As with any other large commercial fish, sockeye salmon recipes are considered, if not elite, then close to that. The fact is that in terms of taste, its meat is more valuable than the same pink salmon or chum salmon. But it is much more difficult to buy it, due to the fact that in nature this fish has become much smaller.
Bright red sockeye salmon meat is rich in vitamins B, K, D, PP, C, E, A, as well as iron, chromium, zinc, fluorine, nickel, molybdenum, calcium, magnesium, potassium, phosphorus, chlorine, sodium. Calorie content is 157 Kcal, BJU: 20.3, 8.4 and 0, respectively. Sockeye salmon has a high fat content, which makes it a convenient ingredient for making delicious balyks.
Most often, sockeye salmon is found in recipes with these five products:
Sockeye salmon is prepared in a variety of ways: fried, stewed, baked, boiled, steamed. And for this you can take a frying pan, a saucepan, a saucepan, a slow cooker, a baking dish, a clay pot. There are few bones in it, mostly large ones, which makes it convenient for a children's menu. There are also sockeye salmon steaks on sale, which you can simply take and cook right away without cleaning.
For a test, bake this fish well in foil with the addition of a slice of lemon or orange and hot pepper. In order for a golden crust to form on the surface, the foil is unfolded five minutes before turning off the oven. Fish meat is juicy, tender, aromatic. It can be served with or without a vegetable side dish, as is. She goes well with white wine.
You can fry sockeye salmon in batter, in gravy, in flour, in breadcrumbs. It is also convenient for home salting or pickling - the fillet is cut into thin long pieces and salted according to the chosen recipe. Sockeye salmon is very actively used in the preparation of expensive snacks, salads, canapes. And for this you can take homemade salted fish.
Lightly salted red fish is sold everywhere, although not everyone is able to afford this pleasure, since the prices are exorbitant. If you take fresh or fresh-frozen red fish, then prices may differ by an order of magnitude. With a single freezing, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.
It is better to purchase fresh, freshly caught fish. In extreme cases, fish of the first frost will do.
The fish should be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut with their own hands.
In the salting process, you can use caviar and milk, which also have an excellent taste.
Preparing fish for salting
To prepare the fish for salting, you will need a tool:
- Culinary scissors.
- Sharp carving knife.
- Salting dishes.
- Oppression.
- Salting mix.
When salting fish, you should follow certain rules:
- Defrost properly. Never force the defrosting process. Better if it thaws in the refrigerator.
- Salting dishes. It should be glass or plastic dishes, but not metal.
- It is better to remove fins with scissors.
- The mixture should be well stirred. The quality of the final product will depend on the quality of the prepared mixture.
- As a load, you can use a three-liter jar of water or a plastic bottle.
The duration of the salting process
Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to oversalt it. The meat will never take excess salt. Until ready, it is enough for her to stay in a saline solution for about two days. If you want to have lightly salted fish, it is enough to hold it in solution for one day. In order for the fish to salt evenly, it should be turned over regularly.
How to salt sockeye salmon deliciously - delicious recipes
There aren't many good recipes. Most of them correspond to the salting process of other salmon species. But you can also find exclusive recipes that are characterized by an unsurpassed taste. Salted salmon can serve as a great addition to various salads or snacks.
Fast Food Recipe
For this you need to prepare:
- 1 kg of sockeye salmon.
- 2 tbsp. spoons of salt.
- 1 st. a spoonful of sugar.
- Spices.
How to prepare:
- The fish is butchered and cut into acceptable pieces.
- Pieces of fish are laid out in cooked dishes.
- A mixture of salt, sugar and spices is also sent here.
- The fish is gently mixed in this composition.
- Fish meat is put under oppression for 4 hours.
- You can eat it after 4 hours.
Sockeye salmon in brine
What products are needed for this:
- 1 kg salmon fillet.
- Up to 9 tablespoons of salt.
- 1 liter of water.
- 200 ml sunflower oil.
Cooking method:
- Take the carcass of the fish and butcher until you get a fillet.
- The brine is being prepared in an enamel bowl. To do this, salt dissolves in water.
- The mixture warms up, but not much. It may be warm, but not hot.
- Sockeye salmon fillet lies in the brine, for about half an hour.
- After half an hour, the fish is taken out and put in a separate container, after cutting the fillet into pieces.
- Pieces are filled completely with vegetable oil. So the fish is aged for about 10 hours. After this period, the fish can be eaten.
Dry salting
This method can also be called fast and affordable. It is enough to prepare the following ingredients:
- Sockeye salmon - 1 kg.
- Salt - 4 tbsp. spoons.
- Sugar - 2 teaspoons.
- Black pepper - 1 teaspoon (optional).
How to cook:
- The carcass of sockeye salmon is butchered so that only meat remains, without skin and bones.
- Take a paper towel and remove excess moisture.
- Salt, sugar and pepper are taken, after which they are mixed.
- Sprinkle the fish in an even layer with this mixture on all sides and wrap it in parchment. After that, it is placed in a bowl and put in the refrigerator.
- Somewhere, in a day, not earlier, it is believed that the fish is already cooked.
Required Ingredients:
- Sockeye salmon - 2 kg.
- 1 st. a spoonful of salt.
- 1 bulb.
- 2 lemons.
- Allspice (to taste).
Cooking technology:
- Sockeye salmon is cut with the removal of skin and bones, after which it is chopped into pieces.
- Juice is extracted from a lemon.
- Onions are cut into rings or chopped.
- Pieces of fish are laid out in layers, along with onions, spices and lemon juice.
- The fish is placed in the refrigerator for one day. At the same time, it must be regularly removed and mixed.
- A day later, the fish is ready to eat.
Sockeye salmon is a delicate fish that is prepared using certain rules. For example:
- For salting, it is not recommended to use salt of the "Extra" type.
- Enamelware must be intact, without cracks or chips.
- It is not recommended to add vodka to the product, as this makes the fish tough.
- After cooking, it is better to eat the fish a week in advance, as it is not recommended to store it longer.
Salted pink salmon is perfect for preparing various snacks or sandwiches. In addition, salted pink salmon can be indispensable in the preparation of various salads when a healthy diet is required. This is especially true in conditions when you need to get rid of excess weight.
In addition to sockeye salmon, any red fish can be baked under a cheese-protein coat. This means pink salmon, chum salmon, trout, salmon. I wrote this in ascending order of price, and the cost of sockeye salmon is somewhere in the middle of this list.
In the ingredients, she indicated ready-made “for fish” as spices, because different options are suitable, as well as just fresh or dry parsley, ground hot or allspice, lemon juice and zest, etc. My spice bag says white pepper, saffron, suneli hops and ginger.
In order to cook sockeye salmon with cheese in the oven, prepare the ingredients according to the list.
If you bought an unfinished fillet, then additionally prepare the fish yourself. To do this, cut off the skin from the pieces of sockeye salmon and remove the backbone with bones. Sprinkle the sockeye fillet with spices for a few minutes. You need to be careful with salt, because the cheese will add salinity anyway.
Place the pieces of sockeye salmon in a preheated oven on a baking sheet greased with butter or vegetable oil. Bake for 7-10 minutes at 180-200 degrees.
While the fish is in the oven, prepare the filling, that is, the “fur coat”. Beat egg whites until light foam.
Add grated hard or semi-hard cheese and mix.
Remove the baking sheet with pieces of sockeye salmon from the oven, quickly cover them with a protein-cheese mass and return back for another 7-10 minutes.
Juicy and very tasty sockeye salmon cooked in the oven is ready.
Serve sockeye salmon with potato, rice or vegetable side dishes.
Enjoy your meal!
One of the most expensive breeds of red fish is sockeye salmon. How to cook it and not spoil the precious product? This question worries those housewives who do not often enjoy such delicacies. We hasten to reassure them right away: sockeye salmon is not a “capricious” fish. And you can cook it in any way that is only invented by mankind for fish. And you shouldn’t worry about how to cook sockeye salmon tasty either: any culinary decision will definitely be successful. This fish is not tasty.
fish under lemon
Most recipes tell how to cook sockeye salmon in the oven. This is not surprising: baking is one of the most successful ways to process fish. And lemon is quite a traditional ingredient in fish dishes. As for sockeye salmon, the recipe will look like this. The carcass is cut into fillets or steaks. The oven sheet is slightly greased, pieces of sockeye salmon are laid out on it. In a cup, melted piece of butter is mixed with lemon juice. Fish is poured over with this composition, sprinkled with salt, pepper and dill (fresh in summer, and dry in winter). If you don't mind garlic, you can also add it (preferably dried). Thin circles of lemon are laid out on top of the carcass, and the baking sheet is put into the oven for 25 minutes.
Tomato sauce for baking
The most interesting thing in this recipe is the method of preparing the gravy in which sockeye salmon will be stewed. How to prepare such a sauce? To do this, two large red onions and a couple of cloves of garlic are crushed, placed in a container, sprinkled with olive oil and placed in a heated oven for about ten minutes. During this time, it will be necessary to mix a couple of times. In parallel, the skin is removed from the tomatoes (0.5 kg), they are chopped and poured into a mold along with their juice, a teaspoon of fresh lemon zest and half a spoon of fennel. The resulting sauce is enough for a kilogram of fish. It is cut, rubbed with salt and pepper and dipped into the gravy. After 10 minutes, if the carcass was not too well-fed, you can carry the fish to the table.
Bake with cheese
Another recipe for tender and juicy sockeye fish. How to cook meat with a cheese crust? After washing, the carcass is dried, traditionally rubbed with pepper and salt and laid out in a mold. For about 20 minutes, it is baked right in this form until it browns a little, and then it is covered with cheese chips and returned to the oven for another 10 minutes. The method is simple, almost primitive, and the result is impressive.
Sockeye salmon in foil
Foil is a unique invention of mankind. Thanks to her, cooking has been enriched with a mass of absolutely wonderful recipes. Among them, there is a way to cook sockeye salmon in foil. Not too big carcass, cleaned, gutted and washed, cut along the ridge into two halves, salted, seasoned with at least pepper, but other spices can be added, sprinkled with lemon. Each part is placed on different pieces of foil and coated with light mayonnaise. You can stop there, but it will be tastier if you put onion rings on half carcasses. The foil rolls up tightly, and the sockeye goes into the oven for half an hour. Gentle and fragrant result is guaranteed!
Spicy sockeye salmon in a sleeve with vegetables
No less useful in baking and culinary sleeve. Sockeye salmon will also be good in it. How to cook it using a sleeve? There are many recipes. One of the most successful is the one according to which it is cooked with a side dish, that is, baked with vegetables. The cut carcass is cut into portioned pieces and salted. Potatoes are cut into large cubes, carrots - in circles, onions - in half rings. The ratio of vegetables is according to your taste and in accordance with the size of the fish. All cuts are sprinkled with spicy herbs. Provencals are quite suitable, but you can make up your own mixture. Mixed vegetables and fish are placed in the sleeve, it is tied, pierced to release steam and put into a hot oven for half an hour.
Salted sockeye salmon
Do not forget how tasty salted red fish, including sockeye salmon. How to cook it yourself? Easy and pretty fast. To begin with, decide whether you will salt it entirely or with steaks. The second option is much faster. A brine is made from 350 g of salt (per 1 liter of water) and two full tablespoons of sugar. It would be nice to add bay leaf and different types of pepper to it. In order for the aroma to pass into the water, the brine is boiled. But they need to be filled with fish when it cools down. Sockeye salmon is placed in a container, covered with brine, pressed down with a load and removed in the cold. The time she spends there depends on how much salted fish you like. For lightly salted, a day is enough, for strong salting - two.
The best side dish for fried salmon
Let us first dwell on how sockeye salmon is fried. How to cook a side dish, we will describe a little later. There are no special subtleties here. You can simply fry the steaks in vegetable oil, after salting and peppering them. You can make batter. In this case, only proteins are whipped with flour - it turns out tastier. In principle, sockeye salmon is fried in the same way as other fish. And it is the garnish that will add an additional touch to this dish. For him, ordinary white cabbage is taken, finely chopped and scalded with boiling water. Two small pickled cucumbers are cut into circles, and a small onion is cut into rings. The kernels of six walnuts are chopped and fried a little in a dry frying pan. All components are combined, supplemented with a jar of canned corn, flavored with salt and pepper, seasoned with low-fat mayonnaise. There is no better side dish for fried sockeye salmon!
Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with salmon because of its similar shape and size. But sockeye salmon meat is much tastier, has a bright red color and low calorie content, if cooked correctly.
Fish belongs to the delicacy dietary products. Pediatricians recommend including sockeye salmon cooked in a double boiler or slow cooker in the diet of babies. The uniqueness lies in the nutritional value - with relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.
Nutritional value of baked salmon per 100 grams
- calorie content 153 kcal;
- proteins 19 g;
- fats 8 g;
- carbohydrates 0.2 g.
In cooking, the fish is not capricious, and there are a great many ways of cooking: sockeye salmon makes a delicious balyk, a wonderful fish soup, it is salted, smoked, fried, cutlets are made, baked.
Whole sockeye salmon in the oven in foil with herbs and fennel
More often, sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are tasty and quick recipes for a festive dish - sockeye salmon can be baked entirely in the oven. The recipe is for gutted fish weighing about 2.5 kg. It is allowed to leave the head and tail outside the pan.
Ingredients:
- Sockeye salmon - 2.5 kg;
- Potatoes - 1.5 kg;
- Fennel - 6 roots;
- Salt and pepper - to taste;
- Dill, parsley, tarragon;
- Lemon - 2 pcs.;
- Olive oil - 3 tbsp. spoons.
Cooking:
- First, prepare the pillow - cut the unpeeled potatoes into circles, salt and put on a baking sheet. Arrange the fennel roots on top. Fennel cut into 2-4 parts. Drizzle everything with vegetable oil. The pillow is ready, you can go fish.
- Clean the salmon, wash and dry. On both sides, make 6 vertical cuts 1-2 cm deep. Rub well with salt and pepper.
- Finely chop the dill, parsley and tarragon, mix the herbs well with lemon juice.
- Thoroughly rub the sockeye salmon with this mixture, paying attention to the cuts. Coat with olive oil. Carefully arrange the fish on a bed of potatoes and fennel.
- Filling for the belly - lemon, cut into circles, and a mixture of finely chopped herbs (dill, parsley and tarragon).
- Load the baking sheet into the oven, preheated to maximum and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half an hour.
- Sprinkle the finished dish with lemon and olive oil.
Dietary baked sockeye salmon
The recipe is suitable for kids and people who are watching their weight.
Ingredients:
- Sockeye salmon - 1 piece;
- Salt and pepper - to taste;
- Lemon - 1 pc.
How to cook:
- Clean and rinse the carcass well, cut into fillets or steaks.
- Pat dry with paper towels, season with salt and pepper, if desired, and drizzle with freshly squeezed lemon juice.
- Wrap carefully with foil so that there are no gaps or tears, and put in a preheated oven to 180 degrees.
- Bake sockeye salmon at a temperature of 180 degrees for about half an hour.
This is a basic recipe for baking sockeye salmon, the meat is very tender and juicy. Based on this method, baked fish is prepared with vegetables, lemon slices, and various sauces.
Baked stuffed salmon
Great, very unique recipe. Such a fish can surprise even the most demanding gourmet.
Ingredients:
- Sockeye salmon - 1 piece;
- Shrimps - 1 kg;
- Forest mushrooms - 1 kg;
- Juniper berries - 50 g;
- Garlic, salt, pepper - to taste.
Cooking:
- Gut the sockeye salmon, clean it, carefully separate the meat with bones from the skin. Cut the meat and set aside.
- Peel a kilo of large shrimp. Rinse wild mushrooms and cut. Shrimps with mushrooms mix and lightly fry over high heat.
- Add juniper berries, chopped garlic, salt, pepper to the chopped fish fillet. Mix everything thoroughly and put this mixture into the fish.
- Top with the sautéed mushroom and shrimp mixture. Carefully place the workpiece in a culinary envelope.
- Bake for half an hour at a temperature of 220 degrees.
Video recipe
How to pickle sockeye salmon at home
Sockeye salmon has a good feature - it will not take more salt than required, due to its fat content. It's impossible to oversalt it.
dry salt
Ingredients:
- Sockeye salmon fillet - 1 kg;
- Salt - 1 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Favorite spices - 2 tsp.
Cooking:
- Mix thoroughly and pour part of the mixture on the bottom of the salt container.
- Lay out a layer of the fillet and cover with the mixture, put the second fillet on top and sprinkle with the remaining salting mixture.
- Put in the refrigerator for 2 days.
Salting in brine
Ingredients:
- Sockeye salmon - 1 piece;
- 1 liter of water;
- 3 art. l. salt;
- 1 st. l. Sahara;
- 1 st. l. vinegar.
Cooking:
- To get a spicy fish, you can add spices to taste. Pour all the ingredients into boiling water, boil for 1 minute and cool.
- Cut the carcass into steaks, put in a salting dish and pour over the cooled brine.
- Keep refrigerated.
- Salted fish will be ready in 2 days.
Videos cooking
How to salt salmon caviar
Most often, red fish is sold already gutted, but if there is red caviar in the purchased sockeye salmon, you can pickle it yourself at home.
Ingredients:
- sockeye caviar;
- 1 glass of water;
- 2 tbsp. l. salt;
- 2 tsp Sahara.
Cooking:
- Carefully release the caviar from the films and rinse.
- Put it in a convenient container and pour cold brine for 1 hour.
- After an hour, put the caviar in a colander and rinse thoroughly.
- Home salted caviar is stored for a maximum of 2 days.
Sockeye salmon - what kind of fish, where it lives, what is useful
Sockeye salmon is an inhabitant of the Pacific Ocean, found off the coast of Kamchatka, in Alaska, in the Sea of Okhotsk and on Sakhalin. It stands out among other fish of the salmon family by its large size (average weight of an individual is 2-4 kg). The meat has a bright red color and a rich taste due to kalyanids - red crustaceans, which are the main source of its nutrition.
The meat of red fish is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance of nutrients, that has a low calorie content. Its meat contains many fatty acids and antioxidants, which have a general strengthening and rejuvenating effect on the human body as a whole. Fluorine and phosphoric acid are present in large quantities, which are responsible for the strength of teeth and bones.
Vitamin composition of sockeye salmon
- Vitamins - A, E, C, D, K, all B vitamins;
- Minerals - phosphorus, potassium, fluorine, sulfur, sodium, magnesium, iron, selenium.
Regular consumption of sockeye salmon helps reduce blood sugar, prevents the accumulation of cholesterol and provides the body with a mass of useful substances.
Sockeye salmon is the most expensive red fish species. Its amazing and delicate taste is simply impossible to spoil. That is why many cooks and housewives subject it to various processing methods. In our article, we will consider several recipes for making sockeye salmon.
Sockeye salmon under a fur coat
Many recipes talk about how this fish is cooked in the oven. Sockeye salmon in this case is tender, fragrant and tasty. What ingredients do we need for this recipe? It:
- sockeye salmon - 2 pcs.;
- hard cheese - 300 g;
- large eggs (squirrels) - 4 pcs.;
- spices and herbs for fish;
- greens;
- oil (preferably olive);
- juice of half a lemon;
- salt.
Rinse the sockeye salmon thoroughly (if the fish is frozen, then defrost it naturally) and separate the loin. It is more expedient to remove the bones with tongs or ordinary tweezers. Remove the tail and cut the sockeye salmon into portioned pieces. Salt, add herbs and spices, squeeze the juice of half a lemon. Lubricate the form with oil, put our fish on it and put in the oven, heated to 210-220 degrees. Cooking time - 7 minutes.
While sockeye salmon, whose cooking recipes do not take much time, is baked, you can proceed to other ingredients. Beat the whites, grate the cheese, mix everything. Remove the fish from the oven, pour over the protein-cheese mixture and put in the oven to bake for another 10 minutes. In the meantime, finely chop the herbs. After the specified time, sprinkle the finished dish with herbs. That's all, our salmon is ready! The fish will turn out simply unforgettable.
Salmon and potato soufflé
As you know, you can experiment with this wonderful fish. In addition to baking, you can cook the most delicate soufflé from it, which will pleasantly surprise all household members and guests. After all, it is not only amazing in taste, but also quite pleasant in appearance.
Required ingredients for this dish:
- sockeye salmon (fillet) - 300 g;
- medium-sized potatoes (you can young) - 6 pcs.;
- tomatoes - 4 pcs.;
- large domestic eggs - 2 pcs.;
- cheese (Adyghe) - 350 g;
- fat cream - 50 ml;
- garlic - 2 cloves;
- cilantro - 1/2 bunch;
- spices (ginger, nutmeg);
- starch - 50 g;
- salt.
How is sockeye salmon prepared?
How to cook this fish? First, peel the potatoes, cut them into small cubes and place them in a blender bowl. To it add the sockeye salmon cut into pieces. Grind everything thoroughly. Add the egg, spices, salt and starch to the prepared mixture. Mix everything well and leave for 5 minutes to infuse.
If liquid has formed, it should be removed. After that, the cheese should be cut into cubes and placed in a blender bowl. Add garlic, cream and cilantro to it. In this fragrant mixture, add the remaining egg and mix well.
Grease the form with oil and sprinkle with semolina or flour. Spread layers alternately with a tablespoon. Cheese should be the last. Place the mold in the oven for 20 minutes. Cut the tomatoes into slices and arrange them nicely on a plate. Place the soufflé on top of the tomatoes. That's all, our delicious sockeye salmon is cooked. The fish is simply amazing in taste, especially in this version. Enjoy!
Sockeye salmon baked with vegetables in the sleeve
All dishes cooked in a baking sleeve are juicy, tender and tasty. Sockeye salmon in this case is no exception, especially if it is cooked with vegetables.
So, how is sockeye salmon prepared? The fish in this case is appetizing and soft, without a crust. So what do we need for this dish? It:
- sockeye salmon - 1.5 kg;
- large potatoes - 8 pcs.;
- asparagus - 200 g;
- champignons - 400 g;
- half an onion;
- greens;
- spices and favorite herbs for fish;
- salt.
How is sockeye salmon prepared in a sleeve?
The fish, the photo of which is presented in our article, is first cut into fillets. Remove the bones from the fillet with tweezers or tongs. Next, the fish is cut into portioned pieces, then salted, sprinkled with herbs and spices (it is more expedient to use basil, oregano, rosemary, mint). Set our main ingredient aside for infusion.
Cut the potatoes into cubes, champignons - into rings, onion - into half rings, finely chop the greens. Mix all vegetables, season with salt and pepper. Place vegetables in the sleeve, and fish on top, turn on the oven. Place our dish on a baking dish and bake for 35 minutes at a temperature of 200-210 degrees. Everything, our delicious fish is ready!
Enjoy!
Sockeye salmon cooked on charcoal
This sockeye salmon recipe is quite simple, because even the most inexperienced housewife will take no more than half an hour to prepare it. What do we need? It:
- sockeye salmon - 2 kg;
- sweet pepper - 2 pcs.;
- onions - 2 pcs.;
- half a lemon;
- salt pepper;
- greens;
- green salad - 1 bunch.
How is this dish prepared?
Cut the fish into portions and place in a deep bowl. Peel pepper and onion. Cut the vegetables into half rings and sprinkle them over the fish. Salt and pepper generously. Lemon cut into slices. Squeeze pepper, onion and lemon well with your hands so that they soak the fish. After that, mix everything. While the sockeye salmon is marinating, you can proceed to the coals.
An important condition is that the coals must give heat evenly. To do this, before cooking the fish, they should be thoroughly fanned. As soon as the main condition is met, you can lay out the sockeye salmon on the grate. During this time, it will be perfectly soaked with vegetables and lemon. So, cook the fish first on one side for 10 minutes, and then on the other.
Washed lettuce leaves are laid out on a plate. The finished fish is located on top and sprinkled with herbs. That's it, sockeye salmon is ready! Fish, a photo of dishes from which is in our review, is cooked very quickly.
Enjoy your meal!
This fish is impossible to spoil, so feel free to improvise! Good luck!
Salmon sockeye salmon is an elite seafood, has an impressive list of useful qualities, contains many vitamins that the body needs daily. Cooking steaks from this fish is not difficult, as the meat is non-capricious, dense.
The size of the carcass is small, reaching a length of 40 centimeters. The specific iodine taste of sockeye salmon is loved by many gourmets; indeed, properly cooked fish is amazingly tasty.
Recipes for preparing a delicacy product are varied, often fried or baked fish decorate the festive table. You can pickle, cook a delicious soup, steam steaks. Let's take a closer look at several popular recipes, step-by-step instructions will help the hostess surprise guests with a restaurant dish, effortlessly, at home.
Fried sockeye salmon
Doesn't require a lot of ingredients. Appetizing appearance attracts attention.
Ingredients:
- steaks;
- flour;
- vegetable oil;
- spices.
We cut the carcass into three-centimeter pieces, rinse, dry them. Next, you need to roll the steaks in flour, heat the pan well, put the pieces in hot oil.
Fry the slices for 5-6 minutes, turn over, repeat the procedure. Put the steaks preferably on a lettuce leaf, to reveal the taste, squeeze a little lemon on top. It is best to garnish sockeye salmon with rice.
Sockeye salmon steaks baked in foil
The foil invariably preserves the juiciness of the product, seals the juice inside the pieces, while retaining all the useful qualities of the dish.
- red salmon;
- lemon;
- mayonnaise;
- seasonings.
Cooking takes a little more than half an hour, including preparing the fish for heat treatment. We take the carcass, carry out preparatory measures: gut, cut off unnecessary parts, wash thoroughly. Then cut into slices, rub with salt, pepper, lemon. There is no need to additionally marinate sockeye salmon, as the seafood is quite fatty.
We put it in a heat-resistant container, on top of a few slices of onion, then a layer of mayonnaise and send this splendor to the oven. Thirty minutes is enough for the seafood to be completely baked, and the upper layers to be well cooked. You can serve it yourself, add a side dish, decorate a little with herbs, citruses.
Steaks with garlic
Garlic added to fish gives a unique taste, piquant spiciness, and a memorable aroma.
Ingredients:
- carcass;
- garlic;
- eggs;
- flour;
- seasonings;
- water;
- vegetable oil.
Cut the prepared carcass into small slices, leave to lie aside. We prepare the batter: beat the eggs, season with salt, throw in some dried herbs. We fall asleep flour gradually, it is constantly necessary to mix the ingredients to get a homogeneous gravy.
First roll the pieces in flour, then dip in the resulting batter. Immediately lower the slices into a preheated pan, fry for a couple of minutes on each side so that the batter grabs.
We move the semi-finished fish to the pan, pour a little water, crush the garlic, close the pan, simmer for fifteen minutes. During this time, the steaks will be saturated with the aromas of garlic, herbs, the taste will be unforgettable. Potatoes, fresh vegetables are suitable for garnish.
Salmon stewed in sour cream
The fish in this recipe is stewed with vegetables, so a variety of flavors and different shades are created. The dish is perfect for a festive feast.
- sockeye salmon slices;
- tomato paste;
- carrot;
- bulb;
- olive oil;
- spices;
- sour cream;
- lavrushka.
You can use seafood fillets or steaks with a ridge in this option. We wash the slices thoroughly, cut the onion finely, coarsely three carrots. Using a frying pan, fry the onion, wait for the transparency, stir constantly.
We throw carrots to the onion, a few tablespoons of tomato paste, mix the ingredients well, fry for a couple of minutes. We put the fish in the sauce, set a strong fire, fry for three minutes, follow the color of the seafood, it should turn pale. Pour sour cream, sprinkle with seasonings, add bay leaf, mix thoroughly.
We wait for the bubbles, reduce the heat, close the lid, simmer for fifteen minutes. Next, turn off the dish, leave it alone for about twenty minutes. Serve beautifully decorated with bright elements: lemon, greens.
Salmon in the oven
In which the fish is combined with egg and cheese mousse. Delicate, very tasty.
Ingredients:
- steaks;
- egg whites;
- lemon;
- spices.
Put the chopped steaks on a prepared baking sheet, grease with lemon juice, olive oil, put in the oven, cook for ten minutes. Beat egg whites well, combine with grated cheese. We take out a baking sheet, put a lush mousse on the fish, send it back to bake.
We are waiting for an appetizing crust, a tempting aroma, we take the sockeye salmon out of the oven, put it on plates. Pour fresh lemon juice on top, spread the cereal, potato side dish. Separately, cut the greens, sprinkle the dish, decorate with olives, citrus slices.
We have analyzed in stages several options for preparing noble sockeye salmon. The technologies are quite simple, do not require additional equipment, complex components. It is also not necessary to marinate the fish, it is quite juicy, most importantly, do not overcook on fire, then loved ones will be able to enjoy a unique, soft steak.
Dancing from the stove to the computer!!
Ingredients: 2 fish fillets (I have halibut and sockeye salmon) salt, pepper, - 2 tablespoons of flour for breading, -1 small onion, -1 tablespoon of butter, -1 tablespoon of flour for sauce, - a bunch of sorrel without petioles ,-200 ml cream (10%) or milk.
Preparation: Cut fish fillets, salt, pepper, pour lemon juice. Place greens on top of the fish. Place in an oiled mold. Alternatively, you can fry the fish only until a light crust, set aside, and then pour over the sorrel sauce and bring it to full readiness already in it. And in fact, and in another case, it will turn out delicious, and the choice, as always, is yours.
For sauce cut the sorrel as small as possible, preferably not in strips, but in a small cube so that it does not stretch in the finished sauce. You can turn the blender once, just a little. It is ideal to use only a sheet plate. In this case, the sauce will turn out to be quite homogeneous even without using a blender. In a separate frying pan, melt the butter, put the finely chopped onion and fry for 3-4 minutes until translucent. Add a tablespoon of flour and, stirring vigorously, fry until the flour has absorbed all the oil and forms lumps. Next, in small portions, stirring well each time, add milk or cream. Add each subsequent portion of milk only after the previous one has been absorbed. Add milk until desired sauce consistency is reached. At the end, add salt and pepper, bring to a boil and cook for 1 - 2 minutes. Re-evaluate the consistency and if necessary, if the sauce is thick, add a little milk. Pour chopped sorrel into the sauce and cook for literally 1 - 2 minutes until the color changes. Assess uniformity. If you decide that the texture is rough (especially if you used sorrel with petioles or veins), break the sauce with a blender. Pour the sauce over the fish and put in the oven at 180g, for 10-15 minutes. There is enough time, do not overexpose otherwise spoil the dish. It turns out a very tasty juicy fish.
The sockeye salmon fits perfectly into this dish, the halibut is somewhat fatty. The meat of the sockeye salmon is also bright, saturated red: it feeds on special, small, but rather fatty crustaceans from the subclass of copepods - kalyanids. These crustaceans are also bright red, and their pigments stain the tissues of sockeye salmon - this distinguishes it markedly from other salmon, in which the meat is usually pink.
Thanks to such gourmet nutrition, sockeye salmon has a different taste, more saturated and rich, which seems to some people not quite familiar Salmon is very rich in protein and healthy fats, in which there are a lot of fatty acids, as well as vitamins, group B; minerals are potassium and phosphorus in large quantities, sulfur, chlorine, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, selenium, fluorine, molybdenum, nickel. Despite the high content of protein and fat, sockeye salmon is not rich in calories - only 157 kcal per 100 g, so it, like other salmon, can be used in weight loss diets.
The benefits of sockeye salmon
If you use sockeye salmon regularly in combination with other healthy products, you can normalize metabolic processes - in particular, blood sugar levels; restore the balance of cholesterol and provide your body with many vital substances. It is enough just to add it to your diet so that chemical reactions in cells and tissues are optimized, and muscles and bones become stronger - this is ensured by the high content of phosphorus and fluorine in sockeye salmon. Therefore, sockeye salmon dishes are very useful for teenagers, children, pregnant women and the elderly.
fresh, quality sockeye salmon has antioxidant properties, and helps the body maintain the normal condition of hair, nails, skin and mucous membranes, improve digestion and the functioning of the nervous system. Sockeye caviar is sold very rarely, but this fish differs from other salmon in this: the most valuable thing in it is not caviar - like, for example, chum salmon - but bright red flesh. It must be said that this saved the sockeye salmon from extermination only for the sake of caviar, although its reserves in nature were still significantly reduced.
How to cook sockeye salmon deliciously
There are not many recipes with sockeye salmon, but it can be prepared in the same way as other salmon. However, there are dishes in which this particular fish “appears”: connoisseurs and just those who have tried sockeye salmon at least once assure that they are delicious, and their taste is never forgotten - they say that chum salmon meat in this sense is much inferior to sockeye salmon meat.
Sockeye salmon is prepared in different ways - it is especially tasty in smoked form, and balyki from it are excellent. It is necessary to salt sockeye salmon moderately: its tender meat, saturated with healthy fats, becomes a delicacy product, with which any dish turns out to be festive. Salted sockeye salmon is added to salads and cold appetizers, but it is good and fresh, hot - baked or steamed.
Sockeye salmon cooks very quickly in the oven. It is necessary to take 1.5 kg of fillet, fresh or freshly frozen - in the latter case, it is necessary to defrost slowly. The washed fillet is cut into medium pieces, the bones are removed, evenly salted, sprinkled with pepper, poured over with lemon juice and laid out in a mold greased with oil - preferably olive oil. Bake for 7 minutes in the oven at 220°C, during which time 3 egg whites are beaten and mixed with grated cheese (200 g). The form with the fish is pulled out, the resulting mixture is spread on it in an even layer, and again set to bake for 10 minutes. Serve sprinkled with lemon juice.
The fastest way to cook a dish of sockeye salmon is in a slow cooker if such a device is in the kitchen. A kilogram of fillet is cut into medium-sized pieces, placed in a mold greased with butter, sprinkled with your favorite seasonings - “Provencal herbs” are well suited, spread on top with thin rings of onions and tomatoes and grease with a mixture of cream and grated cheese (50 g each). Cook with the valve closed in the "Fish" mode for 5 minutes.
If there is neither a slow cooker nor a double boiler, you can bake sockeye salmon in your sleeve - the taste will be similar. It is necessary to prepare a vegetable mixture: cut carrots into circles, onion into half rings; you can add potatoes - it is cut into cubes. Everything is sprinkled with salt, herbs, spices, mixed, put in a sleeve along with washed and chopped fish fillet, tightly close the ends of the sleeve and bake in the oven for 30 minutes.
Where to catch sockeye salmon. Sockeye salmon on coals
Prices for sockeye salmon are about 1.5 times higher than for chum salmon, and it is mined much less. About 20% of the total world catch of this fish is caught annually in Russia - from 15 to 30 thousand tons, but this is not so much, so it is more difficult to buy good sockeye salmon than other salmon.
Abroad, for example, in the USA and Japan, sockeye salmon is grown specifically for amateur athletes. We have sports fishing is also allowed in some regions. So, tourists from the central regions of the country and even from Europe go to Kamchatka every year. To do this, you can buy a special fishing tour, and catch sockeye salmon legally; True, the fish grown for sport fishing is not too large: it usually weighs less than a kilogram, but this does not in the least reduce the pleasure of the fishing process and the catch. Salmon, as a rule, spawn in rivers, but sockeye salmon is different here too: most often it spawns in clean lakes, where there is natural spring water.
Therefore, if you yourself are lucky enough to catch a sockeye salmon weighing about 0.6-0.7 kg, you can bake it right away, right in nature, on coals - it will be tastier than any exotic fish restaurant dish. You only need lemon, onion and spices - fresh sockeye salmon will be good without salt. Gut the fish, rinse, cut into steaks about 1.5 cm thick and marinate: put in a prepared container, mix with onion, chopped lemon (1/3) and spices, and leave for 20 minutes. Onion, cut into rings, you need to knead a little in advance so that it starts up the juice. Coals must be prepared correctly so that the heat from them is uniform; then put the steaks on the grill and fry for 80-10 minutes on each side, pouring lemon juice over them. The fish will be ready when it turns golden: do not move away from it, otherwise it can quickly turn into coals. Sockeye salmon baked on coals looks very beautiful on fresh green lettuce leaves.
Sockeye salmon is surprisingly tasty and healthy, but you should not use it during an exacerbation of gastritis, as well as with peptic ulcer of the stomach and 12 duodenal ulcers.
What kind of fish is sockeye salmon? It belongs to the class of salmon, rich in vitamins, beneficial trace elements and omega fats. What is the use of eating the meat of this marine inhabitant, and how to cook delicious dishes from sockeye salmon, we will consider in this article.
What is sockeye salmon good for? It is not bony, and its meat has a very delicate taste. The advantage is that the fish is not fatty, so it is absolutely not high in calories. Its use is allowed even for those people who have problems with the gastrointestinal tract and are constantly on diets.
Sockeye salmon meat contains many irreplaceable substances. Among them it is worth highlighting: selenium, fatty acids, a rich vitamin complex. All these components contribute to the normalization of metabolism and lowering cholesterol levels in the blood. Fish also contains natural antioxidants that slow down the aging process. And omega fats prevent the formation of cancer cells.
From this we can conclude that sockeye salmon is a very useful product, which must be present at least occasionally in the diet.
We will consider the recipes for cooking sockeye salmon below.
Fish baked in the oven with lemon
Sockeye salmon can be deliciously cooked in the oven. The dish is not high-calorie, but healthy and nutritious.
We will need the following ingredients:
- fish - 2 pcs. medium size;
- lemon - 1 pc.;
- vegetables (onions, carrots) - 0.5 kg;
- mayonnaise - 30 g (if you need to prepare a dietary dish, you can replace this ingredient with fat-free kefir);
- dill - 20 g;
- spices - to taste.
The cooking process on average takes no more than 1 hour and includes the following steps:
- Rinse the fish under running water. Prepare the carcass by removing unnecessary parts (head, tail, fins, entrails).
- Cut a lemon in half and drizzle the juice over the fish. Give time for the salmon to marinate.
- At this time, start frying vegetables. Cut the onion into half rings, grate the carrots on a coarse grater. Fry food until half cooked.
- It is better to cover the baking sheet with foil or parchment so that the fish does not “stick”. Salt the sockeye salmon and put it on a baking sheet.
- In the abdomen, put a couple of slices of lemon and your favorite greens. The ideal option is dill, basil, thyme. With their help, you add piquancy to the fish and remove excess bitterness.
- Lubricate the carcasses with mayonnaise, put onions and carrots on them.
- Add spices (to taste), sprinkle with lemon juice and send to the oven.
Fish should be cooked for 40 minutes at a temperature of 180 degrees. Be careful not to burn the vegetables on top.
Sockeye salmon ear
Fish soup is liked not only by adults, but also by children. We offer a classic recipe for cooking fish soup from sockeye salmon.
You will need these ingredients:
- fish - 0.5 kg;
- potatoes - 300 g;
- onions - 1 head;
- carrots - 1 pc.;
- vodka - 30 ml;
- herbs and spices - to taste.
For the broth, it is not necessary to use only fish fillets. The head and tail fit perfectly.
The cooking process is quite simple:
- Take cold water in a saucepan. For a medium saucepan, you need 2 - 2.5 liters of water.
- Place the chopped fish in the pan, try to make sure that the liquid completely covers it. If using the head, be sure to cut out the gills, otherwise the broth will be bitter.
- Put the pan on the fire and, after boiling, put the onion (whole) into the broth.
- Peel the carrots, cut into small pieces and add to the broth.
- Remove the foam - only in this case the broth will be transparent.
- Add bay leaf and peppercorns, then cook the broth for 20 - 25 minutes.
- After this time, remove the fish and strain the broth through cheesecloth. This must be done without fail so that small bones do not accidentally get into the soup.
- Put the broth on to cook, and at this time cut the potatoes into small cubes and add to the future fish soup.
- Salt and pour in a glass of vodka. Chefs are allowed to replace the drink with a glass of white wine. Do not worry, such an ear can be given to children, since the alcohol will completely evaporate when boiled. But the ear will turn out to be very saturated.
- Simmer the soup for another 10-15 minutes. At the end, return the fish fillet to it and add fresh herbs.
This is a classic soup recipe. Many people add millet or rice to the soup, but remember that in this case the broth will lose its transparency.
Foil Recipe
Red salmon fish is distinguished by its low calorie content.
To prepare an excellent diet dish from it, you will need the following components:
- fish - 1 pc.;
- lemon juice - 30 ml;
- herbs and spices - to taste.
The cooking process is simple:
- Prepare the fish carcass.
- Rub with salt, spices, sprinkle with lemon juice.
- Put your favorite herbs or greens in your belly.
- Wrap the fish in foil.
- Put in the oven.
The fish is baked for about 30 minutes at a temperature of 180 degrees. Do you want to get an appetizing crust? 10 minutes before the end of cooking, simply tear the foil, substituting the carcass under the heat of the grill or convector.
This recipe will appeal to people who are on a diet or are on the right diet. Fish meat is tender, and most importantly, juicy.
How delicious to fry sockeye salmon
Fried sockeye salmon is a wonderful main dish that can decorate any holiday table. Its advantage is that the fish is cooked very quickly, and its taste will not leave anyone indifferent.
Ingredients:
- fish steaks - 1 kg;
- any spices - 15 g.
- olive oil - 30 g;
- flour - 60 g;
- sunflower oil (odorless) - 250 ml.
The perfect combination of spices for fish is paprika, thyme, coriander, oregano. Do not burden its taste with too rich a set of spices.
Cooking process:
- Prepare the steaks, dry them with a towel and brush with olive oil.
- Mix the spices, rub the fish well with them, remembering to add a little salt.
- Heat up sunflower oil.
- Dip the steaks in flour and immediately place in the pan.
Sockeye fillet is very tender and juicy, it is very important not to spoil such a delicate product. The optimal frying time is 3-4 minutes on each side. Believe me, this will be enough for the fish to be completely baked.
Salting at home
Sockeye salmon fillets can be easily salted. Eating a sandwich with such fish for breakfast will be to the liking of anyone who respects fish dishes.
The recipe is quite simple, the ingredients are as follows:
- fish fillet - 0.5 kg;
- salt - 15 g;
- sugar - 10 g;
- Provence herbs or any spices for fish - 30 g.
Cooking:
- Mix all dry ingredients.
- Pour half of them onto the bottom of the container in which the ambassador will pass.
- Place fish fillets on top.
- Sprinkle with remaining herb and spice mixture.
- Remove the product from the refrigerator.
Salting time 2 days. This delicious fish pairs perfectly with buttered bread toast and will make a great addition to a variety of salads.
Juicy red fish cutlets
Sockeye salmon fish cutlets are lush, juicy and tasty. Of course, you can buy ready-made minced meat in the store, but it is much more useful to cook it yourself.
To do this, remove large fish bones and scroll the fillet several times through a meat grinder.
For cutlets we need components:
- sockeye salmon - 0.5 kg;
- onion - 1 pc.;
- chicken egg - 1 pc. (can be replaced with several quail, as they are considered a dietary product);
- white bread (can be stale) - 20 g;
- milk - 100 ml (if you need a more high-calorie dish, add cream);
- breadcrumbs;
- spices - to taste.
But the chef's greens are frowned upon in this recipe. It "interrupts" the delicate and original fishy taste.
Cooking:
- Bread cut into cubes, dip in milk.
- Grate the onion on a fine grater or, better, pass through a meat grinder.
- Add all the ingredients to the minced meat, except for the breadcrumbs. If it turned out to be too liquid, then the cutlets will not hold their shape. To correct the situation, add a little semolina (5 - 10 g).
- Form patties or balls and dip each side in breadcrumbs.
- Put the blanks on a hot frying pan.
- Fry for a few minutes on each side.
Sockeye salmon belongs to the elite fish varieties and its meat is highly valued by gourmets. From this inhabitant of the seas, you can cook a lot of tasty and healthy dishes. Use our recipes and appreciate the unforgettable taste of such red fish yourself.
