bon appetit! - – In the same way, you can cook any red fish, such as stellate sturgeon, beluga, sterlet and many other species.
- – The set of spices in this recipe can be supplemented with such spices as anise, basil, mint, thyme, fennel, savory, sage, tarragon.
- – Instead of vegetable oil, you can use olive oil.
- – Instead of sour cream, you can use liquid cream.
- - In addition to parsley, you can use greens such as dill, cilantro, green basil and green onions.
- - If desired, before stewing, the fish can be marinated in this marinade for 15 - 20 minutes: for 500 grams of fish: - 2 tablespoons of vegetable oil, 1 tablespoon of concentrated lemon juice, 1 tablespoon of spices and herbs for fish. This marinade will make the fish more tender and juicy.
Most fish products are very tasty and healthy. But not all home cooks know how to prepare them correctly. Moreover, each type of fish raw material requires its own special approach.
Peculiarities
Stewed pink salmon is considered a more attractive dish than other options. After all, its meat is quite dry and often causes problems when frying or boiling.
Treating pink salmon with sour cream helps make the taste more delicate. But if you use herbs and fruits, you can make the fish suitable for the holiday table.
Reviews about this dish are certainly favorable.
Cooking pink salmon in a frying pan with sour cream
You will need to use 0.4 kg of fresh fish. It is cut moderately wide. Heat the frying pan thoroughly. Then pour in 90 ml of sunflower oil. Onions are sautéed in this oil.
When it is ready, add the fish. It is filled with a mixture of 0.15 kg of high-fat sour cream and 50 ml of water. Be sure to use:
- black pepper;
- seasonings for fish;
- salt.
This dish needs to be simmered without a lid. Make the heat moderate and keep the pan on the stove for ¼ hour. When the pink salmon is ready, sprinkle the contents of the pan with parsley and dill. Before serving, add boiled potatoes to the table.
It is not necessary to boil the potatoes whole or in their skins; mashed potatoes are also good.
Recipe for pink salmon with potatoes
One large fish is cleaned of scales, additionally cutting off:
- head;
- tail;
- fins.
The carcass is cut into portioned pieces, after which:
- seasoned with special spices;
- salt;
- pepper;
- coat with mustard (thinly, but on all sides).
To make the dish tastier, place 4 bay leaves in the pan. The fish pieces are placed vertically. They are separated by halves of potatoes. Then water is poured into the pan. Carefully ensure that it overlaps the fish by 2 cm. The dish needs to simmer for ½ hour at moderate heat.
With celery and apple
This recipe makes 4 servings, 0.2 kg each. The fish is sprinkled with lemon juice. Seasoning for sprinkling is chosen individually. Add salt and pepper, then transfer the workpiece to a cold place for 60 minutes. A couple of medium-sized apples are sliced as thinly as possible. Before doing this, you need to remove the central part with seeds from the apples.
- fry apple slices and celery root in a deep frying pan;
- put fish fillet and parsley on them;
- fill the dish with water;
- salt to your taste;
- cook covered until the fish is ready.
With carrots and onions in the oven
Before putting this recipe into practice, you need to consider a few basic recommendations. And the first of them will be the mandatory independent thawing of the frozen product. Attempts to speed up this process threaten to violate the integrity of the carcass.
To make the fish juicier and piquant, use mayonnaise (sometimes sour cream), lemon juice and rub with spices. The choice of vegetables and other side dishes is made at your own discretion; there are no strict requirements.
Typically, 0.25 kg of onions and carrots are added to 1 kg of fresh fish. Olive oil is used sparingly, no more than 60 ml. The skin is removed from the carrots, after which the root vegetable is grated. The onion is chopped into half rings. For cooking use heating up to 180 degrees.
You need to simmer on low heat. When the vegetables are ready, add the fish cut into equal pieces. Everything is salted, seasoned and peppered together. Pink salmon is filled halfway with wine. The released alcohol vapors will soften the upper part of the piece and give it elasticity.
As soon as the contents of the pan boil, reduce the heat. You'll just have to wait 15 or 20 minutes. When 15 minutes have passed, you should definitely try to see if the fish is ready yet. Before serving, prepare a side dish of your choice.
It will be very good if flatbreads are served as a side dish.
If pink salmon is cooked with vegetables, you can use either the whole carcass, fillet or individual pieces.
But when choosing the best option, we must not forget that the processing mode and cooking duration change.
Whenever possible, you should marinate the fish in advance. But mixing the components with pink salmon or laying them out in layers must be strictly observed: what is written in the recipe is what they do. The best vegetable supplements are considered (excluding carrots and onions) tomatoes, zucchini and potatoes. The best vegetable supplements are considered (excluding carrots and onions) tomatoes, zucchini and potatoes.
For another recipe for making pink salmon, see the following video.