How to cook sockeye salmon at home

Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with chum because of its similar shape and size. But sockeye meat is much tastier, has a bright red color and low calorie content, if cooked correctly.

Fish is a delicious diet food. Pediatricians recommend including sockeye cooked in a double boiler or slow cooker in the diet of babies. The uniqueness lies in the nutritional value - with a relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.

The nutritional value of baked sockeye salmon per 100 grams

• calorie content of 153 kcal;
• proteins 19 g;
• fats 8 g;
• carbohydrates 0.2 g

In cooking a fish not capricious, but there are a great many ways of cooking: sockeye salmon makes a delicious balyk, a wonderful fish soup, it is salted, smoked, fried, made patties, baked.

Sockeye salmon in the oven in foil whole with herbs and fennel

More often, sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are delicious and quick recipes for a festive dish - you can bake the salmon whole in the oven. The recipe is designed for gutted fish weighing about 2.5 kg. Head and tail are allowed out of the pan.

• First, prepare a pillow - cut the unpeeled potatoes into slices, season with salt and put on a baking sheet. Spread the fennel roots on top. Cut fennel into 2-4 parts. Pour all over with vegetable oil. The pillow is ready, you can do fish.
• Clean, wash and dry the salmon. On both sides make 6 vertical cuts with a depth of 1-2 cm. Grate well with salt and pepper.
• Finely chop dill, parsley and tarragon, mix the herbs well with lemon juice.
• Carefully rub the sockeye with this mixture, paying attention to incisions. Coat olive oil. Gently lay the fish on a pillow of potatoes with fennel.
• The filling for the abdomen is lemon, sliced ​​in circles, and a mixture of finely chopped herbs (dill, parsley and tarragon).
• Load the baking sheet in the oven, heated to the maximum and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half hour.
• Sprinkle the finished dish with lemon and olive oil.

Diet Baked Sockeye Salmon

The recipe is suitable for babies and people who monitor their weight.

• Sockeye salmon - 1 pc.;
• Salt and pepper - to taste;
• Lemon - 1 pc.

How to cook:

1. It is good to clean and wash the carcass, cut into fillets or steaks.
2. Dry with a paper towel, salt, pepper if desired and drizzle with freshly squeezed lemon juice.
3. Gently wrap in foil so that there are no gaps and tears, and put in a preheated oven to 180 degrees.
4. Bake sockeye salmon at 180 degrees for about half an hour.

This is a basic recipe for roasting sockeye, the meat is very tender and juicy. Based on this method, baked fish is prepared with vegetables, lemon slices, various sauces.

Baked Stuffed Sockeye Salmon

A chic, very unusual recipe.Such a fish can surprise even the most demanding gourmet.

• Sockeye salmon - 1 pc.;
• Shrimp - 1 kg;
• Forest mushrooms - 1 kg;
• Juniper Berries - 50 g;
• Garlic, salt, pepper - to taste.

Cooking:

1. Gut the nerk, peel, carefully separate the meat with bones from the skin. Cut the meat and set aside for now.
2. Peel a kilo of large shrimp. Forest mushrooms rinse and chop. Stir shrimps with mushrooms and lightly fry over high heat.
3. Add juniper berries, chopped garlic, salt, pepper to the chopped fish fillet. Mix everything thoroughly and put this mixture into the fish.
4. Put the fried mushroom and shrimp mixture on top. Carefully place the workpiece in the cooking envelope.
5. Bake for half an hour at a temperature of 220 degrees.

How to salt salmon at home

Sockeye salmon has a good feature - it will not take salt more than required, due to its fat content. It is impossible to salt it.

Dry salt

• Sockeye salmon fillet - 1 kg;
• Salt - 1 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Favorite spices - 2 tsp.

Cooking:

1. Mix thoroughly and pour part of the mixture onto the bottom of the salt container.
2. Put a layer of fillet and cover with a mixture, put a second fillet on top and sprinkle with the remaining mixture for salting.
3. Refrigerate for 2 days.

Pickling in brine

• Sockeye salmon - 1 pc.;
• 1 liter of water;
• 3 tbsp. l salts;
• 1 tbsp. l Sahara;
• 1 tbsp. l vinegar.

Cooking:

1. To get a spicy fish, you can add spices to taste. Pour all ingredients into boiling water, boil for 1 minute and cool.
2. Cut the carcass into steaks, put in salting dishes and pour over the cooled brine.
3. Keep refrigerated.
4. Salty fish will be ready in 2 days.

How to salt caviar of sockeye salmon

Most often, red fish is sold already gutted, but if it appears in the purchased sockeye salmon Red caviar, it can be salted independently at home.

• Sockeye caviar;
• 1 glass of water;
• 2 tbsp. l salts;
• 2 tsp Sahara.

Cooking:

1. Gently discard caviar from the films and rinse.
2. Fold it in a convenient container and pour cold brine for 1 hour.
3. After an hour, lay eggs in a colander and rinse thoroughly.
4. Caviar of the home ambassador is stored for a maximum of 2 days.

Sockeye salmon - what kind of fish where it lives, what is useful

Sockeye salmon - an inhabitant of the Pacific Ocean, is found off the coast of Kamchatka, in Alaska, in the Sea of ​​Okhotsk and on Sakhalin. It stands out among other fish of the salmon family in large sizes (average weight of an individual is 2-4 kg). The meat has a bright red color and a rich taste due to kalyanidami - red crustaceans, which are the main source of nutrition.

The meat of red fish is very healthy, it contains many vitamins and minerals. But sockeye salmon, with such an abundance of useful substances, has a low calorie content. Her meat contains a lot of fatty acids and antioxidants, which have a tonic and anti-aging effect on the human body as a whole. Fluorine and phosphoric acid, which are responsible for the strength of teeth and bones, are present in large quantities.

Vitamin composition of sockeye salmon

• Vitamins - A, E, C, D, K, all B vitamins;
• Minerals - phosphorus, potassium, fluorine, sulfur, sodium, magnesium, iron, selenium.

Regular consumption of sockeye salmon helps to lower blood sugar, prevents the accumulation of cholesterol and provides the body with a mass of useful substances.

In recent decades, the population of sockeye salmon has decreased significantly, so the price for it is about 1.5 times higher than for other fish of the salmon family.