Pink salmon is an unusually tasty representative of the genus salmon. She got her name for the hump, which protrudes noticeably above her head.
This unique fish, in addition to the usual, albeit very diverse amount of proteins, minerals, beneficial amino acids, is also rich in rare chemical elements that are very beneficial for health. Pink salmon meat contains an extremely rare vitamin PP, a lot of phosphorus, iodine, chromium, cobalt, which are absent in other fish species.
Pink salmon (which is what this fish is called) has a paradoxical quality. Pink salmon is very satisfying, but contains only 140 kcal. The paradox is explained simply: fish is really low in calories. Saturation occurs due to a huge amount of a variety of proteins that make up its composition. However, proteins do not contribute to weight gain, so pink salmon can be freely offered even to those on a diet.
Especially tasty and healthy is light fish soup made of pink salmon. Cooking it is very simple. First, potatoes with onions and chopped carrots are cooked in a saucepan until cooked. Next, in the soup you need to put the head and skeleton of the fish. It is better to wrap them in gauze so that the bones, when boiled, do not fall into the fish soup from pink salmon. Put large pieces of fillet there. After about half an hour, the soup is ready. It remains only to take out the bones, onion, season the fish soup from pink salmon with herbs.
There is another recipe. The pink salmon soup made with cream is particularly tender.
To prepare it you will need:
• salmon fillet;
• potatoes;
• bow;
• carrot;
• bell pepper or paprika;
• fat cream.
First, fry onions, carrots, peppers in a pan. This should be done carefully so that the crust does not appear, and the vegetables just become soft. At the same time, you can put potatoes diced into the fire, not very finely.
When the potatoes are half cooked, stewed vegetables are spread in it, continue to cook on low heat. 10 minutes before the final readiness of the potato, the pink salmon fillet cut in large pieces is put into the pan, a glass of fat cream is poured, greens, salt are added, and the fire is added. Pink salmon fish soup is ready as soon as the cream is boiled.
For those who do not want to bother with cutting fish, you can recommend using canned goods. Try to make such a soup of pink salmon. Canned food will be needed a little: only 1 can in four servings. As in previous recipes, first boil the potatoes with onions. You can add grated carrots, sweet peppers. Then, 5 minutes before the potatoes are ready, the canned mashed potatoes and greens are added to the soup. If desired, you can add pre-ground cheese or cream cheese, but this is not necessary. They let it boil, remove from the stove. Such a soup can not be stored for a long time: it loses its taste. But you can cook it right before dinner: it will not take more than half an hour.
To prepare a hearty, but light fish soup with buckwheat, you will need:
• three large potatoes;
• two cans of pink salmon;
• 1 large carrot;
• a third of a glass of buckwheat;
• greens to taste.
Potatoes put cook on low heat. At this time, the onions and carrots are fried with butter, and on the other, dry pan - previously washed buckwheat. 10 minutes before the potatoes are ready, fry, buckwheat, and salt are added to the soup. After a few minutes, lay the mashed pink salmon along with the butter. They let it boil, flavored with greens, remove from heat, cover.
It is possible to cook fish soup from pink salmon according to a national recipe. Corn chowder fish chowder can surprise many with a wealth of unusual taste. To prepare it in a thick-walled pan, first bacon is fried until the crunch, and when it is taken out - onion. After softening the onions, put the potatoes in the pan, pour them with the prepared broth (it can be vegetable, but better - meat or fish). Salt, add pepper, cook for 20 minutes. After that, the fried bacon is returned to the container, pour the cereal from the corn, fish, pour cream or milk and boil for another 10 minutes. It turns out very unusual, surprisingly tasty.