To buy this red fish with a minimum of bones in our country is not a problem. She tastes great and has many healthy substances. And the price is quite affordable. It is difficult to spoil pink salmon; it turns out to be tasty and boiled, and fried, and stewed, and baked. Not to mention the ear - amber, rich. But some valuable dumbasses can ruin this valuable fish. The main mistake in the preparation of pink salmon is often too long a heat treatment. From this her meat loses its juiciness and becomes dry. So, rule number 1: to bake pink salmon in the oven, you need no more than half an hour, fry - 20 minutes, cook - 15.
Another mistake in the preparation of this fish is frying it in large quantities of oil. Her meat is already quite fatty, so in the pan it should be watered with some kind of sour sauce, for example, lemon or orange juice. There are several secrets that allow you to ensure that the fish does not absorb fat during frying. For example, the carcass is covered with lemon rings for an hour or allowed to swim in olive oil. Also makes juicy fish marinade made from lemon juice, mayonnaise and onions. But frying or cooking nevertheless destroys the valuable substances contained in this delicious fish. Therefore, the most useful and delicious pink salmon is baked in the oven.
The meat of this red fish is very tender, with a faint aroma. Therefore, the abundance of spices can simply overshadow the taste of the dish itself. This is not the option when you need to give free rein to imagination and sprinkle the carcass with all kinds of curries, cumin or Provencal herbs. A pinch of black pepper, a little salt, a spray of olive oil and lemon juice - this is the minimalist set that should be used to bake pink salmon in the oven.
In order to protect the steaks from overdrying, you can wrap them in foil. To make a delicious crisp, it’s worth just carefully to unfold the sheets of aluminum just five or ten minutes before the end of the process. Everything is very simple: soak the fillet in the marinade for about half an hour, then dry with a napkin, put on foil, sprinkle with chopped onion on top. If desired, chopped two eggs, previously hard-boiled, can be attached to the onion half rings. Wrap it all in an envelope and bake pink salmon in the oven at two hundred degrees a quarter of an hour. And then remove the aluminum top, sprinkle the dish with grated cheese and put in the oven again for another ten minutes, until a ruddy hat appears.
Foil is not the only means of preserving the juiciness of pink salmon steaks. An equally effective method is its preliminary frying in flour breading. You need to marinate, roll and fry for 5 minutes on each side. But the most reliable way is to bake pink salmon in the oven along with some juicy vegetables, tomatoes, for example. Or, better yet, cook the fish in the sauce. It can be mixed on the basis of the broth, which you cook from the head and tail. If you don’t have fish soup, plain water will do. What other sauce components should be? Mayonnaise, onions, cheese (if melted, then from the freezer: grated with small crumbs and mixed with crushed garlic), tomatoes. You just need to remember that tomatoes are baked faster than fish, so add them at the end.
And one last note: fish are cut into portions before being sent to the oven so that your pink salmon baked in the oven does not fall apart. Photos of the dish can then be sent to the culinary contest and, who knows, maybe even win a prize.