Pink salmon in a baking sleeve: cooking recipes with photos

In its taste characteristics, pink salmon is inferior to other salmon fish: it is less oily, so it turns out to be rather dry. At the same time, it is affordable and always on sale. It follows that you need to find the right way to cook it and enjoy the taste of healthy fish, leading in the content of iodine and cobalt.

Pink salmon is prepared in every possible way: boiled, fried, baked in the oven and on the grill, smoked, salted and canned, as well as boiled fish soup, made cutlets and soufflé, and added to salads.

One of the most successful options is to bake pink salmon in a baking sleeve. So it turns out juicy, and the taste will depend on spices and other ingredients.

It is important not to abuse the seasonings, they can drown out the aroma and taste of the fish. The most suitable ones are salt, pepper, vegetable oil and lemon.

And now a few recipes for pink salmon in a baking sleeve.

Steaks

Cooking with this recipe will not take more than half an hour.

What you need to take:

• pink salmon carcass;
• potato starch;
• seasoning for fish (ready-made);
• vegetable oil;
• White wine.

How to do:

1. Cut pink salmon into steaks.
2. Pour seasoning for fish into a bowl, add a little starch (for a bunch) and vegetable oil, then mix.
3. Grate pieces of fish with the mixture.
4. Place the humpback salmon in the baking sleeve, pour in a little wine and secure with a special clip that comes with the bag.
5. Pierce the sleeve in several places with a toothpick and put in the oven.
6. Cook for about 20 minutes (pre-heat the oven to 180 degrees).

Baked pink salmon in a roasting sleeve goes well with potatoes or vegetables.

Whole fish

Another easy way to quickly cook in pink salmon from a minimum of foods.

What you need to take:

• whole pink salmon;
• lemon;
• table salt of medium grinding.

How to cook:

1. Prepare the fish: clean, remove the entrails, cut off the gills, rinse.
2. Cut the lemon into halves of the circles, put them in the carcass (the amount of lemon to taste) and a little salt. Fasten the abdomen with toothpicks.
3. Place the pink salmon in the baking sleeve, tie, pierce and put it on the grill of the cold oven.
4. Turn on the oven by setting the temperature to 180 degrees.
5. Bake for about 40 minutes.
6. Remove the finished fish from the sleeve, remove the skin and put on a dish.

Serve pink salmon with chopped vegetables: bell peppers, tomatoes, cucumbers.

With potato

What you need to take:

• one pink salmon weighing 1 kg;
• two carrots;
• two onions;
• 1 kg of potatoes;
• a glass of sour cream;
• spice;
• greens.

How to do:

1. Cut the fish into pieces about 2 cm thick.
2. Peel the carrots and potatoes, wash and cut into circles.
3. Chop the onion finely.
4. Salt cream and pepper.
5. Put the pieces of pink salmon and vegetables in a bowl, pour over the sour cream sauce and mix.
6. Transfer vegetables and pink salmon to a baking sleeve, tie and place in a hot oven
7. Bake for about 40 minutes at 200 degrees.

The pink salmon cooked in a roasting sleeve with potatoes and vegetables is very juicy and tender.

Under mayonnaise

To prepare such a dish will require a total of about two hours, not counting the pickling of pink salmon.

What you need to take:

• 700 g fillet of pink salmon;
• five potato tubers;
• one onion;
• three tomatoes;
• 70 g of cheese;
• 150 g mayonnaise;
• salt;
• paprika powder;
• nutmeg;
• dried dill.

How to do:

1. Marinate the fillet. Combine nutmeg, dried dill and paprika and grate the fish. Leave for three hours.
2. Prepare vegetables: cut potatoes and tomatoes in circles, onions in small cubes.
3. Put the pickled fillet on a cling film, sprinkle with salt.
4. Lay potatoes on top of the fish.
5. Pour the chopped onion onto the potatoes.
6. Next, lay the mugs of tomatoes and salt.
7. The next step is to lay the mayonnaise on top and fill it with grated cheese.
8. Wrap the fish and vegetables in a plastic wrap and place in a hot oven for one hour.

Remove the pink salmon from the oven, unfold and sprinkle with fresh herbs on top.

Dietary

Another recipe for making pink salmon in a baking sleeve in the oven.

What to take:

• fish fillet;
• lemon;
• carrot;
• bow;
• ground pepper;
• salt.

How to do:

1. Wash, dry and chop the fillet of pink salmon in portions.
2. Pieces of salt, sprinkle with pepper, sprinkle with lemon juice and leave to soak the fish.
3. Prepare a "coat" of vegetables. Finely chop the onion and fry in a pan in a spoon of vegetable oil until transparent. Grate the carrots, put in the onion and fry for several minutes until cooked. You can add a little water to the onions and carrots to make the "coat" more juicy.
4. Place the pickled fillet in a baking sleeve, then transfer the onions and carrots to it with a spoon, fasten or tie a bag and pierce it in several places.
5. Place the sleeve with the contents in the oven, heated to 200 degrees, for 20 minutes.

Remove the bag of fish from the oven, cut it and arrange the finished juicy dish on plates. You can eat without everything or with a side dish, for example, vegetables or potatoes.

Stuffed Pink Salmon

What you need to take:

• one medium pink salmon;
• two cloves of garlic;
• a third of a glass of round rice;
• two carrots;
• lemon;
• two eggs;
• 150 ml of dry white wine;
• olives;
• vegetable oil;
• dill;
• salt.

How to do:

1. To clear fish of scales, to remove gills, to leave fins.
2. Rinse the carcass, put it on a cutting board and, using a sharp knife, gently separate the skin with pulp from the bones, starting from the abdomen. At the tail and head, the ridge is cut and the skeleton removed.
3. Mix wine with salt and pickle fish in it.
4. Boil rice, steam carrots and grate. Combine rice with chopped garlic, beat two eggs, add carrots, salt and mix.
5. Stuff the pink salmon with rice mass and fasten the abdomen with toothpicks.
6. Put the stuffed carcass into the baking sleeve, tie and place in the oven.

When the dish is ready to cut or tear the bag and hold for a few more minutes in the oven to form a golden crust.

Garnish the finished pink salmon with olives, lemon slices and dill.

Conclusion

Cooking pink salmon in a sleeve or bag with spices, vegetables and other ingredients is a great way to improve the taste of fish. It will be baked in its own juice and it will turn out very juicy. In order for a golden crust to form, a few minutes before the end of the process, you need to free the fish from the bag and let it brown.