Many of the red fish lovers are used to indulging their stomachs with the usual salmon or chum salmon, but this is far from the whole variety of salmon choices on the shelves of modern hypermarkets. Sockeye salmon is a type of ray-finned fish, also belonging to the salmon family, resembling chum salmon outwardly, but with a pronounced red color and, of course, individual taste.
The meat of red fish contains a lot of vitamins and minerals, and sockeye salmon has another indisputable advantage over its brothers - the calorie content of this product does not exceed 150-160 kilocalories per 100 grams. Due to its far from low price, many housewives can rarely afford to feast on sockeye salmon, so certain fears may arise in its preparation, which is absolutely unjustified, because this fish is almost impossible to spoil. Its meat is very tender, and using any of the recipes below, you can please any visitor to your table.
Sockeye salmon baked in the oven with herbs
In this recipe, you can use whole fish or cut into steaks. For cooking, you need the following ingredients:
- sockeye carcass - 1 piece weighing about 2, 5 - 3 kg;
- potatoes - 1 - 1.5 kg;
- lemon - 1 piece;
- hops - suneli - 2 teaspoons;
- olive oil (butter is possible) - 4 tablespoons;
- dill, parsley;
- salt and pepper to taste.
Step by step recipe:
- Peel the potatoes, if the potatoes are young, then you can leave the delicate skin, just wash the roots well. Cut into portions and place in a deep bowl. Add a tablespoon of oil, salt, pepper, chopped herbs to the potatoes. Cover the bowl with a lid and mix everything well, tossing the contents into the bowl. Put the potatoes on a greased baking sheet and send to an oven preheated to 180 degrees for 10 - 15 minutes. When the potatoes are slightly browned and softer, remove them from the oven and leave them on a baking sheet to wait for the next step.
- Cut the sockeye salmon purchased in the store - free it from the entrails, if any, clean it from scales, the head and tail can not be cut off, if it is decided to bake the fish whole, rinse well under running water and dry with a paper towel. Make 5 - 6 cuts across the carcass with a depth of 1, 5 centimeters, salt, pepper, add suneli hops or a special seasoning for fish.
- Squeeze the juice out of half a lemon, add finely chopped dill and parsley to it, Distribute the resulting mixture throughout the whole carcass, smearing the cuts well. Then brush the fish with olive oil.
- Cut the remaining half of the lemon into slices and place in the belly of the sockeye salmon. You can add sprigs of dill and parsley.
- Put the fish on the potatoes and put in an oven preheated to 200 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake until tender.
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When the dish is ready, sprinkle with lemon juice and olive oil.
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Salted sockeye salmon
If in the region of residence there is an opportunity to purchase a fresh uncut carcass of sockeye salmon, then it is better to do so. Otherwise, frozen fish is suitable, which is recommended to be thawed in the refrigerator so that it does not lose its value and special taste.
Step-by-step recipe:
- It is better to cut a whole carcass at home, using a well-sharpened tool - kitchen scissors and a knife. First, rinse the fish well under running water, cut along the carcass and pull out the insides. Do not throw out milk or caviar - they can also be salted. Cut off the fins with kitchen scissors, head with a sharp knife. Then wash the carcass well again and pat dry with a paper towel. After that, disassemble the fish into small slices.
- Mix salt and sugar in a 2: 1 ratio, add 1 teaspoon of ground black pepper (one teaspoon is taken at the rate of 4 tablespoons of salt). Stir the mixture thoroughly.
- It is better to choose dishes for salting fish made of glass rather than metal. Sprinkle small prepared pieces of fish with the resulting mixture of salt and sugar, it will be difficult to oversalt the carcass, since the sockeye meat will not take too much, so do not spare spices.
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Wrap the finished pieces in parchment, put them in a prepared dish and put them in the refrigerator. For better salting, make a bend for the fish - for example, a 3-liter bottle filled with water. After about a day, you can enjoy the excellent salted sockeye salmon.
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Sockeye cutlets
Due to the fact that sockeye salmon is considered a low-fat representative of salmon, it is advisable to serve cutlets from this fish with a juicy side dish or vegetables, or, as an option, make a sour cream-garlic sauce. To prepare cutlets you will need:
- sockeye fillet - 500 grams;
- potatoes - 2 pieces;
- onion - 1 head;
- egg - 1 piece;
- salt, pepper, fish spices or any other herbs of your choice;
- garlic - 2 small cloves;
- bread crumbs - 200 grams.
For sour cream and garlic sauce:
- sour cream - 300 grams;
- garlic - 5-6 large cloves;
- salt and pepper to taste.
Step by step recipe:
- Separate the fillet of red fish from the skin and free from the bones.
- Peel the onion head and mince it together with the sockeye fillet.
- Remove the peel from the potato and you can also send it to a meat grinder or boil it until tender and, rubbing on a fine grater, add to the onion and minced meat.
- Beat the egg with salt, pepper and selected spices or herbs and pour into the cutlet mass.
- Pass the garlic through a press and add to the rest of the ingredients. By the way, if the cutlets are served with sour cream and garlic sauce, then the cloves can not be added to the minced meat itself.
- Pour the breadcrumbs into a deep bowl. If the breadcrumbs are not at hand, then you can cook them yourself in a short time: cut the white bread into small slices and send them to the oven for 10-15 minutes, then put them in a tight bag and knead them well with a rolling pin. The breading is ready.
- Form into oval or round cakes, roll in breadcrumbs and place in a well-heated non-stick skillet, a little greased with sunflower or olive oil. Cover and fry over high heat for 3-4 minutes. Then reduce the heat and turn the cutlets, fry on low heat for another 7-10 minutes.
- While the cutlets are being prepared, you can make a sauce: peel the garlic, pass through a garlic press, add sour cream, salt and pepper, mix everything. If desired, you can also add chopped greens - dill is best combined with such a sauce.
It is better to serve the sauce to the table separately, without watering the fish cakes. The signature dinner is ready!
Sandwiches with avocado, salmon and cream cheese
Such an appetizer can be called truly royal, since its taste will overshadow the long-known and most popular cold snacks, but the ingredients here are not very low-budget.
For sandwiches you will need:
- lightly salted sockeye fillet - 200 grams;
- avocado - 2 medium pieces;
- French baguette - 1 piece;
- cream cheese - 100 grams;
- lemon - 1 piece;
- butter - 50 grams.
Step-by-step recipe:
- When buying an avocado, it is recommended to take ripe fruits - they should be grassy green and slightly soft. Wash the avocado and peel it off. Cut lengthwise into 2 pieces and remove the bone. Grate the pulp on a fine grater and sprinkle with lemon juice and salt (this way the resulting paste will not darken and thereby spoil the appearance of the sandwiches).
- Remove the pits and peels from the fish fillets, if any, and cut them into thin slices with a well-sharpened knife.
- Cut the baguette into portions and fry on one side in a lightly oiled frying pan.
- When the base of the sandwiches has cooled, spread the toasted side with cream cheese, then add the avocado paste and red fish slices on top. Decorate with a sprig of greenery.
In this recipe, you can safely replace the avocado with a cucumber. It will turn out very tasty too.
