Sockeye salmon is unusually tasty and healthy in its composition and calorie content. She belongs to the family salmon fish, being a valuable commercial fish and a delicacy for most of the inhabitants of the planet. Representatives of the salmon family are often referred to by the common name "red fish", but only sockeye salmon can rightfully carry it. Indeed, during the spawning period, it also acquires a bright red color on the outside, and at its end it again becomes silver, like other members of the family.

The rich color of the sockeye salmon meat is due to its diet, which includes small-sized, but very fatty in composition, kalyanid crustaceans belonging to the subclass of copepods. They themselves have a scarlet color, which they generously share with sockeye salmon. By the way, the meat of this fish is much redder than that of other salmon. So this is a truly red representative of the fauna of the seas and oceans, which lives in the Pacific Ocean, the Sea of ​​\u200b\u200bOkhotsk and other water bodies.

Compared, for example, with chum salmon, this is a rather small individual, weighing from one and a half to over seven kilograms and up to eighty centimeters in length. But this in no way detracts from its merits. And they are, and very significant!

Composition and calories

Sockeye salmon is a kind of gourmet among salmon fish, feeding on the above-mentioned species of crustaceans. It is this diet that makes fish meat exceptional not only in color, but also in palatability. It has a rich, rich taste, with notes unusual for red fish, giving exclusivity to sockeye salmon dishes.

From such meat you can cook not only gourmet dishes, but also exotic ones. It is impossible not to mention unique composition rich in proteins and fats. In the presence of fatty acids, and all kinds of vitamins from A to C, and minerals. Sockeye salmon meat contains a large number of potassium and phosphorus, and a significant part of the periodic table, represented by:

• sulfur and chlorine;
• sodium and magnesium;
• iron and calcium;
• zinc and copper;
• manganese and chromium;
• selenium and fluorine;
• molybdenum and nickel.

Isn't it an impressive list? However, despite the high content of proteins and fats, the calorie content of fish is low. One hundred grams of the product accounts for only one hundred and fifty-seven kilocalories. This makes sockeye salmon even more valuable, assuming the use of useful and low-calorie fish in diet food for the purpose of losing weight (note to all those in need!).

Benefit for health

The beneficial properties of sockeye salmon, when regularly eaten along with other equally healthy foods, help to normalize metabolic processes in the body, including:

• normalize blood sugar;
• reduce cholesterol;
• enrich the body with valuable substances;
• optimize chemical reactions at the cellular and tissue level;
• strengthen the muscular and skeletal systems.

in number useful qualities fish includes an antioxidant effect that helps the body:

• keep hair, nails, skin, mucous membranes in a normal, healthy state;
• regulate digestive processes;
• improve the functionality of the CNS.

What is the most valuable in sockeye salmon? It can be assumed that caviar, like other salmon fish. But no. The cardinal difference of the unique representative of the family lies in the special value and usefulness of its bright red meat.

Therefore, caviar is quite rare for sale, which affected the relative safety of fish in natural conditions, but still reduced its abundance. The benefits of sockeye salmon dishes are huge for everyone - children and adolescents, pregnant women and the elderly. Such a fish must be present in the diet of everyone.

Note to housewives

How to cook this unique fish tasty and quickly, keeping its qualities intact? Basically, it is prepared similarly to other salmon, but there are dishes for which only sockeye salmon is used. Connoisseurs say that the taste of these dishes cannot be compared with chum salmon dishes. So, sockeye salmon can be:

1. Smoke, resulting in a delicious salmon.
2. Salt, adding later to different dishes, such as salads or cold appetizers, or simply as a delicacy on the festive table.
3. Bake in the oven, or in foil on coals in natural conditions.
4. Steam cooking for diet food.
5. Fry in a pan, cut into steaks.

Cooking methods

The most popular recipe is pan-fried fish. He is a classic in cooking fish dishes, characterized by simplicity and speed, a small number of ingredients. You will need one fish, one hundred grams of flour, a little salt, three tablespoons of vegetable oil. Step technology:

1. The fish is washed and cut into pieces, three centimeters thick, salted and rolled in flour.
2. The frying pan is heated strongly, adding oil and laying out pieces of sockeye salmon.
3. Fry them on both sides, for five minutes each, resulting in a golden crust.
4. Before serving, the finished dish must be sprinkled with lemon juice to enrich and reveal the taste of the fish.

An equally successful oven baked recipe commonly used by supporters proper nutrition. It is also fast and does not require many related products. It will take one and a half kilograms of fresh or fresh-frozen fish fillets. How to prepare:

1. If defrosting is required, it is done slowly.
2. The fillet is washed, cut into medium pieces, carefully removing the bones.
3. Salt and pepper, watering lemon juice.
4. The form is greased with oil (preferably olive oil) and fillets are placed in it.
5. Roasting time seven minutes, temperature 220 degrees.
6. Rub the cheese, mixing it with three beaten egg whites.
7. A layer of the mixture is placed on the sockeye salmon, and again the form is sent to the oven for ten minutes.
8. Be sure to drizzle with lemon juice!

With the appearance among kitchen appliances multicookers cooking fish has become just lightning fast. This recipe has more ingredients, but its taste is much more diverse. What they do:

1. Cut a kilo of fillet into small pieces.
2. Fold in a slow cooker, after lubricating the form (preferably butter).
3. Add spices (preferably a mixture of Provence herbs).
4. Put onions and tomatoes, cut into rings, on the fish.
5. Top with cream and grated cheese.
6. Turn on the fish mode for five minutes.

The slow cooker can be replaced with a regular sleeve and get no less amazing results. True, the cooking time increases to half an hour, but in the absence of modern kitchen appliances, this great option cooking juicy fish with vegetables.

You can cook sockeye salmon stewed in sour cream, which will help soften the bitterness characteristic of salmon meat. This recipe also includes vegetables. The cooking technology is as follows:

1. The fillet is washed, cut into portions into small pieces. Coarsely rub the carrots, finely chop the onion.
2. Heat up the pan and fry the onion until translucent.
3. Carrots are added, fried, stewed for fifteen minutes, and then with tomato paste for another minute.
4. Sockeye salmon is added to the vegetables and fried at maximum heat for three minutes until the fish is completely fried.
5. Put the rest of the ingredients in the form of sour cream, salt, pepper, bay leaf.
6. When the filling boils, the fire is reduced and, having covered the fish with a lid, they stew for another quarter of an hour.
7. It is advisable to infuse the dish after turning it off for at least twenty minutes and add greens as a decoration for the dish.

If you are lucky enough to catch sockeye salmon on your own, for example in Kamchatka, then you can bake it on coals, right on the shore, and eat it outdoors in nature, pre-marinated in spices and lemon juice. It will be no less delicious and exotic than in the coolest restaurant in the world.

The price of this wonderful fish is high, and it is harvested much less compared to chum salmon. Based on these conditions, it is much more difficult to acquire tasty sockeye salmon than other red fish. But if you are lucky enough to buy or catch it, then the taste, smell and pleasant sensations from the process of its preparation and absorption will remain in your memory for a long time, along with the health benefits.

Feb 19, 2018 Olga

Lightly salted red fish is sold everywhere, although not everyone is able to afford this pleasure, since the prices are exorbitant. If you take fresh or fresh-frozen red fish, then prices may differ by an order of magnitude. With a single freezing, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.

It is better to purchase fresh, freshly caught fish. In extreme cases, fish of the first frost will do.

The fish should be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut with their own hands.

In the process of salting, you can use caviar and milk, which also have an excellent taste.

Preparing fish for salting

To prepare the fish for salting, you will need a tool:

• Culinary scissors.
• Sharp carving knife.
• Salting dishes.
• Oppression.
• Salting mix.

When salting fish, you should follow certain rules:

1. Defrost properly. Never force the defrosting process. Better if it thaws in the refrigerator.
2. Salting dishes. It should be glass or plastic dishes, but not metal.
3. It is better to remove fins with scissors.
4. The mixture should be well stirred. The quality of the final product will depend on the quality of the prepared mixture.
5. As a load, you can use a three-liter jar of water or a plastic bottle.

The duration of the salting process

Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to oversalt it. The meat will never take excess salt. Until ready, it is enough for her to stay in a saline solution for about two days. If you want to have lightly salted fish, it is enough to hold it in solution for one day. In order for the fish to salt evenly, it should be turned over regularly.

How to salt sockeye salmon deliciously - delicious recipes

There aren't many good recipes. Most of them correspond to the salting process of others salmon species fish. But you can also meet exclusive recipes which are characterized by unsurpassed taste. Salted salmon can serve as a great addition to various salads or snacks.

Fast Food Recipe

For this you need to prepare:

• 1 kg of sockeye salmon.
• 2 tbsp. spoons of salt.
• 1 st. a spoonful of sugar.
• Spices.

How to prepare:

1. The fish is butchered and cut into acceptable pieces.
2. Pieces of fish are laid out in cooked dishes.
3. A mixture of salt, sugar and spices is also sent here.
4. The fish is gently mixed in this composition.
5. Fish meat is put under oppression for 4 hours.
6. You can eat it after 4 hours.

Sockeye salmon in brine

What products are needed for this:

• 1 kg salmon fillet.
• Up to 9 tablespoons of salt.
• 1 liter of water.
• 200 ml sunflower oil.

Cooking method:

1. Take the carcass of the fish and butcher until you get a fillet.
2. The brine is being prepared in an enamel bowl. To do this, salt dissolves in water.
3. The mixture warms up, but not much. It may be warm, but not hot.
4. Sockeye salmon fillet lies in the brine, for about half an hour.
5. After half an hour, the fish is taken out and put in a separate container, after cutting the fillet into pieces.
6. Pieces are filled completely with vegetable oil. So the fish is aged for about 10 hours. After this period, the fish can be eaten.

Dry salting

This method can also be called fast and affordable. It is enough to prepare the following ingredients:

• Sockeye salmon - 1 kg.
• Salt - 4 tbsp. spoons.
• Sugar - 2 teaspoons.
• Black pepper - 1 teaspoon (optional).

How to cook:

1. The carcass of sockeye salmon is butchered so that only meat remains, without skin and bones.
2. Take a paper towel and remove excess moisture.
3. Salt, sugar and pepper are taken, after which they are mixed.
4. Sprinkle the fish in an even layer with this mixture on all sides and wrap it in parchment. After that, it is placed in a bowl and put in the refrigerator.
5. Somewhere, in a day, not earlier, it is believed that the fish is already cooked.

Required Ingredients:

• Sockeye salmon - 2 kg.
• 1 st. a spoonful of salt.
• 1 bulb.
• 2 lemons.
• Allspice (to taste).

Cooking technology:

1. Sockeye salmon is cut with the removal of skin and bones, after which it is chopped into pieces.
2. Juice is extracted from a lemon.
3. Onions are cut into rings or chopped.
4. Pieces of fish are laid out in layers, along with onions, spices and lemon juice.
5. The fish is placed in the refrigerator for one day. At the same time, it must be regularly removed and mixed.
6. A day later, the fish is ready to eat.

Nerka is tender fish, which is prepared using certain rules. For example:

• For salting, it is not recommended to use salt of the "Extra" type.
• Enamelware must be intact, without cracks or chips.
• It is not recommended to add vodka to the product, as this makes the fish tough.
• After cooking, it is better to eat the fish a week in advance, as it is not recommended to store it longer.

Salted pink salmon is perfect for preparing various snacks or sandwiches. In addition, salted pink salmon can be indispensable in the preparation of various salads, when required. healthy eating. This is especially true in conditions when you need to get rid of excess weight.

Cooking time: 30 minutes

Red fish steak is a dish that can decorate even the most sophisticated table. Below we want to offer a recipe for how to cook a sockeye salmon steak in the oven, which will take you no more than half an hour.

Preparation description:

Steaks with lemon are the easiest and most convenient way to cook red fish. If you already have sliced ​​steaks in your freezer, simply defrost them on the bottom shelf of the refrigerator. Whole fish must first be prepared: gutted, washed, freed from the tail and head, cut into portions. When the preparatory process is completed, you can proceed to the main part of the recipe.

See how to cook sockeye salmon steak in the oven.

Ingredients:

• Sockeye salmon steaks - 4 Pieces
• Bay leaf - 4 Pieces
• Lemon - 2 Pieces
• Onion - 1 piece
• Seasonings for fish, salt - to taste

Servings: 4

How to cook "Sockeye salmon steak in the oven"

We wash the lemons, peel the onion from the husk and also rinse with water. We cut the onion and lemon into thin circles of the same size.

We rub the steaks with salt and spices for cooking fish. Seasonings can be any taste and color, as they say. I had the mixture ready.
Put foil on a baking sheet.

Sprinkle lemon juice on top of the steaks.
We cover the top with foil and send it to the oven with a temperature of 210 degrees for 25 minutes.

A few minutes before the end of the process, the foil can be unrolled to form an appetizing golden brown. Serve hot sockeye salmon, you can decorate with fresh herbs!

You may like it.

Bake a kilogram of sockeye salmon in a sleeve or foil in the oven for 45 minutes at a temperature of 200 degrees, in a slow cooker - 55 minutes in the "Baking" mode.
Bake a layer of sockeye salmon steaks with sauce in the oven for 20 minutes at 180 degrees, in a slow cooker for half an hour on the "Baking" mode.

How easy it is to bake sockeye salmon

Products
Sockeye salmon - 1 fish weighing 1 kilogram
Carrots - 2 pieces
Onion- 2 heads
Provencal herbs (can be replaced with Italian ones) - 3 tablespoons
Black pepper - 1 teaspoon
Salt - 1 tablespoon (heaped to taste)

Food preparation
1. Clean the fish from scales and gut the gut.
2. Wash the sockeye salmon with running water inside and out.
3. Cut off the fins and head of the sockeye salmon.
4. Cut the sockeye salmon into portioned pieces 2 cm thick.
5. Peel and finely chop the onion.
6. Peel the carrots and cut into slices 0.2-0.3 cm thick.
7. Put carrots and onions in a bowl, sprinkle with Provence herbs, ground pepper and salt, mix.
8. Put the sockeye salmon into the mixture and mix.

Baking sockeye salmon in a sleeve in the oven
1. Preheat the oven to 200 degrees for 5 minutes.
2. Put the sockeye salmon together with onions and carrots in a sleeve or foil, and achieve maximum tightness.
3. Put the sockeye salmon in the sleeve on the middle level of the oven and bake for 45 minutes.

Baking sockeye salmon in a slow cooker
1. Put the sockeye salmon in a multicooker container, greased with vegetable oil (2 tablespoons).
2. Set the multicooker to the "Baking" mode.
3. Turn on the slow cooker and bake the sockeye salmon for 55 minutes, stirring every 10 minutes.

How to bake salmon steaks

Products
Sockeye salmon - 1 fish weighing 1 kilogram (or 800 grams of defrosted steaks)
Lemon - 2 pieces
Rosemary - 1 teaspoon
Dill - 1 bunch
Salt - 1 tablespoon
Black ground pepper - 1 teaspoon
Sour cream - 150 grams
Hard cheese - 200 grams
Vegetable oil - 2 tablespoons

Preparing sockeye salmon for baking
1. Peel the fish, gut, wash and cut into 2 cm thick steaks.
2. Lubricate the baking dish with vegetable oil.
3. Put the fish on a dish in 1 layer, salt and pepper and sprinkle generously with lemon juice.
4. Wash the dill, dry it and finely chop it, sprinkle the sockeye salmon with herbs.
5. Cover the sockeye salmon with an even layer of sour cream.
6. Rub cheese on top with an even layer.

How to bake sockeye salmon in the oven
1. Preheat the oven to 180 degrees.
2. Put the form with sockeye salmon on the middle level of the oven and bake for 20 minutes.

How to bake sockeye salmon in a slow cooker
It is necessary to cook in 2 visits, or reduce the amount of food by half
1. Lubricate the multicooker with vegetable oil.
2. Put the sockeye salmon in a slow cooker, sprinkle with salt and pepper, sprinkle with lemon juice.
3. Sprinkle sockeye salmon with dill, cover with sour cream and cheese.
4. Set the multicooker to the "Baking" mode, bake the sockeye salmon for 30 minutes.

Recipe: Pan-fried sockeye salmon

This is probably the easiest and quick recipe. At the same time, sockeye salmon fried in this way is a classic of the genre.

Required products:

Nerka - one piece
vegetable oil- 3-4 tablespoons
flour - 100 grams
salt - to taste.

How to cook:

1. Rinse the fish, cut into pieces, each no thicker than 3 cm, salt them and roll in flour.

2. Put a frying pan on the stove, heat it well and put the fish pieces into it.

3. Fry the fish for 5-6 minutes until golden brown. Then turn the fish over and fry it on the other side in the same way.

4. Serve the finished dish to the table. Also, to fully reveal the taste of the fish, it is advisable to sprinkle it with lemon juice.

Recipe: Sockeye salmon in batter

A great recipe that kids especially love. The only advice is that it is advisable to remove all the bones from the fish, because. under the batter, they will not be noticeable.

Required Ingredients:

Sockeye salmon - one kilogram
flour - two hundred grams
chicken eggs - two pieces
salt - a third of a teaspoon
sunflower oil- three tablespoons

How to cook:

1. Rinse the fish with water and cut into pieces no larger than 3 centimeters.

2. Prepare batter. To do this, pour 2 eggs into a cup, add a little salt and beat the eggs with a whisk. If the batter is very thick, thin it out. mineral water or simply boiled.
3. While beating eggs, gradually add flour to them. In order for the batter to mix evenly and be enriched with oxygen, the whisk must be moved from side to side, left and right, and not in a circle.

4. Put the pan on the stove and heat it up strongly until small air bubbles appear, then put the fish pieces into it. In no case should you put the fish in batter in a cold frying pan, otherwise the whole batter will remain there.

5. Fry the sockeye salmon on both sides, 3-4 minutes each, until the batter is golden.

6. Submit ready meal to the table, if desired, decorate it with greenery.

Recipe: Norwegian sockeye salmon with spices

Fried nekra is a wonderful dish, but you can not just fry steaks on both sides, but cook a small cooking masterpiece. This will help us spices selected specifically for this type of salmon.

Required Ingredients:

Sockeye salmon fillet - 4-6 pieces
cayenne pepper - teaspoon
dry thyme - a tablespoon
ground black pepper - tablespoon
oregano - tablespoon
paprika - tablespoon

Lemon zest - half a teaspoon
vegetable oil - two tablespoons
sea ​​or regular salt - to taste

How to cook:

1. Mix all spices in a separate bowl.
2. Fillet generously grease with vegetable oil on both sides.

3. Season the fillets evenly with the prepared spice mixture.

4. Put the pan on the fire and heat it up.

5. Put the fillet in the pan and fry each side for 5 minutes until a delicious crisp appears.
6. Sprinkle the finished dish with lemon juice, cut into portions and serve.

Recipe: Sockeye salmon stewed in sour cream

If you are not satisfied with the slight bitterness inherent in the meat of absolutely any salmon, then you will really like this recipe. Thanks to sour cream and vegetables, sockeye salmon gets juicy and delicate taste, which is incomparable with just fried fish.

Required Ingredients:

Sockeye salmon fillet - one kilogram
vegetable oil - three tablespoons
tomato paste - tablespoon
onion - three pieces
carrots - two pieces
sour cream - 500 gr.
salt, ground black pepper - to taste
bay leaf - three pieces

Cooking:

1. Thoroughly wash the fillet, cut it into small portions. Finely chop the onion and rub the carrots on a coarse grater.

2. Place a deep frying pan on the stove and heat well. Put the onion in it and fry it, stirring, until transparent.

3. Attach carrots to the onion, quickly fry everything together for strong fire within a minute. Next, reduce the fire to a minimum and simmer the vegetables, stirring occasionally, for about 15 minutes.

4. Put onions with carrots tomato paste and fry it all for one minute.

5. Add the chopped fillet to the vegetables and make the fire maximum. Fry everything together, stirring, 3 minutes. At the same time, the fish should turn slightly pale and fry.

6. Pour sour cream into the pan, add salt, pepper and mix everything. Add bay leaf to it.

7. When bubbles appear on the surface, reduce the heat, cover the pan with a lid, then simmer for 15 minutes. After the time has elapsed, turn off the stove and leave the finished dish to stand under the closed lid for another 20 minutes.
8. If desired, decorate the finished dish with herbs and serve.

Recipe: Sockeye salmon with garlic