Pink salmon (pink salmon) belongs to the order of Pacific salmon, which in large numbers inhabit the waters of the Pacific Ocean. The color of the fish is silvery with spots in the tail. The scales of pink salmon are very small (about 150-170 in the front row).
There are various recipes for cooking this fish, for example, pink salmon is cooked under cheese, under a fur coat, under vegetables, etc.
When choosing pink salmon, you should consider for which dish you buy it. Fish with a head is suitable for cooking fish soup, for baking and for stuffing fish.
Pink salmon under cheese.
For such a simple recipe, you will need one kilogram of pink salmon, 150 grams of hard cheese, 150 grams of mayonnaise, spices for fish to your taste, vegetable oil in order to anoint a baking sheet.
Rinse the pink salmon thoroughly, pat dry with a napkin or paper towel, and then cut into portions.
Next, add fish spices to mayonnaise and mix. Grate cheese on the smallest grater.
Dip each piece of pink salmon in mayonnaise, put on a greased baking sheet, and sprinkle with grated cheese on top.
Bake pink salmon in a well-heated oven (180-200 degrees) until tender (minutes 30-35). Serve hot.
Pink salmon under cheese and tomatoes.
For this dish, take a kilogram of pink salmon, two or three tomatoes, spices, cheese, mayonnaise. Smear a baking sheet with butter, put the salted and pepper fish into slices, then coat with mayonnaise and bake in the oven for about thirty minutes.
Next, put the slices of tomato and grated cheese on the fish and put it in the oven for about ten minutes again. According to this recipe, pink salmon will turn out to be juicy and tasty.
Pink salmon under cheese with lemon.
To prepare this tasty dish, take one and a half kilograms of pink salmon, lemon, hard cheese 100-150 grams, salt, vegetable oil, ground black pepper.
Clean the fish, gut it and cut it into slices (2.5-3 cm. Thick). Put all the sliced pieces in a deep container and squeeze lemon juice on them, but do not discard the peel. Leave the fish for half an hour, and then salt and pepper.
Take the remaining lemon peel and twist in a meat grinder, and grate the cheese finely on a grater. Next, mix the cheese with lemon peel.
Lubricate the pan with vegetable oil and lay the fish on it. Bake it in the oven (160 degrees).
Now that the pink salmon is ready, remove it and sprinkle it with a mixture of lemon and cheese, and then put it back in the hot oven for five to seven minutes.
Pink salmon under vegetables.
For this recipe, after cooking, according to which pink salmon just melts in your mouth, take a pound of pink salmon meat fillet, one onion, one large carrot, two tablespoons of mayonnaise, 100 grams of grated cheese, pepper and salt.
Now put a whole piece of pink salmon fillet on a greased baking sheet. Pepper and salt.
Next, peel the carrots and grate it on a coarse grater, and chop the onion finely. Mix carrots with onions and mayonnaise and spread evenly on top of the fish.
Bake pink salmon in a well-heated oven (180 degrees) for one hour. Then, about ten minutes before full readiness, sprinkle the fish with grated cheese. Such a dish can be served with fresh vegetables or with any side dish.
Pink salmon under a fur coat.
Slice the pink salmon fillet in portions, salt and pepper to taste, lay on top layers of finely grated carrots on it, onions, cut into thin rings, cover evenly with mayonnaise. Then cook in the oven for twenty minutes, and five minutes before cooking, sprinkle with herbs and grated cheese.
Since pink salmon is considered finicky fish, cook it in a glass container and most importantly, do not overdo it.
When choosing pink salmon, we recommend that you pay attention to the following points:
- factory freezing (information in the quality certificate);
- the shelf life of the fish (the abdomen should be pink in cross section, but in no case not yellow, the tail and fins should not be dried);
- the skin should fit tightly to the bone, not fall off and be without damage;
- there should be no dents when pressed;
- scales - silver and shiny;
- carcass - whole, without mucus, bruising and stains.