Boiled pink salmon
0
2860
Kitchen
European
Calorie content
166.7 kcal
Portions
3 port.
Cooking time
35 minutes
Proteins *
6.5 gr.
Fats *
9.7 g
Carbohydrates*
13.1 gr.
Boiled pink salmon is a dish for an amateur or a fan of healthy eating. However, if you know some of the features of cooking, then you can cook a juicy and aromatic fish that will easily enter the daily menu and will not seem completely boring. The important points of preparation and preparation of boiled pink salmon are described step by step in this recipe. As a side dish for such fish, rice and stewed or steamed vegetables are ideal. Do not forget about fresh herbs when serving - they will add flavor and refresh the taste of the dish.
Ingredients
Cooking process
We prepare the carcass of chilled pink salmon: cut off the fins and head, clean off the scales, remove the insides if there are any. In the case of using frozen pink salmon, it is important to let it defrost at a low temperature - in the refrigerator. In this way, it will retain most of the nutrients, and it will be possible to avoid the loss of natural juiciness. Cut the prepared fish carcass across into portioned pieces 2-2.5 centimeters thick.
We prepare the ingredients for the broth in which we will cook the pink salmon. Put peppercorns, bay leaves and nutmeg in a saucepan of sufficient volume. You can additionally add any spices to taste. But if nothing is available, or there are doubts about compatibility, this basic set will always fit and will not let the pink salmon stay fresh.
After ten minutes, put the pieces of fish in the broth, bring to a boil and cook for another fifteen minutes. It is important that the pink salmon is completely covered with broth: this way it will cook evenly and will not evaporate moisture, which means it will remain juicy and tender. It is also important not to overcook the fish and strictly observe the cooking time, otherwise the pink salmon will become coarse and tasteless.
Bon Appetit!