Salmon – extraordinary gentle, tasty and useful fish. Prepare a salmon very easily, at the same time she can't almost be spoiled. Steaks of a salmon usually fry in a frying pan or on a grill though it is possible to make them and other ways – including in an oven or the double boiler.
It is required to you
- On 4 steaks of a salmon:
- - lemon,
- - salt, a black or white pepper to taste,
- - on a pinch of paprika and a saffron,
- - 3 tablespoons of olive oil.
- Additional ingredients
- For a salmon on a vegetable pillow:
- - 4-5 potatoes of the average size,
- - carrots of the average size,
- - bulb,
- - 3 average tomatoes,
- - 100 grams of a desi,
- - 25 grams of fennel (average bunch).
- For a salmon in a foil:
- - 2 small tomatoes,
- - foil for roasting.
Instruction
1. Steaks from a salmon differ in very gentle, and at the same time saturated taste, however in order that the dish worked well, it is important to choose fish correctly. Fillet has to be light orange color, too bright color or a surplus red says that fish, most likely, is processed by dyes. The surface has to look damp, but not shine – gloss speaks about processing by preservatives. If to feel a cut a finger – it has to be elastic and dense, and after pressing on a surface there have to be hollows. Pay attention and to scales – on it there shouldn't be zhetovato-orange spots (they speak that before you a tainted fish). For preparation it is possible to buy a salmon entirely and to cut her on chunks about four-five centimeters thick, or to get already ready flank steaks.
2. Steak from a salmon, fried on the skovorodesteyka fried in a frying pan – the most popular kind of this dish. They are preparing very quickly and simply, all process, including pickling, will occupy no more than half an hour. Wash out fish under a water jet, dry napkins and cut on steaks. Put them in a soup plate or a bowl. Squeeze out juice of one lemon and water with it fish. Salt, add on a pinch of a saffron and paprika. Be not overzealous with spices – the gentle smell of a salmon should be not "killed", and only slightly to shade therefore spicery it is necessary to take absolutely slightly. Miss the mark steaks with olive oil and leave to be kept waiting for 15-20 minutes.
3. Pour oil in a frying pan, well warm. Accurately lower steaks on a frying pan and "seal" them, having fried on strong fire two minutes from each party. Overturn fish pieces nippers or a scapula very carefully that steaks didn't collapse.
4. Reduce fire, cover a frying pan of tight and fry steaks of 5-7 more minutes. You shouldn't increase time of thermal treatment – the salmon prepares very quickly, and if to overdo steaks on fire, they will become rigid. Fast roasting in two parties and "operational development" by a cover allows to receive a baking plate ideal fish – with an appetizing crisp outside and gentle pulp inside.
5. Steak from a salmon – a portion dish. Usually he is trained strictly on number of eaters and give "with a heat, about a heat" – the cooled-down or repeatedly warmed salmon strongly loses in taste. It is possible to garnish it a fresh vegetables, greens, the boiled or baked potatoes. When giving to water steaks from red fish with lemon juice, classical creamy sauce, also tartare sauce is well combined with a salmon.
6. Water steak from a salmon on a pillow from vegetables in a dukhovkesteyka from a salmon with lemon juice, salt also pepper and leave for 15-20 minutes. Wash and peel potatoes, carrots, a bulb and tomatoes. Cut root crops with pieces of the average size, onions – large rings, tomatoes – plates. Small cut fennel.
7. Grease a baking tray or a form for roasting with a desi, lay out on it the prepared vegetables. From above place the prepared salmon. On steaks from above put small pieces of a desi and strew with fennel. Send to the oven which is in advance warmed up to the temperature of 180 degrees. Bake steaks from a salmon on vegetable pillows about 35 minutes.
8. Steak from the salmon baked in folgemozhno to prepare a portion salmon in an oven and in a foil – the juicy baked fish will keep in herself a maximum of useful properties. Fish steaks, as well as in the previous recipe, are matured 10-15 minutes with salt, a black or white pepper and fresh lemon juice. Tomatoes are cut by plasticity.
9. The foil is displaced by three-four times then peculiar deep "boat" is formed of it. On a bottom of the boat it is poured a little olive oil, the prepared steak, from above is put on it – several plates of a tomato. It is possible to add a branch of spicy greens. "Court shoes" are most densely wrapped from above: juice which will be emitted from a salmon shouldn't follow and evaporate therefore the foil has to be sealed whenever possible hermetically.
10. Steaks in a foil give all the best on a lattice or on a baking tray and go to the oven which is in advance warmed up to 200 degrees for 30 minutes. It is possible to give them directly in a foil, having accurately turned "court shoes" from above and having unbent edges, and it is possible and to lay out fish on plates, watering the juice formed when roasting. As a garnish for the salmon prepared thus new boiled potato or rice will be ideal.
11. If desired steaks can be baked in a foil together with potatoes or other vegetables. In that case they small are cut and give all the best in "court shoes" a bottom layer. Time of stay in an oven in that case should be increased for 10-15 minutes.
12. Steaks from a salmon on a parusemg belongs to a fatty fish therefore quite often she is trained in the "facilitated" dietary option – on couple. Preparation of steaks in the double boiler allows to receive without use of additional fats "at the exit" the gentle, tasty, melting in the mouth fish. The salmon elementary is steamed: the steaks grated with salt and seasonings and watered with lemon juice are matured 5-10 minutes then give all the best on the oiled double boiler lattice. From above on steaks lemon segments give all the best, it is possible to add them with branches of spicy greens. If don't cost the purpose to receive the most dietary dish with a minimum of calories – it is also possible to grease a salmon with low-fat sour cream.
13. On couple steaks from a salmon reach readiness in 15 minutes (counting is conducted with the liquid boiling moment). It is necessary to spread on plates a ready-to-eat meal very carefully – the fish prepared thus very gentle and easily falls to pieces. Serve a steam salmon usually with boiled rice, couscous or potatoes, it is also possible to garnish fish leaves of a green salad and a fresh vegetables.