Useful Tips

5 common mistakes when cooking salmon

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Red fish is extremely beneficial for human health. It is a valuable source of vital vitamins, minerals and other beneficial substances. Regular use of this product will help strengthen immunity, normalize the work of the gastrointestinal tract, and calm the nervous system.

Basically, red fish belongs to the salmon family. We will master all the necessary information in order to learn how to cook salmon perfectly.

Before cooking

It’s not enough just to choose a good fish to become the owner of a delicious dinner. Get ready to cook salmon properly. To get started, buy the largest shovel you can find in the store. She should easily turn the whole red fish fillet.

Another important point is the pan. Cast-iron options and non-stick pans are good for slightly darkening the fish on the stove and then sending it to the oven.

Do not forget the baking foil. She must be at hand. This will make it easier for you to wash the dishes, because the fat will not firmly eat into the surface of the pots and pans.

How to choose salmon

Try to choose unfrozen fish. This is perhaps the main criterion that you need to take as a basis when buying salmon and other red fish.

Pay attention to the smell and color of the fish. Salmon should not smell like fish in the classical sense. Its smell ideally resembles that of salty sea water. This is one of the main signs of freshness. Regarding color, choose salmon in a delicate pink color. If the shade is too pale, then the fish is most likely repeatedly frozen and thawed. And if the fillet is reddish-brown, then it is already old.

All you need to know about pitting

In fact, it is not necessary to remove the bones. However, some do not ignore this step. It certainly won’t be worse. It is believed that pitted fillet looks more appetizing, and it is also much more comfortable to eat. It’s worth a try.

Removing bones from red fish is easy. They are very flexible and pliable. Put the fillet on a cutting board or foil for baking with the skin peeled down. Using small pliers or tweezers, pry out each bone and remove. In the average filet you will find about 20 seeds.

Cooking salmon on the stove

Salmon fillet can be fried in a pan until crispy golden crust. This cooking method is not considered the most useful, but sometimes you can afford this juicy delicacy.

Cooking salmon on the stove is easy. It’s also very fast. Melt 1 tablespoon of oil in a non-stick pan over medium heat. Keep on fire until the oil has a golden hue. It takes about 3 minutes.

Salmon fillet with salt and pepper. Put the fish in a pan. Cook without turning over for 6 minutes. Then turn the fillet over and cook another 2–4 minutes.

Cooking salmon in the oven

Cooked in the oven, salmon turns out to be unusually juicy, tasty and tender. There are many ways to do this. We offer very simple and fast. This recipe will appeal to all housewives who value their time.

Salt and pepper the salmon filet. Add spices to your taste. Place the slices on a baking sheet oiled or covered with baking foil. Preheat the oven to 200 degrees. Place the baking tray with the fish on top of the oven. Bake for 12 minutes.

Grilled salmon

Grilling is one of the most useful and delicious ways to cook fish. Salmon fillet, in fact, is prepared as if in its own juice.

Heat the grill well over a fire. Sprinkle salmon steaks with olive oil, salt and pepper. Put the skin down on the grill. Cook for 5–6 minutes and then turn over. Tip: if the steaks stick to the grill, then this means that they are not yet ready for turning. On the other hand, fish should be cooked for another 3-10 minutes.

How to check fish readiness

Every man to his own taste. No one will tell you what a perfectly cooked salmon is. There are only general recommendations that will help you determine the degree of readiness of the fish.

This technique is used by eminent chefs. Take a sharp knife and gently pry the fillet in the center with its tip, as shown in the picture. Then touch the tip of the knife to the skin between the chin and lower lip. If it is cold, then the salmon is slightly fried, if warm - it’s medium-sized roast before you, and if hot - this is a completely prepared fish.

What sauces are best served with salmon?

Salmon is good on its own. However, do not ignore the delicious sauces that will decorate the fish and give the familiar dish an unusual and very original taste.

What sauces does salmon go with? Firstly, these are classic dressings, which include olive oil, homemade mayonnaise, vinegar. Secondly, these are herbs and sauces based on them. They are amazingly combined with fish. If you have not tried salmon with pesto, then it's time to fix it. And finally, spicy sauces based on peppers or tomatoes.

- The right side -

The fact that you simply save the skin on the fish is not enough to prepare a culinary masterpiece. Now it still needs to be used correctly. By “right” we mean that cooking should start from the side with the skin, which the fish first lay out in the pan. Although this detail may seem insignificant, but it is this nuance that can turn against you, and instead of fragrant fish you get a refried piece.

- Time for preparing -

Fish do not need to "languish" for too long on fire. If you overexpose it, the meat will become dry, the fish will exfoliate into flakes and albumin will ooze from it. Therefore, when cooking, it is always important to maintain the recommended time. It will vary depending on the size of the fish and the cooking method. The ideal rare for salmon is considered medium rare and medium, when the tender fish meat in the center will be painted in a darker color. The minimum internal temperature measured in the thickest part of the fish should be 63 ° C. It is best if you remove the fish from the stove or from the grill when the temperature reaches 60 ° C. The salmon will get a few more degrees while it lies on the board.

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