Chum salmon: how to cook? Video
One of the delicious varieties of red fish is chum salmon – Pacific salmon. In the store, you can often find caviar of this fish, it is the largest-grained and is considered the most valuable of the other types of red caviar. But when you manage to buy chum salmon, you will be able to appreciate the delicate taste of this wonderful fish, if you cook it correctly.
Red fish: how to cook chum salmon
Chum salmon is a large fish, the weight of which can reach 15 kg. Its bright pink meat contains vitamins of group B, vitamins A, E, C and PP, it contains many trace elements, including fluorine, zinc, iron, chromium and molybdenum. Chum salmon meat contains potassium, phosphorus, sodium, magnesium and calcium. Chum meat consists of 74% water, proteins in it 19%, fats – 6%.
Unscrupulous sellers under the guise of chum salmon sometimes try to sell pink salmon, the meat of which is cheaper and does not have such a delicate taste. In order not to be mistaken when choosing, keep in mind that chum salmon is larger and its meat is lighter, almost pink
To fully feel the taste of this delicious fish and enjoy it, cook tartar from chum salmon fillet. You will need: – chum salmon fillet – 200 g; – white onion – ½ onion; – ground black and white pepper; – balsamic vinegar – ½ tsp; – olive oil – 1 tsp; – green onions – 2 –3 feathers; – fresh lemon juice – 1 tsp; – fresh dill 1-2 branches.
Put chum salmon fillets in the freezer of the refrigerator for half an hour. Then cut a piece of fish into slices about 5 mm thick. Cut the plates into cubes. Chop the white onions as small as possible, lightly salt them on a cutting board and roll them with a rolling pin for dough to release juice. Chop green onions and dill finely too.
Salt and pepper the meat, pour with olive oil, balsamic vinegar, lemon juice. Add chopped onion and dill, mix everything well, put in a dish or salad bowl and refrigerate for a couple of hours. Tartare is a great snack that can be served with toasted bread or croutons.
Chum salmon baked in foil
Chum salmon meat is a little dry, so it is better not to fry it, but to bake it in foil. To make it especially tasty, it is better to cook with vegetables. For two servings you will need: – chum fillet or steaks – 300 g; – tomato – 1 pc. medium size; – onion – 1 pc.; – Bulgarian pepper – half; – lemon – a couple of circles; – ground black and white pepper; – salt.
Peel the onion and cut into half rings. Cut the Bulgarian pepper in half, remove the core, peel the seeds and cut the half into strips. Hold the tomato in boiling water for 10-15 seconds, then remove the skin from it and cut into slices. Put the vegetables on a sheet of foil, after mixing them. Top with pieces of fish, season with salt and pepper and drizzle with lemon juice.
Wrap the foil with an envelope, tightly fastening the edges, put it on a baking sheet and place it in an oven heated to 180 ° C. After 20 minutes, remove the baking sheet, but do not unfold the foil immediately, leave to stand for another 5 minutes. Then place the vegetables and fish on the portioned platter and enjoy the delicate taste of the delicious fish.