Pink Salmon: Recipes

The content of the article

• How to cook pink salmon ear
• Pink Salmon Fish Soup Recipe
• From the head and tail
• Soup
• Out of my head
• From frozen fish
• From canned food
• With cream
• With millet
• In a slow cooker
• With rice
• With egg
• How to make pink salmon soup – chef tips

A small fish from a large family of salmon that lives in the Pacific and Arctic oceans is pink salmon. Healthy and tasty, with pink meat, it is widely used in cooking. It is fried in batter and grilled, baked, salted. They also boil a beautiful ear, which has an amazing aroma..

How to cook pink salmon ear

The first meal for dinner is a steady tradition of Russian cuisine. Not the last place among the first dishes is fish soup – fish soup, the recipes of which exist as many as the hostesses. On a broth of river or sea fish, with pepper, bay leaf and other spices, the fragrant ear has fans not only among fishermen. A wonderful basis for it are salmon fish. For example, pink salmon soup is deservedly considered the most delicious among fish first courses. Traditionally, it is cooked from the head, tail, fins, using the main part of the carcass for a delicious second course.

Pink Salmon Fish Soup Recipe

If your loved ones love and appreciate fish dishes, then you need a step-by-step recipe for pink salmon soup. At home, cooking it is not at all difficult, but it turns out no worse than in the most expensive restaurants in the world. From a dozen recipes that differ in composition and method of preparation, choose your own, which will become a specialty fish soup in your family. With and without potatoes, with cereals of various kinds, with the addition of cream – each dish option described below is unusual, tasty, aromatic.

From the head and tail

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calories: 48 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

As usual, the ear is cooked from the head and tail of pink salmon, because the conditioned, “ceremonial” meat is used to prepare portioned, delicious main dishes. And rightly so, head bones and fin feathers are the best part of fish when it comes to broth. And the flesh in the tail and head is enough to make the ear look rich, delighting eaters with the real taste of expensive fish.

Ingredients:

• the head and tail of pink salmon – from 3 fish;
• potatoes (medium) – 5-6 pcs.;
• carrots (large) – 1 pc.;
• onion – 1 pc.;
• greens – 1 bunch;
• salt, ground pepper.

Cooking method:

1. Before cooking the ear, thoroughly rinse the heads and tails of the fish. Be sure to remove the gills, they make the broth muddy and tasteless. Fill the fish parts with water, add salt.
2. Boil pink salmon until cooked. Twenty minutes after boiling is enough for the fish to cook. Pour the broth into another pan, strain it.
3. Dice peeled potato tubers, onions, carrots. If you do not like boiled onions in the soup, you can cook it whole with the fish, and then remove it. Grind carrots if desired.
4. Bring the fish broth to a boil, add potatoes to it. After ten minutes, toss the rest of the vegetables. Check the dish for salt, add pepper.
5. After another ten minutes, the ear will be ready. During this time, separate the boiled fish flesh from the bones and skin, disassemble the head, almost everything is edible in it. Add the slices of pink salmon to the pan, sprinkle with chopped herbs, wait for the boil and remove the soup from the heat.

Soup

• Cooking time: 40-50 minutes.
• Servings Per Container: 6 Persons.
• Calories: 52 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

It is very lucky if you got the fish alive or freshly made. A rich soup with fresh pink salmon has a brighter taste and unique aroma. Even boiling an ear from the head and tail of a pink salmon that did not know the freeze, you will feel the difference. But add a piece of boiled fish pulp to the plate, so you turn the first dish into a culinary masterpiece. To enjoy the taste of good fish, carefully use spices that have a strong specific smell.

Ingredients:

• small fresh pink salmon – 1 pc.;
• potatoes – 3-5 pcs.;
• parsley – 1 bunch;
• salt, black and allspice, bay leaf.

Cooking method:

1. Carefully clean the fish from scales, wash, gut. Do not throw caviar, it is extremely tasty. Cut off the head, tail, fins, take out the spine. Remove the gills, it is important! You will need 400-500 grams of pink salmon fillet, the rest of the meat can be used for other dishes.
2. Boil the head, tail, bones for 15-20 minutes. The broth should turn out 1.2-1.5 liters. To make the broth transparent, remove the foam after it boils. Do not forget to salt.
3. Take out the fish pieces. The meat from the tail and head needs to be stripped, strain the broth through cheesecloth.
4. Boil the fish broth, add potatoes to it. Do not try to cut the potatoes too small: the slices should be medium, uniform in size.
5. Put in the boiling ear portioned pieces of fish fillet (6 pieces), cook over low heat for a quarter of an hour.
6. Add small pieces of fish from the head and tail, one or two bay leaves, black pepper and allspice (3-4 peas each) to the pan.
7. Leave the dish to insist under the lid, after five minutes remove the lavrushka from the pan. The soup is ready to serve. Sprinkle hot ear with fresh parsley in a bowl already.

Out of my head

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calories: 48 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

It is true that fish head is the best product for fish soup. The broth from it is not fatty, but rich, aromatic. At high concentrations, it easily turns into jelly. Especially good ear from the head of pink salmon. It is boiled quickly, the broth gives a clear, aromatic, tasty. It is only important to remove the gills in advance and rinse the cavities well from under them. Inside the head, everything soft is edible and healthy: both dark and light pieces can be sent to the ear..

Ingredients:

• pink salmon heads – 5-6 pcs.;
• potatoes – 4-5 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• parsley root 1/2 pcs.;
• vegetable oil – 1-2 tbsp. l .;
• dill – 1 small bunch;
• salt, pepper, bay leaf.

Cooking method:

1. Before preparing the ear, the heads need to be rinsed, and the gills should be removed.
2. Fill your heads with cold water, let it boil, cook over low heat for about twenty minutes. During cooking, do not forget to salt.
3. Remove fish from the broth, select all edible pieces from the heads. Strain the broth.
4. Cook vegetables: chop the potatoes into medium-sized cubes, chop the carrots and onions to fry.
5. In a frying pan in oil, fry onions and carrots until a beautiful golden hue.
6. Boil strained broth. Add potatoes to it, cook on a slow flame of the burner for about fifteen minutes.
7. Load the pieces of fish, frying, finely chopped dill into the pan, add pepper. Put the bay leaf in the soup for five minutes, after which it needs to be pulled out.
8. The ear needs to be insisted, after 15 or 20 minutes after the end of cooking it will be tastier and more aromatic.

From frozen fish

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calories: 123 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

It is believed that fish soup, unlike the classic fish soup, contains in addition to fish and vegetables all kinds of additives. Do not argue about the terminology when it is possible to prepare a delicious soup of frozen pink salmon according to the recipe written below. Cheese taste, delicate and unique, wonderfully complements the fish, makes it noble, refined.

Ingredients:

• frozen pink salmon fish (fillet) – 450 g;
• onions (large) – 1 pc.;
• processed cheese – 2 pcs. (180-200 g);
• flour – 2 tbsp. l .;
• butter – 50 g;
• salt, pepper, greens.

Cooking method:

1. Defrost frozen fish naturally (at room temperature).
2. Cut the pulp without skin into portioned slices (12 pcs.), Add salt, sprinkle with pepper, bread in flour, fry in butter on both sides.
3. Cut onions finely, sauté in oil, add a little flour in the last minute of frying, stir.
4. In boiling water (approximately 1.2 L), dip the pieces of fish, onion frying. Soup should simmer for 10 minutes.
5. Add grated cheese, stir very gently so as not to damage the fish slices.
6. Try the dish on salt and pepper, add them if necessary. When serving, sprinkle the soup with herbs.

From canned food

• Cooking time: 20 minutes.
• Servings Per Container: 3-4 Persons.
• Calories: 63 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

A quick option for a family dinner is the canned pink salmon ear, which can be cooked very quickly. To add calories, make the soup more satisfying, add rice, millet, semolina or pearl barley to it. Any of the options is charming in its own way, everyone can satiate and give the pleasure of taste. The recipe is extremely simple, even a child can cope with such a dish.

Ingredients:

• canned pink salmon – 1 can;
• potatoes – 3 pcs.;
• pearl barley – 1/3 cup;
• carrots – 1 pc.;
• onion – 1 pc.;
• butter – 30 g;
• salt, herbs, pepper.

Cooking method:

1. Rinse the cereal, pour it into boiling water (1 l), cook until half cooked for about fifteen minutes.
2. Cook vegetables: potatoes, dice onions, chop carrots with a grater.
3. Sauté the onion in butter. Add all the vegetables to the pan where the cereals are cooked. Cook until cooked. Do not forget to salt and season with pepper.
4. While the vegetables are boiling, open the canned fish, remove the bones from it, cut into pieces. Dip the pink salmon in the soup, add the chopped dill and parsley.
5. Let the soup brew to get the taste and aroma of the fish.

With cream

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calories: 117 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

From the pulp of pink salmon, you can prepare a delicious and tender soup puree. It is especially good for baby and diet food. Such a soup is a crushed pink salmon ear in a blender with cream. The milk shade is well suited to fish dishes, makes the soup puree tender and pleasant. Add lemon juice, garlic, a little pepper to the soup. This dish saturates and warms..

Ingredients:

• pink salmon pulp – 500 g;
• hard cheese – 50 g;
• nonfat cream – 1 cup;
• potatoes – 3-4 pcs.;
• onion – 1 pc.;
• onions (greens) – 2 pcs.;
• vegetable oil – 3 tbsp. l .;
• dill – 2-3 branches;
• salt, pepper, lemon juice.

Cooking method:

1. Cut potatoes coarsely, cook in water (you need 1.5 liters).
2. Fry the onion in oil, add garlic, a white area of ​​green onion to it. Throw vegetables to potatoes.
3. When the potatoes are cooked, put the pink salmon fillet, cut into large slices. Cook 5-7 minutes.
4. Pour the contents of the pan (without broth) using a blender. Add chopped greens (onions, dill), pour in the cream. Grind the mass again with a blender, dilute with broth.
5. Bring the mass to a boil and immediately turn it off, add a little freshly squeezed lemon juice.
6. Serve your ear hot. Sprinkle cheese on a plate.

With millet

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calories: 93 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

It is imperative for busy people that cooking does not take too much time. In this sense, the ear is an ideal dish. Pink salmon fish soup with millet is cooked for about half an hour. It comes out delicious from fresh and frozen fish, even from canned food. It’s better for a brew to take the head and tail, but add to them “conditional” slices of fillet – one for each eater.

Ingredients:

• pink salmon – head, tail, 300-450 g of pulp;
• potatoes – 3-5 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• millet – 1/3 cup;
• parsley root, celery – 40-50 g each;
• salt, pepper, bay leaf, dill.

Cooking method:

1. Wash the fish thoroughly, remove the gills from the head, cut the fillet into six portions. First, cook the “substandard” parts in 1.5 liters of water until cooked. You can boil a whole onion with them, in this case, chopped onion should not be added. Do not forget to salt the broth during cooking.
2. Filter the broth, disassemble the fish, putting off all edible components (they will need to be returned to the finished soup).
3. Cubes of potatoes, grated carrots, parsley, celery, chopped onions, cook millet in fish stock for 10 minutes.
4. Dip the pieces of fish into the pan. Do this gently so that each serving of fillet remains intact. Ten more minutes on low heat and you can turn it off.
5. Do not open the lid for at least a quarter of an hour, let the dish infuse.

In a slow cooker

• Cooking time: about an hour.
• Servings Per Container: 6 Persons.
• Calories: 60 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

Information about fish soups will be incomplete if you do not recall the royal recipe for pink salmon soup. In a slow cooker, it turns out to be especially aromatic. For the tsar’s soup, a rich broth is important, which is cooked from the tail, head, fins, ridge. Slices of “ceremonial” pink salmon meat are added later, so as not to boil. The golden color and piquant taste will give the soup an unpeeled onion, which should boil in the broth with the fish. The final touch – add vodka to the finished ear. Connoisseurs say that without it, the ear is not the ear, but diet soup.

Ingredients:

• head, tail, fins, ridge from one fish;
• pink salmon fillet – 300-450 g;
• potatoes – 3-5 pcs.;
• carrots – 1 pc.;
• onion – 2 pcs.;
• vodka – 1 tbsp. l .;
• pepper, salt, greens.

Cooking method:

1. Rinse the fish, be sure to remove the gills, put in a slow cooker. Put the onion there, thoroughly washed, but unpeeled. Fill with water (volume 1.5 l), add salt. Turn on the extinguishing mode for 30 minutes.
2. Cut vegetables: potatoes into cubes, carrots into strips, remaining onion finely.
3. Cut the fillet into six slices.
4. Filter the finished broth, add vegetables to it, cook for ten minutes or a little more.
5. Immerse the fish pieces in the multicooker. They will cook for no more than fifteen minutes in the “soup” mode. Mix the ear gently, carefully so as not to damage the presentation of the pieces of fish.
6. Pour chopped greens into a container, pour a tablespoon of vodka. Do not overdo it, a glass is poured into a ten-liter boiler, your spoon volume is enough.
7. Remove the bowl from the multicooker to prevent unauthorized boiling, otherwise pink salmon will break apart. Insist with a lid for at least fifteen minutes.

With rice

• Cooking time: 30 minutes.
• Servings Per Container: 5-6 Persons.
• Calories: 89 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

The traditional, nutritious pink salmon fish soup with rice is similar in design to an ear with millet or pearl barley. You can cook it both from raw fish and from a can of canned food. Rice does not have an independent bright taste, so it becomes an excellent background for the main ingredient of the dish – for example, fish. Ear with rice qualitatively and for a long time satisfies hunger, and at the same time it is as fragrant as other fish soups.

Ingredients:

• pink salmon in a jar – 200-250 g;
• potatoes – 4-5 pcs.;
• rice – 1/3 cup;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l .;
• salt, bay leaf, paprika, dill.

Cooking method:

1. In 1-1.2 liters of boiling water, dip the potatoes cut into cubes. Salt and boil for about ten minutes.
2. Make the onions and carrots, add garlic to it, keep it on fire for another minute.
3. Pour the rice to the potatoes, there also send the frying of vegetables. After 5-7 minutes, stir the soup, put in it canned pink salmon, cut into pieces.
4. After five minutes, add spices, dill and turn off. The soup is ready to serve, but it will be even tastier if it lasts 15-20 minutes.

With egg

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calories: 66 kcal.
• Purpose: lunch, hot first course.
• Cuisine: Russian.
• Difficulty making: easy.

Many housewives add chicken egg to the fish soup, from which the taste of the dish is enhanced, it becomes even more interesting. If you have never done so, now is the time to try. The fragrant pink salmon ear with egg and mushrooms is the first dish that can become one of your favorite for your loved ones. It’s easy to prepare, it’s important only to follow the step-by-step recipe below.

Ingredients:

• pink salmon heads and tails – from 3 fish;
• rice – 1/3 cup;
• fresh champignon – 5-6 pcs.;
• egg – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• salt, pepper, dill.

Cooking method:

• Take 1-1.2 liters of water. Boil the fish, separate the edible parts, filter the broth.
• Grind vegetables and mushrooms, cook them in fish broth for 10-15 minutes. Add salt, pepper.
• Return the edible fish pieces to the broth pan..
• Beat the eggs, insert them in a thin stream into the soup, mix it intensively at this time.
• Add greens, insist and serve.

How to make pink salmon soup – chef tips

As it turned out, pink salmon soup is a simple dish, but grateful. Boil it with the addition of cereals, mushrooms, herbs, vegetables. Of the latter, carrots, onions, potatoes are used, less often – tomatoes, sweet peppers, celery roots, parsley. Sometimes eggs are added. In order for the ear to work out well, follow the simple recommendations:

• The taste depends on the degree of freshness of the fish, storage conditions and defrosting.
• Transparent to the ear, if the fish is thoroughly cleaned, washed, gills removed.
• The aroma of the dish will intensify when the fish soup is infused.
• Cook the fish fillet for no more than 15 minutes. Stir the soup carefully at this time so that the meat is not damaged..
• Add greens at the very end of the process.