Salmon roses. Salmon Recipes
Today I would like to tell you how to cut and then salt salmon.
The fish turns out lightly salted and very tasty!
I have already suggested adding vodka, but in my opinion, it is suitable for less fatty fish, such as pink salmon or chum salmon.
Dedicated to all lovers of lightly salted fish!
Compound:
Salmon carcass, I have chilled gutted salmon weighing a little over 3 kg.
For pickling(proportions per 1 kg of fish):
coarse salt: 2 tablespoons
sugar: 1 tablespoon
If desired, you can add dried dill or a ready-made spice mixture for pickling red fish.
My husband did the cutting, and I acted as a photographer.
First, the fish must be thoroughly washed and scaled. Dry thoroughly with a towel.
Let's start separating the fillet: make an incision near the head of the fish to the ridge,
then turn the knife horizontally and cut off the fillet.
As you can see, everything is quite simple.
Turn the fish over and cut the second fillet in the same way as the first.
As a result, we get two fillets and a ridge with a head and tail.
The head, ridge, tail and fins should not be thrown away: you can cook delicious food from them.
Now you need to prepare the fillet for salting, to do this we cut off the fins,
and remove the bones (it’s convenient to do this with tweezers).
Let's move on to salting.
Mix salt and sugar in a bowl. I added some dried dill. By the way, I recommend adding a minimum of spices so as not to interrupt the aroma of this noble fish.
For pickling, I take a large plastic container. Sprinkle the bottom of the container or any dish in which you will salt the fish with a mixture of salt and sugar. Place the fillet skin side down.
Sprinkle the salmon evenly with sugar and salt on top.
You can make several layers of fish, sprinkling them with the pickling mixture.
Close the container tightly with a lid and put it away on the bottom shelf of the refrigerator for a day. During the process, the fish will release quite a lot of juice, as it should be.
After a day, we take out the fish, excess salt can be washed off with running water and the fillet dried with a paper towel. Cut off the skin.
Part of the fish that is not eaten immediately can be stored in the freezer; for this I wrap each piece in cling film.
At any time, frozen salmon can be removed and cut; at room temperature, the fish will quickly defrost.
1.Salmon in sesame on a bed of zucchini
Ingredients
Salmon fillet (salmon, trout) - 450 g.
Soy sauce - 30 ml.
Sesame - 40 g.
Vegetable oil - 15 ml.
Zucchini - 600 g.
Green onion - 50 g.
Lemon juice - 20 ml.
Cream 20-22% - 100 ml.
Salt, pepper - to taste.
Cooking method
Step 1 Cut the skinless fillet into not too small cubes.
2.Grilled salmon with apple
Ingredients
Salmon fillet (salmon, trout) - 450 g.
Soy sauce - 30 ml.
Sesame - 40 g.
Vegetable oil - 15 ml.
Zucchini - 600 g.
Green onion - 50 g.
Grated lemon zest - 1 tsp.
Lemon juice - 20 ml.
Cream 20-22% - 100 ml.
Salt, pepper - to taste.
Cooking method
Step 1 Cut the skinless fillet into not too small cubes.
Step 2 Add 2 tablespoons of soy sauce to the fish, stir and add sesame seeds. Mix.
Step 3 Place the fish in a heated frying pan so that there is free space between the pieces. Fry evenly on all sides until lightly golden, then set the fish aside.
Step 4 Cut the zucchini into 1 cm cubes and fry, stirring, for 5-7 minutes. Then add chopped green onions, finely grated lemon zest and lemon juice. Add salt and pepper, stir and cook for 1-2 minutes.
Step 5 Then pour in the cream and keep on fire for a couple more minutes.
Step 6 To serve, place the zucchini on a plate and place the fish on top.
3.Baked salmon with broccoli
Ingredients
Salmon fillet without skin and bones - 600 g.
Potatoes - 300 g.
Broccoli - 1 pc.
Grated cheese - 1 cup
Salt, pepper - to taste.
For the sauce:
Onion - 1 pc.
Butter - 2 tbsp. spoons
Flour - 2 tbsp. spoons
Milk - 4 cups
Cayenne pepper - to taste
Cooking method
Step 1 Peel the potatoes, boil in salted water and cut into pieces.
Step 2 Broccoli also needs to be boiled, first divided into inflorescences. 1 minute in boiling water is enough. Cut the salmon into pieces and season with salt. Grease a heatproof dish with oil, add potatoes, broccoli and salmon, season with pepper.
Step 3 Now prepare the sauce. Finely chop the onion and fry in butter. Once the onion turns golden, add flour and milk to it and stir for a few minutes. Season with salt, pepper and cayenne. Now pour the sauce over the fish and vegetables, sprinkle cheese on top. Preheat the oven to 200 degrees. Place the dish there and bake for about 12-14 minutes.
4. Steamed salmon with new potatoes
Ingredients
Salmon - 4 pieces of clean fillet, 200 g each.
Ginger root - 20 g.
Dill - bunch
New potatoes - 600 g.
Butter - 3 tbsp. l.
Salt, pepper - to taste.
Cooking method
Step 1 Boil the potatoes with their skins on. Cool and peel.
Step 2 Then melt 2 tablespoons of butter in a frying pan, place the potatoes on it and mash with a fork. Salt, pepper and add chopped dill.
Step 3 Meanwhile, cook the salmon in a double boiler: place slices of ginger and dill stalks on the bottom of the double boiler, then salmon, and a spoonful of butter on top. This is done so that the steam passes through the spices and saturates the fish with its aroma. Salt and pepper the fish.
Step 4 You can serve this dish however you like - place the fish on top of the potatoes or place the side dish and fish next to each other.
5. Finnish baked salmon
Ingredients
Salmon - 600 g.
Potatoes - 1 kg.
Onion - 2 pcs.
Eggs - 2 pcs.
Cream - 200 g.
Parsley and dill.
Butter - 50 g.
Salt - to taste.
Cooking method
Step 1 Cut the salmon in half, remove the backbone and remove the skin. Cut into thin slices (up to 1cm thick). Add salt.
Step 2 Cut 2/3 of the potatoes into thin slices. Also cut the onion into thin rings.
Step 3 Beat eggs with cream.
Step 4 Place potatoes, onions, salmon, onions, etc. in layers in a heat-resistant dish, but make sure the potatoes are the top layer.
Step 5 Pour in the egg-cream mixture.
Step 6 Cut the remaining potatoes into cubes. Melt the butter and generously brush the potatoes. Place it on top.
Step 7 Bake in an oven preheated to 180 degrees for 1 hour (until the potatoes are ready).
Step 8 Serve in the bowl in which the fish was baked, sprinkled with dill and parsley on top.
6.Grilled salmon with herbed butter and lemon
Ingredients
Butter - 100 g.
Lemon - 2 pcs.
Dill - ½ bunch.
Thyme - ½ bunch
Garlic - 1 clove.
Salmon fillet - 2 kg.
Olive oil - for greasing the salmon.
Salt - to taste.
Cooking method
Step 1 Grind the butter, garlic, zest, dill, and thyme in a bowl.
Step 2 Place the spiced oil on cellophane and roll it into a tube. Place the butter in the refrigerator.
Step 3 Brush salmon with olive oil. Salt and pepper.
Step 4 Grill the salmon (2 minutes on each side).
Step 5 Place salmon on greens. Place 2 pieces of butter on top and let it melt.
7.Grilled salmon in pomegranate sauce
Ingredients
Pomegranate juice - 120 ml.
Wine vinegar - 60 ml.
Honey - 2 tbsp.
Vegetable oil (olive oil is possible) - 120 ml.
Pomegranate seeds - for decoration.
Green onions - a bunch.
Salmon fillet - 600-800 g.
Lettuce leaves - 3-4 pcs.
Salt, pepper - to taste.
Cooking method
Step 1 Pomegranate sauce. In a medium bowl, stir pomegranate juice, vinegar and honey. Leave the mixture for 10 minutes. Then pour in the oil and add spices (salt, pepper). Stir the resulting sauce with chopped onion and pomegranate seeds, then pour 120 ml from the bowl. into another container and place it in the refrigerator.
Step 2 If desired, you can salt and pepper the salmon fillet. Then place the fish pieces in a glass or ceramic bowl approximately 20 x 30 centimeters in size. Then pour pomegranate sauce over the fillet. Make sure the fish is completely covered with the marinade and cover the bowl with a plastic lid and chill in the refrigerator for at least 20 minutes (but no longer than 3 hours!).
Step 3 Preheat your home tabletop grill. If you don't have a grill yet, you can use a regular frying pan. Place the fish pieces on the hot grill and fry for 5 minutes on both sides. Typically, frying does not require more if the thickness of the pieces does not exceed 1.5 centimeters.
Step 4 Place the finished fish on lettuce leaves and pour over the remaining pomegranate sauce in the refrigerator.
8.Honey salmon
Ingredients
Salmon fillet - 500 g.
Garlic - 2 cloves.
Vegetable oil - 3 tbsp.
Salt, pepper - to taste.
Sauce:
Honey (liquid) - 2 tbsp.
Wine vinegar - 2 tbsp.
Soy sauce - 6 tbsp.
Vegetable oil - 1 tbsp.
Cooking method
Step 1 Clean the fish, wash, dry, salt and pepper. Cut into narrow strips.
Step 2 Pour a little oil into a heated frying pan. Press the garlic with the handle of a knife so that it bursts and place it in the oil.
Step 3 Place the fish skin side down and fry until lightly crusted.
Step 4 Turn over and pour a little sauce over it. Then turn it over and pour the sauce over it again. We repeat this several times until the fish is fried on all sides.
Step 5 Sauce: Mix honey, vinegar, soy sauce and vegetable oil.
9. Salmon baked in foil
Ingredients
Salmon fillet - 4 pieces, 150 g each.
Olive oil - 2 tsp.
Tomatoes - 3 pcs.
Onion - 2 pcs.
Lemon juice - 2 tbsp.
Seasoning - dry oregano - 1 tsp.
Salt and ground black pepper - to taste.
Cooking method
Step 1 Drizzle the salmon with two teaspoons of olive oil, salt and pepper.
Step 2 Grind tomatoes, onions, 2 tablespoons of olive oil, salt, pepper, oregano, and thyme in a blender until smooth.
Step 3 Place the salmon fillet, olive oil side down, on a piece of foil. Fold the ends of the foil over. Using a spoon, pour the tomato mixture prepared in the blender over the salmon. Fold the foil over the top and completely seal the piece of fish and tomato mixture. Place this on a baking sheet.
Step 4 Bake for 25 minutes.
Step 5 Serve in foil.
10.Creamy soup with salmon
Ingredients
Salmon (salmon, trout) - 2 kg.
Onions - 2 pcs.
Allspice - 5 pcs.
Bay leaf - 1 pc.
Vegetable oil - 20 ml.
Potatoes - 300 g.
Wheat flour - 10 g.
Butter - 20 g.
Cream 20% - 300 ml.
Dill - 20 g.
Salt - 2 tsp.
Cooking method
Step 1 Cut off the head of the fish, remove its gills and eyes.
Step 2 Separate the fillets and set aside.
Step 3 Place the head, tail, skin and skeleton in a saucepan, add clean cold water to cover the fish and bring to a boil over high heat. Remove the foam, reduce the heat to medium, add the peeled carrots, onions, peppers and bay leaves. Simmer on low for 30 minutes, then remove everything from the broth and strain the broth. You should get an absolutely clear golden broth. Salt it.
Step 4 Finely chop the onion and grate the carrots on a fine grater. Fry the onion in a small amount of oil until translucent, then add the carrots and cook everything together until soft.
Step 5 Cut the potatoes into cubes and place in boiling broth. While the potatoes are boiling, fry a tablespoon of flour (without the top) in butter, then dilute the mixture with a small amount of broth and stir so that there are no lumps. When the potatoes are almost ready, add the carrot-onion and flour mixture to the soup.
Step 6 Cut the fish fillet into pieces and place in the soup. Add salt.
Step 7 Pour in the cream, add finely chopped dill (can be dried), bring to a boil and remove from heat.
Step 8 Serve the soup hot, sprinkled with chopped parsley, with fresh bread.
11. Sandwich cake with smoked salmon
Ingredients
Cream cheese -700 g.
Red onion - 2 pcs.
Capers - 2 tbsp.
Lemon juice - 1 tsp.
Bread - 2 packs (cut into squares).
Smoked salmon - 400 g.
Cucumber - 2 pcs.
Natural yogurt - 100 g.
Red caviar - 50 g.
Greens - dill.
Salt and ground black pepper - to taste.
Cooking method
Step 1 In a bowl, mix one package of cream cheese, red onion, capers, dill and lemon juice, add salt and pepper, stir.
Step 2 Place 4 pieces of bread on a work surface, spread 1 piece of bread with 1 tablespoon of the cheese mixture, place a thin layer of salmon and cucumber (do not overlap the cucumbers), spread another thin layer of the cheese mixture, repeat with 2 pieces of bread.
Step 3 Carefully stack the prepared pieces with the filling on top, cover with the 4th piece of bread. Repeat with remaining bread and filling.
Step 4 Place stacks of sandwiches on a plate so that their long sides touch each other. In a small bowl, combine cream cheese and yogurt. Using a soft spatula, spread the mixture over the assembled cake and refrigerate for 2 hours or overnight.
Step 5 Before serving, place the cucumber slices on the sides of the cake so that they are on top of each other. Garnish with red caviar, lemon slices, sprinkle with dill on top.
12. Salmon, recipe baked in mustard.
Ingredients
Salmon - 600 g
Mustard - 3 tablespoons
Olive oil - 3 tablespoons
Balsamic vinegar - 1 tbsp
Salt, pepper - to taste
Cooking method
Step 1 Thaw the fillet and cut into pieces, let them dry for 15 minutes.
Step 2 Add olive oil and vinegar to the mustard and stir. Add ground black pepper and salt to the resulting sauce to taste.
Step 3 Line a baking tray with baking paper and grease with vegetable oil. Place the fish pieces and pour plenty of sauce over them. Bake for 15 minutes at 180 degrees.
13.Tartlets with salmon
Ingredients
Puff pastry tartlets - 1 pack.
Salmon (sliced) - 300 g.
Butter - 50 g.
Cream cheese - 100 g.
Sour cream - 150 g.
Cooking method
Step 1 Place a thin piece of butter on the bottom of the tartlet.
Step 2 Then add the fish pieces.
Step 3 Mix cream cheese with a small amount of sour cream until the consistency of thick mayonnaise.
Step 4 Using a pastry syringe, decorate the center of the tartlets with creamy mixture.
14.Salmon with pineapple garnish
Ingredients
Salmon - 2 steaks.
Lemon - 1 pc.
Pineapple - 1 can.
Onion - 1 pc.
Olive oil - 1 tbsp.
Basil - 1 bunch.
Salt, pepper - to taste
Cooking method
Step 1 Wash the fish well and salt it. Squeeze lemon juice onto the fish and brush with olive oil.
Step 2 Chop half a bunch of basil and sprinkle on top. Cover with a lid and leave for 30 minutes.
Step 3 Then place the fish in a baking dish and place in the oven, preheated to 170 degrees. Bake for about 20 minutes.
Step 4 Peel the onion and chop finely.
Step 5 Mix onion with pineapple, add 0.5 teaspoon of lemon zest and squeezed lemon juice, salt, pepper and chopped basil, sprinkle with olive oil and mix well.
Step 6 Place the finished fish on a plate lined with lettuce leaves, and place the prepared pineapple garnish next to it.
Step 7 Garnish with basil leaves.
15. Potato pancakes with sour cream and smoked salmon
Ingredients
Onion - 3 pcs.
Egg - 1 pc.
Potatoes - 4-5 pcs.
Flour - 1 tbsp.
Baking powder - 1 tsp.
Smoked salmon - 150 g.
Sour cream - 100 g.
Salt, pepper - to taste.
Cooking method
Step 1 Boil the potatoes, cool, peel and grate on a fine grater. Also grate the onion, add flour, baking powder, salt and pepper. Mix everything well.
Step 2 Spoon onto a hot frying pan and fry the latkes on both sides until cooked. Cut the salmon into slices.
Step 3 Place a spoonful of sour cream on the finished, slightly cooled latkes, fish on top and a sprig of dill for decoration.
Step 4 You can use seasoned avocado puree instead of sour cream. Mash the avocado with a fork, sprinkle with lemon juice to prevent it from browning, and season with salt, pepper and chopped dill.
16.Beetroot salmon
Ingredients
Salmon fillet - 500 g.
Sea salt - 50 g.
Sugar - 20 g.
Horseradish - 30 g.
Ginger - 20 g.
Beetroot - 200 g.
Vodka - 50 ml.
Dill - 50 g.
Lemons - 1 pc.
Cooking method
Step 1 Place the salmon fillet in a suitable container, skin side down, sprinkle with salt and sugar and rub it into the fish.
Step 2 Grate the beets on a coarse grater, grate the horseradish, ginger and lemon zest on a fine grater. Mix everything together and place on top of the fish, pour over lemon juice, vodka and finely chopped dill. Place in the refrigerator for a day.
Step 3 Serve with black toasted bread.
17.Salmon skewers with lime
Ingredients
Salmon fillet without skin and bones - 700 g.
Lime - 2 pcs.
Parsley - 2 tbsp. spoons
Sour cream - 1 glass
Salt, pepper - to taste.
Cooking method
Step 1 Cut the salmon into desired pieces. Brush the salmon pieces with oil, preferably olive oil.
Step 2 Cut the lime into slices.
Step 3 Thread salmon pieces onto a skewer alternating with lime (double the lime pieces). And fry for 2 minutes on each side. If wooden skewers, before frying the kebab, immerse them in water for 30 minutes so that the kebab does not catch fire along with the skewers.
Step 4 Prepare the sauce. Finely chop the parsley, mix with sour cream, salt and pepper. Add a little low-fat yogurt.
Step 5 Serve the finished kebab with sauce.
18.Salmon roll
Ingredients
Salmon fillet - 2 pcs. (450 g each)
Milk - 100 ml.
Nutmeg - a pinch.
Olive oil -
Fresh white bread without crust - 250 g.
Fresh frozen green peas - 300 g.
Parsley sprigs - 2 pcs.
Flounder fillet - 350 g.
Carrots - 1 pc.
Egg white - 1 pc.
Salt, pepper - to taste.
Cooking method
Step 1 Boil the carrots, cool, peel and cut into small cubes. In a separate pan, boil green peas in boiling water for 6 minutes. Wash and separate the parsley into leaves, chop finely.
Step 2 Soak the bread in milk. Grind the flounder fillet into puree in a blender. Add soaked and lightly squeezed bread, egg white, nutmeg, salt and pepper to the fillet. Stir until smooth. Add carrots, green peas and parsley. Mix carefully again and place in the refrigerator.
Step 3 Take one salmon fillet and cut off a longitudinal piece about 3 cm wide from the thickened part so that the back and belly are the same thickness.
Step 4 On the second salmon fillet, on the thickened part to the right and left, make a deep longitudinal cut, not reaching the edge 1.5 cm. The result should be three pieces - one large, the second smaller and the third in the form of a thick block.
Step 5 Place half of the prepared filling in the center of a large piece, leaving 5 cm free on each side. Place the block on top of the filling.
Step 6 Distribute the remaining filling on top, cover with a smaller piece of fish. We lift the free edges of the lower fillet and secure them with wooden toothpicks. Grease the roll with butter, wrap it in foil and place in the oven preheated to 200°C for 35 minutes. Let cool to room temperature, wrap and place in the refrigerator.
Step 7 Before serving, remove the foil, remove the toothpicks and cut the roll into portions.
19.Salmon salad with broccoli
Ingredients
Boiled or canned salmon - 500 g.
Broccoli - 400 g.
Red onion - 0.5 pcs.
Romaine lettuce - 1 head.
For refueling:
Red onion - 0.5 pcs.
Basil - 2-3 sprigs
Grainy mustard - 2 tsp.
Extra virgin olive oil - 3 tbsp.
Apple vinegar - 3 tbsp.
Sugar - 1 tsp.
Salt and pepper to taste.
Cooking method
Step 1 Divide the broccoli into florets. If you use fresh cabbage, blanch it in salted boiling water for 5 minutes, then drain in a colander. You don't have to do this with frozen broccoli - just defrost it.
Step 2 Next, heat 1 tbsp in a frying pan over medium heat. vegetable oil. Add broccoli, salt and pepper, and cook until tender, about 5-7 minutes.
Step 3 Prepare the dressing. Finely chop the onion and basil. In a bowl, mix oil, vinegar, mustard and sugar. Beat with a fork until emulsified. Add onion and basil, salt and pepper to taste (the taste should be quite concentrated), stir.
Step 4 Chop the romaine lettuce and place in a bowl. Add half the dressing and stir.
Step 5 Place lettuce leaves on plates. Top with salmon, broken into pieces with a fork, broccoli, onion cut into thin rings, pour over the remaining dressing.
20. Salmon zrazy with green peas
Ingredients
Salmon fillet - 400 g.
Onions - 1 pc.
Flour - 2 tbsp.
Eggs - 2 pcs.
Green peas - 1 can.
Breadcrumbs - 3 tbsp.
Dill - 1 bunch.
Garlic - 2 cloves.
Vegetable oil - 1-2 tbsp.
Salt - to taste.
Cooking method
Step 1 Wash the salmon fillet thoroughly, then pass through a meat grinder. Place in a deep plate and add 1 egg, 2 tbsp. l. crackers, salt.
Step 2 Chop the onion as finely as possible and fry until golden brown, add to the minced meat and mix well.
Step 3 Wash the green peas and chop, preferably in a blender, until they become liquid. Chop the garlic thoroughly, then finely chop the dill. Add garlic and dill to the pea mixture.
Step 4 Divide the resulting minced meat into 4 equal parts. Place the filling in the center and make regular cutlets.
Step 5 Lightly beat the egg. Then each cutlet needs to be rolled in flour and dipped in egg, then rolled in breadcrumbs. It’s good to heat the vegetable oil in a frying pan and fry the cutlets for at least 5 minutes until crispy.
21.Salmon with cucumber sauce
Ingredients
Salmon or red fish fillet - 4 pcs.
Vegetable oil - 2-3 tbsp.
For the sauce:
Cucumbers - 1 pc.
Butter - 1 tbsp.
Green onions - 2 feathers.
Fresh dill - a bunch.
Cream 35% - 3 tbsp.
Lemon juice - 2 tsp.
Sugar or honey - 1 tsp.
Salt, pepper - to taste.
Cooking method
Step 1 Rinse the salmon fillet with water and dry with a paper towel.
Step 2 Cut into portions and place on a baking sheet with vegetable oil, skin side up. Place in the oven preheated to 230 degrees for 2 minutes. Remove, carefully turn over and bake for another 6-7 minutes until done.
Step 3 Sauce: peel the cucumber and cut into slices.
Step 4 Melt the butter in a small saucepan.
Step 5 Add cucumbers, green onions, salt and pepper and cook for 2-3 minutes.
Step 6 Add chopped dill, cream, lemon juice and sugar, mix well and remove from heat.
Step 7 Pour the sauce over the fish.
22. Roll "Philadelphia"
Ingredients
Rice - 120 g.
Nori sheets - 0.5 packet.
Cucumbers - 1 pc.
Philadelphia cheese - 30 g.
Salmon - 40 g.
Salt - to taste.
Cooking method
Step 1 Boil the rice, season it with sushi vinegar, sugar and salt, and cool.
Step 2 Cut the cucumber into strips.
Step 3 Place the nori sheet on the bamboo mat, shiny side down.
Step 4 Place rice on top, turn the nori and rice over so that the nori is on top. Place cucumber and Philadelphia cheese in the middle. Lifting the mat, roll everything into a roll.
Step 5 Cut the roll into 8 equal parts and place on a plate.
Step 6 Cut the salmon into thin strips, 4-5 cm wide. Place a piece of salmon fillet on top of each roll.
Step 7 Separately serve soy sauce, wasabi and ginger.
23.Spinach roll with salmon
Ingredients
Frozen spinach - 300 g.
Chopped parsley or basil - 1 cup.
Flour - 1 cup.
Tabasco sauce - 1 pc.
Egg white - 6 pcs.
Egg yolk - 2 pcs.
For filling:
Soft cheese (for example, Philadelphia) - 600 g.
Pressed cottage cheese (1% fat content) - 3 cups.
Lemon juice - 1 tbsp.
Smoked salmon - 250 g.
Salt, pepper - to taste.
Cooking method
Step 1 In a blender, combine spinach, parsley, flour, sour cream and Tabasco sauce. Then add salt and pepper. Add the egg yolks and beat the mixture.
Step 2 Beat the whites separately. Transfer 1/3 of the mixture to the spinach mixture and stir everything together. Then add the remaining whites.
Step 3 Transfer the resulting mass into a baking dish. Bake in an oven preheated to 190°C for 8-10 minutes.
Step 4 For the filling, beat soft cheese and pressed cottage cheese in a blender.
Step 5 Sprinkle the cooled spinach with lemon juice. Make a layer from part of the cheese mixture. Then add the sliced salmon. Add the cheese filling again. Pepper it.
Step 6 Carefully roll up the roll. Place it in the refrigerator for 4 hours.
Step 7 Before serving, cut the roll into pieces.
24. Sushi cake with red fish
Ingredients
Rice - 300 g.
Salted or smoked salmon fillet - 150 g.
Eggs - 4 pcs.
Avocado - 1 pc.
Carrots - 1 pc.
Soy sauce -
Rice vinegar (or dry white wine) -
Pickled ginger - 1-2 tbsp.
Wassabi - to taste.
Olive oil - 1-2 tbsp.
Sugar - 1 tsp.
Cooking method
Step 1 Boil sushi rice, add salt, a little sugar and vinegar to taste, stir.
Step 2 Break the eggs into a bowl and lightly beat with a fork, add soy sauce to taste. Lightly grease the pan with vegetable oil, pour in the eggs and cook over medium heat, stirring them constantly.
Step 3 Peel the avocado, remove the pit and chop the pulp. Add olive oil, soy sauce and wassabi to taste.
Step 4 Boil carrots, chop together with pickled ginger.
Step 5 Divide the cooled rice into 3 parts. Mix 1st part with avocado mixture. Mix the 2nd part with the carrot mixture. Leave the third part white.
Step 6 Line the pan with cling film and lightly grease it with vinegar. Place salmon fillet slices on the bottom and egg mixture on top.
Step 7 Next, lay out multi-colored rice in layers. Each layer must be properly pressed and compacted (for example, with some kind of flat lid or plate). When everything is laid and compacted, cover the top with film, press with a lid and leave for an hour in the refrigerator.
Step 8 Then carefully turn the mold over and place the sushi cake on a plate.
Salmon with BBQ sauce
and potato salad
Ingredients
:
(for 4 servings)
salmon fillet - 600 g
for BBQ sauce:
butter - 2 tsp.
red onion - 1/2 pcs. (shred)
garlic - 1 clove (chopped)
tomatoes - 6 pcs.
tomato ketchup - 100 g
mustard - 2 tsp.
sugar - 2 tsp.
honey - 1 tsp.
chili pepper, paprika, Worcestershire sauce
for potato salad:
mayonnaise - 300 g
Dijon mustard - 100 g
lime juice - 2 tsp.
chopped fresh coriander - 2 tsp.
chilli
onion - 1 pc.
garlic - 1 clove
medium-sized young potatoes - 16 pcs.
salt pepper
Preparation
Divide the salmon fillet into 4 parts. Soak the fillet pieces in the barbecue marinade (at least 2 hours). While the fish is marinating, you can prepare the potato salad. To do this, boil the potatoes and cut them into slices. Prepare the dressing by mixing all the ingredients. Pour dressing over hot potatoes and season with spices to taste. After marinating, fry the salmon pieces in a frying pan over medium heat in a small amount of oil and place on a greased baking sheet and cook in the oven (2-3 minutes) on each side. To prepare the sauce: lightly fry the onion and garlic in butter over medium heat. Add chopped tomatoes and simmer, without bringing to a boil, for 15 minutes. Add the remaining ingredients and cook in the same manner for another 20 minutes, then puree in a food processor and let cool. Before serving, pour the sauce over the salmon and serve with hot potato salad.
Pink salmon in lemon juice
Ingredients
:
pink salmon 1.2 kg
lemon 2 pcs.
orange 1 pc.
vegetable oil
honey 1 tbsp. l.
batter:
whites 2 pcs.
vodka 0.5 glasses
Preparation
Cut the prepared pink salmon into portions. Make the marinade: mix the juice of 2 lemons, 1 orange and the grated zest of these fruits, add 1 tbsp. l honey, dissolve and pour in 100 g of vegetable oil. put the fish in the marinade for 5-6 hours or overnight in the refrigerator. Dip the fish in batter and fry in vegetable oil in a frying pan.
Tender pink salmon
Ingredients
:
1 kg fresh frozen pink salmon
500 ml 10% cream
4 onions
salt pepper
Preparation
Cut the pink salmon into fillets, place in a frying pan, add salt and pepper, add onions (the more the better), pour in cream and place in the oven for 40 minutes. Do not cover with a lid, the heat is moderate.
Trout in wine
Ingredients
:
1 kg trout
1 liter of white table wine
50 g butter
50 g flour
1 lemon
1-2 bay leaves
salt
Preparation
Lightly brown the flour in butter. Pour wine into the pan, add bay leaf, browned flour and boil for 10-15 minutes. Then place the cleaned trout pieces in wine, add salt and cook over low heat for another 10 minutes. Serve in the sauce with more lemon juice.
Salmon rolls
Ingredients
:
(for 8 servings)
2 oranges
1 tbsp. l. capers
1 bunch of basil
200 g Ricotta cheese
salt pepper
400 g smoked salmon slices
4 tbsp. l. vinegar
7 tbsp. l. olive oil
8 small bunches of lettuce
Preparation
Wash the oranges, grate 1 teaspoon of zest, squeeze the juice from the fruit. Chop the capers. Wash and chop the basil. Mix ricotta with 1/2 basil, 1/2 teaspoon zest, capers, 5 tbsp. spoons of orange juice, season with salt and pepper. Place salmon slices overlapping on foil, brush with cheese mixture, and roll up. Bake for 60 minutes. Mix the remaining orange juice, zest, basil, vinegar, oil, salt and pepper. Wash the salad, divide into pieces, place on plates and drizzle with sauce. Cut the roll and serve with salad. Garnish with green onions if desired.
Salmon roll with cheese and herbs
Ingredients
:
(for 4 servings)
800 g salmon fillet with skin (middle of fish)
150 g soft processed cheese
2 sprigs each tarragon and rosemary
1 sprig each basil and parsley
100 ml olive oil
100 ml vegetable oil
4 cloves garlic
2 lemons
2 chili peppers
2 shallots
Preparation
Cut a piece of thick edge 5 cm wide from the fillet, leaving the skin intact, and chop it. In a blender, mix cheese, fish, 1 finely chopped sprig of tarragon, rosemary and parsley, salt and pepper. Cut the fillet remaining on the skin in half lengthwise, but not all the way, so that the piece opens up like a book. Evenly distribute the salmon-cheese mixture over the opened fillet, roll it into a roll so that it is wrapped in its own skin. Cover the roll with herbs, tie with thread and fry in vegetable oil over high heat for 3-4 minutes. Transfer the roll to a heat-resistant bowl and bake in the oven at 100 degrees for 20 minutes. Serve with the sauce, to prepare which, zest the lemons in strips, blanch in water for 2-3 minutes, dry and mix with chopped chili, shallots, garlic, basil, olive oil, salt and pepper.
Salmon "in a fur coat"
Ingredients
:
(for 6 servings)
1 kg salmon fillet without skin
2 egg whites
300 ml cream
salt
ground black pepper
3 tbsp. l. lemon juice
1 small head of savoy cabbage
1 egg yolk
Preparation
Thaw the puff pastry. Wash the fish, cut off pieces of the belly and the tip of the tail and cut them into small cubes. Mix with egg whites and cream and place in the freezer for 30 minutes. Then take it out, grind it in a mixer, add salt and pepper and put it back in the refrigerator. Cut the salmon fillet in half horizontally, sprinkle with juice, salt and pepper. Remove 5 large leaves from the Savoy cabbage, wash and blanch for 3 minutes in salted water. Wash the remaining cabbage and cut into strips. Place the layers of dough on top of each other and roll out into a large rectangle, putting the remaining dough aside. Line the rectangle with leaves and strips of Savoy cabbage, leaving the edge free. Spread 1/3 of the minced meat and place one half of the fillet on top. Spread another 1/3 of the minced meat. Cover with the remaining fillet and spread with the remaining minced meat. Wrap the fish in dough. Coat with beaten yolk. Place the fish “in a fur coat” on a greased baking sheet and place in an oven preheated to 200 degrees. Bake for 30 minutes. Serve with vegetables and sauce.
Monastery-style fish
Ingredients
:
(for 4 servings)
250 g trout and perch fillets each
240 g fresh mushrooms
1 onion
1 egg
800 g potatoes
25 g cheese
40 g butter
140 ml vegetable oil
500 g sour cream
1 tbsp. l. flour
a few sprigs of tarragon for garnish
Preparation
Cut the potatoes into strips, fry in 1/2 vegetable oil. Hard boil the egg, peel and cut into slices. Cut the mushrooms into slices, the onion into small cubes and fry in vegetable oil. Grate the cheese. Fry the flour in a frying pan, mix with sour cream, add butter and bring to a boil. Cut the fish into portions and roll in flour. Place fish, potatoes, mushrooms, onions, and eggs into the pan. Pour in sour cream sauce, sprinkle with cheese. Bake in the oven for 30 minutes at 200 degrees. Decorate the finished dish with tarragon sprigs.
Trout in champagne
Ingredients
:
(for 4 servings)
200 g cold butter
bunch of parsley
3-5 sprigs of thyme
2 fresh pink trout (gutted, 550 g each)
salt, ground coriander (or white pepper)
1 bottle of champagne
1 tbsp. l. flour
4 fresh egg yolks
1 tbsp. l. old white wine vinegar (or juice of 1/4 lemon)
1-2 tbsp. l. sour cream
Preparation
Take 1 tbsp. l. butter and grease a baking dish (large enough for 2 fish). Preheat the oven to 175 degrees. Rinse the greens, shake off the water, separate the leaves and sprinkle on the bottom of the mold. Wash the trout, dry, salt and sprinkle with coriander on the outside and inside. Place the fish in the mold. Melt 3 tbsp over low heat. l. butter, pour it over the trout. Place the pan in the oven. After 5 minutes, pour 1/8 liter of champagne into the trout and bake further for 15-20 minutes. Pour fish broth over the trout. For the sauce, heat 1 tbsp in a saucepan. l. butter and fry the flour, stirring constantly, for 1-2 minutes over low heat. Pour in 1/4 liter of champagne and simmer for 10 minutes over low heat. Turn off the oven and do not remove the fish yet. Strain the fish broth, add it to the sauce and boil over high heat until about 4 tbsp has evaporated. l. Take egg yolks, vinegar, sour cream and 2-3 tbsp. l. champagne, mix everything and add to the sauce. Cut 50-70 g of butter into pieces and in portions, heat over low heat, whisk, adding to the sauce until it becomes creamy. Add salt. Remove the skin from the trout. Place the trout on a heated plate and pour the sauce over it. You can serve it with celery pate.
Salmon with green sorrel oil
Ingredients
:
(for 4 servings)
1 bunch of sorrel
125 g softened butter
juice and grated zest of 1/2 lemon
1 pinch ground cumin
Cayenne pepper
4 salmon steaks (180-200 g each)
2-3 tbsp. l. vegetable oil
Preparation
Wash the sorrel with cold water, dry it, separate the leaves from the petioles, setting aside a few leaves with petioles for decoration, and finely chop the rest. Mix butter with lime juice and zest, salt, freshly ground white pepper, cumin and cayenne pepper, add sorrel. Place the butter on plastic wrap or foil, roll it into a sausage with a diameter of 3 cm and put it in the refrigerator (or briefly in the freezer). Wash fish steaks with cold water, dry them, salt and pepper. Heat vegetable oil in a frying pan and fry the steaks in it (2-3 minutes on each side), then place on preheated plates and garnish with sorrel leaves. Serve with circles of green butter.
Salmon with grapefruit
Ingredients
:
(for 4 servings)
800 g salmon fillet
salt pepper
2 cloves garlic
1 pod hot red pepper
1 bunch of parsley
2 fennel tubers
2 leeks
2 pink grapefruits
juice of 1 grapefruit
1 tbsp. l. dry sherry and white wine
4 tbsp. l. olive oil
sugar
Preparation
Salt and pepper the fish. Chop the garlic, pepper and parsley very finely and place on the fish. Cut the fennel into strips and the leek into rings. Peel the grapefruits and separate the pulp from the membranes. Mix juice, sherry, wine, butter and a little sugar. Place fish, vegetables and grapefruits in the frying film sleeve, pour over the marinade and refrigerate for 3 hours. Heat the oven to 175 degrees. Close the frying “sleeve” and pierce the top 3 times with a needle. Place in the oven and bake for 20 minutes. Serve with vermicelli if desired.
Baked salmon
Ingredients
:
450 g salmon
8 medium potatoes
1 cup cream
2 eggs
2 medium onions
2 tsp. salt
dill, parsley
Preparation
Cut the fish into thin slices, potatoes into cubes, onions into slices and place in layers in a deep frying pan (potatoes, onions, fish, onions, potatoes, fish, etc.). Pour eggs beaten with cream over everything, cover with buttered potato wedges on top. Bake in the oven at 180 degrees. When serving, decorate with herbs. You can serve it in the container in which the fish was baked.
Fish roll
Ingredients
:
Maggi mushroom cube 2 pcs.
red fish fillet (pink salmon, chum salmon) 1 1/2 kg
onions 3 pcs.
garlic 2 cloves
eggs 2 pcs.
mayonnaise 3 tbsp. l.
flour 2 tbsp. l.
champignons 300 g
vegetable oil 2 tbsp. l.
salt pepper
Preparation
Pass the fish fillet and garlic through a meat grinder. Add 1 egg, mayonnaise, flour, salt, pepper. Mix the mixture well. Pass the champignons through a meat grinder along with the onion. Fry until done in vegetable oil with the addition of maggi cubes. Place the minced fish in the form of a rectangle on cling film, and evenly distribute the minced mushroom on top. Roll up, brush with egg and bake on a baking sheet in the oven for 20 minutes at 200 degrees. Can be served hot or cold.
Salmon with potato crust
Ingredients
:
(for 4 servings)
150 g cheese
300 g potatoes
2 tbsp. l. chopped parsley and vegetable oil
juice of 1/2 lemon
4 slices salmon fillet (180 g each)
salt pepper
2 onions
1 clove of garlic
250 ml fish stock
2 tbsp. l. butter
100 ml cream
100 ml white wine
Preparation
Boil potatoes for 25 minutes. Peel and let cool. Grate the cheese and potatoes on a coarse grater and mix. Add chopped parsley. Pour lemon juice over the fish, salt and pepper. Chop the onion and garlic and simmer in 1 tbsp. spoon of butter. Pour in white wine and simmer. Add fish broth, cream and cook for 10 minutes. Season. Fry the fish in vegetable oil for 8 minutes and place in a pan greased with butter. Place the potato mixture on the fish and bake for 10 minutes at 250 degrees. Garnish with herbs and serve with sauce.
Salmon in dough
Ingredients
:
salmon fillet 500 g
flour 1 cup
egg 1 pc.
light beer 0.5 cups
lemon 0.5 pcs.
vegetable oil 0.5 cups
salt to taste
Preparation
Wash the fish fillet, dry it, cut it into strips, add salt and sprinkle with lemon. Knead the dough from flour, eggs, beer, salt and leave for an hour to rise. Roll fish sticks in flour, dip each one in the prepared dough, place in a frying pan with boiling oil and fry until tender (5-7 minutes).
Homemade pink salmon
Ingredients
:
500 g pink salmon (cod, sea bass, carp, horse mackerel)
1 onion
quarter of celery root
6-7 potatoes
1.5 carrots
0.5 liters of milk
0.5 tsp salt
parsley or dill to taste
Preparation
Cut the prepared vegetables into small cubes. Fry the onions and celery, put them into portioned pots, add potatoes, carrots, salt, pepper, milk and simmer for 15-20 minutes in the oven, then put 20-25 g pieces of fillet on the vegetables and simmer until done. Serve in pots, sprinkled with finely chopped herbs.
Salmon in sesame
Ingredients
:
salmon fillet 600 g
sesame seeds 6-7 tbsp. l.
eggs 2 pcs.
vegetable oil 2 tbsp. l.
salt, pepper to taste
Preparation
Wash the salmon fillet, dry it and cut into strips 1.5 cm thick. Beat the eggs with salt and pepper. Dip the fish strips first into beaten eggs and then roll in sesame seeds. Heat the oil in a thick-bottomed frying pan and fry the fish pieces on both sides over low heat for about 7 minutes. Serve with stewed vegetables.
Gefilte fish
Ingredients
:
(for 8 servings)
1 gutted carp or pike (can be replaced with pike perch)
300 g onion
500 g sea salmon fillet
2 hard-boiled eggs
2 squirrels
2 large carrots
10 tbsp. l. finely crushed matzo
6 pcs. peeled bitter almonds
5 tbsp. l. powdered sugar
1 tsp. salt
4 onions
20 lumps of sugar
Preparation
Cut the fish into 8 thick slices. Peel, blanch and chop the onion. Chop the salmon fillet and eggs. Beat the whites into a stiff foam. Cut the carrots into slices. Mix all these components with matzo flour, powdered sugar, salt and whipped egg white and fill the abdominal cavity of each fish slice with this mixture, which we then place in a mold in the form of a whole fish. Add carrots and onions to the fish. Add water and cook over low heat for 60 minutes. After 45 minutes, add the rest of the almonds and cubed sugar. Serve the fish cold or hot along with the juice formed during cooking and carrots.
Fried trout stuffed with greens
Ingredients
:
(for 4 servings)
4 trout, ready to cook
juice of 1 lemon
salt pepper
1 bunch of parsley
1 bunch of chervil
1 bunch of dill
about 100 g flour
200 g vegetable oil
3 carrots
4 kohlrabi
1 onion
100 ml fish broth
1 pinch cayenne pepper
1/2 tsp. ground curry
Preparation
Sprinkle trout inside and outside with lemon juice, salt and pepper. Wash and dry the greens. Separate the leaves and chop them. Stuff the trout with them, roll it in flour and shake off the excess. Heat oil in a large frying pan. Fry trout in it. Fry the fish in the oven, depending on the size, for 10-15 minutes at 160 degrees. It will be ready when it is covered with an even golden brown crust. Cut the carrots and kohlrabi into strips 5 mm thick and 3-4 cm long. Wash the kohlrabi leaves and cut them into thin strips. Chop the onion. Fry the onion in the remaining oil. Add vegetables and pour in broth. Simmer for 5 minutes. Season with cayenne, curry, salt and pepper. Stir in kohlrabi greens. Place the trout with vegetables on plates and serve immediately. Can be served with boiled potatoes.
Salmon fillet with rutabaga
Ingredients
:
(for 4 servings)
400 g potatoes
salt
400 g rutabaga
5 tbsp. l. vegetable oil
4 salmon fillets
ground black pepper
1 tbsp. l. honey
Preparation
Peel the potatoes, cut into slices and cook for 7 minutes in salted water. Peel the rutabaga and cut into strips. Simmer for 10 minutes in 3 tbsp. spoons of vegetable oil. Wash the fish, dry it, salt and pepper, place on a baking sheet covered with paper. Place potato slices on it. Grease them with 2 tbsp. l. vegetable oil. Bake in the oven for 10 minutes at 250 degrees. Add honey to rutabaga, bring to a boil, season with salt and ground black pepper. Serve vegetables with fish fillets. If desired, garnish with dill, pepper and lemon slices.
Cold salmon with green sauce
Ingredients
:
1 salmon about 2.5 kg
bouillon:
2 liters of water
2 onions
2 carrots
1 head of garlic
parsley, thyme
1 bay leaf
salt, peppercorns
0.5 l white wine
250 g vinegar
2 lemons
green sauce:
2 tbsp. l. soy mayonnaise
50 g spinach
25 g lettuce leaves
25 g fresh tarragon
25 g parsley
Preparation
Prepare broth from the indicated products in advance (boil for 15 minutes over medium heat). Place the cleaned, gutted fish into the warm broth, bring to a boil and cook over low heat (barely simmering) for 40 minutes. Leave to cool in the broth. Place the cooled fish on a plate, garnish with parsley and lemon slices. Serve green sauce separately. Cook the washed spinach for 3 minutes in boiling salted water, add the rest of the greens and cook for another 3-4 minutes. Drain the greens in a colander and cool with tap water. Squeeze out excess water, rub through a sieve and add to mayonnaise.
Salmon under crust
Ingredients
:
4 salmon fillets, 180 g each
salt pepper
4 tbsp. l. lemon juice
1 onion
250 g champignons
2 tbsp. l. olive oil
1 tomato
2 tbsp. l. breadcrumbs
100 g cheese
1 lemon
1 tbsp. l. finely chopped parsley
lemon slices and lemon balm leaves for decoration
Preparation
Wash the salmon, dry it, salt and pepper on all sides. Sprinkle 2 tbsp. tablespoons of lemon juice and place in a greased pan. Peel the onion and finely chop. Wipe the champignons with a damp cloth, peel and slice thinly. Heat olive oil in a frying pan and fry the onion in it. Add mushrooms and fry lightly. Season with salt, pepper and 2 tbsp. spoons of lemon juice. Heat the oven to 180 degrees. Cut the tomato into slices. Place in pan over fish. Place champignons and onions on top. Grate the cheese on a fine grater and mix with breadcrumbs, lemon zest and finely chopped parsley. Season with salt and pepper and place on the champignons. Bake for 20 minutes on the middle rack of the oven. Serve garnished with lemon slices and lemon balm leaves.
Salmon in sour cream
Ingredients
:
salmon fillet 400 g
ground white crackers 0.5 cups
butter 1 tbsp. l.
sour cream 1 cup
onions 1 pc. vegetable oil 1 tsp.
chopped greens 3 tbsp. l.
salt, pepper to taste
Preparation
Peel the onion, finely chop and sauté in vegetable oil until golden brown (3-4 minutes). Wash the fillet, cut into portions, add salt and pepper, place in a saucepan, greased with oil and sprinkled with breadcrumbs (a quarter cup), sprinkle the remaining breadcrumbs and onions on top, pour in sour cream, place in a preheated oven (190 degrees) and bake for 30 minutes. When serving, sprinkle with herbs.
Salmon with vegetables
Ingredients
:
(for 4 servings)
4 pieces of salmon, 150 g each
1 clove of garlic
3 small red onions
2 tbsp. l. green cilantro
1/2 red sweet pepper
1 hot red pepper
piece of ginger root
vegetable oil
Preparation
Cutlets "Original"
Ingredients
:
potatoes 5 pcs.
salmon fillet 500 g
milk 1 glass
butter 1 tbsp. l.
vegetable oil 2 tbsp. l.
parsley 1 bunch
chives 1 bunch
flour 2 tbsp. l.
eggs 3 pcs.
breadcrumbs 1 cup
salt, pepper to taste
Preparation
Peel and boil the potatoes. Drain the water, add butter, a little milk (a quarter cup) and prepare puree. Chop the parsley and chives and mix with the puree, add salt and pepper. Place the salmon in a pan, pour in the remaining milk, bring to a boil and cook for 5 minutes over low heat. Remove the fish, drain in a colander, and then mash with a fork. Mix mashed potatoes with fish. Add egg and flour. Form cutlets from the resulting mass, dip first in beaten eggs (2 pieces), then in breadcrumbs and leave in the refrigerator for about 30 minutes. Heat vegetable oil in a frying pan and fry the cutlets on both sides until golden brown.
"Drunk" trout with cheese and asparagus
Ingredients
:
400 g sea trout fillet
400 g soft processed cheese
10-12 pitted olives
1 tsp. grated horseradish
150 g young asparagus
50 g vodka
2 tsp. sea salt
white pepper to taste
Preparation
Cut the trout into thin slices, sprinkle with salt and pour in vodka. Cover with film and refrigerate for 20-30 minutes. Boil the asparagus in boiling water for 1-2 minutes, drain in a colander, and dry. Cut the last third of each asparagus spear into thin slices. Cut the olives into quarters. Mix cheese with horseradish and divide in half. Add chopped asparagus to one half, olives to the other. Remove fish from marinade. Place in a glass in layers: fish, cheese with olives, again fish, cheese with asparagus, sprinkling each layer with white pepper. Top with whole asparagus tips. If desired, you can serve the dish on plates.
Salmon with tarragon
Ingredients
:
(for 10 servings)
for the caper sauce:
3/4 cup sour cream
1/2 cup mayonnaise
1/4 cup milk
3 tbsp. l. capers
2 tbsp. l. tarragon greens
1/2 tsp. grated lemon zest
1/8 tsp. coarsely ground black pepper
for fish:
2 large lemons (thinly sliced)
1 large salmon - about 2 kg (without head and tail, fins trimmed)
2 tbsp. l. olive oil
1/2 tsp. salt
1 bunch each tarragon and parsley
Preparation
For the sauce: In a bowl, combine the sauce ingredients to make about 1.3 cups. Line a baking sheet with foil. Preheat the oven. Place sliced lemon in circles in one line in the middle of the baking sheet. Rub the fish with olive oil and place on lemon slices. Salt and pepper the fish inside and add half the remaining lemon, tarragon and parsley to the belly. Place the remaining lemon slices on top of the fish. Bake the salmon for 40 minutes. Remove the lemon from the finished fish and carefully remove the skin from the fish with a fork. Transfer fish to a large platter. Garnish with fresh lemon slices and tarragon sprigs. Serve with caper sauce.
Boiled trout with pumpkin chutney
Ingredients
:
(for 4 servings)
500 g pumpkin pulp
2 onions
1 sweet pepper
2 tbsp. l. vegetable oil
juice of 1 orange
1 tbsp. l. mustard seed
270 ml vinegar
50 g sugar
2 stalks green onions
salt, cayenne pepper
roots for soup
4 trout
Preparation
Cut the pumpkin into cubes. Chop the onions. Cut the pepper into small cubes. Sauté onion and mustard seed in oil. Add pumpkin, pepper and simmer. Add orange juice, sugar and 2 tbsp. spoons of vinegar. Cover and simmer for 10 minutes. Cut green onions into rings. Remove the lid and simmer for another 15 minutes. Add green onions 3 minutes before the end of cooking. Season with salt and cayenne pepper. Place in the refrigerator for 3 hours. Boil the roots in 1 liter of water with 1 tbsp vinegar. spoon of salt. Cook the trout in this mixture for 15 minutes. Serve trout with chutney.
Salmon with potatoes
Ingredients
:
(for 4 servings)
500 g small potatoes
2 leeks
1 lemon pepper
2 cloves garlic
75 g cottage cheese
50 ml vegetable broth
300 g cherry tomatoes
2 tbsp. l. butter
1 jar saffron
salt
Preparation
Salmon fillet with vegetables and rice
Ingredients
:
(for 1 serving)
3 tbsp. l. rice
salt
150 g salmon fillet
50 g champignons
1 stalk of green onion with head
1 pod red sweet pepper
5 sweet pea pods
100 ml cubed broth
1 tbsp. l. soy sauce
ground black pepper
Preparation
Rinse the rice and cook for 20 minutes over low heat, covered. Wash the salmon fillet, dry it, cut into large cubes and fry on all sides in vegetable oil. Lay out and keep warm. Wipe the champignons with a damp cloth, peel the vegetables and rinse under water. Cut green onions into large rings, champignons into slices, sweet peppers into strips. Cut off the ends of the pea pods. Place the rice in a colander and let the water drain. Lightly fry the vegetables in the remaining fat in the pan. Pour in broth and soy sauce. Simmer covered for 5 minutes. Add fish. Simmer everything together for 1 minute. Salt and pepper. Serve the rice with salmon and vegetables, garnishing, if desired, with sprigs of spicy herbs.
Pink salmon stuffed
Ingredients
:
pink salmon 1.5-2 kg
minced pork 0.5 kg
milk 0.5 l
onions 2 pcs.
bunch of parsley
sour cream 2 tbsp. l.
seasoning for fish
mustard
rice 0.5 cups
Preparation
First we cook the fish (in the evening or 5 hours before dinner). We cut the pink salmon on the belly, cut the bones near the head and tail and turn them inside out, leaving only the tail, head and skin. Remove the gills from the head. Remove the seeds. Soak the pink salmon meat in milk for 2-3 hours (you can put it in the refrigerator overnight). Then boil the fish (it must be washed first), adding 1 tsp. mustard. Boil the rice, add the minced fish, rice, fried onions with minced pork, seasoning for fish, parsley, stir the minced meat and stuff the pink salmon. Starting from the tail, stuff with minced meat and sew up the belly. Then put it in the oven. Grease with sour cream and simmer for 30 minutes. Fish can be eaten cold or hot. Serve, garnish with herbs; you can insert boiled vegetables and lemon between the cut pieces. If there is no seasoning for fish, then add: ground red pepper, paprika, ground coriander, turmeric, thyme, ground black pepper, citric acid - all on the tip of a knife.
Salmon with vegetables
Ingredients
:
(for 4 servings)
4 pieces of salmon fillet, 180 g each
lemon juice
salt pepper
250 g each asparagus, broccoli and carrots
125 g sour cream
some flour
2 tbsp. l. butter
80 g cheese
Preparation
Wash the salmon slices and remove any remaining skin if necessary. Sprinkle with lemon juice and season. Peel the asparagus and cut off the lower woody ends. Boil in boiling salted water for about 15 minutes until half cooked. Wash the broccoli and divide it into florets. Wash the carrots, peel and cut into slices. Boil the vegetables separately in salted water until half cooked. Heat 150 ml of vegetable broth, mix it with sour cream and season. Drain the vegetables in a colander and stir them into the broth. Dip salmon in flour. Heat the butter in a frying pan and fry the salmon slices on each side for 2-3 minutes. Heat the oven to 200 degrees. Place the salmon slices in a greased baking dish and top with the vegetable mixture. Grate the cheese and sprinkle it over the vegetables. Bake for about 7 minutes until the cheese is melted.
Salmon in crab sauce
Ingredients
:
(for 4 servings)
320 g frozen mashed potato roses
250 ml each of cream and broth
vegetable oil
200 g crabs
600 g frozen salmon fillet
400 g frozen broccoli florets
1 onion
40 g butter
50 g shrimp paste
20 g almonds
Preparation
Thaw crabs. Place the potato roses on a greased baking sheet and bake in the oven for 15 minutes at 200 degrees. Heat the vegetable oil, fry the frozen salmon fillet over medium heat on each side for 6-8 minutes and season. Add crab meat to the fish shortly before cooking. Boil broccoli in salted water for 8-10 minutes. Chop the onion and simmer in 10 g of butter. Pour in broth and cream. Add shrimp paste and, stirring, cook over low heat for 2-3 minutes, add salt and pepper. Fry almonds and broccoli in butter. Place everything on plates.
Roll with salmon and vegetables
Ingredients
:
(for 4 servings)
100 g frozen spinach
Z st. l. lemon juice
2 pieces of salmon fillet (300 g each)
200 ml white wine
1 tsp. peppercorns
1 bay leaf
300 g puff pastry
100 g shrimp, ready for cooking
2 tsp. canned horseradish
1 yolk
salt pepper
Preparation
Thaw and dry the spinach. Pour lemon juice over salmon and season. Boil wine with 250 ml of water, bay leaf and peppercorns. Place the fish in the steamer, insert it into the pan and steam for 7 minutes. Remove and cool. Roll out the dough into a rectangle on a baking sheet lined with paper. Place 1 piece of salmon in the center of the top third, spread with horseradish, cover with spinach, shrimp and season. Spread the second slice of salmon with horseradish and place the spread side on top of the spinach. Cover with dough and completely wrap the salmon in it. Place on a baking sheet, seam side down, and brush with yolk. Bake for 45 minutes at 200 degrees. Serve with vegetables.
Sweets with salmon and mushroom sauce
Ingredients
:
(for 4 servings)
100 g frozen spinach
1 tbsp. l. milk, butter and ketchup
300 g flour
4 eggs
200 g smoked salmon
400 g cottage cheese
3 tbsp. l. chopped pistachios
1 protein
2 tbsp. l. sour cream
spices
1 onion
1 clove of garlic
200 ml cream
1/2 sweet pepper
Preparation
Thaw and chop the spinach. Mix it with flour, eggs, milk and 1/2 teaspoon of salt. Leave for 30 minutes. Grind the salmon and mix with cottage cheese, pistachios and sour cream. Season. Roll out the dough, cut out squares with a side of 8 cm and place 1 tbsp on each. spoonful of filling. Brush the edges with egg white and roll into candy shapes. Boil in salted water for 15 minutes. Chop mushrooms, onions and garlic and simmer in oil. Pour in the cream and simmer. Season with ketchup, salt and pepper. Pour the sauce over the “sweets” and garnish with green onions and pepper.
Salmon fillet with pancakes
Ingredients
:
(for 4 servings)
800 g potatoes
1/2 bunch of thyme
salt, ground black pepper
4 tbsp. l. vegetable oil
1-2 tbsp. l. lime juice
50 g arugula
coarsely ground black pepper
Preparation
Thaw the salmon fillet. Peel the potatoes, wash and grate on a coarse grater. Wash the thyme, shake off any drops and tear off the leaves. Mix the greens with the potatoes, add salt and pepper. 2 tbsp. Heat tablespoons of vegetable oil in a non-stick frying pan. Place 3 tbsp in portions. spoons of potato mixture and, lightly pressing, fry the potato pancakes on both sides until crispy. Wash the salmon fillet and dry it with a paper towel. Salt and pepper the fish and sprinkle with lime juice. Heat the remaining vegetable oil in a second frying pan and fry the fillet on both sides over medium heat for 4-5 minutes. Wash the arugula, shake off any drops, sort through and tear into small pieces. Place pancakes on a paper towel to drain excess fat. Place on plates along with salmon pieces. Sprinkle the fish with coarsely ground black pepper and, if desired, herbs. Serve, garnish with arugula.
Trout with green mayonnaise
Ingredients
:
(for 4 servings)
for green mayonnaise:
50 g brun cress
1 small clove of garlic
2 tbsp. l. lime juice
1 egg yolk
salt, freshly ground white pepper
1 tbsp. l. white wine
200 ml vegetable oil
for salad:
150 g brunette
4 young tender carrots
2 tbsp. l. lime juice
salt, freshly ground white pepper
1 pinch granulated sugar
3 tbsp. l. vegetable oil
8 trout fillets with skin (80-100 g each)
salt, freshly ground white pepper
lemon juice
2-3 tbsp. l. vegetable oil
1 tbsp. l. butter
Preparation
Tempura flour mixture (a mixture of wheat, corn and rice flour with the addition of granulated sugar, salt and baking powder) For the green mayonnaise, rinse the brunette thoroughly under cold water, dry and remove any rough stems. Peel the garlic, cut into pieces, place in a mixer along with the brunette cress and, adding a little lime juice, grind to a puree consistency, then set aside for a while. Beat the yolk, salt, pepper, remaining lime juice and white wine in a mixer, while slowly pouring in the vegetable oil. Then add bruncress puree to the resulting mixture. Place the mayonnaise in the refrigerator. For the brunette salad, rinse thoroughly under cold water, dry and remove any rough stems. Wash, peel, chop the carrots into thin longitudinal slices and lightly blanch. For the marinade, mix lime juice with salt, pepper and granulated sugar and beat in vegetable oil. Wash the trout fillet with cold water and dry well. Make several slanting cuts on the skin and season the fish with salt, pepper and lemon juice. Heat vegetable oil and butter in a large frying pan. After coating both sides of the fillets with a thin layer of flour mixture, fry skin side down in the hot fat for about 3 minutes, flip and cook the other side for another 30 seconds. Mix brunette cress with carrots and marinade and place on plates. Place trout fillet cut into pieces on top. Serve with green mayonnaise. Instead of brunette, you can use arugula for this dish.
Trout stuffed with vegetables and herbs
Ingredients
:
(for 4 servings)
1 trout (1.2 kg)
salt, freshly ground white pepper
lemon juice
1 green onion stalk with onion
1 small carrot
1/2 stalk of celery
1 bunch of parsley
2 sprigs each of dill and thyme
1-2 cloves of garlic
vegetable oil for lubrication
1 tbsp. l. butter
Preparation
Clean the trout, gut it, wash it inside and out, dry it and season with salt, pepper and lemon juice. Peel the onion, wash and cut the greens along with the onion into thin rings. Wash the carrots, peel and grate on a coarse grater. Peel the celery, remove hard fibers and cut into thin strips. Wash and dry the parsley, dill and thyme. Chop the parsley leaves and dill sprigs, divide the thyme into smaller sprigs. Peel the garlic and cut into strips. Heat the electric oven to 200 degrees. Spread a large sheet of parchment paper, generously grease its central area (the size of the fish) with vegetable oil and place the trout on it. Mix prepared vegetables with chopped herbs and stuff fish with them. Grease the fish with vegetable oil, sprinkle garlic straws on top and put thyme sprigs and pieces of butter. Fold the parchment paper so that the fish is inside the resulting “package”, and seal the edges tightly. Place the “package” on a baking sheet and grease the top with vegetable oil. Bake in the oven: on medium level for about 30 minutes at 200 degrees. Serve with boiled potatoes and butter. If you don't have a sheet of parchment paper of the right size on hand, take several small sheets and stack them offset on top of each other.
Trout in soy sauce
Ingredients
:
(for 4 servings)
8 trout fillets with skin (100 g each)
1-2 cloves of garlic
1 piece of ginger (about 2 cm)
juice of 1 lime
Z st. l. dark soy sauce
2-3 tbsp. l. sweet soy sauce
2 tbsp. l. dry sherry
hot spicy paste with chili pepper
4-5 tbsp. l. vegetable oil
6 green onion stalks with bulbs
1/2 head of Chinese cabbage
1 pod red sweet pepper
1/8 l concentrated chicken broth
1 tsp. light fixative for sauce
salt, freshly ground white pepper
Preparation
Wash the trout fillet under cold water, dry thoroughly and cut into wide oblique strips. Peel the garlic and ginger and cut into small cubes. Mix lime juice with dark soy sauce, 1 tbsp. a spoonful of sweet soy sauce, sherry, hot spice paste and 2 tbsp. spoons of vegetable oil. Stir in garlic and ginger. Add the trout pieces and leave for about 20 minutes. Peel the green onions, wash them and dry them. Cut the white parts into thin strips and the greens into rings. Peel, wash and cut the Chinese cabbage into strips. Cut the sweet pepper in half, remove the seeds, wash and cut into thin strips. Place the trout pieces on a sieve and collect the marinade. Heat a little vegetable oil in a wok or wide pan and lightly fry the fish pieces in it in batches on all sides. Place the fish in a sieve and leave temporarily. Heat some vegetable oil again. Stirring constantly, lightly fry white onion strips and sweet pepper strips. Then move the onions and peppers to the side, heat a little more vegetable oil in the middle of the wok and fry the Chinese cabbage in it. Pour in chicken broth. Whisk the collected fish marinade with the sauce thickener, add to the broth and boil over high heat. Heat the trout pieces in it and season with the remaining sweet soy sauce and spicy paste to taste. Serve hot, sprinkled with green onion rings, with rice.
Salmon with green mustard sauce
Ingredients
:
(for 4 servings)
800 g salmon fillet
1 tbsp. l. lemon juice
1 bunch of greens
150 g cream
5 tbsp. l. fish marinade
2 tsp. hot mustard
salt, white pepper
Preparation
Rinse the fillet and dry with a napkin, sprinkle with lemon juice. Chop the greens. Combine cream with fish marinade, mustard and herbs (leave 1 tablespoon of herbs for decoration). Add salt and pepper to taste. Salt and pepper the salmon fillet, place it in a fireproof dish and pour the resulting sauce over it. Place the fish in the oven (medium rack) and roast for 20 minutes until the fillets are pink. Sprinkle everything with the remaining herbs. Serve with rice or potatoes.
Breaded salmon
Ingredients
:
(for 4 servings)
400 g potatoes salt,
pepper
4 salmon fillets (50 g each)
4 tbsp. l. olive oil
1 cucumber
400 g natural yogurt
juice of 1 lemon
sprigs of dill
Preparation
Peel the potatoes and grate them on a coarse grater. Season. Season the salmon with salt and pepper. Squeeze out the potato mixture. Wash the fish, dry it, bread it in potato mixture in a layer 1 cm thick, press the breading down. Fry on both sides in oil. Peel the cucumber and cut into thin strips. Beat yogurt, salt, pepper and lemon juice in a mixer until foamy. Lightly salt the cucumber strips and place the salmon on them. Spread yoghurt foam on top and garnish with dill sprigs.
Salmon in honey-soy sauce
Ingredients
:
(for 4 servings)
1 tbsp. l. mustard
2 tsp. honey
1 tbsp. l. soy sauce
1 tsp. olive oil
4 salmon fillets, 150 g each
100 ml vegetable broth
1 bunch of green onions
Preparation
In a small bowl, mix mustard, honey and soy sauce. Cut green onions into strips. Heat oil in a non-stick frying pan. Add the fillet and fry for 5 minutes, turning once, until almost cooked through. Pour the soy mixture over the fish and heat until boiling. Pour in the broth, stir it lightly with the juice released when frying the fish. Sprinkle with green onions and let the liquid simmer for 1-2 minutes until the onions are thoroughly heated. Serve with rice.
Salmon with potatoes
Ingredients
:
(for 4 servings)
500 g small potatoes
2 leeks
500 g salmon fillet (skinless)
1 lemon
pepper
1/2 bunch basil (separate leaves from stems)
2 cloves garlic
75 g cottage cheese
50 ml vegetable broth
300 g cherry tomatoes
2 tbsp. l. butter
1 jar saffron
salt
Preparation
Boil potatoes in their skins. Cool and peel. Cut the leeks into longitudinal strips 2 cm wide. Blanch for 1 minute in salted water. Cut the salmon into 8 pieces. Peel the lemon and separate 8 segments, removing the membranes. Squeeze the juice out of the rest, pour it over the salmon, add salt and pepper. Place a lemon slice on each piece of salmon, roll into rolls and tie with 2 leek strips. Grease the pan. Place salmon in it and bake for 12 minutes at 200 degrees. Make a puree of basil, garlic, cottage cheese, broth and season. Cut the tomatoes into 4 parts. Fry the potatoes with saffron in butter and season. Place everything on plates.
Salmon with pineapple
Ingredients
:
(for 4 servings)
200 g long grain rice
2 cloves garlic
1 pod hot pepper
500 g celery tuber
4 bunches of green onions
400 g pineapple pulp
2 tsp. vegetable oil
pepper
100 ml vegetable broth
100 ml white wine
3 tbsp. l. chopped coriander
600 g salmon fillet
Preparation
Boil the rice. Chop the garlic. Cut the pepper pod into thin rings. Cut celery, green onions and pineapple into strips. Lightly fry vegetables and pineapple in vegetable oil. Remove, place in a baking dish and season. Add broth, wine and coriander. Wash and dry the salmon. Fry it in the frying fat, season and place on the mixture. Cover with foil and bake in the oven for 20 minutes at 200 degrees. Divide among bowls with rice.
Tasmanian glazed salmon
Ingredients
:
(for 4 servings)
4 salmon fillets
for the marinade:
2 tbsp. l. dry sherry
1 tsp soy sauce
1 tbsp. l. grated ginger
1 tbsp. l. Chinese plum sauce
1 tsp. sesame oil
2 tsp. Thai fish sauce
1 tbsp. l. sesame seeds
2 tbsp. l. honey
Preparation
Mix all ingredients for marinade in a bowl. Place the fish in a flat dish, pour over the marinade, cover with film and refrigerate for 2 hours. Grease a baking sheet with vegetable oil and place the fish there. The marinade must be carefully removed from the surface of the fish, collected in a bowl and set aside. Bake in the oven at 180 degrees for 10-15 minutes. Alternatively, this dish can be grilled. In this case, it is enough to fry the salmon for 3 minutes on each side. While baking, baste the salmon with the remaining marinade a couple of times.
Salmon chowder in Hungarian style
Ingredients
:
(for 4 servings)
750 g salmon fillet
3 tbsp. l. lemon juice
1 onion
600 g pre-cooked potatoes
4 tbsp. l. lard
4 tbsp. l. sweet pepper
1/2 tbsp. l. hot pepper
750 ml vegetable broth
salt pepper
1 bunch of dill
Preparation
Dry the salmon fillet with a napkin, cut into 5 cm pieces, sprinkle with lemon juice and let stand. Cut the onion into large cubes. Peel the potatoes, cut into small cubes. Heat the lard in a stewing pan over medium heat and fry the onion for 5-7 minutes until light golden brown. Add potatoes and both types of peppers, pour vegetable broth over everything, cover with a lid and cook for 25 minutes over low heat. Add salt and pepper to taste. Salt the fish pieces and place in the pan. Continue cooking for another 5 minutes. Wash and chop the dill, and then garnish the stew with it. Serve the stew with slices of rye bread.
Trout with herbs and vegetables
Ingredients
:
(for 4 servings)
4 prepared trout
salt, ground white pepper
juice of 1 lemon
flour for sprinkling
30 g ghee
100 g butter
150 ml dry white wine
4 heads of kohlrabi
1 small onion
3 carrots
125 ml whey
curry powder
1 pinch cayenne pepper
Preparation
Wash the prepared fish thoroughly under running water, inside and out, then dry with a napkin. Season the trout with salt, pepper and lemon juice. Wash and dry the greens thoroughly. Separate leaves or twigs from the stems, roughly chop them and stuff them into the trout's abdominal cavity. Sprinkle the fish well with flour on all sides. Heat the oven to 160 degrees. Heat ghee and 75 g butter in a flat frying pan or frying pan and fry the fish on both sides until light brown. Pour wine over and bake in the oven for 10-15 minutes. (The trout is ready when the dorsal fins give way easily when pulled.) Remove the tender leaves from the kohlrabi heads and wash them. Peel and finely chop the onion. Wash the kohlrabi and carrots thoroughly, peel and cut first into slices about 1/2 cm thick, and then into strips 3-4 cm long. Heat the remaining butter in a large frying pan or saucepan and sauté the onion in it until transparent. Add vegetables, pour in whey, cover and simmer for about 5 minutes. Season with curry, 1 pinch of cayenne pepper and salt. Arrange the vegetables on preheated plates and place 1 trout on each plate. You can decorate with tender kohlrabi leaves.
Rainbow trout with spring vegetables
Ingredients
:
(for 1 serving)
500 g trout
50 g olive oil
1 tsp. lemon juice
20 g dry white wine
1 small tomato
2-3 asparagus spears
2-3 young carrots
3-4 green beans
for the sauce:
3 g garlic
20 g leeks
1 tbsp. l. olive oil
60 g cream 30% fat
50 g white wine
8 allspice peas
1 bay leaf
20 g butter
Preparation
Thoroughly gut the trout, clean and rinse. Make a longitudinal cut about 8 cm long along the ridge. Mix olive oil, lemon juice and wine. Marinate the fish in this mixture for 3 hours. Place parchment paper on a baking sheet, then place the prepared trout on it, cut side up. Insert a cup with a diameter of 5 cm into it. Bake the fish in the oven, preheated to 220 degrees, until golden brown. Cut off a 1 cm layer from the tomato and remove the core. Boil the vegetables and stuff the tomato, insert it into the cut. Drizzle the fish with olive oil and season with salt and pepper. Place in the oven for 5-7 minutes until done. For the sauce, finely chop the onion and garlic and fry in olive oil until golden brown. Pour in the wine, reduce by 70 percent, add cream, allspice, bay leaf and salt to taste. Boil over low heat for 10 minutes. Remove the bay leaf and peppercorns, add the butter and let it melt. Serve the trout with the sauce, garnishing the dish with new fried potatoes, mushrooms and fresh thyme.
Baked salmon
Ingredients
:
(for 8 servings)
1 bunch of green onions
250 g each asparagus, carrots and leeks
2 red peppers
3 cloves garlic
75 ml olive oil
60 ml teriyaki sauce (mixture of soy sauce and white wine vinegar)
1.8 kg salmon fillet with skin
2 tbsp. l. mint greens
2 teaspoons each salt and ground black pepper
for the sauce:
2 large chili peppers
ginger root (7 cm)
4 tbsp. l. white wine vinegar
3 tbsp. l. powdered sugar
2 tbsp. l. chopped mint
mint sprigs for garnish
boiled basmati rice
green salad leaves as a side dish
Preparation
Chop carrots, asparagus, leeks, green onions, peppers. Chop the garlic. In a larger frying pan, fry vegetables with garlic for 2-3 minutes until golden brown. Pour teriyaki sauce over vegetables and refrigerate. Place both layers of fillet on the table, skin side down. Place vegetables on one layer of fillet, sprinkle with mint, and cover with a second layer. Tie the stuffed fish in several places with string. Brush with the remaining olive oil, sprinkle with salt and ground pepper, place on a baking sheet and bake in the oven for 20-25 minutes until done. Remove from the oven and place on a rack for 2-3 minutes until the skin is crispy. For the sauce, remove the seeds from the chili peppers, chop them finely and grate the ginger root. Mix pepper and ginger with vinegar, powdered sugar and mint. Cut the fish into portions and serve with sauce, garnished with mint. Garnish: rice and salad.
Salmon fillet Florentine style
Ingredients
:
(for 4 servings)
700 g salmon fillet
2 tbsp. l. lemon juice
600 g frozen spinach
salt, garlic powder
nutmeg
6 tomatoes (600 g)
onions (300 g)
2 tbsp. l. butter
2 tbsp. l. flour
white pepper
300 ml milk
100 g sour cream
100 g grated cheese
2 egg yolks
1/2 tsp. dried thyme
fat for mold
Preparation
Dry the fish fillet with a napkin and pour 1 tsp. lemon juice. Cover the spinach with water and leave to thaw, sprinkling it with garlic powder and nutmeg and adding salt. Pour boiling water over the tomatoes, peel them, remove the base and cut into slices. Chop the onion. Melt the butter and fry the onion. Add flour, add milk and sour cream and cook for 5 minutes. Sprinkle the sauce with cheese, salt and pepper, and sprinkle with lemon juice. Take off the stove and add the egg yolks. Grease the pan. Place a layer of spinach, a layer of tomatoes, salt and pepper, sprinkle with thyme. Salt and pepper the fish, spread it in a third layer. Cover everything with onion and cheese sauce. Bake for 20 minutes.
Braised salmon
Ingredients
:
(for 4 servings)
1 salmon fillet (175 g each, salmon cutlets)
40 g fresh ginger
1 tbsp. l. light soy sauce
2 tbsp. l. dry sherry (or white wine)
1 tbsp. l. sesame oil
salt
1 unpeeled lemon
2 young onions
Preparation
Dry the fish with a napkin. Peel and chop the ginger, add soy sauce, sherry, sesame oil, mix everything well and rub the fish with this mixture. Wash the lemon. Cut half into thin slices. Grate the peel of the second half and squeeze out the pulp. To stew, take a bowl, turn it over and place it in a large saucepan. Pour 3 cm of hot water. Place the fish on plates, sprinkle with lemon juice and place lemon slices on top. Place the plates on a bowl and cover with a towel. Place on the stove and simmer for 4 minutes over medium heat. Cut the young onion into rings, sprinkle the fish with onion and lemon peel.
Potatoes with trout
Ingredients
:
(for 4 servings)
750 g potatoes
4 smoked trout fillets
1 apple
100 g green beans
salt
30 g green onions
80 g small tomatoes
75 g field salad
150 g yogurt
75 ml cream
1 tbsp. l. canned horseradish
lemon juice, pepper
Preparation
Boil potatoes in their skins, peel and cut into slices. Cut the trout fillet. Peel the apples and cut into small cubes, blanch the beans in salted water for 8 minutes, drain in a colander and rinse with cold water. Chop the green onions. Cut the tomatoes in half. Wash and dry the field lettuce. Mix all prepared products in a bowl. Stir yogurt with cream, horseradish until smooth, season with lemon juice, salt and pepper. Pour the sauce over the salad and leave for a while.
Salmon with tomato sauce
Ingredients
:
(for 4 servings)
600 g salmon fillet salt,
black pepper
2 tbsp. l. lemon juice
4 onions (350 g)
4 cloves garlic
1 green chili pepper
2 tbsp. l. olive oil
370 g tomatoes
1/2 tsp. oregano
trout oil
Preparation
Dry the salmon fillet with a napkin, season with salt and pepper, sprinkle with lemon juice and roll into rolls, then place the rolls in a greased pan. Cut the onion and garlic into slices. Cut the chili into strips. Preheat the oven to 180 degrees. Heat olive oil in a saucepan, add onion and fry for 7-10 minutes. Add garlic and chili and cook for another 1 minute. Place pieces of tomatoes here, salt and pepper, add oregano, boil for a while and pour this sauce over the fish. Place the pan with the fish on the middle rack in the oven and leave for 20 minutes. Serve with boiled rice.
Salmon in Tatar style
Ingredients
:
(for 4 servings)
2 stalks green onions
2 stalks of celery
1 avocado
200 g smoked salmon
4 tbsp. l. mustard
4 tsp. sunflower oil
2 tbsp. l. lemon juice
1 tbsp. l. honey
2 tsp. coarsely chopped dill
salt, ground black pepper
2 tomatoes
8 cumin crispbreads
Preparation
Wash the green onions, celery and avocado, peel and remove the pit from the avocado. Cut everything together with the salmon into small cubes. Mix mustard with sunflower oil, lemon juice, honey and dill and season. Marinate the salmon and vegetables in this mixture for about 15 minutes. Wash the tomatoes and cut into slices. Place on crispbread and top with salmon tartare. If desired, serve on lettuce leaves, garnished with lemon and dill.
Trout with greens
Ingredients
:
(for 4 servings)
4 prepared trout
salt, ground white pepper
juice of 1 lemon
1 bunch each of parsley, chervil and dill
flour for sprinkling
30 g ghee
100 g butter
150 ml dry white wine
4 heads of kohlrabi
1 small onion
3 carrots
125 ml whey
curry powder
1 pinch cayenne pepper
Preparation
Wash the prepared fish thoroughly under running water, inside and out, then dry with a napkin. Salt the trout, pepper and sprinkle with lemon juice. Wash and dry the greens thoroughly. Separate leaves or twigs from the stems, roughly chop them and stuff them into the trout's abdominal cavity. Sprinkle the fish well with flour on all sides. Heat the oven to 160 degrees. Heat ghee and 75 g butter in a flat frying pan or frying pan and fry the fish on both sides until light brown. Pour wine over and bake in the oven for 10-15 minutes. The trout is ready when the dorsal fins give in easily when pulled out. Separate the tender leaves from the kohlrabi heads and wash them. Peel and finely chop the onion. Wash the kohlrabi and carrots thoroughly, peel and cut first into slices about 1/2 cm thick, and then into strips 3-4 cm long. Heat the remaining butter in a large frying pan or saucepan and sauté the onion in it until transparent. Add vegetables, pour in whey, cover and simmer for about 5 minutes. Season with curry, 1 pinch of cayenne pepper and salt. Arrange the vegetables on preheated plates and place 1 trout on each plate. You can decorate with tender kohlrabi leaves.
Salmon baked in foil
Ingredients
:
(for 4 servings)
600 g salmon
juice of 1/2 lemon
salt
2 cloves garlic
1/2 bunch of rosemary
4 tbsp. l. grated cheese
1 head lettuce
250 g champignons
2 tsp. olive oil
200 ml vegetable broth
ground black pepper
1 pinch granulated sugar
Preparation
Blue trout in white wine
Ingredients
:
(for 4 servings)
4 fresh trout, 200-350 g each
1/4 liter tart white wine
1.5 liters of water
1 tbsp. l. salt
8 white peppercorns
1/2 bay leaf
1 onion
1 leek
Preparation
Boil wine, water, salt, peppercorns, bay leaves, onion and leek rings for 10 minutes. Rinse the trout under running water, being careful not to damage the slippery, tightly adhered film on the skin. Connect the head and tail of the fish with thread (piercing the fish with a darning or chef's needle). Carefully place the trout in the broth and heat, without boiling, for 6 minutes. The film should change its color - and in hot water the fish will appear blue. Very fresh trout may have slightly cracked skin. Decorate the trout and serve with lemons, melted butter and potatoes sprinkled with parsley.
Grilled trout
Ingredients
:
(for 4 servings)
9 tbsp. l. Limetta juice
1 tsp. salt
ground black pepper
1 large carrot
10 cloves of garlic
1 tbsp. l. chili powder
2 tbsp. l. Sahara
3 tbsp. l. fish sauce
Preparation
Trout on cabbage
Ingredients
:
(for 4 servings)
4 trout (250 g each)
1 clove of garlic
1 tsp. coriander seeds
salt
2 tbsp. l. dry cherry
1 head of savoy cabbage (750 g)
1 piece fresh ginger
125 ml vegetable broth
2 tbsp. l. peanut butter
1 tbsp. l. sesame seeds
Preparation
Rinse the trout and make two cross-shaped cuts on both sides of each fish. Chop the garlic. Grind coriander with 1 tsp. salt, add garlic and mash too. Add cherry tomatoes and rub the trout with it. Place the fish in a cool place. Separate the outer leaves from the cabbage. Internal - coarsely chop. Grind the ginger. Place the cabbage in a large saucepan, pour the vegetable broth over it and sprinkle with ginger. When the broth boils, put the fish in the pan and cook for 15-20 minutes over very low heat. Before serving, sprinkle the trout with toasted sesame seeds.
Salmon with sauce
Ingredients
:
(for 4 servings)
4 salmon steaks (200 g each)
juice of 1 lime
salt pepper
3 red sweet peppers
1 onion
3 cloves garlic
4 tbsp. l. spiced butter
250 ml vegetable broth
kmin
Preparation
Preheat oven grill. Wash the fish, dry it, sprinkle with lime juice, salt and pepper. Cut the pepper into 4 pieces and place on a baking sheet, skin side up. Grill for 5 minutes until the skin blisters. Peel the skin from the pods and cut the flesh into strips. Chop the onion and garlic and simmer in 2 tbsp. spoons of oil. Add bell peppers, pour in broth and cook for 10 minutes. Season with salt, pepper and cumin. Grill the fish for 6-8 minutes, brushing with remaining oil. Serve with sauce.
Salmon burgers
Ingredients
:
(for 4 portions)
pickled ginger
450 g salmon fillet without skin
2 leeks, thinly sliced
2 tbsp. l. soy sauce
1 tsp. grated peeled fresh ginger
1/4 tsp. ground black pepper
15 g breadcrumbs
2 tbsp. l. sesame seeds
1 tbsp. l. vegetable oil
Preparation
Prepare pickled ginger if desired, set aside. Use tweezers to remove all the small bones from the salmon fillet. Finely chop the salmon fillet. Place in a bowl and toss with leeks, soy sauce, fresh ginger and black pepper. Form 4 round cutlets with a diameter of 8 cm. Mix breadcrumbs and sesame seeds on wax paper. Gently coat the cutlets in this mixture. Heat oil in a 26cm non-stick frying pan over medium heat. Add cutlets and cook for 10 minutes, turning once, until browned and cutlets are cooked through. Serve with pickled ginger if desired.
Salmon cutlets
Ingredients
:
(for 6 servings)
125 g mayonnaise
1 tbsp. l. fresh lemon juice
1 tbsp. l. finely chopped fresh parsley
1 tbsp. l. canned capers, drain the water, finely chop the capers
2 slices stale white bread
600 g canned salmon, drain water, remove skin and bones
1 medium egg
3 leeks, finely chopped
60 ml milk
2 tbsp. l. Dijon mustard
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce (hot pepper seasoning)
25 g breadcrumbs
2 tbsp. l. vegetable oil
30 g margarine or butter
Preparation
Make caper sauce: Combine mayonnaise, lemon juice, parsley and capers in a small bowl; cover and refrigerate. Grind the bread to fine crumbs; pour into a large bowl. Add salmon, egg, scallions, milk, mustard, Worcestershire sauce and Tabasco sauce. Stir lightly, leaving salmon in large chunks. Form the mixture into 6 round patties, 1 cm thick. Sprinkle breadcrumbs onto waxed paper. Carefully roll the cutlets into them. Heat the butter and margarine over medium heat in a 12-inch frying pan. Add the cutlets and fry for 5-10 minutes, turning once, until a brown crust forms and the cutlets are cooked through. Serve cutlets with caper sauce.
Rice with salmon and cauliflower
Ingredients
:
(for 4 servings)
150 g rice
salt
250 g salmon fillet
2 tbsp. l. olive oil
200 g cauliflower
200 g broccoli
100 ml vegetable broth
100 ml cream
1 tbsp. l. chopped parsley
1 tsp. chopped tarragon
1 tsp. pink peppercorns
pepper
Preparation
Boil rice in salted water. Wash the salmon fillet under cold water, pat dry and cut into cubes. Heat olive oil in a frying pan and fry the salmon cubes on all sides for about 2 minutes. Remove from the pan and place in a warm place. Peel the cauliflower and broccoli, wash them, separate them into florets and drain in a colander. Simmer in frying fat for about 5 minutes. Pour in the vegetable broth, cream, boil and boil the cauliflower and broccoli for about 10 minutes. Add the salmon cubes, cover and leave for about 5 minutes. Place the rice in a colander and let the water drain. Add to salmon along with herbs, pink pepper and mix everything. Season with salt and pepper and serve, garnished with fresh herbs.
Smoked salmon pie
Ingredients
:
1 kg potatoes
4 eggs
200 g sour cream
2 tbsp. l. flour
1 tbsp. l. chopped parsley
salt pepper
30 g butter
1/2 bunch of dill
8 slices smoked salmon
250 g cottage cheese
Preparation
Heat the oven to 200 degrees. Peel the potatoes, grate them on a coarse grater, mix with sour cream, flour, eggs and parsley. Salt and pepper. Grease a deep baking tray evenly with oil, place the potato mixture in it and smooth with a spatula. Spread pieces of butter on top. Bake for about 40 minutes in the oven on the middle rack. Wash the dill and chop it. Mix with sour cream and cottage cheese, salt and pepper the sauce. Cut the potato pie into pieces and place on plates along with the salmon slices and sauce. Garnish with dill sprigs, if desired.
Salmon in honey
Ingredients
:
1 tbsp. l. mustard
2 tbsp. l. honey
1 tbsp. l. soy sauce
1 tsp. olive oil
4 salmon fillets, 150 g each
100 ml vegetable broth
1 bunch of green onions
Preparation
In a small bowl, mix mustard, honey and soy sauce. Cut green onions into strips. Heat oil in a non-stick frying pan. Add the fillet and fry for 5 minutes, turning once, until almost cooked through. Pour the soy mixture over the fish and heat until boiling. Pour in the broth, stir it lightly with the juice released when frying the fish. Sprinkle with green onions and let the liquid simmer for 1-2 minutes until the onions are thoroughly heated. Serve with rice.
Spicy salmon
Ingredients
:
1 gutted salmon
40 g coarse salt
30 g sugar
1 tsp. coarsely ground black pepper
2 bunches of dill
Preparation
Wash the salmon, dry it, separate the fillet without peeling the skin, and carefully remove the bones using tweezers. Trim the edges of the fillet with a knife. Place one piece of fillet, skin side down, in a large flat dish. Mix salt, sugar, ground black pepper and sprinkle 1/2 of this mixture evenly over the fillets. Wash the dill, shake off any drops and chop coarsely along with the stems. Sprinkle the second piece of fillet with the remaining mixture of salt, sugar and black pepper, as well as dill. Place the skin side up on the bottom fillet so that the tail parts and the head edge coincide. Place the salmon under pressure, cover with cling film and place in the refrigerator to marinate for at least 48 hours. During this time, carefully turn the fish fillet over twice. Remove the finished fillet from the mold, let the marinade drain and use a sharp knife to cut the fish into thin slices. We recommend serving with honey mustard sauce and, if desired, garnish with dill. Making honey mustard sauce for salmon is very simple: about 3 tbsp. Mix thoroughly a tablespoon of medium-hot mustard with 3 tbsp. spoons of melted honey. Wash 1 bunch of dill, dry, chop and add to the sauce. Salt and pepper.
Salmon in sauce
Ingredients
:
2 carrots
1 medium zucchini
4 slices white bread
1/2 kg salmon
1 small lemon
1.5 chicken stock cube
lettuce leaves and greens
Preparation
Cut carrots and zucchini into thin strips. Cut the crust off the bread and lightly fry it. Cut each piece in half diagonally. Remove the bones from the fish and cut into 4 pieces. Pour 3 cups of water into a saucepan, add lemon and bouillon cube, bring to a boil and simmer for 5 minutes. Put the salmon in there too. Reduce heat, cover and simmer for 8-10 minutes until the fish is cooked through. Bring 1.5 cups water and 1/2 bouillon cube to a boil in a saucepan over high heat. Add carrots, reduce heat and simmer for 2 minutes. Add the zucchini, cover and cook for another 2 minutes until the vegetables are tender. Place vegetables on heated plates, top with fish and pour the spicy sauce over them. Garnish with red lettuce leaves and dill. To prepare the sauce, in a bowl, mix 3 tbsp. l. low-fat mayonnaise, 1 tbsp. l. dill greens, 1 tbsp. l. low-fat milk, 1 tbsp. l. capers, 1.5 tsp. mild mustard, 1/4 tsp. lemon zest.
Salmon Parisian style
Ingredients
:
salmon fillet 600 g
butter 60 g
fresh mushrooms (white or champignons) 300 g
onions 2 pcs.
wheat flour
sour cream 150 g
parsley
salt, ground black pepper
Preparation
The fish fillet is rubbed with black ground pepper, salt and placed in a mold. Finely chop onions and fresh mushrooms, fry in butter for 5 minutes without removing from heat, add flour and pour into sour cream in a thin stream. Salt, pepper and stir until the mixture thickens. The mold is filled with the mixture and placed in the oven for 30 minutes. Before serving, separate the fish from the sides of the mold with a knife, carefully place it on a plate and sprinkle with parsley.
Salmon in cheese
Ingredients
:
salmon 300 g
grated cheese 50 g
sour cream and mayonnaise 40 g each
onion 50 g
butter 40 g
greenery
Preparation
Pieces of fish fillet are sprinkled with salt, pepper and fried in butter. The onions are cut into cubes and also fried in butter. Pieces of fish are placed in a portioned frying pan, greased with oil, fried onions are placed on them, everything is evenly poured with a mixture of sour cream, mayonnaise and grated cheese, to which you can add a little sugar if desired, and baked in the oven. When serving, the fish is decorated with sprigs of greenery.
Salmon with tomatoes
Ingredients
:
500 g frozen salmon fillet
500 g cherry tomatoes
1 bunch of basil
1 onion
2 tbsp. l. olive oil
salt pepper
125 ml vegetable broth
Preparation
Thaw the salmon pieces. Wash the tomatoes, carefully cut out the stems. Wash the basil, shake off any drops, tear off the leaves and chop coarsely. Peel the onion and chop into small cubes. Heat olive oil in a non-stick frying pan. Wash the fish pieces, dry with a paper towel, add salt and pepper, and fry in oil for 4-5 minutes on both sides. In the last minutes of cooking, add onion cubes to the fat and fry, stirring constantly. Then add tomatoes and vegetable broth and simmer everything together. Salt, pepper and place everything on plates. It is good to serve boiled rice or wide noodles as a side dish. You can add a piquant, aromatic note to the taste of the dish by lightly seasoning it with lemon zest. To do this, you need to wash the lemon with hot water (this way the aroma will be better felt) and dry. Grate the zest on a fine grater and sprinkle over the hot salmon fillet.
Salmon slices with salad
Ingredients
:
(for 4 servings)
500 g frozen salmon fillet
200 g mixed lettuce
1 head of chicory
1/2 bunch of radishes
4 pickled beets
3 tbsp. l. sesame
2 tbsp. l. sesame oil
1 onion
3 tbsp. l. Sahara
1/2 tsp. mustard
6 tbsp. l. olive oil
1/2 bunch of lettuce
Preparation
Thaw the salmon. Peel the lettuce and chicory and tear into pieces. Peel the radish and cut into slices. Cut the beets into quarters. Wash the salmon, dry it, add salt and pepper. Roll in sesame seeds, lightly pressing the seeds onto the fish. Fry the fish on both sides in sesame oil. To prepare the marinade, peel the onion and cut into cubes. Mix with vinegar, sugar, mustard, salt and ground black pepper, add olive oil. Wash the watercress, leave a few sprigs for decoration, chop the rest and add to the marinade. Mix the salad mixture, radishes, and beets with the marinade and place on plates. Cut the salmon pieces into slices and place on top. Serve, garnished with lettuce sprigs.
Salmon in dough
Ingredients
:
(for 4 servings)
1 kg salmon fillet
400g frozen puff pastry
2 squirrels
500 ml cream
3 tbsp. l. lemon juice
1 head of savoy cabbage
1 tbsp. l. chopped dill
1 yolk
3 chopped onions
4 tbsp. l. butter
2 tbsp. l. mustard
200 g pickled pumpkin
Preparation
Cut the fillet in half. Set aside one part, chop the second, mix with egg white and 300 ml of cream. Grind into puree in a mixer, season with spices. Cut the remaining fillets in half lengthwise, sprinkle with juice, and sprinkle with spices. Separate 5 leaves from the head of cabbage and blanch in salted water. Cut the remaining cabbage into strips. Heat the oven to 200 degrees. Roll out the dough, put leaves, minced salmon, fillet, dill on it. Roll up, brush with yolk and bake for 30 minutes. Sauté the onion in oil. Add the remaining cream, cook for 5 minutes. Add mustard and spices, cabbage strips and pumpkin. Simmer for 7 minutes. Serve with salmon.
Salmon carpaccio
Ingredients
:
200 g salmon fillet
soy sauce
garlic
capers
mustard
Preparation
Clean the fish, slice thinly and place on a plate. Place in the refrigerator for 20 minutes. Prepare the sauce: beat the butter, soy sauce and finely chopped garlic, add a little mustard. Soak the salmon in this sauce and place the deep-fried capers on top.
Salmon baked in foil
Ingredients
:
(for 4 servings)
600 g salmon
juice of 1/2 lemon
salt
2 cloves garlic
1/2 bunch of rosemary
4 tbsp. l. grated cheese
1 head lettuce
1 pod each red and yellow sweet pepper
250 g champignons
2 tsp. olive oil
3 tbsp. l. balsamic vinegar
200 ml vegetable broth
ground black pepper
1 pinch granulated sugar
Preparation
Wash and dry the fish. Cut into 4 pieces and place each piece on foil. Sprinkle with lemon juice and salt. Peel the garlic and cut into slices. Wash the rosemary, dry and cut into small sprigs. Cover the fish with garlic, rosemary and sprinkle with cheese. Wrap the fish in foil and grill for about 10 minutes or bake in an oven preheated to 180 degrees for 15-18 minutes. Peel the head lettuce, wash, dry and cut into small pieces. Wash the sweet pepper, remove the core and seeds and cut into strips. Wipe the champignons with a damp cloth and cut each into 4 pieces. Stir the olive oil and vinegar into the broth and season with salt, pepper and granulated sugar. Pour over salad and serve with fish.
Salmon in marinade
Ingredients
:
salmon 500 g
onions 2 pcs.
tomatoes 4 pcs.
sugar, salt, citric acid, vegetable oil
green onions, parsley
Preparation
Cut the boiled salmon into pieces (three per serving), put in a salad bowl and cover with onion rings. Prepare the marinade: rub ripe tomatoes through a sieve and season with sugar, salt, citric acid, and vegetable oil. Pour the marinade over the fish, sprinkle with chopped green onions and herbs, and cool.
Salmon Sicilian style
Ingredients
:
salmon 600 g
onions 2 pcs.
potatoes 5 pcs.
zucchini 1 pc.
champignons 300 g
olive oil 150 ml
water
lemon 1 pc.
pepper, salt
Preparation
Large fish are cleaned and gutted, oblique cuts are made on both sides of the carcass and half a slice of lemon is placed in them. The fish is placed on a greased metal dish, onions cut into rings, diced potatoes, zucchini are laid out around them, fresh mushrooms cut into thin slices are placed on top, salted, sprinkled with black pepper, poured with olive oil and water and baked in a medium-heated oven. Serve on the same platter.
Salmon in oranges
Ingredients
:
salmon fillet 500 g
oranges 2 pcs.
mustard, dill
salt
Preparation
Marinate the salmon in a meat grinder along with orange peels and leave in the cold for 12 hours. Then peel off the orange mass, spread with mustard, chopped dill and leave in the cold for another 12 hours. Cut the finished fish into thin slices and place beautifully on a plate. Some soft cheese goes well with salmon. You can decorate the dish with lettuce leaves, a slice of tomato and a slice of lemon. Be sure to also add an olive and a sprig of dill.
Baked salmon in cream sauce
Ingredients
:
whole salmon 1.5-2 kg
30 ml cream
20 g grated hard cheese
finely chopped dill
finely chopped chives
one and a half lemons
butter
Preparation
Clean out the insides of a whole salmon and spread the chopped dill and chives thickly on the inside of the fish. Grease a high-rimmed baking dish with butter and place the fish salted on top. Squeeze lemon on top, pour in cream. Place the mold in the oven for 20 minutes at 225 degrees. Sprinkle the fish with cheese and place in the oven for 20 minutes at the same temperature.
Terrine with salmon
Ingredients
:
4 sheets of leaf gelatin
4 tbsp. l water
400g smoked salmon, cut into thin slices
1 1/2 cups soft cream cheese
1/2 cup cottage cheese
2 tbsp. l mustard with dill
juice of 1 lime
For decoration: 2 lemons, a piece of clean gauze
Preparation
Soak gelatin in water until soft. Line a loaf pan with cling film. Cover the mold with slices of smoked salmon on top of the film - it should cover the bottom and walls and hang over the edges - in such a way that you can then cover the top of the filling with it. Set aside a few slices of smoked salmon, enough for the middle layer. Finely chop the rest of the salmon or pass through a meat grinder. Mix chopped salmon with cream cheese, cottage cheese and mustard until smooth. Squeeze the softened gelatin and melt in lime juice, heating in a small saucepan over low heat. Add gelatin to salmon and cheese mixture and mix thoroughly. Place half of the mixture into the prepared pan. Top with a layer of prepared smoked salmon slices. Place the remaining half of the mixture on top of the salmon. Cover the filling with the salmon slices hanging over the edges, turning them up. Cover the pan with cling film and refrigerate for at least 4 hours. For decoration: cut one lemon in half - crosswise. Wrap each half with a clean piece of gauze. Gather the cheesecloth into nice folds around the rounded end of the lemon half and tie it neatly with raffia twine. Cut the second lemon into wedges in the shape of the letter V. Remove the terrine from the mold, cut into thin slices and serve, garnished with lemon “leaves” and a lemon in a gauze wrapper.
Salmon with mayonnaise
Ingredients
:
salmon fillet 2 plates
puff pastry dough 450 g
frozen spinach 200 g
yolk 1 pc.
water 1 tbsp. l.
salt pepper
egg for lubrication
For filling:
smoked pink salmon 450 g
mayonnaise 50 ml
zest of 1 lemon
lemon juice 1 tbsp. l.
green onions
mayonnaise and lemon slices
Preparation
For the filling: chop 125 g of smoked pink salmon with a fork, add protein, stir. Add mayonnaise, lemon juice, zest and green onions. Spread cling film on the table, lay out the remaining smoked pink salmon, crumbled into small pieces. Cover with a layer of spinach and pepper. Place one part of the fillet on this mixture, spread with pink salmon filling with egg white and lemon, cover with a second layer. Salt and pepper the fish, and use film to wrap the fillet with spinach and smoked pink salmon into a roll. Roll out the dough and place on a baking sheet. Carefully remove the film from the fish, wrap the salmon with the filling in the dough, mold it on top, brushing the edges with yellow and water. Brush the roll with egg and decorate the seam with a “pigtail” of dough. Place in a hot oven for about 1 hour. Serve the fish hot, cut with a sharp knife, pour mayonnaise over each portion and garnish with lemon wedges.
Salmon and vegetables
Ingredients
:
(for 4 servings)
2 medium carrots
1/2 bunch of watercress
125 g mushrooms, sliced
1/2 tsp. lemon and dill seasoning
1 salmon fillet (600 g) without skin
4 sheets of baking parchment paper or foil in the shape of hearts or squares (30 cm)
30 g butter or margarine, cut into pieces
Preparation
Preheat the oven to 200 degrees. Using a vegetable slicer, cut each carrot lengthwise into strips. Remove the tough stems from the watercress. Combine watercress, carrots, mushrooms and lemon-dill seasoning in a bowl. Remove the skin, if any, from the salmon. Cut the salmon into 4 equal pieces. To make the heart, fold a 12-inch piece of parchment paper or foil in half and draw half a heart centered on the fold line. Cut; the open heart should be 8 cm larger than the fillet. You can use squares of parchment paper or foil measuring 30x30 cm. Parchment paper is more attractive because it puffs up beautifully after baking. Set aside one-quarter of the watercress mixture. Place remaining watercress on half of each sheet of parchment paper. Cover with the salmon, then the reserved watercress mixture. Add butter. Fold the other half of the parchment paper over to cover the ingredients. To seal the bags, start at one corner and fold the edges of the paper up about 1cm all the way around so that the fold lines overlap each other. Place bags on a shallow baking tray. Bake for 15 minutes. Cut the bags before serving.
Grilled trout
Ingredients
:
(for 4 servings)
4 medium trout, 200-250 g each
9 tbsp. l. Limetta juice
1 tsp. salt
ground black pepper
1/4 head of white cabbage (300 g)
1 large carrot
10 cloves of garlic
7 tbsp. l. vegetable oil
1 tbsp. l. chili powder
2 tbsp. l. Sahara
3 tbsp. l. fish sauce
optional - one banana leaf to decorate the dish
Preparation
Rinse the trout in cold water and dry. Make shallow cuts on both sides of the fish at a distance of 2 cm. Dilute 4 tbsp with salt. l. pimetta juice and spread on the inside and outside of the fish, sprinkle with pepper on top. Peel the cabbage and carrots, rinse, cut into thin strips and place around the edges of a large oval dish. You can use a separate dish for each fish. Peel the garlic, chop finely. Heat 5 tbsp in a saucepan. l. oil and cook the garlic over medium heat for 2 minutes until golden brown. Then put it together with the oil in a bowl. Take 2 tbsp. l. oil, coat the fish with it and put it on the grill for 15 minutes. Baste the fish with oil from time to time. Place the finished trout on a dish, pour first garlic sauce, then warm chili sauce. Chili sauce can be served separately.
Pasta with salmon
Ingredients
:
(for 6 servings)
500 g pasta
500 g salmon fillet (cut into pieces)
1 can (450 g) canned asparagus
1 onion (chopped)
salt pepper
1/3 glass white wine
1 cup chicken broth
1 tbsp. l. tarragon greens (tarragon)
Preparation
Boil pasta in salted water. In heated olive oil, fry the onion and asparagus until golden brown (about 5-7 minutes). Season with salt and pepper. Pour in the wine and bring to a boil, then the broth and boil for another 1 minute. Add the salmon pieces, cover the pan and cook for 5 minutes. Remove from heat and add tarragon. Throw away the pasta, put it in the pan, mix everything.
Salmon with vegetables
Ingredients
:
(for 4 servings)
4 pieces of salmon, 150 g each
4 grape (or cabbage) leaves
1 clove of garlic
3 small red onions
2 tbsp. l. green cilantro
1/2 red sweet pepper
1 hot red pepper
piece of ginger root
vegetable oil
Preparation
Boil grape or cabbage leaves. Grate the lemon zest and squeeze out the juice. Chop a clove of garlic. Rub the fish with salt, pepper, garlic, sprinkle with zest and lemon juice. Cut the onion into rings, cut the sweet pepper and the seeded hot pepper into strips. Grate the ginger root. Spread each leaf with vegetable oil. Place fish, ginger, onion, sweet and hot peppers in the center, sprinkle with cilantro, and wrap. Tie with twine and bake on a baking sheet for about 30 minutes.
Trout rolls
Ingredients
:
450 g smoked salmon
275 g smoked trout fillet
zest and juice of 1 lemon
125 g processed cheese
horseradish, dill
salt and black pepper
150 ml low-fat cream
Preparation
In a food processor, combine trout fillets, lemon zest, cream cheese and horseradish. Prepare the puree. Add lemon juice, salt and pepper to taste. Combine lightly whipped cream with puree. Mix everything. Place the resulting mixture into a pastry bag or syringe. Cut the salmon into wide, long “leaves.” Squeeze the fish mixture onto each of them along the entire length, then carefully roll the tubes so that the filling is completely covered. Place the rolls on a board and refrigerate for an hour. Before serving, cut the rolls diagonally into pieces of approximately 2.5 cm, sprinkle with chopped dill.
Salmon with pepper
Ingredients
:
(for 6 servings)
750 g salmon fillet
2 tbsp. l. lemon juice
salt pepper
2 red and green peppers each
2 tbsp. l. vegetable oil
200 ml white wine
400 g cherry tomatoes
1 bunch of dill
cream pack
2 tbsp. l. horseradish
Preparation
Pepper the salmon fillet and sprinkle with lemon juice. Cut the pepper into thin rings and fry in vegetable oil for 10 minutes. Pour boiling water over the tomatoes, remove the skin and cut into slices. Grease a baking dish with oil and layer the fish, peppers and tomatoes. Pour in a sauce made from wine, cream and finely grated horseradish. Bake in the oven at 200 degrees. When serving, garnish with dill and lettuce leaves. egg 2 pcs.
flour 2 tbsp. l.
breadcrumbs 1 cup
dill 1 bunch
vegetable oil for deep frying
Preparation
Make mashed potatoes (see package instructions) using slightly less liquid than recommended. Drain the liquid from the canned salmon, remove the bones, and lightly mash the remaining pieces with a fork. Mix mashed potatoes with pieces of salmon, finely chopped dill and maggi mayonnaise. Divide into 4 parts, roll each into a sausage and then cut them in half. First roll the resulting croquettes in flour, then dip them in lightly beaten eggs and then bread them in breadcrumbs. Re-dip the croquettes in the eggs and coat them again in breadcrumbs. Leave in a cool place for 1 hour. Deep fry the croquettes until golden brown.
Salmon Parisian style
Ingredients
:
salmon fillet 6 pieces
2 1/3 tsp. salt
1/2 tsp. ground pepper
4 tbsp. l. butter
2 tbsp. l. finely chopped onion
250 g finely chopped mushrooms
2 tbsp. l. wheat flour
1 cup sour cream
3 tbsp. l. finely chopped parsley
Preparation
Rub the fish fillets with 2 teaspoons salt and 1/4 teaspoon pepper. Place in molds. Melt the butter in a frying pan and fry the onions and mushrooms in it for 5 minutes. Without removing from heat, add flour, the rest of the salt and pepper, and pour in sour cream in a thin stream. Stir until thickened. Pour the mixture into molds and place the molds in a preheated oven (up to 190 degrees) for 30 minutes. Before serving, separate the fish from the sides of the mold and carefully place on a plate. Sprinkle parsley on top.
Salmon fillet in bacon
Ingredients
:
3 salmon fillets, 150 g each
juice of 0.5 lemon
6 basil leaves
6 slices chopped bacon
1 tbsp. l. olive oil
ground black pepper
for the sauce:
150 g sour cream
1 tsp. grated lemon zest
1 tsp. red caviar
1 sprig fresh lemon balm
Preparation
Preheat the oven to 180 degrees. Sprinkle salmon fillet with lemon juice, salt and pepper to taste. Place 2 basil leaves on each piece of fish and wrap in 2 slices of bacon. Grease a baking tray with oil and place the bacon-wrapped fish on it. Fry for 4 minutes on each side, turning once. For the sauce, mix sour cream, caviar, chopped mint and lemon zest. Serve the fish hot with sauce, garnished with mint. 50 g butter
4 tbsp. l. almond flakes
4 tbsp. l. chopped fresh parsley
50 g Swiss cheese
Preparation
Preheat the oven to 190 degrees. Cut the fillet into 4 pieces, sprinkle with seasonings on all sides. Generously grease a suitable shallow fireproof dish with oil (the fish should be placed in one layer). Brush the remaining oil onto the salmon fillet. Grate the cheese on a coarse grater. Mix almonds, parsley and cheese, place this mixture on top of the salmon, pressing down lightly. Bake for 15-20 minutes until the topping is golden and crispy and the salmon is cooked through. Serve with potatoes, green salad or broccoli.
Fish sticks in dill breading
Ingredients
:
for 4 servings
200 g sour cream
1 tbsp. l. mustard
salt, freshly ground white pepper
a pinch of granulated sugar
lemon juice
1/2 bunch of dill
1/4 bunch of chives
500 g salmon fillet
salt, ground white pepper
lemon juice
1/2 bunch of dill
3 tbsp. l. mustard
1 tbsp. l. horseradish
1 egg yolk
breadcrumbs
melted butter
Preparation
For the sauce, mix sour cream with mustard, salt, pepper, granulated sugar and lemon juice. Wash the dill and chives, dry, chop very finely and add to the sauce. Season the sauce and set aside for a while. Wash the salmon fillet with cold water, dry it and cut it across the grain into strips 3 cm wide (if necessary, cut the strips in half to obtain pieces of the same length). Season them with salt, pepper and lemon juice. Wash the dill, dry it and chop it very finely. Mix mustard with horseradish, yolk and dill. Dry the salmon pieces. Then, using two forks, dip each into the mustard mixture and then roll in breadcrumbs, pressing the breading well. Heat a large amount of ghee in a deep frying pan and fry the fish fingers in it on all sides until golden brown. Place the sticks on a paper towel folded in several layers and let the fat drain. Serve with sauce.
Salmon under greens
Ingredients
:
(for 4-6 servings)
salmon fillet 600-700 g
white bread without crust 3 slices
garlic 2 cloves
parsley, basil, chopped 1 tbsp. l.
vegetable oil 1-2 tbsp. l.
salt to taste
Preparation
Wash the salmon fillet, dry it, cut into portions and boil (15 minutes). Peel the garlic. Grind the bread, garlic and herbs in a blender or microwave until smooth. Salt the pieces of boiled fish, bread them in the prepared mixture, place on a greased baking sheet and bake in a preheated oven for 10 minutes. Serve with vegetable salads and white wine.
Salmon with salsa
Ingredients
:
(for 4 servings)
2 ears of corn, without wrapper or hair
1 tbsp. l. olive oil
1 small red onion, chopped
1/4 tsp. salt
1 medium tomato, diced
125g canned soft green chillies, drained and chopped
2 tbsp. l. chopped fresh parsley
2 tbsp. l. fresh lemon juice
1 tsp. Sahara
4 salmon fillets (approx. 175 g each) with skin on
1 tbsp. l. canned teriyaki sauce
1/2 tsp. coarse black pepper
Preparation
Preheat the grill. Grease the grate with oil. Make the corn tomato salsa by cutting the corn kernels off the cobs. Heat oil in a 1-quart saucepan over medium heat. Add onion, corn and salt and sauté until onion is soft. Add tomato, chilli, parsley, lemon juice and sugar and heat thoroughly. Do not refrigerate. Place the salmon fillets, skin side down, on the grill grate. Brush teriyaki sauce over top of fillets; sprinkle lightly with black pepper. Place tray on grill; fry until position closest to heat, 6-7 minutes, without turning, until golden brown and fish is opaque through. Serve with corn tomato salsa.
Boiled trout
Ingredients
:
(for 4 servings)
4 trout, 250-300 g each, steamed or thawed
2 onions
120 ml vinegar
4 tbsp. l. water
2 lemons
salt and pepper to taste
parsley, green onions, dill
Preparation
Rinse the trout in water, salt the inside and sprinkle with the juice of one lemon. Place the fish in an oblong fireproof dish. Add vinegar, water and onion rings, cover and place in the oven. Cook for 30 minutes until the fish is completely cooked. Cut the remaining lemon into slices, chop the parsley, dill and green onions. Place the finished fish on a dish, garnish with lemon slices and herbs.
Delicious salmon
Ingredients
:
600 g tomatoes
1 lemon
3 tbsp. l. vinegar
salt, ground black pepper
6 tbsp. l. lemon oil
4 slices salmon fillet
2 tbsp. l. ghee
100 g arugula salad
Preparation
Cut the tomatoes into slices and place on plates. Grate the lemon peel or cut it into strips. Mix vinegar, zest, salt, ground black pepper and vegetable oil. Sprinkle marinade over tomatoes. Fry the fillet in melted butter for 4 minutes on each side. Sprinkle with spices. Wash the arugula and tear it into pieces. Serve with salmon fillet and tomatoes.
Pink salmon in French
Ingredients
:
pink salmon fillet 500-600 g
lemon juice
flour 1 tbsp. l.
eggs 2 pcs.
bread crumbs 3 tbsp. l.
chopped peeled almonds 3 tbsp. l.` vegetable oil 2 tbsp. l.` parsley 0.5 bunch
salt, pepper to taste
Preparation
Wash the fish fillet, dry it, cut into portions, sprinkle with lemon juice, salt and pepper. Beat the eggs with a whisk, add flour and mix. Dip pieces of pink salmon into the prepared mixture, then roll in bread crumbs and almonds. Heat the oil in a thick-bottomed frying pan and fry the fish over medium heat for 8-10 minutes. When serving, sprinkle with chopped parsley.
Trout in almonds
Ingredients
:
trout fillet 4 pieces 120 g each
white bread without crust 4 pcs.
flour 50 g
ground almonds 4 tbsp. l.
yolks 4 pcs.
butter 200 g
grapes 160 g
parsley 4 stalks
Preparation
Wash the fish, sprinkle with flour. Beat the yolks. Combine the bread crumb with almonds and roll the trout fillet in this mixture. Heat the oil and fry the fish. Cut the grapes in half and pour into the pan along with the parsley leaves. After 5 minutes, put everything on a plate and serve.
Fish with crabs
Ingredients
:
(for 4 servings)
120 ml 33% cream
360 ml vegetable oil
10 g chopped parsley
salt pepper
for garnish:
1.8 kg potatoes
2 carrots
70 g zucchini
120 g each cauliflower and broccoli
1.3 kg salmon
150 g canned crab meat
2 boiled eggs
300 g champignons
1 onion
Preparation
Peel and cut the mushrooms and onions into cubes and fry in vegetable oil. Pour in the cream, add salt and simmer for 10 minutes. Chop crabs and boiled eggs and mix with mushroom sauce. Salt and pepper the fish, make a cut and fill with crab mass. Wrap in papillot (parchment paper) and deep-fry for 5 minutes. Transfer to a mold and bake in the oven for 20 minutes at 200 degrees. Boil cabbage in salted water. Cut zucchini and carrots into slices and fry in vegetable oil. Peel the potatoes, cut into strips, fry in vegetable oil. Serve fish with vegetables.
Miracle rolls
Ingredients
:
4 eggs
200 g flour
200 ml mineral water
180 ml milk
1/2 bunch of green onions to dill
1 sprig each celery and tarragon
40 g butter
200 g cheese with horseradish
125 ml sour cream
juice of 1 lemon
2 tbsp. l. grated horseradish
Cayenne pepper
sugar
300 g smoked trout fillet
Preparation
Beat eggs with flour, mineral water and milk. Salt, pepper, add chopped herbs. Bake pancakes in butter in batches. Beat cheese and horseradish with sour cream and lemon juice. Add horseradish, season with salt, cayenne pepper and a pinch of sugar. Grease the pancakes with cheese mixture, arrange the trout and roll up the rolls. If desired, the dish can be decorated with tomatoes, lettuce and dill.
Hot "Coral"
Ingredients
:
(for 1 serving):
salmon fillet 200 g
lemon juice 5 g
cheese 30 g
eggplant 30 g
sweet pepper 30 g
zucchini 30 g
garlic 2 g
olive oil 10 g
onion 20 g
for the sauce:
freshly squeezed orange juice 10 g
cream 20 g
white wine 10 g
starch 1 g
salt, white pepper to taste
dill umbrella
choux pastry decoration
Preparation
Cut the salmon fillet into large pieces and marinate in a mixture of lemon juice and spices for 10 minutes, fry until cooked. Peel the eggplant, zucchini, onion and pepper, cut into thin strips and fry in oil until half cooked. Grate the cheese, add finely chopped garlic and stir. Place the vegetables in a mold, place cheese and garlic in the middle and bake in the oven. Preparation of the sauce: heat the orange juice, pour in the wine, heat for 2-3 minutes. Then add cream and heat the sauce for another 1 minute, thicken with starch dissolved in water. When serving, carefully place vegetables in the center of the plate, and pieces of salmon on top of the vegetables. Decorate with sauce, choux pastry decoration and dill umbrella.
Fish steaks with sauce
Ingredients
:
mayonnaise 250 g
salmon steaks 6 pcs.
tomato sauce 100 g
cucumber pickle 100 g
mineral water 50 g
dill 2 bunches
lemon juice 1 tsp.
salt, pepper to taste
Preparation
Sauce: mix mayonnaise, tomato sauce, brine and mineral water using a mixer and refrigerate. Line a baking sheet with foil or heat-resistant parchment and grease with vegetable oil. Place fish steaks on it so that half of the sheet remains free. Sprinkle the fish with lemon juice, sprinkle with salt, pepper and half the chopped dill. Cover the prepared pieces of fish with the remaining free part of foil or parchment and seal the edges. Bake the fish in an oven preheated to 220° degrees for 20 minutes. Remove the pan with the fish from the oven and, without removing the foil, let the fish cool. Place the chilled fish fillet on a plate, pour the sauce prepared in advance over each piece, and sprinkle with dill. As a side dish, you can serve fried rings of sweet pepper and zucchini.
Trout with corn crust
Ingredients
:
(for 4 servings)
spicy corn marinade
4 rainbow trout fillets (approx. 125 g) without skin
1/2 tsp. salt
1/2 tsp. ground black pepper
3 tbsp. l. yellow corn flour
1 tbsp. l. plain flour
1 tsp. paprika (red capsicum)
2 tbsp. l. vegetable oil
Preparation
Prepare the spicy corn marinade and set aside. Sprinkle the fillets with salt and pepper. Mix corn and wheat flour with paprika on wax paper. Coat the fillets in the mixture, turning to coat the entire surface. Heat the oil in a 12-inch frying pan over medium heat. Add the fish fillets and fry, carefully turning the fillets once, 6 minutes, until golden brown and the fish is opaque through. Serve with spicy corn pickle. To prepare the corn marinade, boil 4 ears of corn; cut off the grains. Combine corn, 1 diced large red pepper, 2 finely chopped jalapeno chilies, 2 tbsp. spoons of apple cider vinegar, 1 tbsp. spoon of olive oil, 1 tbsp. a spoonful of chopped fresh coriander, 1/2 teaspoon sugar and 1/2 teaspoon salt.
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09.01.2015
You can prepare many delicious and healthy dishes from salmon. If you want something exotic, then pay attention to recipes where salmon fillets are marinated in a mixture with added spices before baking or frying. If the simplicity of the dish and preserving the natural taste of the fish are important to you, then recipes for stewed or boiled salmon with vegetables and herbs will suit you.
1. Grilled salmon with lemon-dill butter
Ingredients:
- lemon (zest and juice) - 1 pc. ;
- salmon - 500 g;
- butter - 100 g;
- olive oil;
- salt - to taste;
- dill - 2-3 tbsp. l. ;
- ground black pepper - 1/4 tsp.
Preparation: Grilled delicious salmon will be even tastier if served with butter mixed with lemon zest and dill. The bright, fresh aroma of lemon will highlight the taste of fish, and dill will add a piquant note.
First, prepare the butter. Let the butter sit at room temperature for a while and soften - this will make it easier to handle. Mash it with a fork. Grate the lemon zest. Chop the dill and add to the softened butter along with black pepper. Mix well so that the ingredients are evenly distributed throughout the oil.
Then cut a large piece of cling film, spread it on your work surface and place the butter in the center of the cut. Wrap the butter in film, shape it into a convenient shape (rectangular block or sausage - at your discretion) and place in the freezer for 30 minutes while the salmon is fried.
Place salmon fillets on a plate and let come to room temperature. Cut the fillet into 4 portions, brush with olive oil on both sides and sprinkle with salt. Wipe the grill grate with a piece of cloth and olive oil. Preheat the grill to medium heat and place the salmon, skin side down, on the grill. Cook for 6 minutes, turning slightly occasionally to create a nice grill grate pattern.
Turn over and cook for another 5-6 minutes. The fish is ready when the fillet turns reddish. Place the salmon on a plate and top each piece of fish with a piece of lemon and dill butter. Sprinkle lemon juice over fish and serve.
2. Salmon in honey-mustard marinade
Ingredients:
- salmon fillet - 300 g;
- mustard - 2 tsp.
- honey - 2 tsp. ;
- soy sauce - 2 tsp. ;
- asparagus, rice or lettuce for serving.
Preparation: make a marinade by mixing mustard, honey and soy sauce. Coat the salmon fillet well with the resulting mixture and place in the refrigerator for half an hour. In the meantime, you can prepare the side dish (I usually steam the rice; I just throw it in and after 15 minutes it’s fluffy and tender).
Preheat the oven to 180 C and place our fish there (right in the marinade!) for 15-20 minutes. If you want to make your meal as easy as possible, replace the rice with lettuce leaves or asparagus. It will turn out even more beautiful.
3. Healthy dinner in 30 minutes - baked salmon fillet
Ingredients:
- salmon fillet - 2 pcs. 170 g each;
- olive oil
- salt, ground pepper - to taste;
- parsley - 1 bunch;
- lemon - 1 pc. ;
Preparation: Preheat oven to 225 degrees. Rinse and dry the fillets. Rub the fillets lightly with oil and sprinkle with salt and pepper. Place the salmon in a baking dish and place in the oven for 12-15 minutes. Serve with fresh parsley and lemon.
4. Salmon baked in foil
Ingredients:
- salmon steak - 1 pc. ;
- lemon - a few slices;
- pepper, dried basil - to taste;
- foil - for baking.
Preparation: Wash the salmon steak, season with salt on both sides, place on baking foil, which in turn is placed on a baking sheet. Sprinkle with spices and add lemon slices. Wrap the foil to make an envelope. Place in an oven preheated to 180-200 degrees for 20-25 minutes.
5. Baked salmon with herb sauce
Ingredients:
- salmon fillet - 800 g;
- sea salt - 1 tsp. ;
- ground black pepper - ½ tsp. ;
- lemons - ½ pcs. ;
- cream 10-11% - 300 ml;
- egg yolk - 3 pcs. ;
- Dijon mustard - 2 tsp. ;
- fresh green basil - 10 g;
- dill - 10 g;
- parsley - 10 g;
- tarragon - 10 g.
Preparation: This fish dish is always delicious and quickly prepared. The salmon will be tender and flavorful, but almost any fish can be cooked this way. Additionally, you can season the creamy sauce with grated horseradish, curry, fresh cilantro or saffron.
The most suitable side dishes for this dish are fluffy rice, boiled potatoes with herbs, or taggliattelle pasta.
If you want to choose a wine for this dish, choose a wine with a complex taste, refined, medium body, which can complement the fish and herb sauce. For example, the classic Muscadet de Sevre et Maine sur Lie or the elegant Riesling.
Cut the salmon fillet into oblong pieces 4-5 cm wide and place in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise you will need too much sauce. Salt, pepper and sprinkle with lemon juice.
Combine cream and egg yolks in a bowl. Finely chop the greens and add them to the cream mixture. Finely grate the lemon zest there and add mustard.
Pour the resulting sauce over the fish and place in an oven preheated to 200 degrees. Bake for about 20-25 minutes until the sauce thickens. Serve the dish before it cools down.
6. Salmon steak
Ingredients:
- parsley - 20 g;
- dill - 50 g;
- cilantro - 50 g;
- green onions - 50
- onion - 1 pc. ;
- chili pepper - 5 g;
- pitted olives - 100 g;
- juice of half a lemon
- olive oil - 100 g;
- garlic - 7 g
- red bell pepper - 2 pcs. ;
- salt - to taste;
- ground allspice - to taste.
Preparation: Whisk all the seasonings in a blender to obtain Chemchuri sauce. Season salmon steak with salt, pepper, brush the steak with olive oil, fry on a hot grill pan for 3 minutes on each side, constantly brush with olive oil so that the fish is not dry. Serve the steak with sauce and (guests will choose all herbs separately to taste) Bon appetit.
7. Grilled salmon with pineapple and pink champagne
Ingredients:
- fresh peeled pineapple - 300 g;
- stalk celery - 30 g;
- garlic cloves - 2 pcs. ;
- salmon fillet (Salmon, trout, chum salmon) - 500 g;
- salt - ½ tsp. ;
- black peppercorns - 5 pcs. ;
- bay leaf - 1 pc. ;
- vegetable oil - 20 ml;
- soy sauce - 20 ml;
- pineapple juice - 50 ml;
- corn starch - 5 g.
Preparation: Peel the pineapple from the skin and core, cut the pulp into cubes. We need 300 grams of pure product. Cut the celery stalk into slices; if the longitudinal fibers are hard, remove them first. Chop the garlic.
Place the fish fillet skin side down on a work surface and cut the fillet with a sharp knife.
Place the skin in a saucepan, add cold water (to cover the skin), and bring to a boil. Remove any foam that appears, reduce heat, add salt and spices and cook for about 20 minutes.
Cut the fillet into cubes like pineapple, or a little larger. Heat a large non-stick frying pan or wok with a tablespoon of vegetable oil. Add the salmon fillets and fry for 2 minutes, stirring gently as you go, then remove the fish from the pan.
Place pineapple, celery and garlic in a frying pan, add soy sauce, pineapple juice and 150 ml of fish stock (resulting from boiling the skin). Cook for 5-6 minutes.
Dilute the starch with 2 teaspoons of cold water and pour into the pan. Cook until the sauce is clear and thickens slightly. Return the reserved fish to the pan, stir and heat through.
The dish is ready, you can open the champagne! Brut rosé goes well with salmon dishes. Serve the salmon hot and the champagne well chilled.
8. Spicy salmon with orange sauce
The salmon is fried in a sugar and pepper coating, caramelizing on the outside and remaining surprisingly tender on the inside. Orange juice sauce and fresh spinach on the side. You adjust the spiciness of the sauce yourself, so the dish can be made not spicy at all.
Ingredients:
- salmon steak - 600 g;
- corn salad - 100 g;
- sugar - 100 g;
- black pepper - 10 g;
- ground chili pepper - 10 g;
- orange - 1 pc. ;
- fresh ginger - 40 g.
Preparation: energy value per serving: 863 kcal (43%), 62 g protein (124%), 39 g fat (60%), of which 9 g saturated (45%), 61 g carbohydrates (20%). The percentages of the daily value for an adult based on 2000 kcal are indicated in parentheses. Cooking time: 30 minutes.
Mix sugar with salt and black pepper and chili powder on a flat plate. Roll dry salmon steaks in a mixture of sugar and pepper.
Heat olive oil in a frying pan over medium heat. Add salmon to skillet and cook over medium heat, turning, until salmon is caramelized on both sides.
Meanwhile, prepare the orange sauce. Cut the zest from the orange and squeeze the juice into a ladle. Finely chop the zest and ginger. Cut the chili pepper lengthwise, remove the seeds (this is the hottest part) and finely chop a piece of pepper - adjust the exact amount to your taste. Add water equal to the orange juice, zest, ginger and chili to a saucepan and bring to a boil. Taste the sauce - you can also add a little sugar and black pepper. Strain before serving.
Serve the prepared salmon with a green salad and tangy orange sauce. Bon appetit!
9. Salmon fillet with steamed olives
Ingredients:
- salmon fillet without skin - 220 g;
- olives - 40 g;
- lemon zest - 1 g;
- lemon - 10 g;
- parsley leaves - 5 g;
- tarragon - 5 g;
- salt - 2 g;
- ground black pepper - 1 g.
For garnish:
- green beans - 60 g;
- salt - 3 g;
- vegetable oil.
Preparation: Let's make a skinless fillet from a piece of salmon, it's very simple. For the marinade, grate the lemon zest on a fine grater. Take only the pulp from the remaining lemon and cut it into small cubes. We also chop the olives finely. Remove the hard stem from the tarragon and chop the leaves. Chop the parsley finely. Salt, pepper, mix everything.
We take the salmon fillet and make cuts with a net - along and across, without cutting to the end by about half a centimeter.
Place our marinade mixture in the slots. Place salmon and green beans in a steamer. Grease the top of the beans with vegetable oil and add sea salt. Cook for 20 minutes: very tasty and fast.
10. Steamed salmon - video recipe
Bon appetit!
Which table will be rated higher: the one where everything is delicious or the one where everything is beautiful? Without a doubt, the beauty of serving and original decorations makes even the simplest dishes more delicious! Therefore, we take into account current trends and recommend that you pay attention to various techniques for decorating dishes and cuts. The highlight of the fish plate will be roses made of red fish (salmon, salmon, etc.), made to decorate the table. So let's talk about how they can be made.
Sliced salmon in itself becomes a table decoration, but if you arrange thin slices of fish in a special way, then your treat will be remembered for a long time by everyone without exception! And you will experience a feeling of real gastronomic satisfaction!
Moreover, you can use such an unusual presentation not only for a romantic dinner or a festive feast, but also for an everyday family lunch! Don't your loved ones deserve to celebrate every day?
Step-by-step execution
1. Using kitchen scissors, cut 2 cm strips of salmon. Rosettes of this size will look great on sandwiches and canapés.
To decorate salads or plates with sliced fish, you can make larger roses (salmon strips will be 3-4 cm).
2. We begin to fold the strip.
3. Having gone 2/3 of the way, we turn the strip a little to the bottom, as shown in the photo (as if opening a petal) and continue to fold it to the end of the strip.
4. If you have already prepared sandwiches, then immediately glue the rosette to the butter. If you decide to make rosettes and only then decorate your dishes, it is better to secure them with toothpicks or kitchen skewers.
Salmon roses in a single strip
In the video, the master shows how to roll pieces of salmon into “rosettes” and place them on a plate of rice, decorated in the style of Japanese sushi.
Enjoy!
Roses from several strips of red fish
A quick and easy sandwich snack that can be made in minutes! Great for small lunches, meetings and parties.
You can create a rosette-shaped rosette from various types of fish, the main condition is to cut it thinly. It can be any type of red fish or a simple herring.
With such a masterpiece you can decorate a finished dish (shuba fish salad, salted cakes), decorate a plate with sliced fish, or make a festive version of sandwiches (salmon, butter and caviar).
Decorating holiday dishes with salmon roses
Fish dishes, and especially salmon, are not only extremely tasty, but also beneficial for health due to their healing substances. Red fish contains unsaturated fatty acids Omega-3, which are not synthesized by the human body, but are involved in many metabolic processes. Salmon is also rich in vitamins and mineral salts, and other fatty acids. Therefore, you will not only improve the presentation, but also increase the nutritional value of the treat!
Bon appetit!