Stuffed pink salmon – step by step recipes for baking in the oven with a photo

The content of the article

• The principles of preparation of stuffed pink salmon
• Stuffed Pink Salmon Recipe
• Pink salmon with mushrooms and cheese
• With rice and eggs
• With buckwheat porridge
• With omelet and tomatoes
• With mackerel
• With shrimps
• With vegetables

Pink salmon fish is rich in nutrients that positively affect the condition and appearance of a person. Due to these properties, dishes from it are healthy, hearty and at the same time they are very tasty. In order not to cook the side dish separately, it can be placed directly in the peeled pink salmon, that is, stuffed fish. A slice of such a dish can replace a full meal.

The principles of preparation of stuffed pink salmon

Fresh or frozen pink salmon is suitable for cooking stuffed fish. The last one before cooking should be “slowly” thawed, first on the shelf of the refrigerator, then at room temperature. So it will be better to keep in shape. Gutted fish, if necessary, take out the ridge. In this case, you need to ensure that the carcass does not form punctures, cuts and it remains intact.

There are many options for fillings for stuffed fish. Together with pink salmon, you can bake mushrooms, vegetables, cereals such as rice and buckwheat. Vegetables and mushrooms are pre-stewed or fried, cereals are boiled until half cooked, then mixed with other ingredients. Stuffed pink salmon is baked in the oven. The dish is prepared from 45 minutes to an hour, depending on the size of the carcass. You can bake pink salmon in a foil or sleeve, so it will be juicier.

Stuffed Pink Salmon Recipe

Cooking pink salmon stuffed at home is not difficult. To do this, you must have minimal skills in working with fish. A variety of fillings allows you to satisfy the taste preferences of everyone. Below are detailed recipes for making pink salmon stuffed with original toppings, such as shrimp or scrambled eggs with tomatoes.

Pink salmon with mushrooms and cheese

• Time: 1 hour 40 minutes.
• Servings Per Container: 4 People.
• Calorie dishes: 2180 kcal.
• Purpose: basic.
• Cuisine: Jewish.
• Difficulty: medium.

Baked pink salmon stuffed with champignons and cheese will not leave anyone indifferent. Fish should be served almost immediately from the oven, in which case the cheese will be viscous, which will give the dish a delicate texture. According to this recipe, the carcass is marinated in mayonnaise and spices before stuffing. In order to save time, you can use a store product, but it is better to prepare the sauce yourself.

Ingredients:

• pink salmon – 1 pc.;
• onion – 2 pcs.;
• hard cheese – 100 g;
• champignons – 100 g;
• mayonnaise – 80 g;
• lemon juice – 20 ml;
• sunflower oil – 20 ml;
• garlic – 3 cloves;
• spices – optional.

Cooking method:

1. Rinse the fish, make an incision along the belly, gut it, remove the ridge and remove small bones.
2. Sprinkle the fish with lemon juice, set aside.
3. In a separate container, mix mayonnaise with salt and fish spices.
4. Peel the garlic, squeeze it into mayonnaise, mix until smooth.
5. Lubricate the carcass with the resulting sauce abundantly inside and out, leave to marinate for half an hour.
6. Rinse, peel the mushrooms, cut into small pieces, fry in sunflower oil.
7. Peel the onion, cut into a small cube.
8. Grate cheese coarsely, mix with onions, add salt and pepper to taste.
9. Tightly fill the pickled carcass with filling, rewind with thread, wrap in foil, as shown in the photo.
10. Bake stuffed fish for 1 hour at 180 ° C.
11. After 30 minutes, unfold the foil to form a golden crust.

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With rice and eggs

• Time: 1 hour 30 minutes.
• Servings Per Container: 4 People.
• Calorie dishes: 1731 kcal.
• Purpose: basic.
• Cuisine: Jewish.
• Difficulty: medium.

A filling of white rice and boiled eggs is often added to unsweetened pastries. With this combination of products you can stuff fish. In the recipe, the filling is supplemented with carrots, onions, hard cheese and fresh herbs, which makes the dish diverse in taste. Rice is better to take polished, mainly round varieties, they are more sticky, ideal for stuffing.

Ingredients:

• rice – 75 g;
• hard cheese – 50 g;
• greens – 20 g;
• sour cream 20% – 20 ml;
• eggs – 2 pcs.;
• pink salmon – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• spices – optional.

Cooking method:

1. Rice in several waters, pour boiling water and boil until cooked.
2. Hard-boiled eggs, get rid of the shell, grate on a coarse grater.
3. Peel the onion, chop finely.
4. Wash greens, dry, chop finely.
5. Peel the carrots, cut into thin strips.
6. Grate the cheese, mix with the rest of the ingredients for the filling.
7. Save pink salmon from the ridge, remove small bones with tweezers.
8. Cut the remaining meat on the ridge with a knife, chop finely, mix with rice.
9. Salt the filling, pepper, mix until smooth.
10. If the mixture is dry, you can add a tablespoon of water or milk.
11. Fill the fish with filling, carefully sew the incision or rewind the thread.
12. Lubricate the stuffed carcass with sour cream on top so that a crust forms during cooking.
13. Transfer to a baking sheet, bake at 180 ° C for about an hour.

With buckwheat porridge

• Time: 1 hour 40 minutes.
• Servings Per Container: 4 People.
• Calorie content: 1817 kcal.
• Purpose: basic.
• Cuisine: Jewish.
• Difficulty: medium.

A hearty pink salmon stuffed with buckwheat will satisfy your hunger for a long time. Croup must be prepared separately. To prevent the filling from being dry, onions fried in butter are added to it. According to the recipe, the carcass is rubbed with lemon slices. This eliminates the fishy smell and gives a special flavor note. Pink salmon with buckwheat is baked in foil, which makes the dish saturated to taste.

Ingredients:

• pink salmon – 1 pc.;
• onion – 1 pc.;
• lemon – 1 pc.;
• buckwheat – 200 g;
• butter – 20 g;
• spices – optional.

Cooking method:

1. Rinse the buckwheat, boil, drop in a colander so that it dries.
2. Peel the onion, chop finely, fry in a pan with a piece of butter.
3. Add buckwheat to the onion, salt, pepper, mix and transfer to a plate so that the porridge cools down.
4. Notch gutted fish along the spine, pull out all the bones.
5. Cut the lemon into circles, rub them inside the fish.
6. Gradually fill the carcass with the filling, put slices of butter inside, then wrap or sew a thread.
7. Wrap the fish in foil, bake for an hour at 180 ° C.
8. 15 minutes before the end of cooking, remove the top layer of foil to bake the crust.
9. Garnish the finished dish with the remaining lemon slices.

With omelet and tomatoes

• Time: 1 hour 10 minutes.
• Servings Per Container: 4 People.
• Calorie dishes: 1992 kcal.
• Purpose: basic.
• Cuisine: Jewish.
• Difficulty: medium.

The original omelette filling with tomatoes goes well with the taste of pink salmon, and it cooks very quickly. Tomatoes are mixed and fried with eggs. To make the omelet more tender, before slicing the tomatoes, you can get rid of the skin by blanching. Cheese gives a special texture to the dish. You can use any hard variety, but it is important that it melts well during heat treatment.

Ingredients:

• pink salmon – 1 pc.;
• tomatoes – 2 pcs.;
• eggs – 4 pcs.;
• hard cheese – 100 g;
• sunflower oil – 20 ml;
• spices – optional.

Cooking method:

1. Gut the fish, if necessary, make an incision along the fin, carefully remove all the bones.
2. Rub salt inside the carcass.
3. Dice two large tomatoes.
4. Beat eggs with salt, mix with tomatoes, fry omelet.
5. Hard cheese slice.
6. Put half of the cheese on top on a cooled omelet, put the other half inside the carcass.
7. Roll the omelet into a roll, place between the fillets.
8. Fasten the carcass with thread or toothpicks.
9. Transfer to a baking tray greased with sunflower oil.
10. Bake for 45 minutes at 180 ° C.
11. Half an hour after the start of cooking, remove the stuffed fish and grease with sunflower oil for shine and even blush.

With mackerel

• Time: 1 hour 10 minutes.
• Servings Per Container: 4 People.
• Calorie dishes: 2276 kcal.
• Purpose: basic.
• Cuisine: Jewish.
• Difficulty: medium.

Unusual at first glance, the recipe will surprise you with its pleasant taste. The idea of ​​stuffing pink salmon with other fish justifies itself. It is better to take smoked mackerel, this will give a special taste and aroma to the dish. In addition to mackerel, crab sticks, egg yolks, greens and onions are included in the filling. Together, these ingredients form an original culinary ensemble..

Ingredients:

• pink salmon – 1 pc.;
• smoked mackerel – 1 pc.;
• onion – 1 pc.;
• egg yolk – 3 pcs.;
• crab sticks – 100 g;
• greens – 20 g;
• sunflower oil – 10 ml;
• spices – optional.

Cooking method:

1. Rid pink salmon from bones and viscera, if necessary.
2. Disassemble smoked mackerel on filet, cut the flesh into small pieces.
3. Fill pink salmon with mackerel pulp.
4. Grind crab sticks, sprinkle on top.
5. Grind boiled egg yolks with chopped herbs, add spices, distribute with the next layer.
6. On top, put the onion half rings.
7. Fasten the stuffed carcass with a thread or toothpicks, transfer to a greased baking sheet.
8. Bake for 40 minutes at 200 ° C.
9. If the fish starts to burn during baking, grease it with sunflower oil.

With shrimps

• Time: 1 hour 20 minutes.
• Servings Per Container: 4 People.
• Calorie dishes: 2541 kcal.
• Purpose: basic.
• Cuisine: Jewish.
• Difficulty: medium.

A festive version of stuffed fish with shrimp will become a table decoration. Seafood goes well with the taste of pink salmon. Shrimps do not need to be pre-cooked, they will be completely cooked during baking fish in the oven. Pink salmon will not be dry, as in addition to seafood, the filling contains passivated vegetables and sauce from hard cheese and mayonnaise.

Ingredients:

• pink salmon – 1 pc.;
• carrots – 2 pcs.;
• onion – 3 pcs.;
• shrimp – 300 g;
• mayonnaise – 50 ml;
• hard cheese – 50 g;
• walnuts – 50 g;
• lemon juice – 25 ml;
• sunflower oil – 20 ml;
• spices – optional.

Cooking method:

1. Clean, gut the fish without cutting off your head and tail.
2. Rinse the carcass well, grate with salt from the inside, sprinkle with lemon juice.
3. Peel the shrimp, cut into small pieces, leave a few pieces for serving.
4. Grate cheese, mix with mayonnaise.
5. Peel the vegetables, chop the onion finely, grate the carrots on a coarse grater.
6. Transfer vegetables to a pan with hot sunflower oil, pass until soft.
7. Add shrimp, chopped nuts, mix, add salt and pepper.
8. Stuff the fish with a slightly cooled filling, sew the belly with thread.
9. Cover the baking sheet with foil, put the stuffed carcass on top, cover with a piece of foil on top so that the skin does not burn, pour some water on the baking sheet.
10. Bake for 40 minutes at 200 ° C, 10 minutes before the end of cooking, remove the foil from the fish to form a crust.
11. Before serving, decorate the dish with whole, slightly boiled shrimps.

With vegetables

• Time: 2 hours 40 minutes.
• Servings Per Container: 4 People.
• Calorie dishes: 2288 kcal.
• Purpose: basic.
• Cuisine: Jewish.
• Difficulty: medium.

Appetizing stuffed pink salmon in the oven with vegetables is an ideal dinner option, especially for people who adhere to the principles of proper nutrition. Fish is easily digested with vegetables, which makes this dish especially valuable. Vegetable filling can be selected based on taste preferences. If it is difficult to get this or that vegetable fresh, you can use a frozen mixture.

Ingredients:

• pink salmon – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• Bulgarian pepper – ? PC.;
• frozen beans – 200 g;
• frozen champignons – 200 g;
• Suluguni cheese – 100 g;
• lemon juice – 20 ml;
• olive oil – 20 ml;
• dried basil – 2 g;
• spices – optional.

Cooking method:

1. Clean, gut the fish, if necessary, remove the ridge and small bones.
2. Rinse the carcass well under running water, dry it with a paper towel.
3. Rub the fish with salt, pepper, lemon juice and oil, leave to marinate for at least 2 hours.
4. Finely chop the peeled onion, fry until soft.
5. Add mushrooms, grated carrots, strips of bell pepper to the onion, fry until soft.
6. Then add the beans, simmer for another 3 minutes and remove from heat.
7. Season the mixture with dried basil, salt and pepper.
8. Add diced cheese to a warm vegetable mixture, mix well.
9. Fill the fish with filling, tie up with thread.
10. Place the stuffed fish in the baking sleeve, tie the edges.
11. Send to bake in an oven preheated to 200 degrees.
12. After 10 minutes, reduce heat to 180 ° C and cook for another 20 minutes.
13. Leave stuffed fish with the oven off for 10 minutes.