Typically, chum salmon are considered as a substitute for salmon. If you do the same, you make a big mistake: this fish, when properly cooked, can easily plug its “untwisted” congener into the belt and make the feast truly festive.
The fat content of the fish is one of the main parameters that determines its taste and method of preparation. Keta cannot brag to her: her meat is dry enough and in order to give it juiciness and tenderness, you need to adhere to several rules for its preparation.
Frying chum salmon is not the best solution: we need a method of heat treatment in which the fish would not lose a drop of moisture and fat. And this means that we must turn our attention to baking or stewing.
To make chum salmon soft and tender, you need to add sour cream or cream to it. The fish is saturated with them well and becomes juicy.
Chum salmon baked with sour cream
- chum salmon fillet – 500 g
- onion – 2 pcs.
- cheese – 150 g
- sour cream – 4 tbsp. l
- salt, spices to taste
- greens for decoration
Everything is simple, fast and tasty. Ketu cut into portions, rub with salt and pepper, grease with sour cream. On top lay onions, sliced in rings. Cheese of medium fat, grated, sprinkle on fish with onions. Half an hour in the oven at 180 degrees is more than enough – after you pull it out, do not forget to sprinkle with herbs.
If you are looking for a diet recipe and sour cream is not suitable for you, we suggest baking fish with vegetables.
Chum salmon with rice and vegetables
- chum – 1 kg
- bell pepper, zucchini, tomatoes (frozen mixture can be) – 400 gr
- rice – 100 g
- carrots – 1 pc.
- onions – 1-2 pcs.
- seasoning for fish (or pepper with lemon zest) – to taste
- salt to taste
- butter – 1 tsp
- sleeve for baking
Fish – the carcass should be gutted and cleaned from the inside of the black film – thoroughly washed, cleaned, and made three or four cuts on the back. Grate with salt and spices. It is best to use a ready-made seasoning, but if it is not at hand, mix ground black pepper with finely chopped lemon zest: this will be enough.
Peel the carrots and onions, cut into thin strips, put in a baking sleeve. We send the chum there, having laid part of the chopped vegetables in the abdomen of the carcass.
Shredded bell pepper, zucchini, tomatoes mixed with rice (you can replace it with bulgur), slightly salted. Put the fish in a bag. Add another spoonful of butter.
Now it’s a matter of technology: we tie a sleeve, make a couple of punctures with a toothpick. Preheat the oven to 180 degrees and put the fish in it on a baking sheet. 40 minutes – no more. Done!