The popular tender chum salmon will be a useful inclusion in the daily diet due to the high amount of protein needed by athletes and people who simply lead an active lifestyle. In the article you will find various recipes on how to cook juicy and soft steaks in the oven with vegetables and cheese.
Selection and preparation of ingredients
A distinctive feature of salmon is that in most regions they are sold whole or in steaks, but only in frozen form. Therefore, it is important to be able to choose the right fish fillet for the preparation of a high-quality and tasty dish and to know the secret of how many and which refined seasonings to add.
Start your selection by tasting the fish by hand. If it is hard to the touch - this is a good, fresh copy. A fish that has gone through several freeze / thaw cycles becomes soft and overly flexible. The carcass should be covered with a uniform small crust of ice.
Important! If you see a fresh, unfrozen carcass, then press the meat with your finger — it should spring, and when the finger is removed — to get the original form.
Fresh chum salmon is characterized by:
- smooth, shiny scales, slippery to the touch;
- fresh fishy smell;
- clear, not sunken and not blurred eyes;
- red or pink gills;
- white belly;
- orange meat.
On scales there are characteristic tiger stripes. But its overall color depends on what it ate, and on the climate in the habitats.
Oven recipes for chum salmon steaks
Fried chum salmon will be an excellent addition to the diet of older people due to the fact that it reduces the risk of heart attack, stroke and hypertensive crisis. And phosphorus and calcium in its composition will be useful to younger members of the family to strengthen the musculoskeletal system. First and second courses are prepared from chum salmon, and also used as a filling for pies, pickles, cold and hot snacks. In the material below, recipes for cooking chum salmon in the oven are presented to your attention.
In foil
600 g30 minutes
ground black pepper
1/2 tsp
Nutritional value per 100 g:
Pepper prepared steaks, sprinkle with dried herbs.
Pour in lemon juice and soy sauce, add salt to taste, since soy sauce does not add strong salinity to the meat. Press the steaks well so that they dip well in the sauce.
Leave for half an hour to marinate. Put the pickled chum on a sheet of foil.
Place a piece of butter on each steak. Wrap them in a sheet of foil.
Preheat the oven to 180 ° C and bake steaks for 25 minutes. Serve the fish hot, garnishing with herbs and a slice of lemon.
Pepper prepared steaks, sprinkle with dried herbs.
Pour in lemon juice and soy sauce, add salt to taste, since soy sauce does not add strong salinity to the meat. Press the steaks well so that they dip well in the sauce.
Leave for half an hour to marinate. Put the pickled chum on a sheet of foil.
Place a piece of butter on each steak. Wrap them in a sheet of foil.
Preheat the oven to 180 ° C and bake steaks for 25 minutes. Serve the fish hot, garnishing with herbs and a slice of lemon.Video recipe
Did you know? The pattern on gill circles of salmon is individual and in this is similar to human fingerprints.
No foil
600 g60 minutes
ground black pepper
1 tsp
Nutritional value per 100 g:
Grease a baking sheet with oil.
Prepared steaks on both sides, pepper, salt, add rosemary. Pour olive oil over the fish and rub salt, pepper, herbs and spices into it.
Moisten with soy sauce and marinate for 30 minutes. Chop the garlic, mix with dill and butter. Spread butter and greens evenly on steaks.
Preheat the oven to 200 ° C and send the fish there on a baking sheet for 15 minutes. Serve chum salmon on lettuce leaves, garnished with greens, a slice of tomato or lemon.
Grease a baking sheet with oil.
Prepared steaks on both sides, pepper, salt, add rosemary. Pour olive oil over the fish and rub salt, pepper, herbs and spices into it.
Moisten with soy sauce and marinate for 30 minutes. Chop the garlic, mix with dill and butter. Spread butter and greens evenly on steaks.
Preheat the oven to 200 ° C and send the fish there on a baking sheet for 15 minutes. Serve chum salmon on lettuce leaves, garnished with greens, a slice of tomato or lemon.Video recipe
Important! When baking in foil, vegetables and herbs are necessarily put inside so that the chum salmon turns out to be as tasty and fragrant as possible.
In cream
1 kg30 minutes
ground black pepper
1/4 tsp
corn starch
3 tbsp. l
Nutritional value per 100 g:
- For cooking, you need 1 or 2 pans. They need to be heated over medium heat and added to each olive oil.
- Sprinkle both sides of the steaks generously with salt and black pepper. Fry until golden brown for 4 minutes on each side.
- Remove fish from the fire.
- In a glass, whip the cream with starch. Then add Dijon mustard and honey and continue whisking a little more.
- Fry peeled and chopped garlic in a pan until golden. Then pour chicken broth into it and boil for 3 minutes.
- Pour the whipped sauce into the pan, bring to a boil, remove from heat, let it brew for about 2 minutes.
- Put the chum salmon steaks in a pan and pour over the sauce. Serve warm by adding dill.
- You can cook stewed vegetables at the side dish. For example, potatoes, broccoli or offer fish with salad.
Important! The heat treatment time of the steaks depends on their thickness. Every 1.5 cm increases the processing time by 4 minutes.
With tomatoes and cheese
500 g30 minutes
Nutritional value per 100 g:
Wash, gut and clean the fish from scales. Cut off the head. Cut the carcass into steaks.
Wash and finely chop the parsley.
Prepared tomatoes cut into rings.
From parsley, olive oil, soy sauce, pepper and salt, mix the marinade and put the steaks in it. Press them so that they are well saturated on all sides.
Grate cheese on a coarse grater.
For each steak, roll out foil boats with high sides.
Put a steak in each, pour the surface with lemon juice.
For each piece of fish put 2 rings of tomatoes.
Preheat the oven to 170 ° C and set the steaks for 20 minutes. Remove the baking tray from the oven and sprinkle each with grated cheese.
Put in the oven again for 10 minutes. Offer fish to guests right in the molds. Can be served with rice.
Wash, gut and clean the fish from scales. Cut off the head. Cut the carcass into steaks.
Wash and finely chop the parsley.
Prepared tomatoes cut into rings.
From parsley, olive oil, soy sauce, pepper and salt, mix the marinade and put the steaks in it. Press them so that they are well saturated on all sides.
Grate cheese on a coarse grater.
For each steak, roll out foil boats with high sides.
Put a steak in each, pour the surface with lemon juice.
For each piece of fish put 2 rings of tomatoes.
Preheat the oven to 170 ° C and set the steaks for 20 minutes. Remove the baking tray from the oven and sprinkle each with grated cheese.
Put in the oven again for 10 minutes. Offer fish to guests right in the molds. Can be served with rice.Video recipe
Did you know? Salmon lays from 1,500 to 10,000 eggs during spawning, but only 10 of them will grow up to adulthood.
Red fish cannot be cooked poorly. This is a delicious and healthy instant product for everyday and festive table. And it does not require many ingredients. By changing sauces or spices, you can always give the finished dish an updated taste.
