Pink salmon is a red fish, the smallest representative of salmon. Her meat is tender and juicy, very tasty in a fried, baked and stewed form. Get acquainted with a simple and useful recipe for making pink salmon in sour cream in a pan.
Selection and preparation of ingredients
Fresh pink salmon is not so easy to buy. Usually it is sold frozen, so determining its freshness is quite difficult. When buying fish in individual packaging, you should look at the date of the catch: if half a year has passed before the time of sale, then the fish cannot be fresh.
Did you know? All larvae emerging from pink salmon eggs are females. Only with time, about half of the fry become males.
What else to look for when choosing:
- the carcass is even, not curved, not deformed;
- no layer of ice or snow;
- the weight of the whole fish - from 800 to 1500 kg;
- the belly has a uniform color, flat, not swollen, if it is not a female with caviar;
- skin without any damage;
- no unpleasant odor;
- gills of bright red color (if they can be considered).
Pink or fresh pink salmon has small scales. It must be removed, sometimes the skin is removed from the fish. Having removed the entrails from the abdomen, the carcass must be thoroughly washed, preferably under running water.
Salmon recipe with sour cream, carrots and onions in a pan
660–90 minutes
wheat flour or bread crumbs
100 g
vegetable oil
5 tbsp. l
ground black pepper and salt
taste
black peppercorns
5-6 peas
seasoning for fish (optional)
1 pinch
cold boiled water
250 ml
chopped greens
1 tbsp. l
Nutritional value per 100 g:
Defrost fish, clean from scales and entrails. Rinse thoroughly under running water.
Cut off the head, tail and all fins. Cut the carcass into portions and rinse each one again.
Peel onions and carrots. Grate carrots on a coarse grater. Bulbs cut into rings or half rings.
Heat a pan with sunflower oil. Roll the fish steaks in flour mixed with salt and pepper, and fry over moderate heat on all sides until golden brown.
Heat a second frying pan with oil. Separately, fry the onions until golden brown and carrots until soft.
Put the stewed carrots and then the onion mass on the fried fish pieces. No need to mix.
Add bay leaves, peppercorns and a little seasoning for fish to the pan.
In a separate container (for example, in a liter mug) dilute sour cream with water, mix well and carefully pour into a pan so that the fish and vegetables are evenly covered with liquid.
Cover the pan and simmer for 15–20 minutes over low heat.
Turn off the heat and let simmer in a hot pan for another 10 minutes. Salmon under a vegetable blanket, covered in sour cream sauce, can also be cooked in a preheated oven, baking it for 20-30 minutes. Sprinkle with greens before serving.
Defrost fish, clean from scales and entrails. Rinse thoroughly under running water.
Cut off the head, tail and all fins. Cut the carcass into portions and rinse each one again.
Peel onions and carrots. Grate carrots on a coarse grater. Bulbs cut into rings or half rings.
Heat a pan with sunflower oil. Roll the fish steaks in flour mixed with salt and pepper, and fry over moderate heat on all sides until golden brown.
Heat a second frying pan with oil. Separately, fry the onions until golden brown and carrots until soft.
Put the stewed carrots and then the onion mass on the fried fish pieces. No need to mix.
Add bay leaves, peppercorns and a little seasoning for fish to the pan.
In a separate container (for example, in a liter mug) dilute sour cream with water, mix well and carefully pour into a pan so that the fish and vegetables are evenly covered with liquid.
Cover the pan and simmer for 15–20 minutes over low heat.
Turn off the heat and let simmer in a hot pan for another 10 minutes. Salmon under a vegetable blanket, covered in sour cream sauce, can also be cooked in a preheated oven, baking it for 20-30 minutes. Sprinkle with greens before serving.Important! Pink salmon meat is quickly cooked, so when cooking, you need to be careful not to overexpose it. Maximum cooking time: cooking - 15 minutes, frying - 20 minutes, baking (preferably in foil) - not longer than 40 minutes.
Video recipe
Pink salmon stewed with vegetables in sour cream, goes well with mashed potatoes, boiled rice, buckwheat and pasta, as well as a salad of fresh tomatoes. A sour cream yushka will serve as a delicious sauce for a side dish.
