How long to bake ketu in the oven in foil. Baked chum salmon steak

Details

Keta is a very common fish that is easy to find on store shelves. But cooking this fish can cause certain difficulties. The meat often turns out dry and does not convey the entire flavor palette available. Recipes for cooking this whole fish in the oven will help solve this problem.

Stuffed salmon

Required Ingredients:

• keta - 1 carcass;
• salt - to taste;
• carrots - 1 root crop;
• onion - 1 medium-sized head;
• butter - 70 gr.;
• cheese of any hard varieties - 100 gr.;
• hard-boiled chicken egg - 1 pc.

Cooking process:

A chilled salmon carcass is best for this recipe. It must be thoroughly rinsed and cleaned. If the carcass is whole, cut it along the line of the abdomen, gut and remove the bones and backbone. Put a few small pieces of butter inside the fish, and rub the insides and sides with pepper and salt. Leave for an hour and a half to marinate evenly.

During this time, prepare the stuffing for the filling. Chop the onion, carrot and boiled egg, mix and fry in butter.

Stuff the fish with the minced meat. Wrap it in foil and place on a baking sheet. Bake for an hour or more, depending on the size of the fish you choose.

A few minutes before the end of the cooking process, open the food foil and gently grease the released chum salmon with mayonnaise, sprinkle with grated cheese and leave in the oven for another short period of time. If you have a grill function, it would be appropriate to use it now. As a side dish, boiled rice or rice with vegetables is suitable for such a “beauty”.

Sea lunch

Required Ingredients:

• carcass of chum salmon - 1 pc.;
• cream - 30 ml;
• hard cheese - 20 gr.;
• dill - 1 bunch;
• onion chisel - 1 bunch;
• lemon - 1.5 pcs.;
• butter - for greasing the mold.

Cooking process:

Before cooking, you need to wash, gut and clean the fish. Inside, generously grease with finely chopped dill and chives. Salt the carcass on top.

Take a deep baking dish, which you grease the inside with butter and put the fish on top. Pour it with lemon juice, add cream. Preheat the oven to 225 degrees and send the form with the fish there. Leave for 20 minutes. Remove the form, sprinkle with cheese and send it back to the oven for 20 minutes, while the temperature should not be lowered. A delicious and beautiful dish is ready, it can be served on the table with round potatoes.

fish day

Required Ingredients:

• keta - 1 carcass;
• lemon - 1 pc.;
• dill;
• salt - to taste;
• ground black pepper - to taste;
• refined vegetable oil.

Cooking process:

As an initial step, you need to prepare the fish for baking. To do this, it should be carefully washed under running water, gutted, cleaned and cut off the head and fins. Cut the fish in cross section several times and insert lemon slices into the resulting cuts. Season with salt and pepper on all sides.

As the next step, prepare a baking dish by lining it with foil, which must be greased with oil. Transfer the fish to the prepared place and close. Place the mold in the preheated oven and leave for 25 minutes. After the specified time, open the top of the fish and place it back in the oven for 6 minutes.

Here it will not be superfluous to use the top heating or the grill function, if it is provided for in this model of equipment. This is necessary to brown the fish.

Now ketu can be taken out and placed on the table as a main dish and decoration. As a side dish, you can choose boiled rice or vegetables of your choice.

Keta is the most common type of Pacific salmon, which is valued all over the world for its unusually tender, but at the same time dietary meat with a pleasant taste. Moreover, the caviar of this fish contains useful substances in an amount that is not inferior to other salmon. Today we will cook with you the most delicious keta in different ways.

To a question how to cook salmon fish it is necessary to approach, given the fact that this fish should not be fried, otherwise the meat will be dry after heat treatment. So if you can't decide how best to cook keto then bake it in the oven. In the hands of an experienced hostess, this fish turns into a true culinary masterpiece with an alluring aroma that delights true gourmets. But in order for you to enjoy this dish today, we will tell you about the three most common options for cooking chum salmon in the oven.

Keta in mayonnaise, baked in potatoes

This recipe is suitable even for those housewives who do not have vast cooking experience, but simply decided to experiment with baking fish from the salmon family for the first time. So, to prepare keta in mayonnaise with potatoes, you will need:

1. Fresh fish - 1 kg.
2. Carrots - 4 pcs.
3. Potatoes - 2 kg.
4. Mayonnaise - 180 gr.
5. Onion - 3-4 pcs.
6. Vegetable oil - 120 ml.
7. Spices (salt and black pepper) - to taste.

The cooking technology of the dish consists of several stages:

• To begin, remove the skin with scales and cut the carcass across into small pieces (2-2.5 cm).
• Rub the carrots on a grater and cut the onions into half rings.
• Cut the potatoes into thin circles and mix them with the oil.
• Lay the potatoes in an even layer on a baking sheet and evenly distribute the pieces of chum salmon on top.
• After that, cover the fish with mayonnaise and vegetables and put in the oven, heated to 200 degrees.

Bake the fish for 50 minutes, then remove it and let it cool slightly. The dish can be served as a side dish or as a main course. To give a pretentious appearance on top of the fish, you can sprinkle with herbs and spread out chopped tomatoes and lemon slices.

Salmon fillet baked with cheese and vegetables

Such a combination of fish fillet with cheese and vegetables turns the dish into a perfectly harmonizing tandem of tastes and aromas, which will certainly appeal to you and your loved ones.

To prepare this dish you will need:

1. Keta - 90 gr.
2. Tomatoes - 3-4 pcs.
3. Onion - 5-6 pcs.
4. Sour cream with a fat content of not more than 20% - 200 gr.
5. Parsley or green cilantro - 1 bunch.
6. Vegetable oil - 120 ml.
7. Hard cheese or special for baking - 200-250 gr.

Now go to the actual cooking:

• Carefully remove the skin from the carcass and separate the fillet, while remembering to remove all the bones.
• Then cut the fillet into small pieces and mix them with herbs, pre-salt and pepper. Leave the fillet for 20 minutes so that it is saturated with the aroma of greens.
• In the meantime, scald the tomatoes with boiling water and remove the film from them, cut them into slices, and the onion into half rings.
• Pour oil into a frying pan and fry the onion until a golden blush appears, add the tomatoes. Stir gently and simmer for 10 minutes.
• Put the vegetables in a thin layer on the dish and spread the chum salmon fillets evenly on top.
• Salt the sour cream, mix with water in a ratio of 3: 1, then pour the fish with the resulting sauce.
• Put the dish in the oven and bake for 40 minutes at 200 degrees.

The dish is best served hot. Dry wine would be a great addition. So if you don't know how to cook delicious keto, then this recipe is the best option that will look great on the festive table.

Keta baked in foil

The main feature of this method of cooking chum salmon is that the dish turns out to be unusually delicate in texture and with a unique taste. At the same time, most of the nutrients present in the fish are preserved after cooking.

So, to prepare keta in foil, you will need:

1. Keta - 1 kg.
2. Onion - 2-3 pcs.
3. Tomatoes - 3-4 pcs.
4. Lemon - half.
5. Spices (salt, pepper) - to taste.
6. Vegetable oil - 60 ml.

The cooking process will not take much time and will not cause any particular difficulties even for a novice hostess.

• Wash the fish thoroughly and remove the skin from it. After that, separate the fillet and remove all the bones from it, cut it into strips along the entire length of the carcass.
• Remove the skin from the tomato (previously dousing them with boiling water) and cut into thin circles.
• Cut the onion into rings and mix with half of the vegetable oil (the second half is needed in order to soak the fillet).
• Lay onion rings on a sheet of food foil and add salt to taste.
• Then carefully place the oil-soaked fillet on top of the onion and add spices to taste.
• After that, sprinkle the fillet with lemon juice and cover everything with tomato slices.
• Before placing the baking sheet in the oven, it is necessary to carefully connect the sheets of foil upside down so that the fillet is closed as tightly as possible.
• The dish should be baked at a temperature of 180 degrees, while after 30 minutes it is necessary to remove the upper part of the foil so that the tomatoes are browned. Then the dish is kept at a temperature of 200 degrees for 8 minutes.

It is best to serve chum salmon baked in foil with a potato side dish and fresh herbs.

Now you know, how to cook keto in the oven so that the result exceeds all your expectations. And although these are just a few options for cooking fish, nevertheless, this is quite enough to diversify your daily diet and surprise your loved ones with a new dish on the festive table.

In addition to baking, whole or filleted fish can be cooked in the oven with a variety of sauces, stuffed fish, fresh vegetables, etc. It all depends solely on your preference and, of course, the availability of the necessary products. The main thing is not to be afraid to experiment, because cooking without experiments would not be so diverse.

How to cook ketu in foil:

1. Cut the cleaned fish into portions. Rub each steak with salt and pepper.
2. Cut the tomatoes and lemon into thin slices, but so that the juice does not flow out.
3. Cut out a piece of foil for each steak.
4. On a baking sheet lined with parchment paper, lay out the squares of foil. Put steaks on them, on top - tomato and lemon mugs.
5. Pack the foil and send the baking sheet to the oven heated to 190 degrees for 30 minutes.

Rice and pickled vegetables are ideal as a side dish.

If you have frozen fish, so that the meat does not lose its elasticity, you need to defrost it only at room temperature. No microwaves and defrosting under running water! Tender steaks will be hopelessly spoiled. And the remaining lemon will save you from the fishy smell on the cutting board. They need to wipe the surface before gutting the chum salmon.

Recipes in the oven: marinated chum salmon steaks

If you do not want to use foil, a special marinade and cherry tomatoes will add juiciness to the fish. For this dish you will need:

• keta - 4 steaks;
• cherry tomatoes - 350 g;
• carrots - 1 pc.;
• onions - 1 head;
• dry marinade - 1 sachet.

Cooking method:

1. Pour the dry marinade into a bowl, dilute with 4 tablespoons of water and 2 tablespoons of vegetable oil.
2. Stir and soak the steaks in the resulting composition. They should marinate for 20 minutes, and every 5 minutes the fish slices need to be turned over.
3. Grease a baking sheet with oil, put tomatoes in the center, and fish around the edges. Sprinkle with chopped onions and grated carrots.
4. Put the baking sheet in an oven heated to 190 degrees for 35 minutes.

When this time has passed, the stove must be turned off. But do not remove the baking sheet, but wait another 5 minutes. So the fish will be juicier.

If you don’t want to be puzzled by a side dish, you can bake potato wedges, broccoli or cauliflower together with chum salmon. A spicy note of the dish will give pieces of pineapple.

You can cook keta in a juicy and soft oven in many ways: in foil, in a sleeve, in your own juice with a minimum amount of spices, with vegetables, with tomatoes under a cheese “cap”, etc. The fish is baked whole, in the form of steaks, in the form cutlets.

Chum salmon baked in the oven at home is the best way to preserve the natural taste and nutrients of the fish. The cooking process will not take much time, and the low amount of fat will not harm the figure.

Calorie baked in the oven

The average calorie content of baked chum salmon is 150-170 kilocalories per 100 grams. Fish does not have a high fat content (no more than 6 g / 100 g), but you can increase the energy value by using fatty sour cream sauces, mayonnaise and cheese.

An alternative is a marinade of freshly squeezed lemon juice, salt and ground black pepper.

To reduce the total calorie content of dinner, it is recommended to serve baked salmon with fresh vegetables and herbs. Mayonnaise and sour cream give the necessary juiciness, but with a diet, their use is strictly limited (not allowed at all).

Classic delicious recipe

A simple marinade recipe with a minimum number of ingredients. Prepares quickly and easily.

Ingredients:

• Keta (loin) - 250 g,
• Lemon juice - 2 large spoons,
• Olive oil - 2 tablespoons,
• Salt, ground black pepper - to taste,
• Fresh herbs - for a pleasant aroma and decoration.

Cooking:

1. I wash fresh herbs. I use several bunches of parsley and dill. I cut it fine. I transfer it to a separate dish.
2. I'm squeezing lemon juice. I put 2 large spoons of olive oil. Salt and pepper to taste. I mix the ingredients, getting a homogeneous mixture, slightly thick in consistency due to greenery.
3. I coat the pieces of chum salmon on all sides. I leave it on the kitchen table for 10 minutes.
4. I turn on the oven. I set the temperature to 180 degrees. After heating, I remove the pickled fish in the oven. Cooking time - 10-15 minutes.

Video recipe

I take it out of the oven. I distribute on plates. Decorate with fresh herbs and lemon slices. Serve with a side dish (mashed potatoes or boiled rice with vegetables). Bon appetit!

Juicy and soft salmon in foil

The recipe uses a lot of vegetables. Keta is cooked whole.

Ingredients:

• Keta (chilled carcass) - 1 piece,
• Carrots - 1 piece,
• Onion - 1 head,
• Chicken egg - 1 piece,
• Butter - 70 g,
• Mayonnaise - to taste
• Ground black pepper, salt - to taste.

Cooking:

1. I clean and wash the chum salmon under running water. I remove the bones and spine.
2. I rub the outside with a mixture of black pepper and salt, put it on a plate and put a few pieces of butter inside the fish (I put aside one for frying the vegetable mixture). I leave the fish on a plate for 1.5 hours to soak.
3. I wash and clean vegetables. I boil the egg hard and rub it on a grater. I cut carrots and onions. I fry the vegetable mixture in butter, avoiding burning and stirring in time. I mix eggs and passivation in a separate dish.
4. I put the oven on heat. The cooking temperature is 180 degrees.
5. I put the filling inside the chum salmon and wrap it in foil. I spread it on a prepared baking sheet.
6. I put it in the oven. Cooking time - no more than 80-90 minutes (depending on the size of the fish).
7. At the end of cooking, I unfold the foil. Lubricate the top with mayonnaise. I put it back in the oven for two or three minutes.

Juicy chum with mayonnaise stuffed with vegetables is ready to eat. Eat for health!

Juicy chum salmon steaks in the oven

Ingredients:

• Keta steak - 3 pieces,
• Tomato - 1 piece,
• Cheese - 50 g,
• Vegetable oil - 2 large spoons,
• Soy sauce - 2 tablespoons,
• Salt - 8 g,
• Chopped basil and dill - 2 large spoons.

Cooking:

1. I mix soy sauce in a separate plate, add chopped herbs and salt. I mix thoroughly.
2. I coat the prepared chum salmon steaks with marinade on 2 sides. Transfer to a flat plate for 10-15 minutes.
3. My tomatoes and cut into thin pieces. Cheese (I prefer a hard grade product) I grate with a large fraction.
4. From food foil I make neat and beautiful “boats”.
5. I spread the pickled fish. Each steak has its own “boat”.
6. I spread 2-3 thin circles of tomato on top. Then I make a "cap" of cheese. I pinch the foil at the top.
7. I preheat the oven to 170 degrees. I send the fish to cook for 20 minutes. 3-4 minutes before the end of cooking, unfold the foil, allowing the cheese to brown.

Videos cooking

I serve directly in the "boats", decorating with a slice of lemon and a sprig of fresh herbs.

Cooking ketu in the oven with potatoes

Ingredients:

• Fresh chum - 1 kg,
• Potatoes - 2 kg,
• Onions - 3 pieces,
• Carrots - 4 pieces,
• Vegetable oil - 120 ml,
• Mayonnaise - 180 g,
• Salt, ground black pepper - to taste.

Cooking:

1. I'm preparing the keto for baking. I clean from scales, remove fins and head. I gut and remove the bones. I get portioned fillet pieces.
2. My vegetables. I rub the carrots on a grater with a large fraction. I cut the onion into half rings.
3. I cut the potatoes into thin slices. I transfer it to a plate. I mix with vegetable oil.
4. I add more vegetable oil to the pan. I put potato slices in 1 layer. I put the fish on top.
5. Salt, sprinkle with ground black pepper. I make mayonnaise.
6. I heat up the oven. I set the cooking temperature parameter to 200 degrees. I bake for 40 minutes.

I take it out of the oven. I distribute on plates. Top with finely chopped fresh herbs and serve. Bon appetit!

How to bake whole salmon

Ingredients:

• Keta - 1 piece of medium size,
• Onion - 1 head,
• Carrots - 1 piece,
• Chicken egg - 1 piece,
• Hard cheese - 100 g,
• Butter - 70 g,
• Pepper - 1 piece,
• Rice for garnish - 400 g.
• Salt, ground pepper - to taste.

Cooking:

1. For cooking, I take a chilled fish carcass. I clean and rinse thoroughly under running water several times. I make an incision along the line of the abdomen, remove the bones and the ridge.
2. I put butter inside the fish, previously cut into several pieces.
3. I rub the carcass with a mixture of salt and ground pepper. I shift it into a separate large dish and leave it to marinate for 1.5-2 hours.
4. I'm making the filling.
5. I boil eggs, peel them from the shell. I peel my carrots and onions. I rub the carrots on a grater, and finely chop the onion. I send it to pass in a heated pan with vegetable oil.
6. I mix the passivation with a grated boiled egg in a plate. I put fish inside.
7. I turn on the oven. I warm up to 180-190 degrees. I wrap the chum salmon in food foil, put it on a baking sheet and send it to the preheated oven.
8. I bake for 35-50 minutes. The exact cooking time depends on the size of the fish. At the final stage, I tear the foil. I squeeze mayonnaise onto the fish and send it back to the oven.
9. I boil rice as a side dish. When serving, mix with chopped bell pepper. I add canned corn to taste.
10. As soon as the fish is browned, pour lemon juice on top and decorate with herbs. Divide on plates and add garnish.

Helpful advice. If the oven has a "Grill" function, then turn it on at the end of baking.

How to cook ketu in the sleeve

Ingredients:

• Fish - 1 piece,
• Lemon - half fruit
• Vegetable oil - 10 ml,
• Salt, ground black pepper - to taste,
• Fresh herbs - 5 branches.

Cooking:

1. I am preparing the keta for the baking process. I transfer the frozen fish to the refrigerator, and then to the kitchen table for gradual defrosting.
2. I remove the extra outer parts, carefully gut and clean the insides. I cut into portions.
3. I shift the pieces of chum salmon into a large container. Sprinkle ground pepper and salt on top.
4. I wash the branches of greenery. Finely chop and pour into a dish for fish.
5. I leave the pieces of chum salmon alone for 15-20 minutes, so that they are saturated with the aromas of finely chopped herbs and spices.
6. My lemon, cut off half and cut into thin slices.
7. I put the soaked fish in a baking sleeve. Then I add lemon slices. I add some vegetable oil.
8. I carefully tie the sleeve with a thread so that there are no problems with tightness.
9. I turn on the oven. I heat it up to 180 degrees.
10. I place the sleeve with keta, spices and lemon in a preheated oven. I cook 25-35 minutes.

I take it out of the sleeve for baking. I put the pieces on the plates. I serve with fresh vegetables. On top I add a slice of fresh lemon and a sprig of greens.

Baked salmon with broccoli and vegetables

A non-standard recipe for roasting red fish with a lot of vegetables. Keta, pink salmon or trout is very tasty and juicy. Be sure to try cooking.

Ingredients:

• Keta (fillet) - 300 g,
• Mexican vegetable mix - 300 g,
• Broccoli cabbage - 200 g,
• Dry basil - 2 pinches,
• Salt - 15 g,
• Butter - 30 g.

Cooking:

1. I spread the chum salmon fillet on foil. Sprinkle the indicated amount of dry basil on top.
2. I put broccoli and a Mexican vegetable mix consisting of green beans, carrots, corn and other ingredients. I add the required amount of salt.
3. Carefully wrap the foil in a circle so that the ingredients do not fall out. In the central (open) part I put the butter, previously cut into several pieces.
4. In the oven preheated to 180 degrees, I send the dish to cook. Approximately it will take at least 15 minutes.

I take the fish with the vegetable mixture out of the oven. Put on a plate and serve hot. Bon appetit!

Hello dear readers! Returning to the topic of dietary nutrition, I became more and more convinced that fish rightfully occupies one of the main places in the scheme of any dietary cycle. Especially low-calorie varieties fit into the scheme of proper and dietary nutrition: tuna, pollock, red fish. The recipe for a steak from chum salmon baked in the oven is a classic version of the diet menu, especially since there are many known options for preparing this dish.

You can cook delicious low-calorie fish in foil or without it, you can use a baking sleeve. In any case, a dish prepared in this way, and with a minimum addition of fat, turns out to be tasty, fragrant and special.

Creamy vegetable appetizer

Ketu cooks call Pacific salmon. Due to the fact that this fish is not bony, it can be cooked in many ways, but baking in the oven is considered the best solution for heat treatment.

For an insatiable dinner, keta cooked with vegetables and cream is perfect. The calorie content of the finished dish is low, and the nutritional value is the opposite.

I prepare such a dietary dish using the following ingredients:

• a kilogram of chum salmon steaks;
• a couple of pieces of bell pepper;
• one small zucchini;
• 150 gr. hard cheese;
• one medium bulb;
• lemon;
• 100 ml low-fat cream (no more than 15%);
• 3 cloves of garlic;
• spices, salt to taste.

This recipe is easy to make and takes no time at all:

1. I cook steaks: if frozen, then I defrost in natural conditions at room temperature. Sprinkle with spices and salt, leave to marinate for half an hour.
2. I cut the zucchini into slices, chop the pepper into strips.
3. Peel the onion, cut into thin rings, cut the lemon into thin slices.
4. I mix the cream with garlic and grated cheese, pre-grind the garlic with a grater.
5. I put the chum salmon in a baking dish, then the lemon, put the onion rings on top, pepper on them and put the zucchini with the last layer.
6. I fill all the layers with sauce and send it to the oven for 40 minutes.

I check the readiness of the baked fish with a knife: if it enters easily, then it is normally stewed, which means that the vegetables are ready.

Tip: the steak will turn out juicy if you sprinkle ketu with lemon juice before cooking and leave for a quarter of an hour. In this case, you can not add lemon.

Important: the baking dish should be greased with olive oil before laying out the layers. Some recipes allow the use of butter, but this will significantly increase the calorie content of the finished product.

See also: fish marinated with carrots and onions.

Dish in foil

Cooking a delicious low-calorie chum salmon dish will be even easier and less time-consuming if you use food foil for baking. Another advantage of this option is that the juice and aroma of the finished dish are better preserved due to the fact that the chum salmon seems to be “sealed” in foil.

In order to make a delicious dish in foil, you should prepare in advance:

• a kilogram of chum salmon steaks;
• two large fresh tomatoes;
• one lemon;
• salt, pepper, spices.

Step by step cooking recipe:

1. I defrost the fish, rub it with salt, spices, leave it to marinate for about an hour.
2. I cut the tomatoes into rings, the lemon into thin half-slices.
3. I cut the foil into squares.
4. On each square of foil I lay out a piece of fish, on top of a piece of lemon and tomato.
5. I wrap the foil, tightly closing the contents on all sides, spread the envelopes on a baking sheet with the edges up.
6. I bake the envelopes in the oven, heated to 200 degrees, for about 20 minutes.

This fish is delicious both cold and hot. It can be served with vegetables, salads and just as a snack.

Not only fish is a healthy dietary dish. I advise you to read about.

With cheese and vegetables

Culinary specialists pay attention to the fact that keta is a fish with a low fat content, so the finished dish may turn out dry at the exit. It is easy to avoid this: you should cook with the addition of cream, sour cream or mayonnaise. Given the fact that mayonnaise is the number one enemy for a beautiful and slender figure, I use only cream or sour cream with a low percentage of fat in my recipes. I cook steaks with cheese and vegetables with low-fat sour cream.

Initially, I stock up on ingredients:

• keto steaks - 900 gr.;
• 6 small onions;
• 4 medium fresh tomatoes;
• a bunch of greens;
• a glass of low-fat sour cream;
• 250 gr. hard cheese;
• salt, bay leaf.

If I buy a frozen product, then I always defrost it at room temperature before cooking.

Cooking process:

1. I marinate the steaks with spices and salt, after rubbing them, I leave them for an hour.
2. I chop the greens and mix with the fish, leave for another half an hour so that it is saturated with the aromas of greens.
3. I chop the onion, cut the tomatoes into small cubes.
4. I fry onion in vegetable oil first, add tomatoes and stew vegetables for about 10 minutes, stirring constantly.
5. I put the vegetables in a baking dish, put the steaks on top.
6. I mix sour cream in half with warm water, pour fish and vegetables with prepared sauce and send it to the oven for 40 minutes (preheated to 200 degrees).

I serve hot to the table, potatoes or any cereal are suitable as a side dish.

When cooking red fish steaks, it is important to properly maintain the cooking time and not overcook them in the oven. Otherwise, the hot dish will turn out dry and a little tough.

Tip: for any red fish, a mixture of fresh lemon juice, ground pepper and salt is considered an ideal marinade. It is kept in such a marinade for about half an hour, after which the finished dish turns out to be juicy and tender.

Any kind of meat goes well with different types of sauces. I recommend reading.

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