Pink salmon whole - the basic principles of preparation
Pink salmon is an affordable red fish that can be purchased at any store. There are many ways to cook this fish. It can be stuffed, cut into steaks and baked with vegetables, or cooked whole.
Whole salmon is baked in various sauces, with vegetables or rice.
The fish are pre-gutted, washed and pickled. If you do not want to mess with the bones at the table, you can remove the ridge and small bones, leaving the carcass whole.
For marinade use soy sauce, lemon, vegetable oil and spices. They rub the dried carcass outside and inside, and leave for several hours. In principle, the marinade can be anything, it all depends on your preferences and imagination.
The abdomen of pink salmon can be stuffed with herbs or vegetables.
Transverse incisions are made on the carcass, into which slices of lemon or slices of tomatoes are inserted.
Pink salmon is baked whole on average from half an hour to forty minutes, depending on the size of the carcass.
Recipe 1. Whole pink salmon, baked in foil
Ingredients
kilogram carcass of pink salmon;
a slice of fresh ginger root;
bulb;
several branches of parsley;
half a lemon;
pepper and sugar;
75 ml of olive oil and soy sauce.
Cooking method
1. We clear pink salmon from scales, we take out gills and entrails. Rinse well under the tap, and dry with disposable towels or napkins.
2. Ginger clean and finely rub. Pour soy sauce into a separate plate, add ginger, olive oil and a teaspoon of sugar to it, pepper. Mix well with a spoon.
3. Peel the onion from the husk. Cut the lemon and onion into rings.
4. Cover the baking sheet with foil. Put a little sauce in the center, place pink salmon on it, and coat the fish on top and inside with the sauce. In the belly we put lemon and onion, sprigs of parsley. We wrap pink salmon in foil so that juice does not leak when baking.
5. We put the baking sheet with the fish in the oven for half an hour, and bake at 200 C. For a couple of minutes until ready, we deploy the pink salmon so that it is browned on top. Serve whole, or cut into portions. As a side dish, you can serve rice or boiled potatoes.
Recipe 2. Whole pink salmon, baked under a cheese crust
Ingredients
one and a half kg carcass of pink salmon;
100 ml of mayonnaise;
a couple of onions;
pepper, salt and spices for fish;
a tomato;
100 g of cheese.
Cooking method
1. We clean the pink salmon from the scales, cut off the head, tail and fins. Gutted and washed under the tap. Dry the fish with napkins. Pepper and salt outside and inside. Sprinkle with spices for fish.
2. Peel and rinse the onion. We chop it in half rings. Tomato is also washed, dried and cut into thick slices. Finely grate the cheese.
3. Cover the baking sheet with foil. We lay on it prepared carcass of pink salmon. In the abdomen of the fish we put the onion, and on top grease it with half of the mayonnaise. We put tomato on it. Sprinkle everything on top with half the grated cheese. Fasten the edges of the abdomen with toothpicks, or wooden skewers. On top of the carcass of pink salmon, we coat with mayonnaise. Cover with foil on top.
4. We will bake the fish at a temperature of 200 C for about an hour. After about forty minutes, we take the pink salmon from the oven, remove the top layer of foil, and sprinkle the fish with the remaining cheese. We wait until the cheese is melted and covered with a golden brown, and take out a baking sheet. Serve the whole pink salmon with a side dish to your taste.
Recipe 3. Whole pink salmon, with mint and ginger sauce
Ingredients
kilogram carcass of pink salmon;
an incomplete glass of mayonnaise;
a pinch of ground paprika and zira;
two tbsp. l grated ginger;
50 ml of olive oil;
25 ml of soy sauce;
salt and pepper;
garlic head;
25 ml of lemon juice and honey;
fresh mint - a small bunch.
Cooking method
1. Peel the ginger and grate it on a small segment of the grater. Disassemble the garlic into the teeth, free from the skins and crush with a garlic squeezer. Rinse the mint under the tap, dry it slightly and chop finely. Fold all the deep plate, add mayonnaise, lemon juice, honey and soy sauce. Stir everything with a whisk until smooth. Cover with wrap and refrigerate.
2. Clean pink salmon from scales, cut off fins and gut. Rinse thoroughly and pat dry with paper towels. Make small transverse cuts. Mix the butter with zira and paprika. Grate the fish on the outside and inside with a flavored mixture, not forgetting the cuts. Sprinkle with pepper and salt. Leave the pink salmon to marinate for at least half an hour.
3. Cover it with foil, lay the pickled fish on it, wrap it in foil and place in the oven warmed up to 200 degrees for 20 minutes. Put the finished pink salmon on a dish, pour plenty of ginger-mint sauce and serve with a side dish of vegetables or rice.
Recipe 4. Whole pink salmon, baked with sweet pepper
Ingredients
pink salmon - kilogram carcass;
a mixture of peppers and salt;
soy sauce - 110 ml;
lemon - half;
onion - two heads;
carrot - 2 pcs.;
sweet bell pepper - two pods.
Cooking method
1. In the evening, leave the fish to defrost. Separate the head and tail from the carcass, cut off the fins, and clean the fish from the scales. Gut and rinse thoroughly under the tap. Dry the pink salmon inside and out with napkins.
2. On both sides, make transverse cuts to the ridge. Squeeze juice from half a lemon directly onto the carcass. Then grease it with plenty of soy sauce, pepper and leave it soaked in spices and sauce.
3. Peel and rinse the vegetables. Chop onion and bell pepper rings. Cut the carrots into circles.
4. At the bottom of a deep form, lay the vegetable mixture. Put a carcass of fish on top of it. Put the mold in the oven, heated to 200 C. After ten minutes, remove the fish, grease it with olive oil and send it to bake for another 10 minutes.
Recipe 5. Whole pink salmon, baked with mushrooms
Ingredients
pink salmon carcass;
50 g of cheese;
bulb;
ground pepper and salt;
butter - 200 g;
dill greens;
50 ml of olive oil;
lemon;
200 g of champignons.
Cooking method
1. From the carcass of pink salmon we clean the scales, cut off the fins and gut. Rinse under running water and dry with paper towels. Rub with a mixture of pepper and salt on all sides and inside.
2. Clean the champignon caps from the film, rinse the mushrooms, dry them slightly and cut into platinum. Remove the peel from the onion and chop the thin half rings.
3. Put the stewpan on the stove and melt the butter in it. Put the onion in it, and pass for three minutes until it becomes transparent. Then spread the sliced ​​champignons and simmer them with onions for seven minutes until all the moisture has evaporated. We discard the frying on a sieve to get rid of excess oil.
4. Cheese coarsely rub. We wash the greens and chop finely with a knife. Put mushrooms with onions in a plate, add cheese and herbs, and mix everything well.
5. Using the mixture, fill the abdomen of the fish and sew the incision with culinary thread. Lubricate the form with oil and place pink salmon in it. Along the whole carcass we make transverse cuts, where we insert the halves of lemons. Lubricate the fish on top with olive oil and put for an hour in the oven, preheated to 180 C. A wide, long dish is lined with lettuce and greens, and spread the whole pink salmon on it.
Recipe 6. Whole pink salmon, baked with tomatoes
Ingredients
one and a half kilogram carcass of pink salmon;
150 g of rice;
ground salt and black pepper;
three cloves of garlic;
parsley or dill;
a tomato;
200 g mayonnaise;
50 ml of lemon juice.
Cooking method
1. Defrost the fish, clean the skin with a knife from the scales and gut it. Scissors cut the pectoral and dorsal fins. We take out the gills, and wash the carcass under a stream of water. Using towels, remove excess moisture from the carcass. Rub the pink salmon with a mixture of pepper salt and sprinkle with lemon juice.
2. Peel the garlic, squeeze it into a plate using a special press. Add mayonnaise and finely chopped greens to it. We mix everything well. Wash the tomato, wipe and cut into circles.
3. Put a sufficiently large sheet of foil on a baking sheet. In the center, grease with garlic and herbs sauce. Put the carcass of fish on the sauce. On top of it we spread out circles of tomatoes, coated with the remaining sauce and wrapped hermetically in foil. Bake in the oven for about forty minutes, at 180 C.
4. Boil the rice until cooked and put it in a colander. We spread it on the dish in an even layer, put the whole baked fish on top and decorate with tomato slices and greens.
Recipe 7. Whole pink salmon, baked with feta cheese
Ingredients
large carcass of pink salmon;
25 ml of olive oil;
large onion head;
three cloves of garlic;
two carrots;
salt and ground pepper;
50 g of French mustard;
150 g cheese;
100 g sour cream.
Cooking method
1. Clean the carcass of pink salmon from the scales, cut the fins with the help of scissors and gut it. Rinse the fish inside and out under running water. Dry the carcass with paper towels. Rub the fish with salt and pepper. In a separate bowl, mix sour cream with French mustard. Spread the fish liberally with this sauce, and leave to marinate in the refrigerator for an hour.
2. We clean and wash the vegetables. We cut onions in half rings, large carrots in three. Free the garlic on the skins. We put the frying pan on a moderate fire, pour olive oil, and put the whole garlic cloves into it. Fry until golden brown. We take out the garlic and discard. In the aromatic oil we put the onions and carrots and simmer, adding a little water, ten minutes. When extinguishing, cover the pan with a lid.
3. Cut the cheese into small cubes, or roughly three. Mix it with sour cream, salt, spices, pepper, and add a little French mustard. We spread the resulting mixture into the abdomen of the fish, and fasten the place of the cut with toothpicks.
4. Put the stewed vegetables on a baking sheet, distribute them evenly along the bottom. We put the fish on a vegetable pillow and bake for 20 minutes at a temperature of 180 ° C. At the end, grease the fish with a spicy mixture of feta cheese. Serve with a side dish of rice and green peas.
Recipe 8. Whole pink salmon, baked with potatoes
Ingredients
pink salmon carcass;
salt, curry and pepper;
mayonnaise;
potato.
Cooking method
1. We clean the carcass of pink salmon from scales and take out the gills. We cut the fish along the ridge, cut the main bone and remove the ridge and small bones. We also take out the insides. We wash pink salmon under running water.
2. Mix 50 g of mayonnaise with salt and pepper. With this mixture, coat the pink salmon inside and out. We spread the fish in a greased form, with the abdomen down.
3. Peel the potatoes, rinse it under running water and cut into large slices. We shift the potatoes into a bowl, add mayonnaise, pepper and curry. Stir so that the potatoes are covered with an aromatic mixture on all sides.
4. We spread the potatoes around the fish, and put in the oven, preheated to 200 C for forty minutes.
Pink salmon whole - tips and tricks from experienced housewives
To make pink salmon juicy, stuff the belly with finely chopped vegetables. They will give moisture to the fish when baked.
Buy fish with your head, so you can determine its freshness, according to the state of the eyes and gills.
Baked salmon vegetables can be used as a side dish.
To get a golden crust on the fish on top, coat it with mayonnaise or sour cream.
The baking time of pink salmon depends on the size of the fish, and varies from 20 to 50 minutes.
To bake whole pink salmon, take a carcass weighing at least a kilogram.
