Pink salmon (pink salmon) belongs to the detachmentPacific salmon, which in large numbers inhabit the waters of the Pacific Ocean. The color of the fish is silvery with specks in the tail. Scallops in pink salmon are very small (in the first row about 150-170).
Recipes for the preparation of this fish are very diverse, for example, pink salmon is prepared under cheese, under a fur coat, under vegetables, etc.
When choosing pink salmon, you should consider what dish you are buying it for. Fish with the head is suitable for cooking soup, for baking and for stuffing fish.
Pink salmon with cheese.
For such a simple recipe, you will need onea kilogram of pink salmon, 150 grams of hard cheese, 150 grams of mayonnaise, spices for fish to your liking, vegetable oil for anointing baking tray.
Thoroughly rinse pink salmon, dry with a tissue or paper towel, then cut into portions.
Then add the spices to the mayonnaise and mix it. Cheese grate on the smallest grater.
Each piece of pink salmon dip in mayonnaise, place on a greased baking sheet, and top with grated cheese.
Bake pink salmon in a well-heated oven (180-200 degrees) until cooked (30-35 minutes). Serve hot.
Pink salmon with cheese and tomatoes.
For this dish take a kilo of pink salmon,two or three tomatoes, spices, cheese, mayonnaise. Trace the baking sheet with butter, lay salted and peppered fish with pieces, then cover with mayonnaise and bake in the oven for about thirty minutes.
Next, put the tomato slices on the fish and grated cheese on the grater and again put in the oven for about ten minutes. With this recipe, the salmon is juicy and tasty.
Pink salmon with cheese and lemon.
To prepare this delicious dish, take a half kilogram of pink salmon, lemon, hard cheese, gram 100-150, salt, vegetable oil, ground black pepper.
Clean the fish, gut it and cut it.pieces (2.5-3 cm thick). All the cut pieces put in a deep container and squeeze the lemon juice on them, but do not discard the skin. Leave the fish for half an hour, and then salt and pepper.
Take the remaining peel of lemon and twist into a meat grinder, and grate the cheese finely. Next, combine the cheese with lemon peel.
Lubricate the baking sheet with vegetable oil and lay the fish on it. Bake it in the oven (160 degrees).
Now that the pink salmon is ready, take it out and sprinkle it with a mixture of lemon and cheese, and then put it again in a hot oven for five or seven minutes.
Pink salmon with vegetables.
For this recipe, after cooking onthe pink salad just melts in your mouth, take half a kilogram of pink salmon fillet, one onion, one large carrot, two tablespoons of mayonnaise, 100 grams of grated cheese, pepper and salt.
Put a whole slice of pink salmon fillet on a greased baking sheet. Pepper and salt.
Next, peel the carrots and grate it on a large grater, and chop the onion finely. Mix the carrots with onions and mayonnaise and evenly put them on top of the fish.
Bake it like pink salmon in a well-heated oven(180 degrees) for one hour. Next, ten minutes before full availability, sprinkle the fish with grated cheese. This dish can be served on the table with fresh vegetables or with any side dish.
Pink salmon under the fur coat.
Slice the salmon fillet portionwise, salt andpepper to taste, top with layers put on it finely grated carrots, onions, cut into thin rings, top evenly with mayonnaise. Then cook in the oven for twenty minutes, and five minutes before full cooking sprinkle with greens and grated cheese.
Since pink salmon is considered a finicky fish, cook it in a glass container and above all, do not overdo it.
We advise when choosing a pink salmon to pay attention to the following points:
- factory freezing (information in the quality certificate);
- the shelf life of the fish (the abdomen should be pink in the cut, but not in any case not yellow, the tail and fins should not be dried up);
- the skin should fit tightly to the bone, do not fall off and be without damage;
- there should not be any dents when pressed;
- Scales - silvery and shiny;
- carcass - whole, without mucus, bruises and spots.