No matter how much has been written lately about the beneficial properties of salmon: it improves memory, strengthens the immune system, and has a beneficial effect on the cardiovascular system, all over the world, it is primarily valued for its natural gastronomic talent. This fish has tender meat with excellent taste. There are 1000 and 1 one way to submit it. Salmon is fried, boiled, baked, salted, pickled, and added to salads. At the same time, salmon is very easy to cook - even beginners in cooking can easily handle it. Salmon is perfect for a hearty breakfast, a healthy lunch, or a light dinner. It is no coincidence that recipes with salmon family fish are found in many world peoples.
We offer you to get acquainted with the original recipes of Italian, French, Swedish, Vietnamese, and American cuisine. They are all very different, but an ingredient unites them - wild Pacific salmon from Kamchatka, which guarantees excellent taste and the highest quality of dishes. Kamchatka remains a large region in the western part of the Pacific Ocean, where the conditions for the natural reproduction of wild salmon have been preserved - only here it has remained in such a quantitative and species composition. Why wild? This word means natural, natural, caught during fish spawning in the freshwater of ecologically clean rivers. This time is ideal for harvesting fish: it is saturated with nutrients and sea minerals, and its meat is tender and moderately fatty.
Located on the east coast of the Kamchatka Territory, Vostochny Bereg / Bering Seafood is a world leader in the fishing and fish processing industry, supplying the market with Pacific salmon of unsurpassed quality and taste. Vostochny Bereg / Bering Seafood operates according to all standards and regulations governing fishing. The company has an international MSC certificate and has repeatedly become a prize-winner at exhibitions and events on a global scale. Freshly caught fish "East Coast" / Bering Seafood is instantly processed, and after 4 hours, it turns into a finished product. Such a fast process ensures the preservation of all helpful trace elements and, most importantly, excellent taste. After defrosting, salmon has a beautiful red-pink color and a delicate texture. This is an ideal product for real culinary masterpieces. Don't believe me - try it yourself!
Italian salmon in an orange jam
You will need one glass of freshly squeezed orange juice. Mix it with orange jam, mustard, soy sauce, and coriander. Pour the salmon into pieces and lay in a mold with the finished marinade. Let the fish brew for 25-30 minutes, then sprinkle with sesame seeds and send for a quarter of an hour in an oven preheated to 180 degrees. We decorate the finished dish with lettuce leaves and orange zest, cut into thin strips. Serve with your favorite side dish. Just an hour and a great word are ready to please you and your family.
French-style salmon with vegetables
We clean the leeks and carrots of small size, cut them into pieces, and put them in a well-heated pan. Pour in the olive oil and fry for 2 minutes, stirring constantly. Salt, pepper, add dill, and a glass of water to the vegetables. After the water has completely evaporated, add half a cup of cream and cook over high heat for 2-3 minutes. Cut out six squares of parchment paper. Lay the salmon steaks on each square, filling the hollow part of the fish with the previously prepared vegetable puree. Dip the salmon steaks, along with parchment paper, into a double boiler and cook for 7-8 minutes. Ready-made fish in France is served with white rice, and you can choose any side dish you like.
Swedish salmon
This is how salmon is prepared in Norway, Denmark, and Finland, but it is trendy in Sweden. My fish fillet, remove the bones, dry with a paper towel, and cut into pieces. Sprinkle the slices with lemon juice and rub with pepper, salt, and dry dill. We leave the fish for 30-60 minutes to be adequately soaked. We cut the butter into a piece of foil, lay out the fish, and add a slice of chopped lemon on top of each piece. In an oven preheated to 170 *, bake for 30-40 minutes. If you want the salmon to acquire a tasty crust, open the foil 10 minutes before cooking. Serve with baked potatoes, rice, or vegetables.
American salmon steak
We prepare the marinade from soy sauce, finely grated ginger, maple syrup, and lemon juice. Rinse the salmon steaks, pat dry with paper towels, and immerse in the marinade. Leave the fish for 10-15 minutes, then roll the steaks in breadcrumbs and fry in vegetable oil for 2-3 minutes. We cover the finished steaks with a lid and let them stand for 3-5 minutes. Serve with any side dish.
Vietnamese caramelized salmon
We heat a large frying pan over medium heat, add three tablespoons of sugar, and three tablespoons of water to it and cook for about five minutes until a thick caramel mass forms. Finely chop the garlic and chili pepper, cut the ginger into thin strips, put in caramel and mix, add fish sauce (can replace it with soy) and two tablespoons of water, and bring everything to a boil. We lower the fish pieces into the resulting mass and fry on both sides for 6-7 minutes.
And as a bonus, another recipe from the homeland of salmon!
Salmon baked in Kamchatka
Today, few people will be surprised by baked redfish, but cooked according to this national recipe will not leave anyone indifferent. Cut salmon into thin slices, potatoes into cubes, onions into circles, and lay layers in a deep frying pan in the following sequence: potatoes, onions, fish, onions, potatoes, fish. Pour everything with eggs, whipped with cream, put potato slices on top, and brushed with butter. Bake in the oven at 180 degrees. Garnish with herbs when serving.
Bon appetit!
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