Dishes made from pink salmon are tasty, healthy and dietary. This fish contains protein, minerals and fatty acids that are essential for the body to function properly. In addition, there are few bones in pink salmon, which makes the process of its preparation very easy and enjoyable.
Pink salmon in batter
Cooking delicious pink salmon in batter will not be difficult: everything is simple and fast enough. The main thing is to follow the recipe correctly and observe proportions.
Ingredients:
- pink salmon, 500 grams;
- egg, 1 pc.;
- milk, 100 ml;
- wheat flour, 100 grams;
- salt, pepper, seasonings to taste;
- vegetable oil for frying.
Wash the fish, remove scales and bones, cut into small pieces, salt and pepper. Prepare the pink salmon batter. Knead the egg, milk and flour dough.
Use a food processor or blender to get a smooth, lump-free dough.
Dip the pieces in batter and fry them in a skillet sprinkled with vegetable oil until golden brown. Serve the fish with a side dish or as a separate dish.
Steamed pink salmon with herbs
Steam pink salmon is a light, tasty and juicy dish that is prepared without adding oil and preserves all vitamins as much as possible.
Ingredients:
- pink salmon, fillet, 500 grams;
- parsley, dill, other herbs to taste - 50 grams;
- lemon juice, 5 tsp;
- olive oil, 2 tbsp. the spoon;
- salt pepper.
Wash the fish fillet, cut into pieces, rub with salt and pepper. Chop parsley, dill or other cooked herbs. Put pink salmon in a steamer bowl, sprinkle with herbs and cook for 25 minutes. Prepare the sauce by mixing olive oil and lemon juice. Pour the cooked fish over it.
Steamed pink salmon can be served with mashed potatoes.
Pink salmon soup
A tasty and satisfying first course is made from pink salmon. The main secret is to cook the whole fish first, with skin and bones, and only at the end separate the flesh. Then the pink salmon turns out to be tender, and the soup is rich and moderately fat.
To prepare it you will need:
- whole pink salmon, 400 grams;
- potatoes, 6 pcs.;
- carrots, 1 pc.;
- bow, 1 head;
- sweet pepper, 1 pc.;
- celery, 2 stalks;
- greens;
- salt, pepper, seasonings to taste.
Cut the potatoes into strips, cook for 10 minutes. Cut off the head, tail and fins of the pink salmon, peel off the scales. Finely chop onions, carrots, peppers, celery, fry in a pan with the addition of vegetable oil. When the potatoes are almost cooked, add the vegetable fry and whole fish to the potatoes. After 10 minutes, turn off the stove, remove the pink salmon, free the pulp from the skin and bones, return to the pot with soup. Sprinkle with finely chopped herbs on top.
