Sausage cheese gives the fish a slightly smoky flavor during cooking, which makes it quite interesting to taste. The dish turns out very tasty, juicy, tender and aromatic, and mashed potatoes are ideal as a side dish.
Ingredients
- Fish (chum salmon) – 2 serving pieces
- Sausage cheese (semi-smoked) – 30 grams
- Carrots (small) – 1 piece
- Dill - to taste
- Salt, fish spices - to taste
- Lemon juice – 15 ml
How to cook chum salmon steaks in a slow cooker
Take two pieces of chum salmon. The fish should be cut like a steak into portioned pieces approximately 1.5-2 centimeters thick. Next, the chum salmon steaks need to be marinated.
To do this, sprinkle the fish with lemon juice and add spices and salt to taste. Mix everything well and marinate the chum salmon for one hour.
Pour 900 ml of warm water into the multicooker pan and place a steamer basket on it. Then place the fish pieces on the basket. It is not necessary to grease the basket with oil. 
Grate the carrots on a coarse grater and place it on top of the fish. Lightly add carrots. 
Grate the sausage cheese on a fine grater and sprinkle it over the carrots.
Sausage cheese is very difficult to grate because it is too soft. And that’s why I recommend putting it in the freezer 1 hour before cooking, so it will be easier to grate. 
On the multicooker, set the “Steam” mode. We set the time to 20 minutes. We cook the fish before the signal. During this time she will have to get ready. When the fish is ready, sprinkle it with chopped dill.
Fish is best served hot. 
Enjoy your meal!
Chum salmon is a noble fish with excellent taste.
In addition, it is also a very useful product.
This is a fairly lean fish, rich in vitamins and protein.
It is very suitable for feeding children and the elderly, for those who for some reason are on a diet.
At the same time, it is important to cook chum salmon tasty and correctly. A multicooker is perfect for this, as it allows you to bake, boil, stew, fry, and steam foods.
Basic principles of cooking chum salmon in a slow cooker
Chum salmon is either baked in a slow cooker, after giving it some kind of coating - flour, crackers. Or stewed with various sauces - sour cream, tomato, milk. Steamed and boiled chum salmon is good.
Modes for cooking chum salmon in a multicooker - Stewing, Baking, the Frying mode can be used first.
Preparing chum salmon is not difficult. Usually it is enough to wash the fish if it is a whole carcass. There are no scales on it, so there is no need to scrape the fish.
Then you need to divide the carcass into suitable pieces. If fillet is required, carefully separate the meat from the bones, carefully removing the skin. It is better to do this when the fish is frozen.
If the fillet does not need to be separated, simply cut the fish into pieces 1-3 cm thick, depending on what you need.
You can use ready-made chum salmon fillet.
Often before the main stage of cooking, fish is marinated in one sauce or another.
Cooking time for chum salmon in a slow cooker is from half an hour to an hour.
You can simultaneously bake, steam or stew fish and a side dish in the form of vegetables.
Steamed chum salmon steak in a slow cooker
Steamed fish is the healthiest. To some, such a dish may seem tasteless, but in fact it is a matter of habit. When steamed, the true taste of the product is revealed. And the right seasonings will only enrich it. You can cook fish with vegetables as a side dish.
Ingredients
Half a kilo of chum salmon
A pinch of salt
Freshly ground black pepper
A couple of small carrots
Handful of broccoli
Optional - any other vegetables
Vegetable oil.
Cooking method
Prepare the fish - wash it, cut it into steaks
Season them with salt on both sides, sprinkle with pepper, and let sit for 15 minutes.
Place on the steaming rack.
Sprinkle lemon juice on top or place lemon slices.
Place vegetables nearby and sprinkle everything with oil.
Turn on steam cooking mode for 30 minutes.
You can serve the fish with vegetables or add your favorite sauce.
Baked chum salmon in foil in a slow cooker
Chum salmon is a fish very rich in liquid. In order not to lose its juiciness and tenderness, it is best to bake the fish. You can also bake in a slow cooker in foil - just like in an oven.
Ingredients
Half a kilogram of chum salmon - carcass or ready-made steaks
Tomato
Bulb
Salt to taste
Seasoning for fish (if with citric acid, then lemon is not needed)
Approximately 100 grams of butter
A sprig of dill or a pinch of dried.
Cooking method
Prepare the fish, thaw, wash, cut into steaks.
Cut the peeled onion into rings.
Wash the tomatoes and cut into slices too
Also cut the lemon thinly, after washing it, remove the seeds.
Prepare foil according to the number of fish pieces. Size - so that you can wrap the fish freely.
Place a steak on each piece of foil, salt and sprinkle with seasoning.
Place lemon, onion, tomato slice, and a slab of butter on top. Let's wrap it up.
When all the pieces are laid out, place the foil in the slow cooker.
Set to Baking mode and leave for 40 minutes.
Serve in portions.
Baked chum salmon with cheese in a slow cooker
Many people love fish fillet under a cheese coat. A sauce made from cheese and cream will make the fish even more juicy; the dish is moderately satisfying and at the same time light.
Ingredients
Chum salmon weighing about a kilogram
150 grams of hard cheese
Glass of cream
One egg
One large tomato
Teaspoon sesame seeds
Pinch of nutmeg
Salt, black pepper.
Cooking method
Wash the fish and prepare fillets from it.
To do this, carefully cut it from the spine and separate it from the bones.
We remove the skin from the halves, although you can leave it with the skin on. The fish will be a little tougher, but will hold its shape better.
We cut into pieces.
Grate the cheese, add cream, egg, salt, pepper and nutmeg.
Lightly beat the mixture so that the egg is distributed evenly.
Then you need to put the fish in the multicooker bowl, if there is a lot, then first one layer.
Pour the mixture over and add a second layer on top.
Sprinkle with sesame seeds.
Turn on the multicooker for 40 minutes in the Baking mode.
Chum salmon in a slow cooker with mushroom sauce
In fact, here the mushroom sauce is not made separately, but is obtained during the cooking process. By the way, if you cut the fish smaller and take more water, then this dish can be consumed as a luxurious fish soup. Otherwise, this is an excellent hot dish, which goes well with potatoes or rice as a side dish.
Ingredients
Chum salmon fillet weighing half a kilo
Big onion
3 large champignons
Medium carrot
100 grams of sour cream
Half a glass of water
Salt, spices to taste
bay leaf
A teaspoon of vegetable oil.
Cooking method
Divide the fish into suitable pieces, after washing and thawing.
Sprinkle each piece with salt and seasonings on both sides.
Place the fish in a multicooker cup and add a bay leaf to it.
Cut the onion into cubes.
Chop the carrots into strips.
Slice the mushrooms thinly.
In a frying pan, simmer vegetables and mushrooms with a spoonful of oil until lightly browned - you can do without this, just lay everything raw on top of the fish, pour out the oil. With stewing it will be more aromatic and rich, without it it will be more dietary.
Add sour cream and water.
In the stewing mode, 50 minutes is enough to get a surprisingly aromatic, tasty dish.
Chum salmon baked with potatoes in a slow cooker
This dish is quite filling and can serve as a full meal thanks to the potatoes. At the same time, sour cream, cream, and a large amount of fat are not used here, so chum salmon with potatoes turns out to be quite light.
Ingredients
Half a kilogram of chum salmon - fillet or carcass
4 large potatoes
Large onion
Tablespoon butter
Salt, ground black pepper to taste
Half a glass of water
Spoonful of flour.
Cooking method
Wash the chum salmon and, if desired, fillet the carcass, but you can also cook it with bones.
Divide into small pieces, roll in flour, place in a multicooker bowl.
Peel the potatoes and cut into slices or strips.
Chop the onion into half rings.
Place onions on the fish and a layer of potatoes on top.
Salt and sprinkle with seasonings.
Pour in the broth and place shavings of butter on top.
Set to Baking mode and hold for 50 minutes.
You can use the Stewing mode - then the dish will not be baked, but will turn out stewed.
Chum salmon in a slow cooker in tomato sauce
Fish in tomato is a pleasant combination; many people like it even more than fish with sour cream or cream alone. Onions and carrots complement the dish, and unusual seasonings add piquancy.
Ingredients
Chum salmon carcass weighing about a kilogram
Two large onions
Two carrots
Two spoons of tomato paste or 3 ketchup, tomato sauce
Oil for frying - two spoons
Salt to taste
Ground black pepper
Red hot pepper
A pinch of sugar
A piece of ginger root - optional for extra piquancy.
Cooking method
Wash the fish, cut into small pieces, add salt, sprinkle with two types of pepper, mix and leave to marinate.
Finely chop the onion and grate the carrots.
Pour oil into the multicooker bowl, add onions and carrots and turn on the Fry mode.
Vegetables should be golden.
When this happens, add sugar and add tomato. Let it warm up for another five minutes.
Meanwhile, grate the ginger and add to the sauce.
Immerse the fish in the tomato-vegetable mixture; if it is too thick, add a few tablespoons of water.
Cook for 30 minutes in Stew mode.
Finnish chum salmon soup in a slow cooker
Finnish soup, or Finnish soup, is a dish that is becoming increasingly popular. This is an excellent hot, hearty stew for the cool season. This fish soup is also delicious when served cold, and it is easy to prepare. A slow cooker will make cooking easier.
Ingredients
Chum salmon carcass - you can take the fish with the head or additionally purchase a soup set of fish head, bones, skin
2 large potatoes
Carrot
Bulb
Glass of cream
Nutmeg, black pepper - a pinch
Salt to taste
Bay leaf
Allspice peas
Oil for frying.
Cooking method
Wash the chum salmon, separate the meat from the bones, remove the skin.
Cut the fillet into pieces and set aside.
Pour two glasses of water over the bones, skin, and head and cook for half an hour.
Strain the broth.
Peel the potatoes and cut into cubes.
Chop the carrots into strips or cubes.
Finely chop the onion.
Pour a little oil into the multicooker bowl and, adding onions and carrots, turn on the Fry mode for 10 minutes - so that the vegetables turn golden.
Add pieces of fish, potatoes, bay leaves, add spices and salt.
Pour in cream and fish broth.
The soup should be quite thick, but not like a stew.
If necessary, dilute with water.
Turn on Soup or Stew mode for half an hour.
Secrets and tricks of cooking chum salmon in a slow cooker
Chum salmon contains a little fat and a lot of water. Therefore, the main thing when cooking this type of fish is not to dry it out.
Chum salmon is quite tender and juicy, it is advisable to preserve all these qualities in it. Therefore, you should not just fry it in oil. It is better to stew or bake.
If you want fried fish, it is better to dip it in batter. Or make a fur coat from flour, crackers, and raw eggs.
When serving fish, vegetables go well - fresh cucumber, tomato, pepper. Of the more satisfying side dishes, rice is ideal.
Many people are afraid to cook fish in a slow cooker because the smell will remain. To do this, just put the washed multicooker on the Multi-steam, Steam cleaning mode for 10 minutes, pour a glass of water with a slice of lemon or lemon juice into the bowl.
Recipe “Chum salmon in a multicooker” (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models. Chum salmon has tasty and nutritious meat. It can be cooked in different ways. In a multicooker, chum salmon can be used, as on a regular stove, in the frying program or baking, as well as with, steam chum salmon, or.
Ingredients for chum salmon in a slow cooker:
- 1-1.5 kg chum salmon (fillet);
- 500 g potatoes;
- 2 onions;
- 2 large tomatoes;
- 2 tablespoons of mayonnaise or sour cream;
- 100 g hard cheese;
- salt;
- vegetable oil;
- spices for fish.
Chum salmon fish in a slow cooker: recipe for preparing a dish with chum salmon step by step
How to deliciously cook chum salmon in a slow cooker so that it is juicy? Wash the fish, cut into bars and salt. , peel the tomatoes. Cut into thin circles. Chop the onion into thin half rings. Grease the removable form of the multicooker with vegetable oil.
Place chum salmon on the bottom of the multicooker and sprinkle spices and grated cheese on top. Place onion half rings on the cheese. Next, lay out a layer of potatoes, which also sprinkle with grated cheese.
The final layer consists of tomatoes, which should be evenly covered with grated cheese and coated with mayonnaise or sour cream.
In what mode (program) and how long to cook chum salmon in a multicooker
Close the slow cooker with chum salmon. Having selected the “Baking/Roasting” program, set the time to 40 minutes. After the signal, the chum salmon in the multicooker is ready. Bon appetit!
Chum salmon in a steamed slow cooker recipe video
Time: 30 min.
Servings: 2
Difficulty: 3 out of 5
Recipe for juicy chum salmon with steamed sauce in a slow cooker in 30 minutes
Chum salmon, the most delicate of the commercial salmon fish, has gained popularity and well-deserved respect in our territory. The fish itself is quite large, so one piece will be enough to feed the whole family. Nowadays it is difficult to find a housewife who has not at least once prepared such a dish as chum salmon in a slow cooker. Fragrant, beautiful, tasty, and most importantly absolutely dietary fish is prepared very quickly and allows you to please and feed guests who unexpectedly knock on the door!
Today we propose to steam this light fish, rich in vitamins and proteins. To make it easier to navigate, be sure to look at the photo in the recipe. Also look for other recipes and housewife secrets on our website.
The quantity of products was selected based on a 5-liter multicooker bowl.
Ingredients:
Step 1
The first thing to do is wash your fillet. If you have a whole fish, then to get the fillet you need to do the following:
- Remove the head and gut the insides
- Carefully cut off the tail and fins
- Remove the skin from the fish - make a cut along the entire length of the back, along the fin line. Pry the skin with a knife and pull off one side of the fish, and then the other.
- Next to the previous cut, make another one so as not to cut the spine and leave it carefully on one side and then pull it out.
Step 2
After these operations, in order to cook delicious steamed chum salmon, it must be cut into thin pieces. Dry it with a paper towel and rub each piece on both sides with spices and pepper. Add additional salt, but note that the spices may already have enough salt.
Step 3
Our recipes mainly concern dietary foods, so we would advise not to salt them at all. Leave the fish for 30-40 minutes so that the fish is thoroughly soaked. Some recipes also advise covering the fish with sour cream if you like it.
Step 4
Wash and cut all the vegetables into thin half rings, also cut half a lemon. The thinner the lemon rings, the better.
Fill the multicooker bowl halfway with hot water and place a special container on top to steam our dish.
Step 5
Place the fish in a basket, arrange the vegetables, cut into circles, in a circle, in the manner of ratatouille. Place lemon half rings on top of the fish so that they cover the entire fish. It will add a slight sourness, dilute the taste of salmon fish and add piquancy. It will perfectly soak the fish while it is cooking, and then you can remove it if desired, but we recommend leaving it anyway.
Step 6
Set the multicooker to “steaming” or simply “steam” for about 20 minutes.
When the fish is completely ready, you will notice the aroma. Take it out, garnish with herbs and place the side dish on a plate next to it; if you wish, you can sprinkle the fish with grated cheese! If the side dish is not enough, then chum salmon perfectly harmonizes tastefully with rice and bulgur, as well as gray whole grain bread.
Bon appetit!
If you are interested in other recipes for how to cook chum salmon, look for them along with photos on our portal! We highly recommend an excellent dietary recipe for chum salmon in sour cream sauce, where you only need a little sour cream or mayonnaise and potatoes to prepare a dinner of stunning taste!
Watch another version of this dish in the video below:
Details
Steamed chum salmon in a slow cooker is a dietary dish for those who value their health and at the same time like to treat themselves to something tasty. This miracle is prepared very simply, the main thing is to have the necessary kitchen appliances and products at hand, and the rest is a matter of technique!
Steamed chum salmon in a slow cooker: option No. 1
Required ingredients:
- chum salmon fillet – 300 g;
- lemon – 1 pc.;
- frozen vegetable mixture (ingredients: cauliflower, green beans, carrots) – 400 g;
- salt - to taste;
Cooking process:
The chum salmon fillet is washed, dried, salted, peppered, sprinkled with lemon juice, the amount of which is best adjusted to taste, and left to marinate at room temperature for 15–20 minutes, maybe half an hour.
Then the fish is laid out in the steamer compartment, sprinkled with frozen vegetables and they, in turn, are sprinkled with salt and pepper. The dishes with food are placed on the multicooker pan, which contains water, and the kitchen appliance is covered with a lid.
On its display, select the “Steaming” mode with an automatically set time and press “Start”. After the sound signal the dish is ready, it is served hot as a main course.
Steamed chum salmon in a slow cooker: option No. 2
Required ingredients:
- chum salmon – 3 portioned pieces with ridge;
- smoked sausage cheese – 60 g;
- lemon – 1/2 part;
- dill greens – 30 g;
- salt - to taste;
- ground black pepper - to taste.
Cooking process:
Pieces of chum salmon, 2 to 2.5 centimeters thick, are rinsed, dried, and seasoned on all sides with a mixture of spices, salt and ground black pepper. They are then set aside for 30 minutes to allow time to marinate.
Meanwhile, half the lemon is divided into 6 rings, and the cheese is shredded on a coarse grater into a separate clean bowl. The dill is rinsed, shaken and finely chopped. Next, warm water is poured into the multicooker bowl to the desired level, a steamer basket is placed on the surface and the marinated pieces of fish are sent into it. 2 lemon rings are placed on top of each, the citrus is sprinkled with dill and shredded cheese.
The kitchen appliance is covered with a lid, the “Steaming” mode is set and the time is 25 minutes. After the sound signal, the chum salmon is distributed onto plates and served hot with some side dish.
Steamed chum salmon in a slow cooker: option No. 3
Required ingredients:
- chum salmon steaks – 600 g;
- carrots – 1 pc.;
- onions – 1 pc.;
- potatoes – 500 g;
- tomato – 2 pcs. (large);
- lemon – 1 pc.;
- a mixture of spices for vegetables - to taste;
- spice mixture for fish - to taste;
- salt - to taste.
Cooking process:
Chum salmon steaks are rinsed under water, dried with paper napkins, rubbed on all sides with a mixture of fish spices, sprinkled with salt to taste, sprinkled with juice from half a lemon and left to marinate at room temperature for 40 minutes. The second part of the citrus is cut into rings. Vegetables, except tomatoes, are peeled, rinsed, dried, crumbled into rings 4-5 millimeters thick, sprinkled with a special mixture of spices, salt and mixed until smooth. The tomatoes are washed, dried and chopped into rings 1 centimeter thick.
The required amount of water is poured into the multicooker pan and a compartment for steaming is installed in it. Half of the tomato rings are laid out at the bottom. Chum salmon steaks are distributed on top. They, in turn, are covered with the remnants of sliced lemon and tomato rings, and the rest of the vegetables are packed around the edges: potatoes, carrots and onions.
The multicooker is closed, and the dish is cooked in the “Steam” mode for 30 minutes, during which all the ingredients will reach the desired state. Chum salmon with vegetables is served hot, decorated with herbs. As an addition to this yummy dish, they often offer a salad or fresh sliced vegetables.
Bon appetit!
