What to cook from coho salmon fish. Useful properties of red Coho salmon fish, its distinctive features with photos; recipes for preparing this type of fish. Coho salmon steak in cream sauce

If you like salmon and chum salmon, but the high cost does not allow you to buy them too often, professionals advise paying attention to coho salmon. This red fish is no worse in taste than salmon, but more tender than pink salmon, and its low cost makes it accessible to most. However, what can you cook from coho salmon and what is the best way to serve it?

How to cook coho salmon fish

This representative of the salmon group is distinguished by very tender fatty meat, but its energy value is low - 140 kcal, so it is well suited for the diet menu. Cooking coho salmon does not cause much trouble for housewives - firstly, due to the almost complete absence of bones in the fillet. Secondly, absolutely any heat treatment is possible with it.

When thinking about how to cook coho salmon, consider a few nuances:

There is no need to clean it too actively - just lightly run a knife over the scales. If you do not have steak, the gills, head, tail, and giblets are additionally removed.
It’s easy to prepare this fish for baking - sprinkle it with salt and herbs, wait 8-10 minutes and cook: it doesn’t need marinade.
The most delicious coho salmon is stewed or baked. Fried ones are often dry.

Coho salmon dishes - recipes with photos

Based on this sea creature, you can come up with many interesting hot and cold dishes, including savory pastries. Whatever coho salmon recipe interests you, below you will find what you are looking for. In addition to the classic second one, there is also a hearty pie for evening tea, a quick pickling recipe, and options for dietary fish in a slow cooker.

Coho salmon fish in the oven

Cooking time: 1 hour 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 2966 kcal.
Purpose: for lunch.
Kitchen: homemade.

Almost all recipes for preparing coho salmon involve the use of freshly frozen or completely fresh fish. However, do not rush to be upset if you see a piece that has gone through several stages of freezing and has lost its elasticity. There are coho salmon dishes in the oven, for which the consistency of the meat does not matter. Cutlets are an excellent option that every housewife can handle.

Ingredients:

coho salmon – 1.7 kg;
onions – 3 pcs.;
garlic cloves – 3 pcs.;
greenery;
round rice - half a glass;
carrots – 2 pcs.;
tomato paste – 3 tbsp. l.;
dry herbs;
salt.

Cooking method:

Remove the scales from the fish, cut off the head, tail, and fins. Remove skin. Rinse the fillet and grind through a meat grinder with a couple of onions.
Prepare the rice by boiling it as a side dish.
Grind garlic with herbs. Add to minced fish. Salt and season.
Add boiled rice and grated carrots there.
Make cutlets and place in a glass pan.
Pour in tomato paste diluted with 300 ml of water. Tighten with foil.
Cook from the moment the oven preheats to 190 degrees for about 45-50 minutes. You can brown it by turning on the grill and removing the foil at the very end.

How to salt coho salmon fish

Preparation time: 1 day.
Number of servings: 7 persons.
Calorie content of the dish: 2565 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

If you like salted red fish, but it’s always expensive to buy salmon for this purpose, try replacing it with coho salmon. Housewives unanimously admit that this is not “cheap and cheerful” at all, but a stunning analogue with its own individual taste. Salting coho salmon fish at home is a very easy and quick process. If you start working in the evening, by lunchtime the next day you will already have an amazingly delicious snack. So ?

Ingredients:

coho salmon fillet – 1 kg;
refined vegetable oil – 100 ml;
onions – 8 pcs.;
salt – 3 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method:

Cut the fish pieces into plates about 5 mm thick or a little more.
Mix salt with sugar. You can add any spices.
Place fish in layers in a glass bowl, sprinkling each layer with a sugar-salt mixture. Cover with film and refrigerate overnight.
In the morning, the lightly salted fish is ready, but you can improve its taste: place onion rings between the layers, add oil, and let it sit there until evening.

Steamed coho salmon

Cooking time: 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1511 kcal.
Purpose: for lunch.
Kitchen: homemade.

The easiest, healthiest, dietary option for lunch or dinner is steamed coho salmon in a slow cooker. If you have not yet figured out how to cook red fish in this way, it’s time to fill the gap. No unnecessary movements, only the simplest ingredients, no fat: this recipe will firmly settle in your cookbook. Steamed steaks can even be served on a holiday table - they look very beautiful.

Ingredients:

coho salmon – 2 pcs.;
soy sauce – 3 tbsp. l.;
lemons – 2 pcs.;
water – 500 ml;
salt – 1.5 tsp;
pepper – 1 tsp;
seasonings for fish.

Cooking method:

Gut the fish carcasses and cut into steaks.
Salt, sprinkle with pepper and seasonings.
Pour water into the multicooker bowl.
Place coho salmon steaks on a steaming rack and pour over soy sauce. Cover with lemon slices.
Cook at 500 W for half an hour. Steaming mode.

Coho salmon fish in foil

Number of servings: 3 persons.
Calorie content of the dish: 1692 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Red fish always looks especially attractive on a holiday table. Try baking it whole, stuffed with rice and sour berries, and it will reveal a new side to you. Fragrant coho salmon fish in foil in the oven cooks quickly, and the only thing that can cause some difficulties is creating the sauce that will need to be poured over the dish before serving.

Ingredients:

large coho salmon;
cherry tomatoes – 10 pcs.;
a bunch of dill;
long rice - a glass;
cranberries - a handful;
butter – 25 g;
sea salt;
lime;
a bunch of cilantro;
ginger root – 3-4 cm;
clove of garlic;
olive oil – 3 tbsp. l.

Cooking method:

Gut the fish and wash it. Fill with cherry tomato halves and rub the outside with sea salt (a small heaped spoon).
Wrap in foil and bake for 20 minutes at 190 degrees.
Prepare the rice by boiling and simmering in a frying pan with butter.
Mix it with cranberries and torn dill.
Fill the coho salmon with this mass through the cut on the belly. Bake for another 20 minutes, uncovering the foil. The temperature is already 200 degrees.
Make a sauce from lime juice, grated ginger and garlic, torn cilantro and olive oil. Drizzle over hot fish before serving.

Grilled coho salmon

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1346 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Grilled coho salmon skewers are a recipe with which you can diversify your everyday menu. The marinade is so simple that even a child can handle it; you can choose additional vegetable ingredients to suit your taste. If possible, try using the same recipe when you have access to a grill - these kebabs turn out even tastier over an open fire.

Ingredients:

coho salmon – 700 g;
young zucchini;
lemons – 2 pcs.;
olive oil – 2 tbsp. l.;
head of garlic;
a bunch of parsley;
seasonings

Cooking method:

Cut the cleaned fish fillet into 4*4 cm cubes.
Sprinkle with seasonings, pour in the juice of 1 lemon and olive oil. Add torn parsley and chopped garlic. Mix with your hands. Leave in this marinade for 20 minutes.
Soak wooden skewers for a quarter of an hour, string pieces of coho salmon onto them, alternating with thick zucchini slices and lemon slices. Cook at 200 degrees for 20 minutes.
The kebabs must be turned over every 5-6 minutes and watered with the juice that flows down onto the baking sheet. To cool, it is advisable to transfer to a wire rack.

Coho salmon fish in a frying pan

Number of servings: 5 persons.
Calorie content of the dish: 1579 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

Some housewives consider fried coho salmon to be dry, but this only happens if they do not know the basic principles of working with it. This product should always be prepared with either breading or batter. Additionally, it is important to maintain the correct temperature conditions. Look carefully at the technology described below, and you will no longer have the question of how to fry coho salmon so that the meat is juicy.

Ingredients:

coho salmon steaks – 4-5 pcs.;
ground dill – 1 tsp;
ground rosemary – 1 tsp;
soy sauce – 3 tbsp. l.;
ground pepper mixture – 2/3 tsp;
mustard seeds – 1/2 tsp;
olive oil – 3 tbsp. l.

Cooking method:

Wash each steak and dry with a paper towel.
Apply soy sauce on both sides using a brush.
Mix the spices thoroughly. Sprinkle the steaks with them - they should be completely covered. Drizzle with olive oil.
After 25-30 minutes, heat the frying pan (do not grease it with anything!).
When it is heated, place the steaks there and reduce the burner power to minimum.
Fry the coho salmon first for 7 minutes on each side. Then for 5 minutes, re-frying until crusty.
Before serving, you can sprinkle the dish with lemon juice.

Coho salmon fish in a slow cooker

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 1239 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

The simplest dish you can come up with in a hurry is stewed coho salmon fish in a slow cooker with sour cream and cheese filling. It is prepared quickly, all the housewife needs to do is cut the fish fillet, mix the rest of the ingredients and set the correct mode. Additionally, you can throw in some fresh or frozen champignons, or a vegetable mixture.

Ingredients:

coho salmon – 500 g;
sour cream - a glass;
cheese – 100 g;
a bunch of greenery;
salt, seasoning.

Cooking method:

Gut and wash the fish. Cut into large pieces.
Place on the bottom of a multicooker bowl, cover with a mixture of grated cheese and sour cream. Add half a glass of water, herbs, seasonings, salt.
Cook for 45-50 minutes.

Coho salmon fish with vegetables

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1622 kcal.
Purpose: for dinner.
Kitchen: homemade.
Difficulty of preparation: medium.

Are you looking for a healthy but tasty option for dinner or a very filling breakfast that won’t harm your figure? Coho salmon baked under a protein cap with vegetables is an ideal choice for everyone, including men and children. It is recommended to cook this dish in the oven using ceramic dishes, but you can also do it in a frying pan. This will be faster, but the fish will have to be cut smaller.

Ingredients:

coho salmon (fillet) – 800 g;
higher eggs cat. – 8 pcs.;
10% cream - half a glass;
a bunch of greenery;
salt;
carrot;
onions – 2 pcs.;
green beans – 200 g;
tomatoes – 3 pcs.

Cooking method:

Finely chop the vegetables and onions.
Cut the fish fillet into pieces and add salt.
Take only the whites from the eggs and beat them with cream.
Distribute the pieces of coho salmon into portioned baking containers. Add vegetable mixture. Pour in the protein-cream mixture.
Preheat the oven with the dish to 185 degrees.
After 25 minutes, sprinkle with torn herbs. Cook for another 10-12 minutes.

Coho salmon pie

Cooking time: 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 4946 kcal.
Purpose: for tea.
Kitchen: homemade.
Difficulty of preparation: medium.

Do you love hearty pastries that can be used not only for breakfast, but also for dinner? Try this amazing coho salmon and fried mushroom pie! Butter, which is used to lubricate the surface, is an optional component - without it, the crust will be less golden, but the calorie content of the dish will be reduced. For greater nutritional value, you can add boiled rice to the filling.

Ingredients:

yeast dough – 800 g;
coho salmon – 800 g;
onions – 2 pcs.;
egg;
mushrooms – 300 g;
greenery;
butter – 70 g;
salt;
sesame.

Cooking method:

Make the filling by chopping the coho salmon fillet with a knife and mixing with the onion minced through a meat grinder. Salt this mass and sprinkle with herbs.
Chop the mushrooms, fry with a piece of butter (no more than 15-20 grams).
Divide the dough in half. Roll out to the size of the baking sheet.
Place the filling on one half. Cover with the second part, fold the edges.
Brush with beaten egg and butter, sprinkle with sesame seeds. Bake at 190 degrees for 25 minutes.

This product is versatile in terms of flavor combinations - it can be served as a snack with beer or as a gourmet meal with wine. Recommendations from professionals will help you successfully prepare any dish from coho salmon:

Do not use alcohol to marinate this fish.
Coho salmon is ideally complemented with walnuts, brown sugar, champignons, ginger, and balsamic vinegar.
Are you planning to fry coho salmon in pieces? Make them a simple egg batter with flour - they will retain their juiciness.

Find out other recipes.

Video: Coho salmon - steak in a frying pan

Coho salmon, like any other red fish, is simply extraordinarily good when fried, baked or salted.

How to cook coho salmon in the oven?

To cook coho salmon in the oven, we will need the following products - three kilograms of coho salmon, two large red tomatoes, two fresh lemons, a little pepper and salt.

To prepare this dish, you can safely use not only fresh, but also frozen fish. Let's start talking about more detailed cooking of this fish in the oven. First, let’s defrost the prepared fish, clean it of scales, remove the gills, gut the fish and rinse our fish thoroughly under running water. Now, using a very sharp knife, we make cuts on both sides of the fish, as if we want to cut it into portions, but not completely.

After this, rub the fish with pepper and salt inside and outside at your discretion. Let's put the fish aside and move on to the rest of the ingredients. We wash the tomatoes thoroughly, and do the same with the lemons. We cut both of them into thin circles, and if the tomato is too large, then the circles can be cut into two parts.

We insert a circle of lemon and tomato into the cuts made in advance in the fish, as if we were stuffing the outside of the fish. Then we transfer the prepared fish onto a baking sheet, previously greased with oil, and place the baking sheet with the fish in an oven preheated to two hundred degrees. The fish should be baked in the oven for thirty-five to forty minutes. Once the fish is cooked, place it on a nice serving platter and pour lemon juice on top. Now the fish is ready to serve.

Recipe for pickling coho salmon

To prepare lightly salted coho salmon, you need to prepare one carcass of this fish, ten medium-sized onions, one glass of odorless vegetable oil, a little coarse salt, and granulated sugar.

Let's get started with the recipe for making salted coho salmon. We cut the fish from the scales and gut it, cut the resulting fish fillet into not too thin plates, each five to seven millimeters.

After this, we place the fish in a bowl (any dish, but not metal - for example, ceramic, plastic, porcelain, etc.), and add sugar and salt to each new layer of fish (a pinch of both on a layer of fish). However, for those who like it not too salty, you can take less salt. As soon as all the fish is prepared, close the dish with the fish and put it in the refrigerator for about one day.

The next day we peel all the onions that needed to be prepared. The volume of onions should be the same as the fish. Cut the onion into rings and add it to the fish, pour it all with oil, and there should be such an amount of oil that it completely covers the fish. Mix everything well and put it in the refrigerator again for one day. The fish is now ready and can be served.

Fried coho salmon

Fried coho salmon is simply something extraordinary, so we will tell you about two recipe methods for preparing this fish.

First way

These are fried coho salmon steaks. To prepare it, you need to take a coho salmon carcass (already prepared, which means without peeling and already gutted), cut it into fairly large steaks, the thickness of each steak should be about two to three centimeters. When cutting fish, you can get rid of the head and tail; we won’t need them either. Salt and pepper the prepared fish steaks at your discretion, sprinkle with spices that you consider necessary.

After all these operations, we place the steaks on a heated grill grate, and it needs to be double-sided so that you can turn the steaks, and with a double-sided grate this will be easy and quite quick. Fry the steaks for ten minutes, about five minutes on each side.

It should be remembered that all seafood cooks quite quickly. You also need to remember to turn the steaks all the time so that they cook evenly. By the way, when frying these steaks, it is recommended to pour wine or beer, and the brand of one or the other should match what you will be serving. If you pour beer on fish, after the fish absorbs the beer between its fibers, it will taste like fried bread. And since the beer bakes quite quickly on the outside of the steak, while it still continues to boil on the inside, this gives the fish a crispy crust.

As a result of all this, the steak will turn out incredibly juicy and tender. Once the steaks are almost cooked, you can sprinkle them with a little lemon juice. It is recommended to serve the fish with a green salad, herbs and lemon; it turns out incredibly tasty

Second way

To do this, you need to prepare seven hundred grams of salmon or coho salmon, four tablespoons of vegetable oil, four large spoons of sesame seeds, two tangerines, fifty grams of pickled ginger (root), and for the marinade itself we take two large spoons of dry sherry, a small spoon of soy sauce, a large spoon grated ginger root, a large spoon of fish sauce, a small spoon of sesame seeds, two large spoons of honey.

Well, now let's get down to the process of cooking fish. Cut the fish fillets into small portions, put the fish aside and start preparing the marinade. For the marinade, simply mix all the prepared ingredients listed above. Pour this marinade over the prepared fish and put it in the refrigerator for about two hours to marinate. Remove the fish from the marinade, dry it and fry it in vegetable oil until golden brown.

Just before serving, place the fish on a plate and sprinkle it with sesame seeds. On the dish itself we decorate it beautifully with pickled ginger and tangerine slices. Serve this fish separately with a side dish of wild and white rice.

Coho salmon is a predatory fish of the salmon family. As a rule, this fish is not bred in fish factories, but is caught in the sea. Coho salmon meat has a bright color and pleasant taste. This fish is not very fatty.

The easiest way to prepare coho salmon is to bake it, which is what I will do. This is the tail I found in the refrigerator, so let’s put it to use.

So, the recipe for coho salmon baked in the oven...

My fish is frozen, which means it needs to be given time to thaw. You will also need onions and celery, a little vegetable oil, sour cream and hot sauce.

Cut the onion into half rings and fry a little in a frying pan.

I’ll say right away that I don’t like overcooked vegetables, that’s why I fry them a little. Add pepper and salt.

Add celery to the onion and keep it on the fire a little longer.

When the celery has softened a little, remove the pan from the heat.

To fill, mix sour cream with hot sauce. I use homemade sauce, very spicy, like tkemali.

Stir, add a little salt, and the filling is ready.

Place vegetables in portioned baking dishes.

Place a piece of fish on top of the vegetables. We clean and wash the fish first.

Cover the coho salmon with filling and place the molds in the oven for 25-30 minutes at 200 degrees.

If you cook in a large pan, it will take longer to bake. Remove the finished fish from the oven.

You can serve immediately in forms. Coho salmon baked in the oven is good both as a hot dish and as a cold dish.

This is what a fish looks like on a break. Bon appetit!

Coho salmon is a representative of the salmon family, which is well known to Kamchatka fishermen. Among its relatives, it is distinguished not only by its bright silver scales, but also by its respectable dimensions: one fish can grow up to 15 kg.

If you are lucky enough to get a piece of this salmon giant, then our recipes for coho salmon in the oven will probably be especially relevant.

Coho salmon in sour cream, baked in the oven

Despite the fact that coho salmon is quite juicy on its own, some people like to bake it with sour cream to maintain maximum juiciness and diversify the taste of the fish. In this recipe we will bake coho salmon with a mixture of sour cream and cheese.

Ingredients:

coho salmon fillet – 800 g;
sour cream – 120 g;
grain mustard – 1 ½ teaspoons;
grated parmesan – 25 g.

Preparation

Divide the fillet into 4 parts and dry each of them. Season the fish and place it skin side down on oiled parchment.
Now to the sauce. It is a simple mixture of sour cream with mustard and grated cheese, which also needs to be seasoned with salt and pepper.
Spread the sour cream sauce over the surface of the fillet pieces. Bake the fish for 10-15 minutes at 220 degrees.

Coho salmon steak - recipe in the oven

Ingredients:

coho salmon steak – 4 pcs.;
lime juice – 45 ml;
– 15 g;
garlic – 1 clove;
butter – 35 g;
a pinch of cumin and chili.

Preparation

Place the drained fish steaks on a foil-lined baking sheet.
Mix the remaining ingredients from the list to get a marinade. Distribute the marinade over the surface of the fish pulp and bake everything in an oven preheated to 190 degrees for 15 minutes.

How to cook coho salmon in the oven in foil?

Fish and lemon are a classic pairing that goes well together in any cooking method. This time we will bake coho salmon in a classic lemon-butter sauce, wrapping it in foil to preserve the juiciness of the fish and imbue it with all the flavors.

Coho salmon is a red fish from the salmon family that can be prepared in a variety of ways. But steaks are especially popular. Still would!

They can be fried or baked, topped with sauces, supplemented with vegetables, herbs, various cereals and even mushrooms. Can we find the recipe for the most delicious steak?

Coho salmon steak - general cooking principles

You can cut coho salmon for steaks yourself or buy ready-made cross sections. In any case, you should not buy pieces that are too thin, less than 7-8 millimeters, as they can easily dry out. The thickness of the steaks can reach 2-3 cm, so the coho salmon will be juicy, tasty, and the massive pieces will look attractive.

Fish must be washed before cooking. If there are husks or any complex contaminants on it, then all this is cleaned off with a knife. Next, the pieces can be sprinkled with spices, poured with different sauces, and combined with vegetables.

What is coho salmon cooked with:

Lemon (the most popular additive);

Mustard, soy sauce, mayonnaise and other ready-made sauces;

Various vegetables (onions, garlic, carrots, potatoes, tomatoes, etc.);

Cream (sour cream, milk, cheese).

In fact, a huge number of dishes can be prepared from coho salmon. It is stewed on the stove, fried in a frying pan, baked in the oven with various sauces, and vegetables and fruits are added. Grilled steaks turn out amazing; a steamer is used to prepare dietary and healthy dishes. Coho salmon is served with side dishes, fresh or pickled vegetables, sprinkled with lemon juice or simply sprinkled with chopped herbs.

Coho salmon steak with lemon

Lemon is the perfect accompaniment to coho salmon steak. It can be used in its pure form, but it is better to supplement it with aromatic herbs and spices.

Ingredients

3 steaks;

Salt pepper;

1 tbsp. l. oils;

0.5 tsp. chopped dry herbs, you can take a mixture.

Preparation

1. Cut the lemon in half, cut 3 thin slices from the central part, put them aside, they will be useful for decoration. Squeeze the juice from the remaining halves.

2. Add salt, black pepper and any dry herbs to the lemon. You can take dill, oregano, Provençal mixtures. Grind everything until smooth, add a spoonful of oil. It is best to use olive for red fish.

3. Lubricate the washed steaks with lemon marinade, cover, and leave for 30 minutes.

4. Place the fish in the mold. You can cover it with a piece of foil so that nothing gets burned or dirty. Pour the remaining marinade that has drained into the bowl over the coho salmon.

5. Put the fish in the oven. We bake coho salmon at 200 degrees for about 20 minutes. If the pieces are thicker than 2 cm, then the time can be increased, but the temperature should not be reduced.

6. Place the cooked coho salmon on plates, place a slice of lemon on top, and add fresh herbs.

Coho salmon steak in soy marinade

The base of the marinade is soy sauce. You can cook these coho salmon steaks in the oven or on the grill; in any case, they turn out very tasty, rosy, and aromatic.

Ingredients

4 coho salmon steaks;

70 ml soy sauce;

1 tsp. honey;

20 ml olive oil;

1 tsp. mustard;

Preparation

1. You can use more mustard if you want the fish to be a little spicier. We combine it with honey, which can be melted for viscosity.

2. Wash the lemon and remove a little zest. Grind the crusts and throw them into the marinade. Squeeze out the juice immediately. Mix everything well.

3. Dilute with soy sauce, add oil, stir.

4. Pour the washed coho salmon steaks with the resulting mixture. If desired, you can add a little mixed dry fish seasoning to the marinade. But the aroma will be strong enough even without them.

5. Pour over the steaks, cover, and leave to marinate for at least half an hour. You can keep coho salmon longer.

6. Now place the fish on foil. Bake in the oven until done.

7. Either place it on the grill grate or on the grill, and cook until golden brown.

Coho salmon steak in cream sauce

A version of very tender coho salmon, we will cook it in the oven. For the dish, you can use cream of any fat content; if desired, dilute it in half with milk.

Ingredients

700-800 g steaks;

300 ml cream;

120 g cream cheese;

2 tbsp. l. flour;

25 g creamy oils;

2 cloves of garlic;

Black, white pepper, fine salt;

3-5 sprigs of dill.

Preparation

1. Wash the fish, dry it with napkins, sprinkle with flour.

2. Heat the butter and fry the steaks for 1-2 minutes on each side until a light crust appears. Immediately transfer to a baking dish. But you can leave it in the frying pan, just remove the handle if it is afraid of high temperatures.

3. Add cream into the cream cheese in parts, stirring well each time. Salt, pepper, throw in garlic.

4. Pour the sauce over the steaks and bake in the oven for 10-12 minutes. We set the temperature to about 200 degrees.

5. Remove, place coho salmon on plates, sprinkle with dill. If desired, complement the dish with boiled rice, pasta, and potatoes.

Coho salmon steak on vegetables with vinegar

The recipe is not only delicious. But also a fragrant coho salmon dish. The steaks will cook on a very aromatic bed of vegetables, will be saturated with the aroma of vinegar, and will turn out very juicy and tasty.

Ingredients

2 onions;

1 carrot;

4 pieces of coho salmon;

2-3 tomatoes;

20 ml vinegar;

Oil, spices.

Preparation

1. Cut the peeled onions into thin strips. We also chop carrots; you can use a grater for Korean salads. Add chopped bell pepper. Sprinkle the vegetables with fine salt, pour vinegar, and mash with your hands.

2. Place the vegetable mixture on a baking sheet or in a mold.

3. Rub the fish with any spices to your taste, you can additionally sprinkle with lemon, then with oil.

4. Place coho salmon on vegetables.

5. Cut the tomatoes into thin circles. Place tomatoes on top of fish. You can also sprinkle them with spices on top, sprinkle with vegetable oil, but just a little.

6. Cook for 30-35 minutes in the oven. Temperature 200.

Breaded coho salmon steak

A quick way to cook coho salmon in a frying pan. If you have time, you can marinate the steaks in advance in any spices or sauces.

Ingredients

2 large coho salmon steaks;

2 tbsp. l. soy sauce;

1 tbsp. breadcrumbs;

Preparation

1. Rub the steaks with soy sauce on all sides. Basically, you don't need to use anything else. But if desired, pepper it, take dry spice mixtures for fish, rub it again.

2. Beat the egg until smooth.

3. Brush the steaks with egg and roll in breadcrumbs.

4. Heat a good layer of oil in a frying pan, at least half a centimeter thick.

5. Place the steaks. Fry the coho salmon on this side until crusty.

Coho salmon steak with potatoes in the oven

A variation of a hearty dish of potatoes and coho salmon. Since the vegetable takes longer to cook than the fish, you need to do everything according to the rules.

Ingredients

800 g coho salmon;

800 g potatoes;

4 tbsp. l. mayonnaise;

3 cloves of garlic;

1 tsp. seasonings for fish;

Salt, oil.

Preparation

1. Chop the garlic, combine with mayonnaise and add some salt. Set aside half and add fish spices to one part.

2. Rub the pieces of coho salmon with mayonnaise marinade and spices and leave them aside.

3. Peel the potatoes, cut into pieces, combine with the second part of the mayonnaise sauce, mix well. If desired, you can add chopped onions here. Carrots, a little zucchini, it all goes well together.

4. Place the potatoes in a mold, cover with one layer of foil, and bake for 20 minutes at 200 degrees.

5. Take out the potatoes, lay out the coho salmon marinated in mayonnaise.

Steamed coho salmon steak

Dietary, healthy and sports nutrition is impossible without steamed dishes. For cooking, you can use any double boiler, tray in a multicooker.

Ingredients

3 coho salmon steaks;

1 tbsp. l. lemon juice;

Pepper, salt;

1 tbsp. l. olive oil.

Preparation

1. Rub washed coho salmon with lemon juice mixed with salt and pepper. You can simply use soy sauce without any additives.

2. Rub the top of the fish with olive oil; just a little bit is needed to add juiciness to the coho salmon.

3. Place the pieces on a steamer tray. Pour water into the compartment, throw in a few peppercorns, a bay leaf, and a clove of garlic for flavor.

4. Cook the steak for about half an hour. Then carefully remove it from the tray, place it on a dish, add vegetables and herbs.

Coho salmon baked in the oven will turn out juicy and tender if you rub the pieces with softened butter on top.

Fish does not like prolonged heat treatment. If it dries out in the oven, you need to urgently pour cream over the pieces, brush with mayonnaise or sour cream, cover the pan with foil and leave for a while so that the dish is soaked.

To prevent the fish from sticking to the foil, the area under the steak should be greased with oil.

Lemon peels that remain after squeezing the juice do not need to be thrown away. They will help get rid of the fishy smell. You need to rub your hands, knives, forks, cutting boards, then rinse everything with cool water.

If coho salmon is cooked in foil, then at the end you need to open it for a few minutes. Let the steak be covered with a delicious crust.

It is not advisable to fry a “naked” steak in oil. It is better to roll the coho salmon in flour so that a golden brown crust quickly appears on the fish. It gives not only an appetizing appearance, but also maintains juiciness.