Chum salmon is one of the common salmon fish that cooks like to cook along with pink salmon and trout. This is a valuable, dietary and nutrient-rich fish whose taste resembles (in the opinion of many) white meat of chicken. Calorie content per 100 grams of the product is only 127 kcal, with most of it being protein. Due to this, satiety with lunch comes quickly, so many nutritionists include chum salmon in the diet of a person who wants to lose extra pounds.
Chum salmon baked in foil is considered the best way to cook, because when cooking in the oven, most of the nutrients are preserved. The foil retains heat and steam, the fish turns out to be incredibly tender and at the same time more juicy than when cooking or frying. For cooking use additional products that give the dish aroma and pleasant taste.
In the article, we will consider how to properly prepare chum salmon in foil in the oven. If the fish is small, then you can bake it whole, if you bought a large copy, it is more convenient to divide it into separate portioned steaks. However, it is necessary to roll up a bed of foil for each piece separately. And it’s more convenient to serve chum salmon in foil to everyone on a plate, turning its edges from all sides.
Fish processing
When buying fresh fish, pay attention to its quality. The eyes should be transparent, and the gill plates bright red, without mucus. An unpleasant odor also indicates a poor condition of the product. If you have chosen a carcass and brought it home, then you have to clean it of scales and gills, pull out the entrails and wash the fish well from all sides. If you decide to cut off the head for the fish soup, then make an incision immediately after the side fins.
It remains to stuff the carcass cavity with greens and selected vegetables and put the chum in foil in the oven. Recipes will be considered in more detail later in the article.
Chum salmon in large pieces
For one of the easiest and fastest ways to cook fish, you will need to prepare several sprigs of rosemary (4-5 pieces) and one lemon. Divide the fish fillet washed and cleaned of bones into several large pieces, salt and pepper to the taste on the meat side. Put the fish on the prepared foil.
Cut the lemon into thin circles and lay a few pieces around the fillet in each bundle, and wash the rosemary and spread it evenly on top. Wrap the foil on all sides so that the liquid does not leak out, but remains inside the package. Then put the chum in foil in a preheated oven to 200 degrees. The fish cooks pretty quickly, just 20 minutes is enough to make it soft.
To serve on the table, the chum salmon is removed from the foil and carefully placed on a plate. Even those who do not like the rest of the fish will like the dish. The meat just melts in your mouth.
Whole carcass baking
The chum baked in foil on the festive table will look great. Serve the dish preferably in its entirety, without dividing it into separate pieces. Rinse the prepared and cleaned fish, pay special attention to the inner surface so that not even a film remains.
We will stuff the carcass with the following herbs and vegetables:
- 1 carrot;
- a couple of celery stalks;
- 1 onion;
- 2 cloves of garlic;
- spices - dried thyme - half a teaspoon, a couple of bay leaves, a pinch of salt.
In addition to the ingredients for minced meat, buy another bottle of dry white wine. For fish weighing 2.5 kg, you need 400 grams of drink.
Cooking
Put the foil on the baking sheet of the oven so that the second half could completely cover the fish on top. You can lay one sheet from the bottom, and in a separate put it on top, well fixing the edges. It is desirable that the pan is deep.
Peel and wash the vegetables and chop them in small pieces of arbitrary shape. Mix spices and put all the components of the minced meat into the internal cavity of the fish. To prevent it from falling out, tie the chum salmon with a simple (not synthetic) thread. You can strengthen the two edges of the abdomen with toothpicks, punctures in several places.
In the end, according to the recipe, the chum salmon in the foil is poured with wine. Place the pan in the preheated oven for 50 minutes. The oven temperature should be 200 degrees. Before serving, the foil is removed and the threads are cut. Cut chum salmon into portioned slices after the presentation. The beauty of the dish will surely cause admiring cheers from guests. Dividing the soft chum salmon into parts, you can break the harmony on the plate, so do it already with everyone.
Option with herbs
Another interesting recipe for chum in foil with a photo, we will carefully consider further. How to cook fish for the filling, you already know, it remains only to prepare the necessary products to make the dish juicier.
It will take a lot of greens - a bunch of parsley and dill. You can not cut the greens into small parts, but fill the insides with whole washed branches of grass. Pre salt and pepper the fish inside. Put the greens and cover it with circles of 1 lemon. Some housewives add chopped tomatoes.
Keta is tied with a thread and placed in foil. You can lubricate it with a thin layer of vegetable oil.
Chum salmon is baked in foil at a temperature of 200 degrees for 45-50 minutes. If you want to get rid of the juice and get a drier dish, 5 minutes before turning off the oven, bend the foil, slightly opening the chum. Be sure to cut the threads before serving.
Oven chum steaks in foil in the oven
To prepare the next version of the fish dish, take:
- 50 grams of hard cheese;
- 2 tomatoes;
- 1 lemon
- parsley and dill;
- olive oil - 2 tbsp. l .;
- soy sauce - the same amount;
- a pinch of salt and black pepper to taste.
Clean fish from scales, get rid of gills and viscera and wash well inside and out, then cut with a sharp knife into approximately equal pieces. It will take foil to wrap each individually, so stock up on material in advance.
How to cook fish
Separately, make a marinade for chum salmon steaks in a bowl. Mix spices, soy sauce, olive oil (can be replaced with vegetable) and lemon juice, add finely chopped greens and grate each steak on both sides. Set the fish aside and make the “nests” for baking foil. Then lay the pickled steaks in them.
Tomatoes should be cut into circles and put into 2 pieces for each steak. Grate hard cheese on a fine grater and sprinkle each piece of fish with a slide. Cover each "bed" with foil and put in the oven to bake. Chum salmon steaks in foil are baked faster than a whole carcass, just hold them in the heat for 20 minutes at a temperature of 180 degrees. 5 minutes before turning off the heat, remove the "lids" so that the cheese is slightly browned.
Chum salmon baked with rice
You can bake fish fillet immediately with vegetables or rice, you will immediately get a ready lunch or dinner. It is previously recommended to marinate the fish. Marinade is prepared at its discretion. Its mandatory components are vegetable or olive oil, lemon juice or any other acid, for example, vinegar or pomegranate juice, salt and black pepper. Finely chopped herbs, spices and spices are added at will. Stir everything and wipe steaks with marinade. Put everything on a baking sheet covered with foil.
Wash and boil rice for 15 minutes. It should be almost ready, as the fish is baked very quickly. Additionally, you can put carrots or tomatoes, cut into strips or mugs. You can put a couple of lemon slices on the fish. Before you close the foil blank for baking, you can add cream sauce. To do this, mix 100 grams of cream with finely chopped herbs, add spices and 1 tsp to taste. mustard. Fish is baked for 15-20 minutes at a temperature of 170 degrees. Fish and rice are incredibly juicy and tender.
Fish in sour cream
Chum salmon steaks in foil can be baked with any additional ingredients, be it zucchini or pineapple. Let's look at how to make fish incredibly tender and soft if you pickle steaks in sour cream. To prepare, prepare these products:
- 1 kg of chum salmon steaks;
- fat sour cream - 300 ml;
- spices (a mixture of peppers, thyme, coriander - 0.5 tsp each);
- dill greens;
- a few leaves of laurel.
In a mortar, it is good to grind all the spices into a homogeneous mass. Pour the resulting powder into a bowl with sour cream, add salt, mix and put the washed fish steaks there. Pull the cling film over the bowl and place in a cold place for 3 hours.
Then remove the contents from the refrigerator and place the steaks on a baking sheet covered with foil. Put on top peas of allspice and bay leaf, wrap well in foil and put in the oven for 15 minutes at a temperature of 180 degrees. In the end, you can open the fish so that it is a little browned. Serve with mashed potatoes, fresh or steamed vegetables, boiled rice.
It is advisable to put the fish on the table immediately after baking, while it is hot. If you cook it for lunch or dinner for your family members or close friends, you can put the fish right in the foil on a plate and open it a little. For a festive feast, you will have to remove the foil, and gently move the fish to a beautiful dish.
As you can see, cooking chum salmon or any other red fish from the salmon family in the oven is quite simple. Use additionally mainly greens and lemon. The remaining additional ingredients and spices are added to your taste and desire. Try to diversify the dishes and delight your family with new recipes! Enjoy your meal!