Very tasty fish of sockeye salmon: how to cook it in different ways

One of the most expensive breeds of red fish is sockeye salmon. How to cook it and not spoil the precious product? This issue worries those housewives that are not so often tasty with such delicacies. Immediately we hasten to reassure them: sockeye salmon - the fish is not "capricious". And you can cook it in any way that is only invented by mankind for fish. And worry about how to cook sockeye delicious, too, not worth it: any culinary decision will necessarily be successful. Tasteless this fish does not happen.

Fish with lemon

Most recipes tell you how to cook sockey in an oven. This is not surprising: baking is one of the most successful ways of processing fish. And the lemon is a completely traditional ingredient in fish dishes. As for sockeye salmon, the recipe will look like this. The carcass is cut into fillets or steaks. The ovens are slightly podmazyvaetsya, on it are laid out pieces of sockeye salmon. A melted piece of butter and lemon juice is mixed in the cup. This composition poured fish, sprinkled with salt, pepper and dill (in summer - fresh, in winter and dry will suit). If you are not against garlic, you can add it (preferably, take the dried one). Thin lemon slices are laid out over the carcass, and the baking tray is removed to the oven for 25 minutes.

Tomato sauce for baking

The most interesting thing in this recipe is the way to prepare gravy, in which the fish of sockeye will be stewed. How to cook this sauce? To do this, two red large onions and a couple of garlic cloves are crushed, placed in a container, sprinkled with olive oil and put in a heated oven for about ten minutes. During this time it will be necessary to mix a couple of times. In parallel with tomatoes (0,5 kg) peel is removed, they are cut and poured into a mold along with their juice, a teaspoon of fresh lemon peel and half a spoon of fennel. The resulting sauce is enough for a kilogram of fish. It is cut, rubbed with pepper and salt and dropped into gravy. After 10 minutes, if the carcass was not too well-fed, you can bring the fish to the table.

Bake with cheese

Another recipe, which produces a tender and juicy sockeye fish. How to cook meat with cheese crust? The carcase after washing is dried, traditionally rubbed with pepper and salt and laid out in a form. For 20 minutes it is baked directly in this form, until a little browned, and then filled with cheese chips and returns to the oven for another 10 minutes. The method is simple, almost primitive, and the result is impressive.

Nerk in foil

Foil is a unique invention of mankind. Thanks to her, cooking was enriched with a mass of absolutely wonderful recipes. There is also a way for them to prepare sockeye salmon in foil. Not too large carcass, peeled, gutted and washed, cut along the ridge into two halves, salted, seasoned with at least pepper, but you can add other spices, sprinkled with lemon. Each part is put on different pieces of foil and smeared with light mayonnaise. You can stop here, but it will be more delicious if you put onions on a half-bow. The foil tightly folds, and the sockeye salmon leaves for the oven for half an hour. Delicate and fragrant result is guaranteed!

Spicy sockeye in the sleeve with vegetables

No less useful in baking and culinary sleeve. Nice in it will be and sockeye. How to cook it using a sleeve? There are many recipes. One of the most successful is the one on which it is prepared along with the side dish, that is, bakes with vegetables. The carcass is cut into pieces and salted. Potatoes are cut into large cubes, carrots - mugs, onion - half rings. The ratio of vegetables - according to your taste and according to the size of the fish. All the cuts are spilled with herbs. Proven will perfectly suit, but you can make up your own mixture. In the sleeve, mixed vegetables and fish are mixed, it is tied, pierced to exit the steam and retracts into the hot oven for half an hour.

Salty sockeye salmon

Do not forget about how delicious the salty red fish, including sockeye salmon. How to cook it yourself? Easy and pretty quick. To begin with, decide whether you are going to salted her or steaks. The second option is much faster. Brine is made from 350 g of salt (per 1 liter of water) and two tablespoons of full spoons of sugar. It would be nice to add a bay leaf and different kinds of pepper to it. In order for the fragrance to pass into the water, the brine is boiled. But they need to pour fish when it cools. Nerka is put in a container, covered with brine, pressed down by a load and retracted to the cold. The time that she will spend there depends on how much salted fish you like. For lightly salted enough days, for strong salting - two.

The best side dish for fried sockeye salmon

Let us first take a look at how the sockeye fries. How to cook a garnish, we will describe later. There are no special subtleties here. You can just fry the steaks in lean oil, pre-seasoned and seasoned. You can make a claret. In this case, only proteins are beaten with flour, so it turns out to be more delicious. In principle, sockeye fries are the same as other fish. And in this dish, an additional note will make it garnish. For him, the usual white cabbage is taken, finely shredded and scalded with boiling water. Two small salted cucumbers cut into slices, and a small bulb - ringlets. The kernels of six walnuts are cut and fried a little on a dry frying pan. Connect all the ingredients, complemented by a jar of canned corn, flavored with salt and pepper, seasoned with low-fat mayonnaise. The best side dish for fried sockeye salmon can not be imagined!