We offer to bake pink salmon in the oven

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

This red fish with a minimum of bones is not a problem to buy in our country. It has a great taste and many useful substances for the body. And the price is quite democratic. Pink salmon is difficult to spoil, it turns out tasty and boiled, and fried, and stewed, and baked. Not to mention the ear - amber, rich. But even this valuable fish can be spoiled by some clumsy people. The main mistake in cooking pink salmon is most often too long heat treatment. From this, her meat loses its juiciness and becomes dry. So, rule number 1: to bake pink salmon in the oven, you need no more than half an hour, fry - 20 minutes, cook - 15.

Another mistake in cooking this fish is frying it in a lot of oil. Her meat is already quite fatty, so in a frying pan it should be poured with some kind of sour sauce, for example, lemon or orange juice. There are severalsecrets that allow you to ensure that the fish does not absorb fat when frying. For example, the carcass is covered with lemon rings for an hour or allowed to float in olive oil. A marinade of lemon juice, mayonnaise and onions also makes the fish juicy. But frying or boiling still destroys the valuable substances contained in this delicious fish. Therefore, the most useful and delicious pink salmon is baked in the oven.

The meat of this red fish is very tender, with a slight aroma. And because the abundance of spices can simply overshadow the taste of the dish itself. This is not the option when you need to let your imagination run wild and sprinkle the carcass with all sorts of curry, cumin or Provence herbs. A pinch of black pepper, a dash of s alt, a dash of olive oil and lemon juice make this minimalist set perfect for roasting pink salmon in the oven.

To keep steaks from drying out, you can wrap them in foil. To get a delicious crisp, just five or ten minutes before the end of the process, carefully unfold the sheets of aluminum. Everything is very simple: soak the fillet in the marinade for about half an hour, then dry it with a napkin, put it on foil, sprinkle with chopped onion on top. If desired, two chopped hard-boiled eggs can be attached to the onion half rings. Wrap all this in an envelope and bake pink salmon in the oven at two hundred degrees for a quarter of an hour. And then remove the aluminum top, sprinkle the dish with grated cheese and put it back in the oven for another ten minutes, until a golden cap appears.

Foil is not the only means of preserving the juiciness of pink salmon steaks. An equally effective method is its preliminary frying in flour breading. Marinate the fish, roll and fry for 5 minutes on each side. But the most trouble-free way would be to bake pink salmon in the oven along with some juicy vegetables, tomatoes, for example. Or, even better, cook fish with sauce. It can be mixed based on the broth you boil from the head and tail. If you do not have fish soup, plain water will do. What other components of the sauce should be? Mayonnaise, onion, cheese (if melted, then from the freezer: grated with fine crumbs and mixed with crushed garlic), tomatoes. You just need to remember that tomatoes bake faster than fish, so you should add them at the end.

And the last note: the fish is cut into portions before being sent to the oven so that your pink salmon baked in the oven does not fall apart. A photo of the dish can then be sent to the culinary competition and, who knows, maybe even win a prize.