Chum salmon in foil in the oven (recipe)

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chum salmon is one of the common salmon fish that cooks like to cook along with pink salmon and trout. This is a valuable, dietary and nutrient-rich fish, the taste of which resembles (according to many) white chicken meat. The calorie content is only 127 kcal per 100 grams of product, with most of it coming from protein. Due to this, saturation with lunch comes quickly, so many nutritionists include keta in the diet of a person who wants to lose extra pounds.

Chum salmon baked in foil is considered the best cooking method, because when cooked in the oven, most of the nutrients are preserved. The foil retains heat and steam, the fish is incredibly tender and at the same time more juicy than when boiled or fried. For cooking, additional products are used that give the dish an aroma and a pleasant taste.

In the article, we will consider how to properly cook ketu in foil in the oven. If the fish is small, then you can bake it whole, if you bought a large copy, then it’s more convenientcut into individual serving steaks. However, in this case, it is necessary to roll up the foil bed for each piece separately. And it’s more convenient to serve chum salmon in foil to everyone on a plate, turning its edges from all sides.

Fish processing

When buying fresh fish, pay attention to its quality. The eyes should be clear and the gill plates bright red, free of mucus. An unpleasant odor also indicates a poor condition of the product. If you have chosen a carcass and brought it home, then you have to clean it from scales and gills, pull out the insides and wash the fish well from all sides. If you decide to cut off the head for the fish soup, then make an incision just behind the side fins.

It remains to stuff the cavity of the carcass with greens and selected vegetables and put the salmon in foil in the oven. Recipes will be discussed in more detail later in the article.

Chum salmon in large chunks

For one of the easiest and fastest ways to cook fish, you will need to prepare a few sprigs of rosemary (4-5 pieces) and one lemon. Divide the fish fillet, washed and deboned, into several large pieces, s alt and pepper to your liking from the side of the meat. Put the fish on the prepared foil.

Cut the lemon into thin circles and put several pieces around the fillet in each bundle, and wash the rosemary and spread evenly on top. Wrap the foil on all sides so that the liquid does not leak out, but remains inside the package. Then put the chum salmon in foil in an oven preheated to 200 degrees. The fish cooks quite quickly, 20 minutes is enough to make it soft.

To serve, the ketu is removed from the foil and carefully transferred to a plate. Even those who do not like the rest of the fish will like the dish. Meat just melts in your mouth.

Roasting the whole carcass

Chum salmon baked in foil will look great on the festive table. It is desirable to serve the dish as a whole, without dividing it into separate pieces. Rinse the prepared and cleaned fish, pay special attention to the inner surface so that there is not even a film left.

We will stuff the carcass with the following herbs and vegetables:

• 1 carrot;
• a couple of stalks of celery;
• 1 onion;
• 2 garlic cloves;
• spices - dried thyme - half a teaspoon, a couple of bay leaves, a pinch of s alt.

In addition to the ingredients for minced meat, buy another bottle of dry white wine. For a fish weighing 2.5 kg, you will need 400 grams of the drink.

Cooking

Put the foil on the baking sheet of the oven so that the second half can completely cover the fish from above. You can lay one sheet from the bottom, and in a separate one put it on top, fixing the edges well. It is desirable that the baking sheet is deep.

Clean and wash the vegetables and chop them into small, free-form pieces. Mix the spices and put all the ingredients of the minced meat into the internal cavity of the fish. To prevent it from falling out, tie the chum salmon with a simple (not synthetic) thread. You can strengthen the two edges of the abdomentoothpicks, punctured in several places.

At the end, according to the recipe, ketu in foil is poured with wine. Place the baking sheet in the preheated oven for 50 minutes. The oven temperature should be 200 degrees. Before serving, the foil is removed and the threads are cut off. Ketu is cut into portioned pieces after the presentation. The beauty of the dish is sure to evoke admiring exclamations from guests. Dividing soft ketu into parts can break the harmony on the plate, so do it in front of everyone.

Green variant

Another interesting recipe for chum salmon in foil with a photo will be carefully considered further. You already know how to cook fish for the filling, it remains only to prepare the necessary products to make the dish juicy.

It will take a lot of greens - a bunch of parsley and dill. You can not cut the greens into small pieces, but fill the insides with whole washed sprigs of grass. S alt and pepper the inside of the fish first. Lay out the greens and cover it with circles of 1 lemon. Some housewives add chopped tomatoes.

Chum is tied with thread and placed in foil. You can grease it with a thin layer of vegetable oil.

Bake ketu in foil at a temperature of 200 degrees for 45-50 minutes. If you want to get rid of the juice and get a drier dish, fold back the foil 5 minutes before turning off the oven, slightly opening the salmon. Be sure to cut the threads before serving.

Keta steaks in foil in the oven

To prepare the next version of the fish dishtake:

• 50 grams of hard cheese;
• 2 tomatoes;
• 1 lemon;
• parsley and dill;
• olive oil - 2 tbsp. l.;
• soy sauce - the same amount;
• a pinch of s alt and black pepper to taste.

Clean the fish from the scales, get rid of the gills and entrails and wash well inside and out, then cut with a sharp knife into approximately the same pieces. You will need foil to wrap each individually, so stock up on material in advance.

How to cook fish

Separately, in a bowl, make marinade for chum salmon steaks. Mix spices, soy sauce, olive oil (can be replaced with vegetable oil) and lemon juice, add finely chopped greens and rub each steak on both sides. Set the fish aside and start making foil nests. Then put marinated steaks in them.

Tomatoes should be cut into circles and put 2 pieces on each steak. Grate hard cheese on a fine grater and sprinkle each piece of fish with a slide. Cover each "bed" with foil and place in the oven to bake. Keta steaks in foil are baked faster than a whole carcass; it is enough to keep them in the heat for 20 minutes at a temperature of 180 degrees. 5 minutes before turning off the fire, remove the "lids" so that the cheese is slightly browned.

Chum salmon baked with rice

You can bake fish fillet immediately with vegetables or rice, you will immediately get a ready-made lunch or dinner. Preit is recommended to marinate the fish. The marinade is prepared at your discretion. Its essential components are vegetable or olive oil, lemon juice or any other acid, such as vinegar or pomegranate juice, s alt and black pepper. If desired, finely chopped greens, spices and spices are added. Mix everything and rub the steaks with the marinade. Put everything on a baking sheet lined with foil.

Rice pre-wash and boil for 15 minutes. It should be almost ready, as the fish bakes very quickly. Additionally, you can put carrots or tomatoes, cut into strips or circles. You can put a couple of slices of lemon on the fish. Before covering the baking sheet with foil, you can add cream sauce. To do this, mix 100 grams of cream with finely chopped herbs, add spices to taste and 1 tsp. mustard. Bake the fish for 15-20 minutes at a temperature of 170 degrees. Fish and rice are incredibly juicy and tender.

Fish in sour cream

Keta steaks in foil can be baked with any additional ingredients, be it zucchini or pineapple. Let's look at how to make fish incredibly tender and soft by marinating steaks in sour cream. For cooking, prepare the following products:

• 1 kg chum salmon steaks;
• fat sour cream - 300 ml;
• spices (a mixture of peppers, thyme, coriander - 0.5 tsp each);
• dill greens;
• a few laurel leaves.

In a mortar, it is good to grind all the spices into a homogeneous mass. Pour the resulting powder intoa bowl of sour cream, add s alt, mix and put the washed fish steaks in it. Wrap cling film over a bowl and refrigerate for 3 hours.

Then remove the contents from the refrigerator and place the steaks on a baking sheet covered with foil. Put allspice and bay leaves on top, wrap well in foil and put in the oven for 15 minutes at 180 degrees. At the end, you can slightly open the fish so that it browns a little. Serve with mashed potatoes, fresh or steamed vegetables, boiled rice.

It is advisable to put the fish on the table immediately after baking, while it is hot. If you are preparing it for lunch or dinner for your family members or close friends, then you can transfer the fish directly in foil to a plate and open it a little. For a festive feast, you will have to remove the foil, and carefully move the fish to a beautiful dish.

As you can see, cooking keta or any other red fish from the salmon family in the oven is quite simple. In addition, mainly greens and lemon are used. Other additional ingredients and spices are added according to your taste and desire. Try to diversify the dishes and please your family with new recipes! Bon appetit!