Whale in sauce. How to bake chum salmon in pieces with vegetables and cheese. Chum salmon cutlets in the oven

Hello, dear readers! Returning to the topic of dietary nutrition, I became increasingly convinced that fish rightfully occupies one of the main places in the scheme of any dietary cycle. Low-calorie varieties especially fit into the scheme of proper and dietary nutrition: tuna, pollock, red fish. The recipe for chum salmon steak baked in the oven is a classic version of the diet menu, especially since there are many options for preparing this dish.

You can cook delicious low-calorie fish with or without foil, you can use a baking sleeve. In any case, a dish prepared in this way, and with minimal addition of fat, turns out tasty, aromatic and special.

Creamy vegetable snack

Chefs call chum salmon Pacific salmon. Due to the fact that this fish is not bony, it can be cooked in different ways, but baking in the oven is considered the optimal solution for heat treatment.

Chum salmon cooked with vegetables and cream is perfect for a filling dinner. The calorie content of the finished dish is low, but the nutritional value is the opposite.

I prepare this dietary dish using the following ingredients:

kilogram of chum salmon steaks;
a couple of bell peppers;
one small zucchini;
150 gr. hard cheese;
one medium onion;
lemon;
100 ml low-fat cream (no more than 15%);
3 cloves of garlic;
spices, salt to taste.

This recipe is easy to prepare and takes little time:

I cook steaks: if frozen, then defrost them naturally at room temperature. I sprinkle it with spices and salt and leave it to marinate for half an hour.
I cut the zucchini into slices and chop the pepper into strips.
Peel the onion, cut into thin rings, cut the lemon into thin slices.
I mix the cream with garlic and grated cheese; I first chop the garlic using a grater.
I put chum salmon in a baking dish, then lemon, put onion rings on top, pepper on them and put zucchini in the last layer.
Pour sauce over all layers and place in the oven for 40 minutes.

I check the readiness of the baked fish with a knife: if it goes in easily, then it has been stewed properly, which means the vegetables are ready.

Tip: the steak will turn out juicy if you pour lemon juice over the chum salmon before cooking and leave for a quarter of an hour. In this case, you don’t need to add lemon.

Important: the baking dish should be greased with olive oil before laying out the layers. Some recipes allow the use of butter, but this will significantly increase the calorie content of the finished product.

Read also: fish marinated with carrots and onions.

Dish in foil

Preparing a delicious low-calorie dish from chum salmon will be even simpler and less time-consuming if you use food foil for baking. Another advantage of this option is that the juice and aroma of the finished dish are better preserved due to the fact that the chum salmon seems to be “sealed” in foil.

In order to make a delicious dish in foil, you should prepare in advance:

kilogram of chum salmon steaks;
two large fresh tomatoes;
one lemon;
salt, pepper, spices.

Step-by-step cooking recipe:

I defrost the fish, rub it with salt and spices, and leave it to marinate for about an hour.
I cut the tomatoes into rings, the lemon into thin half-slices.
I cut the foil into portion squares.
On each square of foil I place a piece of fish, with a piece of lemon and tomato on top.
I wrap the foil, tightly covering the contents on all sides, and place the envelopes on a baking sheet with the edges up.
I bake the envelopes in an oven preheated to 200 degrees for about 20 minutes.

This fish is delicious both cold and hot. It can be served with vegetables, salads or simply as a snack.

Not only fish is a healthy dietary dish. I advise you to read about it.

With cheese and vegetables

Cooks pay attention to the fact that chum salmon is a fish with a low fat content, so the finished dish may end up dry. It’s easy to avoid this: you should cook with the addition of cream, sour cream or mayonnaise. Considering the fact that mayonnaise is enemy number one for a beautiful and slender figure, I use only cream or sour cream with a low fat content in my recipes. I cook steaks with cheese and vegetables with low-fat sour cream.

Initially I stock up on the ingredients:

keta steaks – 900 gr.;
6 small onions;
4 medium fresh tomatoes;
a bunch of greenery;
a glass of low-fat sour cream;
250 gr. hard cheese;
salt, bay leaf.

If I buy a frozen product, I always defrost it at room temperature before cooking.

Cooking process:

I marinate the steaks with spices and salt, rub them, and leave them for an hour.
I chop the greens and mix with the fish, leave for another half hour so that it is saturated with the aromas of the greens.
I chop the onion and cut the tomatoes into small cubes.
First I fry the onion in vegetable oil, add tomatoes and simmer the vegetables for about 10 minutes, stirring constantly.
Place vegetables in a baking dish and place steaks on top.
I mix sour cream in half with warm water, pour the prepared sauce over the fish and vegetables and put it in the oven for 40 minutes (preheated to 200 degrees).

I serve it hot; potatoes or any cereal are suitable as a side dish.

When preparing red fish steaks, it is important to maintain the correct cooking time and not overcook them in the oven. Otherwise, the hot dish will turn out dry and a little tough.

Tip: for any red fish, the ideal marinade is a mixture of fresh lemon juice, ground pepper and salt. They keep it in this marinade for about half an hour, after which the finished dish turns out juicy and tender.

Different types of sauces go great with any meat. I recommend reading it.

Don't miss our new options for preparing delicious dishes: subscribe and stay constantly updated on the most delicious and successful experiments. See you again on the blog!

Mini Tips for Losing Weight

Reduce your portions by a third - that's what will help you lose weight! Short and to the point :)

Add more or stop? When this question arises, it’s definitely time to stop eating. This is the body giving you a signal that you will be full soon, otherwise you would not doubt it.

If you tend to overeat in the evenings, then take a warm shower before dinner. 5-7 minutes, and you already have a completely different mood and attitude towards food. Try it - it works.

I absolutely cannot go to RuNet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and this unfortunate fish, tortured with mayonnaise, foil and cremated in the oven until completely unrecognizable, still stands before my eyes. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be cooks also teach others, and there is no one to stop them. Well, your humble servant will again have to put this heavy burden on his shoulders.

Why does chum salmon come out a little dry? It’s just that chum salmon is not salmon, no matter how much you might want the opposite, and no amount of tricks will turn it into salmon. Being a wild fish, chum salmon eats less and moves more, which means it is not as fatty as salmon, and the only way to dry it out is by cooking it longer than necessary. It’s very simple to prepare juicy chum salmon, you just need to treat it with understanding and respect, and you will get a tasty and healthy dish. Me too, an open secret.

The most delicious and juicy chum salmon you've ever cooked

The first thing you need to do to cook chum salmon is defrost it. Avoid the temptation to put the fish in the oven or under running warm water - this will destroy its structure and make it less juicy. Instead, simply move the fish from the freezer to the bottom shelf of the refrigerator. Chum salmon as a whole piece will defrost in about a day, fillet - a little faster. After the fish is defrosted, clean it of scales, cut the fillet with a sharp knife, and then, taking tweezers in your hands, pull out the small bones.

Read on topic:

Dissolve the sugar in a liter of clean, cool water and lower the portioned pieces of fillet, skin side up. After an hour, remove the chum salmon fillet from the brine, rinse it under running water and dry thoroughly with napkins. There is no need to additionally salt the fish - having been in the brine, it has already taken exactly as much salt as necessary.

You can start frying the fish. Yes, yes, don’t be surprised - it is frying, and not baking, that will keep the chum salmon juicy, since in this case you will be able to achieve ideal readiness of the fish, constantly monitoring the process. You will need a frying pan with a good non-stick coating, and if you don’t have one, take a regular frying pan and place a circle cut out of baking paper on its bottom. Pour in oil - how much depends on the size of the frying pan, but don’t be greedy, it should cover the bottom of the frying pan with a layer at least 2-3 millimeters thick.

Turn the heat under the pan to medium high, let the oil heat up and place the fillets skin side down. During the first minute of frying, use a spatula to press the fish to the bottom of the pan to help the skin cook better, then take a spoon and baste the top of the fillet with hot oil every minute. Fry the fish for about 5-6 minutes, watching as the bottom of the fillet slowly turns pale pink due to the heat coming from the pan. Towards the end of frying, start shaking the pan from side to side so that the fish leaves the bottom of the pan, and remove the fish at the moment when the pale pink layer reaches the middle of the fillet. If the non-stick coating of the frying pan is not very good and the skin still does not come off, use a spatula - you will achieve perfectly fried skin next time, but now you need to save the fish. No need to turn the fish over! It will reach perfect doneness right on the plate from the residual heat, with the meat inside pink, firm and juicy, easily shredded. Serve the fried chum salmon immediately with lemon wedges or your favorite sauce.

Fried chum salmon is quite nutritious; it can easily replace expensive trout or salmon on the table, since it is much more affordable, but at the same time practically not inferior in taste and beneficial properties. Chum salmon steak is a fairly popular dish not only in the diet of any person, but also in restaurant menus. Among the shortcomings that can be identified during the cooking process, learning how to deliciously fry red fish, are the low percentage of fat content of the fish and its undesirable dryness as a result of cooking. If you are interested in how to succulently fry chum salmon in a frying pan, you can use some cooking tricks.

Is it possible to deliciously fry chum salmon as a non-professional chef? This method is quite similar to frying methods. The basis of first and second courses and appetizers is very often chum salmon, the recipes for which eliminate negative results from cooking and guarantee a dish that is not only tasty, but also healthy for all family members. The simplest and most common cooking method is chum salmon fried in a frying pan. This method of cooking is quite simple, accessible even to inexperienced cooks and allows you to prepare a full-fledged second course in a short time without much hassle.

You can learn how to fry red fish without much expense and with a minimum of effort from the following recipe.

For preparation you will need:

Fish (chum salmon) in the amount of 1 kg;
One tbsp. a spoonful of freshly squeezed lemon juice;
Special spices for cooking fish and fish dishes. It is possible to prepare a similar mixture yourself using only your preferred types of herbs and spices. The amount added is half a teaspoon of the mixture maximum;
5-6 tbsp. tablespoons of high-quality vegetable oil. It is also possible to use any oil suitable for frying;
The amount of salt added to the prepared product is calculated depending on individual preferences.

Cooking:

Fry chum salmon in a frying pan very quickly. Therefore, it is worth preparing all the required ingredients in advance. If you use frozen fillets for cooking, you should prepare all the ingredients while the fish is defrosting. So, to find out how to fry chum salmon in a frying pan and get the expected quality dish You should adhere to the following cooking algorithm:

If the fish has been frozen, then it should be defrosted without treatment with hot water under normal conditions at room temperature;
If we are talking about a fresh product, then the carcass is simply washed in water, all bones must be removed. Some chefs prefer to remove the skin, claiming that salmon in a frying pan is much tastier this way;

Chum salmon cooked in the oven has enormous benefits and excellent taste. All recipes for baking fish are aimed at making it juicy. We have put together the best collection for you, everyone will be able to choose an option taking into account the preferences of the family. Let's get started!

No. 1. Juicy chum salmon in the oven with cream - a classic

fish fillet - 4 pcs.
high-fat cream - 0.4 l.
dill - 40 gr.
soy sauce - 60 ml.

This recipe for making chum salmon is considered a classic of the genre, so let’s start with it.

1. Sprinkle the prepared fillets with salt, but do not overdo it. Place in the mold.

2. Make a filling of sauce and cream, crumble the green stuff here. Season the chum salmon with this mixture.

3. Turn on the oven in advance so that it warms up to 180 degrees. Place the fish inside and cook for 25-30 minutes.

No. 2. Chum salmon in a sleeve in the oven

lemon - 1 pc.
fish - 1 pc.
dill - 30 gr.
vegetable oil - 30 ml.
spices

Chum salmon is baked in the oven. All the recipes are simple, including this one. To have a juicy fish, use a sleeve.

1. Prepare the carcass. Free it from the entrails, rinse it, cut off the head with tail and fins. Chop into steaks.

2. Season each piece with spices combined with salt. Sprinkle chopped dill on top. Sprinkle with the juice of half a citrus and oil. Marinate for a quarter of an hour.

3. When the specified interval comes to an end, move the fish into the sleeve. Place the slices of the other half of the lemon on top. Tie the sleeve and make holes with a needle.

4. Turn on the oven, set the indicator to 180 degrees and wait for it to warm up. Place the fish on a baking sheet and bake it for 25 minutes. Next, you can open the sleeve and let the steaks brown for another 10 minutes.

No. 3. Baked chum salmon steaks in foil

hard cheese - 60 gr.
tomato - 1 pc.
fish steaks - 3 pcs.
soy sauce - 30 ml.
vegetable oil - 30 ml.
spices

Everyone will like chum salmon in the oven; the recipes do not raise any additional questions. To have a juicy fish, you will need foil.

1. Combine spices with a small amount of salt. Pour oil and sauce into the dry mixture and rub the chum salmon pieces with this mixture.

2. Time a quarter of an hour. Meanwhile, chop the tomato into slices and grate the cheese using a fine grater.

3. Prepare a separate piece of foil for each steak. Place the pieces and make sides around them.

4. Place the tomato on top and sprinkle with cheese. Seal with foil and cook for a third of an hour at 180 degrees. Then open the fish and hold for another 7 minutes.

No. 4. Chum salmon in garlic-mayonnaise sauce with cheese

onion - 0.5 pcs.
fish fillet - 2 pcs.
hard cheese - 130 gr.
mayonnaise - 140 gr.
lemon - 0.5 pcs.
cloves of garlic - 3 pcs.
dill - 15 gr.
spices

We tell you how to cook delicious chum salmon. Let's bake it in the oven juicy and soft.

1. Sprinkle the fillets with seasonings and salt, but do not overdo it. Fish quickly absorbs spices, so marinate it for no longer than a quarter of an hour.

2. Make a sauce from mayonnaise, crushed garlic cloves, chopped herbs and citrus juice. Grease the fish with it and place on foil.

3. Chop the onion into half rings and place on top. Garnish with grated cheese. Wrap the foil. Turn on the oven and wait until it warms up to 200 degrees.

4. Place the baking sheet inside and cook the chum salmon in the oven according to the recipe for a third of an hour until it is juicy.

No. 5. Chum salmon baked with vegetables in the oven

garlic cloves - 4 pcs.
honey - 50 gr.
soy sauce - 60 ml.
carrots - 3 pcs.
broccoli inflorescences - 6 pcs.
chum salmon (steak) - 4 pcs.
starch - 20 gr.
water - 0.1 l.
sunflower oil - 10 ml.
green onions - 10 gr.
apple cider vinegar - 10 ml.
seasonings

1. Pour vinegar with oil, soy sauce, and water into a saucepan. Add honey with your favorite spices and crushed garlic cloves. Place the contents on the stove and wait for it to boil, turn off.

2. Using a strainer, add starch. Stir to avoid clumping. Set it back to low heat, simmer for 5-7 minutes until the mass becomes thick.

3. Chop the carrots into slices and place them in the first row on a greased baking sheet. Place the fish steaks on top and the broccoli in between. Pour the thickened sauce over the dish and sprinkle with onions.

4. Cover with a sheet of foil and cook the chum salmon in the oven according to the recipe at 190 degrees so that it is juicy. After 20-25 minutes, remove the foil, brown the chum salmon and serve.

No. 6. Chum salmon baked with lemon

lemon juice - from 0.5 fruits
vegetable oil - 50 ml.
dill - 20 gr.
lemon - 0.5 pcs.
fish steaks - 2 pcs.
spices

1. Combine butter and juice, chop herbs and spices. Grate the fish and marinate for 15 minutes.

2. Place on a baking sheet, place lemon slices next to or on top. Cook at 180-190 degrees for 25 minutes.

No. 7. Chum salmon with potatoes in the oven

tomatoes, onions - 3 pcs.
potatoes - 0.6 kg.
mayonnaise - 90 gr.
chum salmon steaks - 3 pcs.
cheese (grate) - 0.3 kg.
seasonings

1. Chop the onion into half rings, place the first slice on a baking sheet lined with foil.

2. Marinate the steaks in spiced mayonnaise for 15 minutes. Place on the onion.

3. Place potatoes nearby, chopped into medium-sized cubes. Decorate the dish with tomato slices and lightly salt.

4. Preheat the oven to 200 degrees. Cover the dish with foil and place for baking.

Chum salmon in the oven is an easy-to-prepare dish, the recipes for which we reviewed above. To ensure juicy and flavorful fish, you need to choose the option you like and strictly follow the recommendations.