Salmon is considered one of the most satisfying, but low-calorie fish. The fatty acids contained in salmon have a positive effect on a person's mood, his mental abilities, and also reduce the risk of various cardiovascular diseases. According to nutritionists, it is necessary to eat a dish prepared with this fish at least once a week.
Salmon with sour cream and herbs
This method of cooking salmon is very simple and does not take much time. The dish turns out to be delicious and delicious.
You will need:
- salmon fillet - 600 g;
- green peas - 250 g;
- sour cream - 100 g;
- fish broth - 200 ml;
- leeks - 1 stalk;
- green onions - 4 stems;
- olive oil - 2 tablespoons;
- spices (salt, freshly ground pepper) - to taste.
Cut the washed leeks into thin half rings and fry them in a saucepan over low heat. Do not let the bow change color. After the onion is soft, pour the pre-cooked fish broth into the saucepan. Simmer the onions for about five to eight minutes, until the broth has boiled down. Add sour cream, herbs and spices to the saucepan of your choice, stir. Sour cream should be greasy, otherwise the sauce may curl.
Add the green peas after a couple of minutes. It will give the dish a sweetish taste. Bring the mixture to a boil. Place a few fish fillets on top of the resulting pea sauce. Cover and simmer the fish for about five minutes. After that, turn the fish over and cook it for another seven to ten minutes. Serve the finished dish with rice or mashed potatoes. Sprinkle chopped green onions on the fish to enhance the flavor.
Potato cutlets with salmon
This dish is perfect for an afternoon snack or breakfast. The cutlets can be served hot or cold. For taste, you can drizzle them with sauce or sour cream before serving.
You will need:
- salmon fillet - 500 g;
- potatoes - 400 g;
- sour cream - 4-5 tablespoons;
- milk - 350 ml;
- chicken egg - 1 pc.;
- bread crumbs - 150 g;
- capers - 3 tablespoons;
- mustard - 1-2 tsp;
- dill - 1 bunch;
- olive oil;
- lemon zest;
- flour;
- bay leaf, salt, pepper.
Place the fish, dill stalks and 1 or 2 bay leaves on the bottom of the saucepan. Pour in milk so that it covers the fish. Transfer the saucepan to the stove and bring the milk to a boil. Simmer the fish over low heat for five minutes. Then remove the saucepan from the stove and leave the fish in hot milk for ten minutes. Put the stewed salmon fillet in a colander, chop with a fork. Cool the fish.
In a separate saucepan, boil the potatoes and puree. Add sour cream and mustard. In mashed potatoes, also grate the zest of one lemon and chop the dill finely. Add capers. Transfer cooled fish to puree and mix thoroughly. Blind cutlets from the resulting mass. Dip the cutlets in a beaten egg before frying and then roll in breadcrumbs. Cutlets are best fried over high heat.
