What to cook with lightly salted salmon. Salted salmon - two simple salting recipes

Salmon and its relatives - salmon, trout, chum - the most common and reliable fish in the culinary sense. Pickled yourself or bought - a win-win option when you need to cook a tasty and nutritious dish. From a light salad with cucumber and avocado or potato to pate and pasta. Choose according to taste and occasion from 7 quick and proven recipes.

Salad with smoked salmon

2 sheets of thin lavash
olive oil
4 large cucumbers
green onion feathers
2 teaspoons capers
2 ripe avocados
juice of 1 lemon
400 grams of salmon - smoked or lightly salted

Cut pita bread, sprinkle with oil and bake in the oven at 200C for 7-10 minutes. Cucumber cut into thin strips, it is better with a vegetable peeler. Add capers and finely chopped green onions. Peel and cut the avocado into 1 cm thick strips, sprinkle immediately with lemon juice to prevent browning. Salt, pepper and gently mix with cucumber and onion. Drizzle salad with olive oil. Serve with chopped salmon on top.

Salmon pate

200 grams of salmon, salted or smoked
120 grams of sour cream
80 grams of butter
6 sage leaves

Mix salmon, sour cream and 50 grams of butter in a blender and beat until smooth. Melt the remaining butter in a small saucepan, fry the sage on it. Divide the pate into several small bowls. Top with a little melted butter, serve with crispy sage and toast.

SALMON PASTA WITH TOMATOES

250 grams salmon fillet
250 grams of pasta
6-7 cherry tomatoes
2 garlic cloves
a few sprigs of parsley
olive oil
salt
pepper

A hearty breakfast for a man or anyone who has a difficult day coming up and lunch is not always guaranteed. The main thing is to choose a pasta of durum varieties and good quality oil. Sauté the crushed (flat side of a knife) garlic in olive oil. Add halved tomatoes and cook for 3-5 minutes. Add diced fish and simmer for about 5 minutes. At this time, cook the pasta. Mix with sauce, chopped parsley. Serve sprinkled with grated parmesan.

Potato salad with salmon

700 grams potatoes (peeled)
150 grams green beans
1/3 cup mayonnaise
4 boiled eggs
1 sweet onion
300 grams of salted salmon

Peel potatoes and boil in salted boiling water until tender. At the last minute, add the beans and cook them a little. Cut the onion into half rings, slice the eggs, season with mayonnaise and, if necessary, add a little water. Season with salt and pepper. Add beans and sliced ​​potatoes and salmon. Mix carefully.

SMOKED SALMON OMELETTE

100 grams smoked salmon
1 tablespoon fat-free soft cottage cheese (0%)
80 ml skimmed milk
8 eggs
4 green onion sprigs and/or fresh arugula
salt and pepper

Cut salmon into thin strips. Whisk the eggs in a bowl and season lightly with salt and pepper. Pour skimmed milk into a saucepan and heat. When the milk is hot, add the beaten eggs and cook over low heat, stirring constantly. Remove from heat, pour the resulting mixture over salmon and fat-free cottage cheese. Garnish with green onions.

MUSTARD SANDWICH WITH SALMON

Great option for fish lovers. Two types of salmon (of course, you can get by with one), some fresh herbs and a must-have sauce for any sandwich, the function of which ordinary mustard grains can handle here. Fast and tasty.

300 grams salmon fillet
100 grams smoked salmon
fresh dill
buns for sandwiches
olive oil
3 tablespoons mustard seeds
watercress, mung or mix of baby salads

Mix fresh and smoked salmon, dill in a blender and beat until chopped, but not mashed. Season with salt and pepper. Form 4 "cutlets" and fry in a pan with olive oil. Cut the buns in half and fry in the oven or in a dry frying pan. Lubricate each piece with mustard seeds, lay out a fish burger, salad on top and cover with the other half. Of course, greens can be replaced with your favorite, and fish with meat, bacon or good salami.

Pasta with salmon in soy-honey sauce

250 grams of pasta (penne, farfalle, spaghetti)
150 grams of salmon
2 tablespoons soy sauce
2 tablespoons honey
salt
butter and olive oil

Salmon cut into cubes, fry for 30 seconds in a mixture of butter and olive oil. When the fish is almost ready, add soy sauce and honey. Boil the pasta in salted boiling water until al dente and mix with the sauce.

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09.01.2015

You can cook many tasty and healthy dishes from salmon. If you want something exotic, then pay attention to recipes where salmon fillet is marinated in a mixture with spices before baking or frying. If the simplicity of the dish and the preservation of the natural taste of fish are important to you, then recipes for stewed or boiled salmon with vegetables and herbs are suitable for you.

1. Grilled salmon with lemon-dill oil

Ingredients:

• lemon (zest and juice) - 1 pc. ;
• salmon - 500 g;
• butter - 100 g;
• olive oil;
• salt - to taste;
• dill - 2-3 tbsp. l. ;
• ground black pepper - 1/4 tsp.

Cooking: Grilled salmon tastes even better when served with butter mixed with lemon zest and dill. The bright, fresh aroma of lemon will emphasize the taste of fish, and dill will give a piquant note.

First, prepare the oil. Let the butter sit at room temperature for a bit and soften, so it will be easier to deal with. Fluff it up with a fork. Grate the lemon zest. Chop the dill and add to the softened butter along with the black pepper. Mix well so that the ingredients are evenly distributed throughout the oil.

Then cut off a large piece of cling film, lay it out on your work surface and spread the butter in the center of the cut. Wrap the butter in clingfilm, shape it into a convenient shape (rectangular bar or sausage - your choice) and put in the freezer for 30 minutes while the salmon is fried.

Lay the salmon fillet on a cutting board and let it come to room temperature. Cut the fillet into 4 portions, brush with olive oil on both sides and sprinkle with salt. Wipe the grill grate with a piece of cloth with olive oil. Preheat the grill to medium heat and place the salmon skin side down on the grill. Cook for 6 minutes, turning slightly from time to time to create a nice grill pattern.

Turn over and cook for another 5-6 minutes. The fish is ready when the fillet turns reddish. Put the salmon on a dish, put a piece of butter with lemon and dill on top of each piece of fish. Pour the lemon juice over the fish and serve.

2. Salmon in a honey-mustard marinade

Ingredients:

• salmon fillet - 300 g;
• mustard - 2 tsp
• honey - 2 tsp ;
• soy sauce - 2 tsp ;
• asparagus, rice or lettuce, for serving

Cooking: make a marinade by mixing mustard, honey and soy sauce. Spread the salmon fillet well with the resulting mixture, send for half an hour in the refrigerator. In the meantime, you can prepare a side dish (I usually do rice in a double boiler; just toss it, and after 15 minutes it turns out crumbly and tender).

Preheat the oven to 180 C and send our fish there (right in the marinade!) For 15-20 minutes. If you want to make your meal as easy as possible, replace the rice with lettuce or asparagus. It will turn out even more beautiful.

3. Healthy dinner in 30 minutes - baked salmon fillet

Ingredients:

• salmon fillet - 2 pcs. 170 g each;
• olive oil
• salt, ground pepper - to taste;
• parsley - 1 bunch;
• lemon - 1 pc. ;

Cooking: preheat the oven to 225 degrees. Rinse and dry the fillet. Lightly rub the fillets with oil and sprinkle with salt and pepper. Put the salmon in a baking dish and put it in the oven for 12-15 minutes. Serve with fresh parsley and lemon.

4. Salmon baked in foil

Ingredients:

• salmon steak - 1 pc. ;
• lemon - a few slices;
• pepper, dried basil - to taste;
• foil - for baking.

Cooking: wash the salmon steak, salt on both sides, put it on a baking sheet, and it, in turn, on a baking sheet. Sprinkle with spices and lay out lemon slices. Wrap the foil to make an envelope. Send to the oven preheated to 180-200 gr for 20-25 minutes.

5. Salmon baked with herb sauce

Ingredients:

• salmon fillet - 800 g;
• sea ​​salt - 1 tsp ;
• ground black pepper - ½ tsp ;
• lemons - ½ pcs. ;
• cream 10-11% - 300 ml;
• egg yolk - 3 pcs. ;
• Dijon mustard - 2 tsp ;
• fresh green basil - 10 g;
• dill - 10 g;
• parsley - 10 g;
• tarragon - 10 g.

Cooking: this fish dish is always exquisite and quickly prepared. Salmon will turn out tender and fragrant, but in this way you can cook almost any fish. Additionally, you can season the creamy sauce with grated horseradish, curry, fresh cilantro or saffron.

The most suitable side dishes for this dish are crumbly rice, boiled potatoes with greens or tagliatelle pasta.

If you want to pair this dish with wine, look for a complex-tasting, refined, medium-bodied wine that can complement the fish and herb sauce. For example, the classic Muscadet de Sevre et Maine sur Lie or the elegant Riesling.

Cut the salmon fillet into oblong pieces 4-5 cm wide, put in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise the sauce will take too much. Salt, pepper and drizzle with lemon juice.

In a bowl, combine cream and egg yolks. Finely chop the herbs and add them to the cream mixture. Finely grate the lemon zest there and add the mustard.

Pour the fish with the resulting sauce and place in an oven preheated to 200 degrees. Bake for about 20-25 minutes until the sauce thickens. Serve the dish before it gets cold.

6. Salmon steak

Ingredients:

• parsley - 20 g;
• dill - 50 g;
• cilantro - 50 g;
• green onion - 50
• onion - 1 pc. ;
• chili pepper - 5 g;
• pitted olives - 100 g;
• half lemon juice
• olive oil - 100 g;
• garlic - 7 g
• red sweet pepper - 2 pcs. ;
• salt - to taste;
• ground allspice - to taste.

Cooking: Whip all the spices in a blender, get Chemchuri sauce. Season Salmon steak with salt, brush the steak with olive oil, fry in a hot grill pan for 3 minutes on each side, constantly brush with olive oil so that the fish is not dry. Serve the sauce with the steak and (guests will choose all the herbs separately to taste) Bon appetit.

7. Grilled salmon with pineapple and pink champagne

Ingredients:

• fresh peeled pineapple - 300 g;
• stem celery - 30 g;
• garlic cloves - 2 pcs. ;
• salmon fillet (salmon, trout, chum salmon) - 500 g;
• salt - ½ tsp ;
• black peppercorns - 5 pcs. ;
• bay leaf - 1 pc. ;
• vegetable oil - 20 ml;
• soy sauce - 20 ml;
• pineapple juice - 50 ml;
• corn starch - 5 g.

Cooking: peel the pineapple from the skin and core, cut the flesh into cubes. We need 300 grams of pure product. Cut the celery stalk into slices, if the longitudinal fibers are hard, remove them first. Chop the garlic.

Place the fish fillets skin side down on a work surface and cut the fillets with a sharp knife.
Place the skin in a saucepan, cover with cold water (to cover the skin), bring to a boil. Remove the foam that appears, reduce the heat, add salt and spices and cook for about 20 minutes.

Cut the fillet into cubes like a pineapple, or a little larger. Heat a large non-stick frying pan or wok with a tablespoon of vegetable oil. Put the salmon fillet there and fry for 2 minutes, gently tossing in the process, then remove the fish from the pan.

Put pineapple, celery and garlic in a pan, add soy sauce, pineapple juice and 150 ml of fish broth (obtained from boiling the skin). Cook 5-6 minutes.

Dissolve the starch in 2 teaspoons of cold water and pour into the pan. Cook until sauce is clear and slightly thickened. Return the reserved fish to the pan, stir and heat through.

The dish is ready, you can open the champagne! Rosé Brut goes well with salmon dishes. Serve the salmon hot and the champagne well chilled.

8. Spicy salmon with orange sauce

Salmon is fried in sugar and pepper breading, caramelizing on the outside and remaining surprisingly tender on the inside. Orange juice sauce and fresh spinach for garnish. You adjust the spiciness of the sauce yourself, so the dish can be made not at all spicy.

Ingredients:

• salmon steak - 600 g;
• lettuce root - 100 g;
• sugar - 100 g;
• black pepper - 10 g;
• ground chili pepper - 10 g;
• orange - 1 pc. ;
• fresh ginger - 40 g.

Cooking: Energy value per serving: 863 kcal (43%), 62 g protein (124%), 39 g fat (60%), of which 9 g saturated (45%), 61 g carbohydrates (20%). In parentheses are the percentages of the daily norm for an adult at the rate of 2000 kcal. Cooking time: 30 minutes.

Mix sugar with salt and black pepper and ground chili in a flat dish. Roll dried salmon steaks in a mixture of sugar and pepper.

Heat olive oil in a skillet over medium heat. Add the salmon to the skillet and cook over medium heat, flipping, until the salmon is caramelized on both sides.

Meanwhile, prepare the orange sauce. Cut the zest from the orange, squeeze the juice into a bowl. Finely chop the zest and ginger. Cut the chili lengthwise, remove the seeds (this is the spiciest part) and finely chop a piece of pepper - adjust the exact amount to your taste. Add the amount of orange juice, zest, ginger and chilli to a pot and bring to a boil. Try the sauce - you can also add a little sugar and black pepper. Strain before serving.

Serve cooked salmon with green salad and spicy orange sauce. Bon appetit!

9. Salmon fillet with steamed olives

Ingredients:

• salmon fillet without skin - 220 g;
• olives - 40 g;
• lemon peel - 1 g;
• lemon - 10 g;
• parsley leaves - 5 g;
• tarragon - 5 g;
• salt - 2 g;
• ground black pepper - 1 g.

For garnish:

• green beans - 60 g;
• salt - 3 g;
• vegetable oil.

Cooking: from a piece of salmon we will make a fillet without skin, it is very simple. For the marinade, grate the lemon zest on a fine grater. From the remaining lemon, take only the pulp and cut into small cubes. The olives are also finely chopped. We remove the hard stem from the tarragon, chop the leaves. Finely chop the parsley. Salt, pepper, mix everything.

We take a salmon fillet and make cuts with a grid - along and across, without cutting to the end about half a centimeter.
We put our marinade mixture in the slots. We put salmon and green beans in a double boiler. Brush the top of the beans with vegetable oil and season with sea salt. Cooking in 20 minutes: very tasty and fast.

10. Steamed salmon - video recipe

Bon appetit!

Tian of lightly salted salmon

Avocado 2 pcs.

Lemon juice 10 ml

Salmon fillet slightly salted 400 g

Cherry tomatoes 60 g

Arugula 60 g

Olive oil 10 ml

Wheat bread for toast 4 slices

For cream

Capers 10 g

Mascarpone cheese 320 g

Cooking time - 10 min

Calorie content - 136 kcal

Prepare the cream: squeeze the capers lightly, chop and mix with mascarpone cheese.

Peel and cut the avocado into medium cubes, sprinkled with lemon juice. Arrange on plates using a serving ring.

Put the cream on the avocado, on it - the salmon fillet cut into very thin slices.

Garnish with halved cherry tomatoes and arugula. Drizzle tian with olive oil and serve with wheat toast.

Tian is a Provencal dish. Initially, it was vegetables baked in a pottery of the same name, but now it is more often called a vegetable-based puff snack seasoned with a simple dressing, such as olive oil.

From the book The Ideal Nutrition System for People with a Sedentary Lifestyle the author Ivleva Lyudmila

Salmon Dishes Grilled Salmon with Lemon Cream Sauce 4-5 servings a spoonful of lemon juice, 1 teaspoon dried dill (or 1 tablespoon finely chopped fresh), olive oil. Preparation:

From the book An indispensable book for a diabetic. Everything you need to know about diabetes author Pigulevskaya Irina Stanislavovna

Salmon salad Ingredients: salmon or pink salmon - 300 g, egg - 2 pcs., onion - 1 pc., parsley or dill, mayonnaise - 3 tbsp. l. Cook fish, cool and finely chop. Mixed with hard-boiled eggs and finely chopped onions. Topped with mayonnaise. The resulting mass

From the book Steamer Dishes author

Salmon cutlets Cooking time 35 minServings: 4Ingredients: 0.5 kg salmon fillet, 4 potato tubers, 2 eggs, 1 lemon, 100 g salted cheese, 1 tbsp. a spoonful of mayonnaise, 1 glass of milk, 1 bunch of dill. Cooking method: Wash the fillet, cut into small pieces,

From the book Lunch in half an hour author Petrov (Cook) Vladimir Nikolaevich

Salmon ear Cooking time: 15 minServings: 2Ingredients: 1 can of pink salmon in its own juice, 1 liter of water, 1 onion, 1 potato, green onion, fresh dill, black peppercorns, salt to taste. water

From the book All Mighty Multicooker. 100 best recipes for your family author Levasheva E.

SALMON EAR 2 salmon fillets, 2 onions, 2 potatoes, 2 carrots, 4 allspice peas, herbs and salt to taste Chop onions, peel potatoes and carrots and cut into cubes. Rinse the fillet, remove the skin and cut the fish into portions.

From the book Pumpkin is a cure for 100 diseases. Affordable Miracle Body Doctor author Zaitseva Irina Alexandrovna

From the book Barbecue. Shish kebab from fish and seafood author Kashin Sergey Pavlovich

From the book Steamer. Festive table author Kashin Sergey Pavlovich

Salmon BBQ Ingredients: 500 g salmon fillet, 50 ml lemon juice, 30 ml vegetable oil, 1 bunch of parsley, 1 lemon, pepper, salt. Cooking method: Wash the salmon fillet, cut into portions and put in an enamel container. Lemon juice mixed with

From the book Quick breakfasts, hearty lunches, light dinners author Kashin Sergey Pavlovich

Salmon cutlets Ingredients 500 g salmon fillet, 4 potatoes, 2 eggs, 1 lemon, 100 g salted cheese, 1 tablespoon of mayonnaise, 1 glass of milk, 1 bunch of dill. Method of preparation Wash the fillets, cut into small pieces, sprinkle with lemon juice and put in a bowl . Potato

From the book Cooking fish and seafood author Ivlev Konstantin

Salmon ear Ingredients: 1 can of pink salmon in its own juice, 1 liter of water, 1 onion, 1 potato, green onion, dill, black peppercorns, salt. Cooking method: Place diced potatoes in boiling water.

From the book Lenten Kitchen. 600 delicious recipes author Shabelskaya Lidia Olegovna

Crab tian Avocado - 2 pcs Chili pepper - 4 g Red onion - 20 g Dried tomatoes - 40 g Cilantro - 20 g Olive oil - 40 ml Lemon juice - 10 ml Tomatoes - 320 g Garlic - 1 clove Green basil - 20 g Crab meat (2nd phalanx) - 400 g caviar tobiko - 20 g Mayonnaise - 80 g Soy sauce - 20 ml 15

From the book Best Author's Recipes author Ivlev Konstantin

Salmon tournedo 500 g salmon fillet with skin, 1 lemon, salt, pepper to taste Cut the salmon fillet into lengthwise pieces 2 cm wide. Roll up with the skin outside and tie with cooking string. Salt and sprinkle with lemon juice. Fry in vegetable oil until

From the book Summer Cooking author Ivlev Konstantin

Lightly salted salmon salad with sea scallops in mustard sauce Young potatoes 200 g Green asparagus 120 g Sea scallops 240 g Butter 60 g Thyme 5 g Garlic 5 cloves Cherry tomatoes 80 g Lightly salted salmon (fillet) 320 g Mixed salad leaves 150 g For mustard

From the book Festive Table author Iovleva Tatyana Vasilievna

Lightly salted salmon slices marinated in dill juice Sea salt 150 g Sugar 50 g Vodka 40 ml Dill 150 g Salmon fillet 500 g Olive oil 20 ml Borodino bread 200 g Preparation time - 20 min + pickling Calorie content - 168 kcal Prepare the marinade. Mix sea salt

From the book Tastes of Brazil author Stols Eddie

Salmon cheese 120 g canned salmon, 60 g cheese, 40 g butter, 40 g cream, 8 g dill, 1 lemon. Separate salmon meat from bones and skin. Cheese grate on a fine grater. Add salmon meat, cheese, cream, finely chopped dill to the whipped butter and mix well. On

From the author's book

Tian Rocha Cuisine of the state of Minas Gerais To follow the paths of the first gold prospectors and gold miners, who made them real miners in the modern sense, means to explore all the paths and crossroads of this region. And here we are inevitably transported to the end of the XVII - the beginning

Salmon is a natural antidepressant, lowers blood sugar and improves metabolism. Immunocompromised people and children are highly recommended to include salmon in their diet. Of course, in order for the product to be useful, it must be a properly prepared product. Homemade lightly salted salmon is the perfect way to preserve all the nutrients that will enhance health and simply delight your taste.

For the best taste, be sure to choose fresh fish, medium in size. Too small salmon has a lot of bones and is very inconvenient to work with. Too big - also not very suitable for these purposes. The meat of an adult salmon will be somewhat tough, and not everyone will like it. The ideal weight of salmon for salting is about 2-3 kg.

Wash the fish and remove the scales. Remove the tail, head and gut. Some advise cutting out the fins, but this is not for everybody. When salting, they do not interfere, and they contain the lion's share of fish oil.

Cut the salmon carcass along the ridge, and remove the spine.

It is not necessary to remove the skin from the salmon, this can be done later, after salting.

Mix in a bowl:

• 2 tbsp. l. coarse (not iodized) salt;
• 1 tsp Sahara;
• 5 cloves;
• 10 black peppercorns;
• 2 leaves of laurel.

(The last three spices need to be ground in a mortar)

In fact, all these proportions are rather conditional. There are ready-made spices for salting fish that you can use, or come up with your own composition based on your own taste.

Cut the fish carcass into manageable pieces. Roll each piece in a mixture of salt and spices, and place in a deep (not metal) vessel.

Cover the bowl with a lid, and just leave it on the kitchen table to salt for 2-3 hours.

After that, rearrange the fish bowl in the refrigerator for another 10-12 hours. This time is enough for the salmon to be salted, and it can be eaten.

Salmon lightly salted in brine

Some types of salmon are too dry, and when brined, their meat becomes too dense. For sandwiches, such a fish will do, but in a salad it will look rough. To make soft fish, it is salted in brine.

Process the fish, as in the previous recipe, and put it in a bottle or saucepan.

Prepare the marinade in a separate saucepan.

• For 1 liter of water take:
• 2 tbsp. l. salt (with a slide).
• 1 st. l. Sahara;
• spices (at your discretion).
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. vodka, or the same amount of lemon juice.

So, fill the saucepan with water and add all the ingredients according to the list. Bring the brine to a boil and immediately turn off the heat.

Cover the saucepan with a lid and let it cool down on its own. You can fill the fish only with a slightly warm brine, but not hot. The brine should completely cover the fish, and if you almost had enough, just top up with boiled water from the kettle.

Leave the salmon to salt in brine at room temperature for 3-4 hours, after which, put the container with the fish in the refrigerator for another 10 hours.

Before eating, fish the pieces of salmon out of the brine and let them drain on a wire rack. You can dry them a little with a paper towel, and try how salmon in brine differs from dry-cured salmon. In fact, both methods are good, and be sure to try them.

How to pickle salmon so that it is stored for a very long time, look at the video: