Baked chum salmon in the oven is a healthy and tasty dish. You can cook it in various ways. We offer some simple recipes.
Chum salmon baked in the oven: recipe number 1
Use the following ingredients:
- fish (chum, pink salmon or coho salmon) weighing 750 grams;
- middle head of onion;
- salt, pepper and herbs;
- chicken egg - 4 pieces;
- medium-sized carrot;
- cream (can be replaced with sour cream) with a volume of 150 ml.
Chum salmon baked in the oven: step-by-step cooking technology
1 step
If you use whole fish, then first you need to cut it into fillets: gut, remove fins and bones. Cut the prepared pulp into pieces. Sprinkle with pepper, salt, add chopped greens. If desired, you can slightly sprinkle with lemon juice. Leave the fillet for 15 minutes.
2 step
Prepare the vegetables. Peel the onion and cut it finely with a knife. Remove the carrots from the carrots and three on a grater.
3 step
Use a baking sheet (deep) or a baking dish (heat resistant). Lubricate with oil. Lay onions and carrots in layers. Place a layer of fish on them. Repeat: onions, carrots, fish.
4 step
Whip cream and eggs with salt. Pour in the resulting mixture of fish. Chum salmon in the oven can be cooked with mayonnaise. In this case, each layer of vegetables and the fish itself are smeared with sauce.
5 step
Put the prepared fish in the oven. If you wish, you can sprinkle the dish with grated cheese. Bake chum salmon at 180 degrees. Time is 45 minutes. Keta is ready. Sprinkle with herbs before serving.
Whole baked chum salmon
We will cook the whole fish, having previously stuffed it. Ingredients:
- chum salmon fish (or any other kind of red fish) - 1 piece;
- one each carrot and onion;
- grated cheese weighing 100 grams;
- chicken egg - 1 piece;
- a small piece (weighing 70 grams) of butter;
- salt pepper;
- rice for a side dish weighing 400 grams (about 2 glasses);
- pepper, canned vegetables, mushrooms - optional.
Cooking chum in the oven
It is recommended to use chilled chum salmon carcass. Before starting cooking, it must be cleaned and rinsed. Cut the fish along the abdominal line, remove the ridge and bones. Inside, put a few pieces of butter. Rub the chum salmon with salt, pepper and leave to marinate for an hour and a half. Meanwhile, prepare the minced fish. Peel and chop onions and carrots. Heat oil and spassera vegetables in it. Mix onions and carrots with cheese and grated egg. Stir and start the fish. Take the foil. Wrap her chum. Put the prepared carcass on a baking sheet. Preheat the oven and put fish in it. Bake for half an hour or an hour. Time depends on the size of the fish. The larger it is, the more it will be needed. At the very end of the preparation, tear the foil, grease the chum salmon with mayonnaise and brown. You can use the "Grill" function, if provided for by the design of the stove. Boil the rice on the side dish, seasoning it with spices. You can mix it with chopped and fried bell peppers, canned corn, green peas, olives or mushrooms. Once the fish has browned, take it out of the oven. Lightly pour lemon juice, garnish with greens. Arrange the chum salmon along with the rice. Enjoy your meal!