Pink Salmon Baked in the Oven With Rice Recipe

Pink salmon with rice and vegetables in the oven

Pink salmon baked with rice and vegetables is a very tasty and satisfying dish that can be served for lunch or dinner. While the fish is cooking in the oven, you can make a salad or do other things around the house. The cheese coat that covers the top of the fish perfectly complements the taste of pink salmon and makes it more juicy. Try cooking pink salmon with rice and I am sure you will like this recipe.

Ingredients

pink salmon - 1 fish (about 1.2 kg); soy sauce - 150 ml; rice - 400 g; onion - 2 pcs.; carrots - 2 pcs.; cheese - 150 g; salt, ground black pepper - to taste; vegetable oil for frying.

Cooking process

Wash pink salmon under running water and cut into steaks. I got 8 steaks (don’t throw away the head, tail and fins - you can make a rich soup from them).

Pour soy sauce over the steaks and leave for 30 minutes (or a couple of hours).

Add rice to boiling salted water and cook until tender. I taste the rice as soon as it's done, drain it into a sieve, and rinse it, so it stays fluffy and not sticky.

Peeled onion, finely chopped, place in a frying pan with vegetable oil.

Fry the onion, stirring occasionally, until soft over medium heat.

Grate the peeled carrots on a coarse grater.

When the onion becomes soft, add grated carrots to it.

Fry the onions and carrots for 7 minutes over medium heat, remembering to stir occasionally.

Place the boiled rice in a heat-resistant form (the form does not need to be greased with oil beforehand) and smooth it out.

Place the fried vegetables on top of the rice and carefully smooth them out. The vegetable layer can be slightly salted and peppered.

Remove pink salmon from soy sauce and place on top of vegetables. There is no need to salt the fish; soy sauce will soak it well enough.

Place grated cheese on top of the pink salmon.

Bake pink salmon with rice and vegetables in a preheated oven for about 20 minutes at 220 degrees. During this time, the fish will cook, the cheese will melt and an appetizing crust will form. It turned out to be a very tasty and satisfying dish.

Bon appetit!

How to cook delicious whole pink salmon with rice, nuts and apples (in foil)

This is a festive dish that none of the guests will refuse. The unusual method of baking will surprise and delight gourmets, since apples will give the taste of pink salmon a special flavor. I advise you to choose hard and sour varieties of apples; they are ideal for baking with fish.

Pink salmon carcass - 1.2 kg.
Apples, sour – 2 pcs.
Onion – 2 heads.
Medium sized carrot.
Lemon – 1/3 part.
Round rice - glass.
Water – 5 glasses.
Butter – 50 gr.
Walnuts, crumbs – 50 gr.
Sunflower oil, ginger, coriander, salt, spices for fish.

Prepare the fish carcass for baking - gut it, clean it, cut off the fins, remove the gills.
Rub the carcass with a mixture of seasonings from the recipe list. Leave to stand on the table for at least half an hour.
Peel and remove apples from seeds. Cut into slices and place in the belly of the fish. Leave a few slices.
Cut the lemon into thin slices and put some of them inside.
Place a sheet of foil in a mold with high sides and place pink salmon.
Fry carrots and onions in vegetable oil.
Boil round rice until half cooked. Add to the fried vegetables and mix well.
Place rice and vegetables around the fish. Some of the vegetable rice can be placed under the carcass.
Fill the dish with water.
Place the remaining lemon slices and apple slices on top. Sprinkle with chopped nuts.
Cut the butter into pieces and spread over the fish.
Cover the pan with a sheet of foil and secure securely. Place to bake on the middle level of the oven, preheated to 200 o C. Baking time – 50 minutes.
10 minutes before the end, remove the foil so that a beautiful crust appears on the pink salmon.

Pink salmon with rice - general cooking principles

The main ingredient of future dishes is pink salmon. Therefore, in order for the food to be tasty and time for cooking not to be wasted, the fish must be chosen correctly. When purchasing, you should give preference to chilled pink salmon rather than frozen.

You need to estimate the thickness of the ice glaze. It should not be more than 1–2 mm.

We choose pink salmon without any damage, pink inside.

Before cooking, defrost the fish, clean it, remove any remaining entrails, wash it and dry it with a napkin or towel.

Trim the fins with scissors.

Large-grain rice must be rinsed under cold water until transparent. It is usually cooked until half cooked.

Vegetables are cut depending on the recipe.

The optimal spices for pink salmon with rice are lemon juice, black pepper, and vegetable oil.

You should not overuse them - they can drown out the aromatic and delicate taste of the fish.

Pink salmon fish casserole with rice, hard cheese in the oven

Pink salmon fish casserole with rice, hard cheese in the oven.
Casseroles are prepared from meat, mushrooms and vegetables, but they are especially tasty and tender from fish. For cooking, it is better to use sea fish, which contains a small amount of bones. It will be more convenient to divide such fish into small pieces. Rice cereal goes well with fish, making the dish filling and very tasty. The casserole filling can be prepared using sour cream, cream or mayonnaise with the addition of eggs.

We prepare a very tasty and aromatic casserole from pink salmon, boiled rice, onions, sour cream, chicken egg and hard cheese in the oven. For taste, pre-fry the onion in oil, and add the cheese 15 minutes before cooking.

Servings: 4.

Cooking time: 55 minutes.

How to cook pink salmon in a slow cooker

There are many ways to cook pink salmon in a slow cooker, the choice is always yours, you just have to note that most of the beneficial substances remain during cooking and baking, and even more of them are in raw fish, which, however, may also contain parasite eggs! Fried fish can lead to problems with the stomach and liver, the accumulation of cholesterol in blood vessels, and you should also not get carried away with excessive addition of salt and spices.

Fish occupied an important place in the diet of our nation, and modern technology gives us the opportunity to cook even easier and faster. Pink salmon cooked in a slow cooker allows you to use almost all traditional methods of fish cooking (except, perhaps, smoking) and easily prepare complete first and second courses with the opportunity to improvise and discover new fish-based recipes

Pink salmon cooked in a slow cooker allows you to use almost all traditional methods of fish cooking (except, perhaps, smoking) and easily prepare complete first and second courses with the opportunity to improvise and discover new recipes based on fish.

In addition to defrosting, before cooking pink salmon, it must be cleaned of fins, bones and skin; if you purchased pink salmon fillets, simply cut it and you can start cooking. Before cooking, you can pour lemon juice over the pink salmon to remove excess odors. Several proven recipes for delicious pink salmon are given below.

Pink salmon in puff pastry, baked in the oven: recipe with photo

Another unforgettable recipe for preparing pink salmon, which can decorate a festive table and delight with its taste. The puff pastry makes the fish juicy and nutritious.

Necessary:

pink salmon fillet
puff pastry – 400 g
soy sauce – 2 tbsp
vegetable oil – 1 tbsp
sesame seeds (optional, for sprinkling)

It’s worth noting right away that the fillet can be prepared in pieces, or whole. If it is for a holiday table, then it is better not to cut the fillet. For dinner with your family, you can cut it into pieces and everyone will get their own fish in batter.

Prepare according to one scheme:

First of all, let's prepare the fillet. All bones need to be removed and washed.
Mix soy sauce with vegetable oil. Lubricate pink salmon with this mixture.
The next step is to wrap the fish in an adze. Secure the edges well. At the end, sprinkle with sesame seeds.
Bake for 25 minutes at 180°C.
Do not cut whole pink salmon before serving. Already cut it right in front of the guests.

Pink salmon royally in the oven: recipe

Royal pink salmon will certainly become the number one dish on any table. The main thing is that there is nothing complicated in its preparation, and any housewife can handle this recipe.

piece of pink salmon
porcini mushrooms - 100 g
bulb
mayonnaise - 2 tbsp. l
breadcrumbs
hard cheese
seasoning, herbs

One of the important criteria is good mushrooms; it is better to take champignons:

Mushrooms should be washed, peeled (optional) and cut into beautiful slices. Chop the onion.
Fry all this until golden brown with a small amount of vegetable oil.
While you fry the onions and mushrooms, you can do the fish. It needs to be cleaned, trimmed off excess and cut into pieces.
Prepare the batter. In one bowl, mix the egg with mayonnaise and seasonings, in the second – breadcrumbs.
Dip each piece of fish in the egg mixture, then roll in breadcrumbs. And fry until golden brown over high heat on both sides.
Then place the pieces on a baking sheet. Combine the mushrooms with the remaining batter. And then put it on each piece of fish.
You need to bake this fish for 15 minutes at a temperature of 200°C.
Sprinkle with grated cheese and let sit in the oven for a couple more minutes.
Before serving, decorate with herbs.

Chowder with rice and cheese

First courses with processed cheese are often prepared from fresh fish, but this does not mean that canned food is not suitable

With them you can cook soup much faster, and sometimes this is important. Step-by-step preparation is almost no different from the classic recipe

You can add rice noodles if you wish.

Ingredients

In addition to canned food, you will have to choose good processed cheese. It must be soft and fresh, otherwise the finished dish will not be as tasty as we would like. Ingredients for the soup:

canned pink salmon fish - 1 can;
potatoes - 3 tubers;
carrots - 1 pc.;
onion - 1 pc.;
one fresh tomato;
processed cheese “Druzhba” - 1 pc.;
vegetable oil - for frying;
salt and spices.

It is advisable to serve fish dishes with herbs, such as parsley or aromatic cilantro. If you don’t have fresh stock, you can use dried stock, but they are added to the pan while the stew is cooking.

Step-by-step preparation

Pour the washed rice with water and cook; after boiling, reduce the heat to low. After 5 minutes, add the potatoes cut into cubes and simmer for another 10 minutes. Finely chop the onion, cut the carrots into strips or grate on a medium grater. Heat the oil in a frying pan, add the onions and carrots and sauté until the onions are translucent. Next, put the diced tomato (without peel) into the container and simmer for another couple of minutes.

Add the roast to the potatoes and rice and cook for a couple of minutes. Open the can of fish, pour the liquid into the broth, mash the pink salmon with a fork and place in a saucepan. If the processed cheese is hard, then it is better to cut it into pieces. Add the cheese, melt and stir at the same time so that there are no lumps.

At the very end, taste the stew and add salt to taste. Cans of fish already contain salt and spices, so be careful. When serving, add chopped fresh herbs to the fish soup made from canned pink salmon.

Find out the secret of delicious soup

Secret 1 Adding eggshells will allow you to cook a clear broth. Before adding vegetables, it must be strained.

Secret 2 Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3 Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4 For thickness, it is often recommended to use flour, but first fry it in a dry frying pan, otherwise lumps will form.

Pink salmon baked in the oven with mayonnaise and cheese: recipe

Due to the low fat content, some may find this fish a bit dry. But the cooking method plays a big role here. This is the recipe that will help make the dish juicy, tender and incredibly tasty.

For this we need:

pink salmon fillet
hard cheese
mayonnaise
vegetable oil
lemon juice
salt, pepper and other spices (optional)

First you need to turn on the oven to reach a temperature of 180°C.
Next, let's prepare the fillet. It needs to be washed, dried and cut into pieces. It's better not to make them too small.
Place the fish on a greased baking sheet. Sprinkle your favorite seasonings on top. And don’t forget to add salt and sprinkle with lemon juice. Then grease with mayonnaise and sprinkle with grated cheese.
Bake until the fish is golden brown. It cooks quite quickly, on average it will take about 30 minutes to cook. Of course, depending on the oven and the size of the pieces themselves.
All that remains is to put it on a dish and decorate it as your imagination dictates.

A little advice: to prevent the cheese from drying out, some housewives resort to a trick - smear a small amount of sour cream on top.

How to deliciously bake whole pink salmon in the oven?

Of course, any holiday table will be decorated with baked fish, and even better if it is cooked whole. This dish can rightfully be called festive. Each housewife can choose her own cooking method.

But in order to deliciously cook whole pink salmon in the oven,

First you need to choose the right one.
Pink salmon should be purchased already gutted. This way you can see the color of the belly. It should be pink inside.
This is what indicates the freshness of the fish.

To prepare delicious whole pink salmon you need:

whole pink salmon carcass
lemon
garlic (2-3 cloves)
salt, pepper and other seasonings
olive oil

Seasonings can be universal for fish, you can add thyme or rosemary, and don’t forget about herbs. Not only is it great for fish, but it will also make it even more attractive. Even regular dill will do.

First of all, of course, let's prepare the carcass. Wash well and dry. You need to make several longitudinal cuts. This way, all the meat is well marinated.
Next, prepare the marinade. Combine oil, garlic and seasonings. Squeeze the juice of half a lemon and finely grate the zest. Rub the fish well on both sides and inside with this. And leave for about half an hour to soak.
Cut the other half of the lemon into slices. Insert into the slits and decorate the fish. If you use greens, sprinkle them on top.
You need to bake in foil for 30 minutes at 180°C. Then remove the foil or unfold it to get a golden crust on top. That's another 25 minutes.
Place on a beautiful platter and serve.

cooking method

This recipe uses the head, ridge and tail of the fish, but you can also add the rest of the pink salmon - this will make the soup even more tasty and rich. Rinse the fish pieces thoroughly. Place them in a large saucepan and cover with clean cold water. Place the pan on the fire, bring to a boil and carefully collect the resulting foam on the surface of the water using a special slotted spoon. Then put the bay leaf in the pan, cover the pan with a lid, reduce the heat to low and cook the pink salmon broth for 1.5 hours. This amount of cooking time is needed to make the fish broth richer in taste. Next, remove the fish from the pan and strain the fish broth through a sieve. Throw out the bay leaf. Put the pan with the broth back on the fire and bring it to a boil. Peel the potatoes, rinse and cut into cubes. Place potatoes in fish broth. Rinse the rice with water and add it to the pan. Cover the pan with a lid and cook the soup over moderate heat for about 10-15 minutes. Peel and rinse the onions and carrots. Cut the onion into cubes and the carrots into thin strips. Pour some vegetable oil into a small frying pan and place the chopped onions and carrots into the frying pan. Fry vegetables over medium heat for 5-7 minutes until soft. Then transfer the fried carrots and onions into a saucepan with soup. Cook everything together until the potatoes and rice are ready. Remove the meat from the pink salmon pieces and remove the bones. As soon as all the vegetables are ready, pour the fish pieces into the soup. Salt and season the soup with spices to your taste. Mix. Remove the pan from the heat. Delicious pink salmon soup with rice is ready! Pour it into plates, garnish with herbs and serve. Bon appetit!

With nuts and apple

A non-standard approach to preparing pink salmon with rice will breathe new life into a familiar dish. Spicy spices and a nutty aftertaste will add piquancy, and apples will add a specific sourness to fish meat.

Preparing for baking:

proteins - 11.5;
fats - 4.0;
carbohydrates - 5.5;
calorie content - 96.2.

pink salmon - 1 fish;
2 apples of the Semerenko variety;
2 onions;
2 carrots;
walnut - 50 grams;
rice - 1.5 cups;
olive oil - 100 ml;
lemon for decoration;
salt, pepper, Provençal herbs, coriander.

Cut the fish into portions.
Rub all sides with a mixture of olive oil, herbs and spices.
Boil the rice until half cooked, rinse off any gluten.
Fry carrots into strips and diced onions over low heat.
Peel the apple, remove the core and cut into thin slices, divide into two parts.
Mix one with a few slices of lemon and add to the fish.
Mix the second part with rice.
Roll the nuts with a rolling pin.
Place vegetables, rice, fish on a baking sheet and sprinkle everything with nut crumbs.
Cover with foil and cook pink salmon with rice in the oven for 40 minutes with foil, and another 10 without.

Ingredients:

Rice	– 1.5 tbsp.
Frozen vegetables	- 1 package
Carrot	- 1 PC.
Tomato	- 1 PC.
Vegetable oil	– 2-3 tbsp. l.
Salt	- taste
Spices	- taste
Butter	- optional

Step 1

Wash and peel the carrots. Grate on a coarse grater or cut into strips. Now the carrots should be fried.

So, start the multicooker “Frying” mode, pour oil into the bowl. When it warms up, add spices and place carrots on top. Fry for just a few minutes.

Step 2

Add vegetables to carrots

Attention! The mixture does not need to be defrosted, just pour the contents of the package into the bowl. Continue frying with the lid closed for about ten minutes.

Stir the mixture a couple of times during this time.

Step 3

Wash the tomato. It is advisable to remove the peel from the fruit. If it is a winter tomato, it is almost impossible to do this without first scalding it with boiling water.

But if you leave the peel, there will be films in the finished dish. So, with gritted teeth, let’s get started. The recipe should be familiar to you: cut the tomato peel crosswise, place the fruit in a container of boiling water for thirty seconds.

After this time, take out the tomato, carefully lift the peel with a knife (just don’t get burned), and it will come off easily. Now cut the fruit into slices and add to the rest of the vegetables

Turn off the multicooker.

Step 4

Rinse the rice under running water.

Pour the washed cereal into a hot frying pan (without oil) and fry for several minutes, stirring constantly.

The same recipe can be used for a slow cooker. Set the “Fry” mode and fry the rice in an ungreased bowl. The only “but”: you need to do this before you deal with frozen and raw vegetables. Add dry rice to the fried mixture. Add some salt.

Step 5

Pour in 2 glasses of water (preferably hot). Install the “Rice” program. If your model does not have one, the “Pilaf” or “Porridge” course will do.

The smart device itself will determine how long the recipe will require. At the end of the mode, the dish is ready to eat. If you are planning a meal not immediately, but in the near future, leave the multicooker in the “Warming” mode.

It would be appropriate to put a piece of butter in the bowl - this will give your rice a delicate softness.

If you want to cook rice with vegetables in a slow cooker that goes beyond the standards, you can supplement the recipe by adding pickled cheese at the frying stage.

Brynza, Suluguni, Adyghe - any of them will provide the finished dish with a delicious creamy note. If desired, you can garnish the rice with fresh finely chopped herbs.

The proposed recipe has a huge advantage: it offers a dish that vegetarians and those who fast can enjoy (only the part with butter in this case will have to be skipped). A worthy answer to everyone who claims that lean cuisine cannot be tasty.

Watch another version of this dish in the video below:

Step-by-step preparation

Cooking rice

Rinse 125 grams of rice thoroughly in cold running water.
Place the rice in a saucepan, add 0.5 teaspoon of salt and fill it with 250 milliliters of water.
Place the pan over high heat and bring the water and rice to a boil.
After this, reduce the heat to low. Cook the rice under a closed lid for 15-20 minutes until the water has completely evaporated.
After this, remove the pan from the heat and leave the rice to steep for 10-20 minutes. For the salad you will need completely cooled rice.

Cooking carrots

Wash and peel one large carrot. Grate it on a coarse grater.
Place the frying pan on the fire and pour a little vegetable oil on it. When it warms up, add chopped carrots to the pan.
Salt the carrots and reduce heat to low. Sauté for about 8 minutes, then remove the carrots from the pan.

Pickling onions

Peel one onion and rinse. Slice the onion very thinly.
Place the onion in a deep bowl.
Squeeze 2 tablespoons of lemon juice (you'll need about half a lemon for this) and pour it over the chopped onion.
Also add some ground black pepper to the onion and stir. Leave to marinate.

Preparing Other Ingredients

For the salad you will need 2 cans of canned pink salmon (you can also take mackerel or sardine). In a separate plate, mash it with a fork, after removing the bones.
Rinse about 50 grams of dill under running water and dry. Finely chop the greens and place in a separate bowl.
Rinse three medium-sized fresh cucumbers. First cut them lengthwise into slices and then into thin slices.
Add the chopped cucumbers to the dill and mix thoroughly.

Forming the salad

Place washed lettuce leaves on a serving plate. Place 125 grams of pre-cooked rice on lettuce leaves. Salt it a little on top.
Spread a layer of rice with mayonnaise on top.
This is followed by a layer of pre-prepared fish and a thin layer of mayonnaise.
Drain the lemon juice from the pickled onions and add to the salad.
Place sautéed carrots on top of the onion. Lubricate it a little with mayonnaise.
The last layer of salad is cucumbers with dill. Gently smooth them out.
Cover the salad with cling film and place it in the refrigerator to infuse for 1-1.5 hours.
After this time, remove the salad and sprinkle a little salt on top before serving. The dish is ready. Bon appetit!

Cooking steps

Pink salmon with rice can be prepared quite quickly and simply. Most of the time is spent on the final baking and cooking of the cereal.

First of all, rinse the rice under running water until it is completely clean. If you bought high-quality cereals intended for pilaf, you can do without washing. Place the pan on the fire for the rice. Don't forget to add a pinch of salt so that the final product is not bland.

Cut the pink salmon fillet into pieces 5-7 cm wide. This must be done carefully, since the fibers of this fish are very delicate. Any wrong movement will ruin the dish.

Place the pieces of pink salmon in a container, add mustard, fish seasoning, salt and lemon juice. Half a citrus fruit is enough to drown out the harsh taste and smell of fish and add piquancy to the dish. Gently mix the pink salmon with the marinade so that each piece is completely saturated with it. Leave to marinate for 20-25 minutes.

Peel and rinse onions and carrots. Grate the carrots on a fine grater, cut the onion into cubes. At this stage, you can experiment and cut vegetables as desired. If you like a more pronounced onion flavor, chop into half rings.

We send the vegetables to sauté in a frying pan, after pouring 3 tbsp into it. vegetable oil. Fry until fully cooked and golden brown.

Now you can start forming layers. Take a baking sheet or baking dish and grease it with vegetable oil. Place cooked rice in the first layer. Try to fill the container evenly so that the dish is equally soaked.

Place carrots and onions on top. They will become the second layer. If there is any oil left in the pan after frying, try not to let it get into the pink salmon with rice. Otherwise the dish will turn out too greasy. Using a spatula, distribute the carrots and onions evenly.

The third layer will be pink salmon. By then it will be sufficiently marinated. We take out the pieces and place them on top of the vegetables. There is no need to use any leftover marinade.

We coat the fish with mayonnaise so that the pink salmon acquires a creamy taste.

First grate the cheese on a coarse grater. Pour the dish on top. Ready!

Place the baking sheet or mold in an oven preheated to 180 degrees for 20 minutes. The dish can be served with fresh vegetables and herbs.

With carrots and cheese

According to this recipe, pink salmon with vegetables and rice will turn out juicy and tender, with a cheesy bite and a delicate aroma. And rice will save you from having to spend time preparing a side dish.

Preparation process: 1/2 hour.

Cooking process: 3/4 hours.

Energy value:

proteins - 12.7;
fats - 5.8;
carbohydrates - 7.3;
calorie content - 125.2;

We will need:

red fish fillet - 0.5 kg;
basmati rice - 300 grams;
carrots - 2 pcs.;
onion - 1 pc.;
Russian cheese - 100 grams;
Parmesan cheese - 100 grams;
seasoning for frying fish - 1 tbsp;
salt;
homemade mayonnaise - 2 tbsp;
olive oil - 3 tbsp.

Recipe:

Wash the rice under running water and boil it in slightly salted water.
Cut the onion into thin half rings, grate the carrots on a coarse grater.
Sauté them together in a frying pan until done.
Cut the fillet into portions, sprinkle with the prepared fish mixture and coat with mayonnaise.
Place vegetables in a heat-resistant form, rice on them, and fish pieces on it.
Bake for half an hour at high temperature, then add plenty of cheese and put in the oven for another 15 minutes.
Before serving, pour the baked pink salmon with melted butter.

How to bake pink salmon - Answers to all questions

Pink salmon is the most accessible fish from the salmon family, a popular representative of red fish. It has excellent taste and a small amount of bones. High in vitamins, useful for both adults and children, can be eaten by people who are on a diet. Combined with vegetables, it makes a great dinner for your family.

To make the fish juicy, before baking, generously grease it with sunflower or olive oil. The oil helps retain moisture inside the fish under the influence of hot air coming from the oven.

It is advisable to bake in foil, this will not only make it easier to clean the baking sheet, but also due to it the fish will not be dry inside. Instead of foil, you can use baking bags. Fish can be supplemented with lemon, orange, and various herbs.

Garlic, ground black pepper, dill, and thyme are also great.

We also use marinades, for example, marinate in oil, vinegar, lemon juice, adding seasonings. If you want to get a tasty and juicy dish, use our selection of recipes.

Juicy pink salmon in the oven, baked whole in foil

Now we present the entire pink salmon recipe. In order for the fish to be tender, juicy and soft, you need to prepare the right marinade. So, let's start cooking.

We will need:

Pink salmon (thawed) - 1 pc.
Olive oil - 2 tbsp. spoons
Lemon - 1 large or 2 small
Garlic - 2 cloves
Fresh thyme - 5 sprigs
Seasoning for fish - 1 teaspoon
Mixture of ground peppers - 0.5 teaspoon
Salt - 0.5 teaspoon

Principles for preparing stuffed pink salmon

Fresh or frozen pink salmon is suitable for preparing stuffed fish. The latter must be “slowly” defrosted before starting cooking, first on the refrigerator shelf, then at room temperature. This way it will keep its shape better. The fish is gutted and, if necessary, the backbone is removed. In this case, you need to ensure that there are no punctures or cuts on the carcass and that it remains intact.

There are many options for fillings for stuffed fish. Together with pink salmon, you can bake mushrooms, vegetables, and cereals such as rice and buckwheat. Vegetables and mushrooms are pre-stewed or fried, cereals are boiled until half cooked, then mixed with other ingredients. Stuffed pink salmon is baked in the oven. The dish is prepared from 45 minutes to an hour, depending on the size of the carcass. You can bake pink salmon in foil or a sleeve, so it will be juicier.

Cooking sequence:

1. Cut off a large piece from defrosted and cleaned pink salmon. From the side of the abdomen, near the central bone, we make a longitudinal incision with a sharp knife. Cut the fillet along the big bone and get half.

Using culinary tweezers, remove all large visible bones from the fillet. We wash a piece of pink salmon and remove moisture with a paper towel.

2. Cut the prepared fish fillet into pieces about 2.5 cm wide. When cutting, small bones appear, which we remove.

Cut the boneless pieces into cubes, sprinkle with fish seasoning, ground pepper, salt and mix. Leave on the counter while we prepare other ingredients for the casserole.

3. Wash long grain rice 3-4 times in water. Place the prepared cereal in a saucepan, add plenty of water, add salt and cook after boiling over low heat until almost done.

Then drain the liquid, pour in ice water, rinse and place in a colander. It takes about 20 minutes.

4. While the rice is cooking, cut the peeled onion into half rings and place in the oil in a frying pan. Fry at high temperature, stirring until the half rings have reduced in volume and lightly browned.

5. Place sour cream in a bowl, add chicken egg, salt, ground pepper and mix well with a fork, beating lightly. The mixture turns out to be thick, so add a little water (100-150 ml).

6. Place the marinated pieces of pink salmon on the bottom of the baking dish and distribute evenly.

7. Place the fried onion on the fish.

8. Pour the prepared rice cereal into the mold, distribute it and press lightly with a large spoon.

9. Grab the sour cream and egg mixture with a large spoon and distribute over the entire surface of the rice. The mixture should seep down to the bottom of the pan. Place the fish casserole in the oven for 20 minutes. Preheat the oven to 200-210 degrees.

10. Remove the almost finished dish from the oven. Grate the hard cheese coarsely and sprinkle it over the entire surface of the hot casserole.

Place in the oven, increase the temperature to 230 degrees and cook until the cheese is melted and covered with a beautiful golden crust. It will take about 15 minutes.

11. Take out the delicious fish casserole with rice and let it stand for about 5 minutes until the boiling process ends.

12. Using a spatula, carefully cut the dish into portioned pieces, transfer them to plates, decorate with herbs and immediately serve with a vegetable salad and aromatic baguette.

We wish you bon appetit!

Pink salmon fillet steaks or pieces, baked in the oven with potatoes: recipe with photos

This dish can rightfully be called universal. It will perfectly decorate the table and leave guests well-fed. To prevent the fish from becoming over-dried, you should add cream or sour cream.

pink salmon carcass
potatoes (about 1 kg)
cream or sour cream (1 cup)
lemon juice
hard cheese
seasonings

Preparation:

The carcass should be cut into steaks, and fillets, respectively, into pieces. The main thing is not to forget to carefully process and trim the fins.
Then season the fish thoroughly, sprinkle with lemon juice and leave for about half an hour. Without wasting time, start working on potatoes. It needs to be peeled and cut into slices.
The first layer will be potatoes. By the way, pour a little oil into the mold and rub well.
Pickled fish - this will be the second layer.
Pour cream over everything and sprinkle with grated cheese.
Bake until done at 170°C.

Pink salmon steaks in cream

The delicate creamy taste will add its own zest to pink salmon meat. The recipe with cream is one of my favorites because the dish turns out amazing.

Take:

Pink salmon - carcass.
Cream of any fat content – 400 ml.
Carrot.
Onion.
Tomatoes – 200 gr.
Garlic cloves – 2 pcs.
Butter – 20 gr.
Sunflower oil – 2 tablespoons.
Cheese - a piece.
Sugar - a small spoon.
Salt, seasonings for red fish, pepper.

Preparation:

Gut the pink salmon, cut off all excess parts, and divide into steaks.
Finely chop the onion and place it in a frying pan in hot oil. Sauté until transparent. Then add grated carrots and a spoonful of sugar. Fry the vegetables together until golden brown.
If you take fresh tomatoes, scald them, peel off the skin, then puree them using a blender. This procedure can be eliminated if you take pure tomato juice with pulp. Pour the tomato puree into the frying pan and stir.
Pour in cream, add spices. When the contents of the pan come to a boil, simmer for a few minutes to allow the sauce to reduce slightly.
Place half of the prepared cream sauce with vegetables in a pillow on the bottom of the mold.
Place pink salmon steaks on top. Salt the fish and add a little pepper.
Cook at 180°C for 25 minutes. If there is a piece of cheese in the bins, five minutes before the end, sprinkle the food with grated crumbs.

Juicy pink salmon baked with rice and vegetables

In addition to traditional carrots and onions, you can often find a bag of frozen vegetables in every housewife’s bins. Use them to make a delicious casserole.

Pink salmon – 1 kg.
Vegetable mixture – 300 gr.
Rice – 200 gr.
Water – 300 ml.
Pepper, salt.

The day before, boil the rice until almost done.
Place cooked rice on the bottom of the pan.
Cut the fish into portions. Add some salt and pepper. Place in the mold.
Thaw the vegetable mixture slightly. Cover the fish with it.
Fill with water and place in the oven. For 20-25 minutes. Temperature – 200 o C.

Delicious pink salmon in the oven with cream according to a simple recipe

The recipe is excellent, but it cannot be classified as “budget”. The list of products is quite long, but the result is simply amazing! Definitely such a delicious dish can be prepared for the holiday.

This also uses pureed tomatoes, but if you don’t have them, you can use regular, fresh tomatoes. Scald them with boiling water, remove the skin and grate them or puree them in a blender.

pink salmon - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 1-2 cloves;
butter - 20 g;
vegetable oil - 1-2 tablespoons;
pureed tomatoes - 200 ml;
cream of any fat content - 400 ml;
cheese optional;
salt, pepper, seasonings;
sugar - 1 teaspoon.

1. Clean the fish and remove all the bones by cutting it in half lengthwise. We either clean the skin well or remove it completely. Cut into portions.

2. Finely chop the onion and fry in butter in a frying pan. When it becomes soft, add finely grated carrots to it. Add a teaspoon of sugar and mix.

Now pour the pureed tomatoes into the vegetables, cook for a couple of minutes and immediately pour in the cream. Salt, pepper, add spices. Bring the mixture to a boil, stirring constantly. The sauce will be quite thick.

3. Pour half of the sauce into a baking dish. Place pieces of fish on top, pre-salt and pepper them. Pour the remaining sauce over everything and bake in the oven at 180° for 25 minutes.

If desired, you can sprinkle the dish with grated cheese 5 minutes before the end of cooking.

Delicious fish in cream will decorate your table!

Stuffed pink salmon with rice

Rice, used as the main filling ingredient for stuffed pink salmon, allows you to get rid of excess water contained in the carcass, which makes the taste of the finished dish richer and brighter.

Stuffed pink salmon in the oven, recipe with rice.

Preparation next.

What ingredients will you need?

To prepare pink salmon stuffed with rice, the cook will need:

Product name by recipe	Recommended quantity of product
Pink salmon	Not less than 500 g
Onion	3 medium sized onions
Boiled fluffy rice	350 g
Chicken eggs	2 pcs.
Sunflower oil	100 g
Butter	150 g
Cow's milk	100 ml
Salt, pepper and other spices for fish	To taste and optional

Step-by-step cooking process

It is recommended to prepare pink salmon stuffed with rice according to the recipe below:

First you need to prepare the rice according to the classic recipe, calculating the amount of water in a ratio of 1:2, where 1 is the volume of rice, and 2 is the amount of water. It is recommended to keep the cereal in water over medium heat under a lid until the liquid has completely evaporated.
While the rice is cooking, you need to rinse and clean (if necessary) the fish. If pink salmon needs to be cleaned, you should start with the head and tail, and then proceed to removing the bones from the internal cavity of the carcass. In this case, the scales do not need to be removed, since during the baking process they soften as much as possible and become unnoticeable to the taste.
Next, you need to remove the fillet from the carcass, and then cut the fillet into small cubes.
When the rice is cooked, it must be added to the finely chopped pink salmon, then mixed thoroughly, bringing the consistency of the filling to relative homogeneity.
Next, add onions, chicken eggs, milk, sunflower oil and grated butter to the rice and fish.
All ingredients must be thoroughly mixed and then seasoned (optional).
Next, the filling must be compacted tightly into the pink salmon carcass, and then the fish must be placed in a baking sleeve. As an alternative, it is acceptable to use foil.
Bake pink salmon with rice for at least 25 minutes. in an oven preheated to 200 degrees Celsius.

Rules for serving dishes, decoration

It is recommended to serve the finished dish hot, placing the stuffed fish on fresh vegetables, cut into thin slices. In this case, it is permissible to use slices of fresh lemon, olives or finely chopped herbs sprinkled on top as decoration.

Stuffed with rice and carrots

You will have to tinker with the cutting in this recipe, but this is only the first time. Having understood all the technology, you will understand that there is nothing terrible, and the final result deserves the effort and time spent. Pink salmon turns into a real masterpiece that just begs to be served on the holiday table.

Preparation: about an hour.

Baking: 60 minutes.

Energy value:

proteins - 16.2;
fats - 8.7;
carbohydrates - 4.3;
calorie content - 154.4;

Products:

pink salmon carcass - 1 kg;
rice cereal - 1 cup;
carrots - 2 pcs.;
chicken egg - 2 pcs.;
salt, pepper, spices for fish;
chopped dill and parsley - 50 g;
vegetable oil - 50 ml.

Recipe:

We clean the scales and wash the pink salmon with water.
We prepare it for stuffing: we make a long cut from the tail itself to the head through the abdomen. We cut the ridge near the head and carefully separate it from the fillet, thus pulling it out. We trim the meat with a knife above the skin and remove as much as possible from the sides. We separate it from the intercostal bones. What remains is the head and an empty shell of skin.
Grind the extracted pulp through a meat grinder and add spices.
Boil the rice until tender and mix with the fish.
Boil the carrots and eggs, grate them and add them to the minced fish, chop the dill there too.
We stuff the fish stocking with this mixture, repeating the natural shape.
We secure the edges of the peritoneum with toothpicks.
Wrap the fish tightly in a piece of foil.
We bake pink salmon with rice in the oven for half an hour, then remove the top part and let it brown for about 20 minutes.

Note: stuffed fish is usually served cold, so make sure you prepare it in advance