Pink salmon is a fatty fish with scarlet flesh and a delicate taste. It can be sold whole or cut into fillets or steaks. Pink salmon are fried, baked, grilled, and also suitable for making clear fish soups and thick stews.
Thick soup with pink salmon
For a fragrant and thick pink salmon chowder, you will need:
- 250 grams of potatoes;
- 150 grams of chopped bacon;
- 2 cups of leeks, sliced into rings (white parts of the stem);
- 1 glass of frozen corn;
- 3 minced garlic cloves;
- 1 teaspoon fresh thyme leaves;
- 1 bay leaf;
- 3 glasses of milk;
- ½ cup cream 20% fat;
- 1 fillet of pink salmon without skin and bones with a total weight of 500 grams;
- ½ teaspoon of salt;
- ¼ teaspoon freshly ground black pepper;
- 2 teaspoons of lemon juice;
- a few feathers of green onions for garnish.
Choose potatoes with a low starch content for soup - they take longer to cook, but they hold their shape better.
Wash and peel potatoes, cut into 1 centimeter cubes. Place it in boiling salted water and cook for 10-15 minutes, until the potatoes are tender. Drain the potatoes through a colander. Fry the bacon, sliced in strips, until crispy. Place on a paper towel.
Take a deep saucepan, pour two tablespoons of the fat melted from the bacon into it, fry the leek rings and garlic, add thyme and bay leaf to them. When the onion is soft, remove the lavrushka, pour in the milk and cream, bring to a boil and add the corn and the pink salmon, diced 1 to 2 centimeters in size. Cook for 5-8 minutes, add potatoes and bacon, season with salt, pepper and lemon juice. Stir, heat for 2-3 minutes and serve, sprinkled with chopped green onions.
Pink salmon head soup
If you have prepared a main dish from pink salmon fillets and you still have fish heads, they are perfect for a clear broth. It can be cooked not only in European but also in Asian style. You will need:
- 4 heads of pink salmon;
- 1 head of onion;
- a plate of dried kombu seaweed 4-5 centimeters long;
- ginger root 5 centimeters long;
- ¼ glass of mirin;
- 1 tablespoon of soy sauce;
- 3 tablespoons of miso paste;
- 100 grams of Asian rice noodles;
- 2-3 feathers of green onions.
Miso paste is a traditional Japanese product made from fermented grains or beans using special molds.
Wash the fish heads, remove the gills. Place the kombu along with the ginger, peeled onions and seaweed in a saucepan and pour over 5 liters of cold water. Bring to a boil, reduce heat, and simmer for 20-30 minutes. Strain the broth, pour into a clean saucepan. Remove the meat from the fish cheeks and place in a bowl.
Pour the soy sauce into the broth, season with salt and add the noodles. Wait for the noodles to cook. Pour the soup into bowls, add a teaspoon of miso paste to each serving and stir. Add fish meat and garnish with chopped green onions.
