Salmon can be called the goldfish of the 21st century. She fulfills our desires for tasty and healthy food. A natural source of protein, vitamins A, B, D, and E, is also rich in omega-3 polyunsaturated acids, which protect our heart and blood vessels. One serving of salmon satisfies the body's daily need for iodine and potassium, has a beneficial effect on brain function, improves memory, and even works as an antidepressant.
Salmon meat is tender and tasty. Recipes of dishes with his participation are striking in their quantity and variety. Perhaps there is no other product in the world that can compare with salmon in terms of various cooking methods: it is fried, stewed, baked, boiled, smoked, salted, and even eaten raw!
Chef Viktor Titov is sure that even the most straightforward salmon recipes can surprise any, the most fastidious gourmet. It is only necessary not to miss the choice of fish! Victor has preferred Pacific salmon from the Vostochny Bereg / Bering Seafood company for many years. Caught off the coast of Kamchatka, it is famous for its freshness and naturalness - numerous international certificates confirm this. The products of this company are preferred in many countries of the world - it has no competitors in taste and quality!
In the oven
An excellent idea for a delicious and simple dinner is baked salmon with basil sauce. The cooked salmon is very flavorful and melts in your mouth. It is better to serve it warm, straight from the oven, and use rice, buckwheat, or fried potatoes as a side dish.
Divide the salmon into 2-3 large portions. Place on a baking sheet and sprinkle evenly with the salt, pepper, and fish seasoning mixture. Top the fillet with green basil sauce, and fresh rosemary leaves for the best flavor. Bake for 15-18 minutes in an oven preheated to 210 degrees.
On a hot pan
Frying salmon in a pan is quick and easy. Heat a little oil - olive or butter and fry the fish on each side for no more than 5 minutes. Garnish with finely chopped herbs and add cream. If you want something unusual, you can marinate the fish before frying it. Take two tablespoons of liquid honey, lemon juice, soy sauce, salt, and pepper to taste and mix well. With a sharp knife, cut the skin off the salmon and brush both sides of the fish with the marinade. Fry for 3-5 minutes on both sides in a bit of oil.
For a couple in a multicooker
Not everyone is recommended to eat fatty foods, and not all useful substances are absorbed from boiled fish. In this case, steamed salmon in a slow cooker will be a real discovery.
Cut the fish into pieces and generously rub with salt mixed with spices, sprinkle with lemon juice, and leave to marinate for 20-25 minutes. Pour water into the slow cooker and add lemon juice to it - this will make steam with a citrus aroma. The cooking itself will take about half an hour, after which the salmon can be served on the table, choosing fresh vegetables or rice as a side dish.
In the microwave
With just a tiny amount of oil in the microwave, you can cook a dish with countless health benefits and great taste. Peel the salmon, rinse, cut into pieces, pour over lemon juice, seasoned with salt and pepper to taste, and leave to marinate for 15-20 minutes. Then put the fish in a container and send it to the microwave, were to cook for 6 minutes in the "microwave + grill" mode (600 W) or bake for the same time at a power of 800 W. Serve immediately with a light side dish such as cauliflower.
In air grill
Just 20 minutes, and a delicious festive dinner is ready! For a crispy crust, preheat the air fryer for 10 minutes. Always choose fillets with skin as it creates a protective layer and keeps the fish from drying out. Lay the salmon on a sheet of parchment paper and brush with a thin layer of oil seasoned with garlic, lemon juice, parsley, salt, and pepper. Carefully lower the parchment with the salmon into the air fryer basket. It would help if you did not fill it to the very brim; you must provide each piece with free access to hot air; otherwise, it will burn somewhere, and somewhere, on the contrary, it will not bake. Cook for 10 minutes.
On the grill
Brush the fish with a thin layer of oil to prevent it from sticking to the grill. Salt and pepper the fish and drizzle with white wine. Add chopped garlic and finely chopped herbs to the oil. Fry each side for 5-7 minutes, then wrap the fish in foil and let it cook for a few more minutes on the grill.
Wild Pacific salmon will provide an excellent taste of all these dishes caught off the coast of Kamchatka. In terms of its qualities, it compares favorably with fish grown in artificial conditions. The fishing and fish processing industry leader in the region is the company "Vostochny Bereg" / Bering Seafood, which specializes in catching and processing pink salmon and chum salmon. This is a modern high-tech complex with production workshops and auxiliary premises that process almost 500 tons of products per day during the high season. The company has an international MSC certificate and has repeatedly won prizes at international exhibitions. The production of Vostochny Bereg /Bering Seafood works on the principle of a short cycle - freshly caught Pacific salmon is instantly cut, processed, and after 4 hours, a finished product is obtained. Such a fast production provides the fish with an excellent appearance, taste, and preservation of all useful substances and microelements in the finished product. Even after defrosting, the fish smells like the sea and has a beautiful color and delicate texture. It is no coincidence that Vostochny Bereg /Bering Seafood products are popular among sushi bars, cafes, and gourmet restaurants, especially with healthy food cuisine.
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