How to cook salmon?

The meat of salmon fish is very delicate and tasty, therefore it is loved by almost everyone. To understand how to prepare salmon, you must understand that this is not the name of any one fish, salmon is a collective image. This includes trout, sockeye salmon, pink salmon, chum salmon, etc. Salmonids are excellent for almost all types of cooking: salting, cooking, frying in a frying pan, in the oven.

How to cook salmon in order to get the maximum benefit and not lose all its most useful taste qualities? Let's start. Fish, clean, gut. We separate the tail, head and fins from the carcass, from these parts will come out a wonderful ear. The front end will go to the steaks. This is the most delicious meat, he practically does not need any spices, a little salt - and into the oven. Tasty, tender, fragrant, juicy and incredibly useful!

How to cook salmon in the oven to get the maximum pleasure from eating this truly royal fish? You can, for example, cut fish into large pieces, sprinkle lemon or orange juice (gives a unique charm to the salmon!), Add cauliflower, pour on top with oil without a smell, better olive - and into the oven. But here you have to be careful, salmon can not be kept in the oven, otherwise you can spoil the fish, and it will become dry and stiff.

How to cook salmon with vegetables and potatoes, so that there are many, and satisfying? For this recipe, you need 0.4 kg of salmon, 5 pieces of potatoes, 2 onions. Cut the salmon into slices, potatoes - small blocks, onion - circles. Grease the deep frying pan thoroughly with oil, then put the prepared products in layers. In a separate container, beat 2 eggs and a glass of cream, pour over and into the oven 180 degrees.

How to cook salmon in foil so that it does not lose juiciness? To do this, you need to take salmon fillets, 2 carrots, 1 onion, 100 grams of dry wine, 1 lemon, a bunch of greens and half a cup of butter. The form in which we will bake salmon, you need to lay a large piece of foil (enough to wrap it whole). Lubricate with oil and spread the fish. On top - carrots with straws, onion mugs, cut greens and circles of lemon. Fill with wine, wrap everything in foil and bake for 15 minutes, the temperature should not be more than 180 degrees.

Prepared in this way the fish will be amazingly tasty, delicate and fragrant, besides - it will save all its useful substances, and there are a lot of them in salmon fish! Especially nutritious and rich in vitamins is salmon meat (northern salmon). The most delicious, fatty and tender is the meat of white fish, one of the most valuable fish among the family of salmonids. Smoked balyk from white fish is especially tasty. Very delicious is also Nelma, a close relative of the whitefish, its meat is also tender and very nutritious. Popular among lovers of salmon whitefish, especially in smoked form they are delicious and tender.

But still, salmon is the most popular among Russians. It fits all - to potatoes, to beer, to salad, to sandwiches with butter for breakfast, in general - there are many options for its use. Consider how to salt salmon to get the most delicious product. The easiest way: prepare fish (clean, gut, wash). Mix salt with sugar (sugar is half that of salt). Then rub this mixture into the fish, sprinkle with dill (finely chopped) and sprinkle with the juice of 1 lemon. Then put it under the press and put it in some cold place. Done in three days.

Many housewives add cognac, ginger, tarragon, paprika, thyme to such fish. This is already a matter of taste, each spice, each ingredient gives the fish a new note of taste, you can experiment. Some people think that salmon has a pronounced personal taste and does not need to be diluted, and nothing to add. They from the above described add only salt and sugar to the fish, thus obtaining a slightly salted tender fish. Well, if absolutely unbearable, you can do this: cut fish thin layers, pour salt and put in the cold for a couple of hours. You can eat, and enjoy the most delicate taste. Bon Appetit!