Pink salmon is an extremely healthy and fragrant salmon fish, the taste of which harmoniously complements one of the most beloved domestic products - potatoes. Fish and potatoes is a universal dish that can be appreciated by all members of the family, from adults to the smallest gourmets. Learn the best recipes for cooking the described treats in a slow cooker from the article.
Selection and preparation of ingredients
The taste, usefulness and quality of the prepared dishes depends, first of all, on the freshness of the main ingredients.
That is why, when choosing pink salmon, experts advise to pay attention to:
- Carcass. The belly of the fish should be flat, without bloating, uniform in color.
- Colour. The gutted carcass inside should have a pleasant pink color, without any dark or other spots.
- Gills. Fresh fish has rich, bright gills of a light red hue. Burgundy or dark red gills indicate a long shelf life of the product and its staleness.
- Eyes. Pink salmon should have shiny, transparent eyes, without a hazy shade or spots.
- Smell. A characteristic fish aroma should emanate from the fish, without any admixtures of ammonia or tina.
When choosing potatoes, it is recommended to give preference to mid-late or late varieties, since such root crops have a more saturated taste, due to the lower starch content, and retain their shape during cooking.Ways to cook pink salmon with potatoes in a slow cooker
Today, there are many ways to cook pink salmon with potatoes. However, recently, among the housewives, the method of cooking through the multicooker is gaining great popularity. This machine makes it possible to make a delicious full-fledged dish, spending a minimum of time and physical effort on the process. The most successful recipes for cooking fish and potatoes - find out further in the article.
In pieces
2 60 minutes
vegetable oil
2-3 tbsp. l
Nutritional value per 100 g:
- Rinse the fish thoroughly, free from scales and entrails. When using frozen carcass - thaw pink salmon, rinse under cold water, cut into arbitrary pieces of medium size.
- Pickle fish: salt, pepper, sprinkle with lemon juice. Set aside for 20-30 minutes.
- Release the potato from its peel, cut into rings, about 0.8–1 cm thick.
- Sliced potato slices, sprinkle with pepper.
- Pour oil into the bowl of the multicooker, lay the fish, lay the potatoes around.
- Mix water with sour cream to a uniform consistency.
- Pour fish and vegetable raw materials with sour cream dressing. Add a bay leaf.
- Set the slow cooker in the “Baking” mode and cook the dish for 30 minutes at a temperature of + 130 ° С.
- After 20 minutes of cooking, open the slow cooker and turn the ingredients over.
- Sprinkle the finished dish at will with any greens.
Important! If a frozen carcass is used for cooking, it must be remembered that the percentage of ice on it should not exceed more than 5% of the total mass.
Whole
6 65 minutes
pink salmon
1 carcass, about 700 g
bulb
1 medium size
Nutritional value per 100 g:
Peel the potatoes, grind them in the form of small cubes.
Peel the onion, cut into arbitrary pieces.
In a plate mix onion and potato raw materials.
Cut the tomatoes into small pieces, combine with the onion and potato mass.
Grate the cheese on a coarse grater, add to the chopped ingredients, mix thoroughly.
Bring the cheese and vegetable mixture to taste through spices.
Remove the head, tail, and fins from the fish carcass. Rinse thoroughly.
Stuffed pink salmon with vegetable mass, put on a foil. Place a slide of vegetables on top of the carcass.
Wrap fish and vegetables in foil.
Lay pink salmon in a multicooker bowl. Turn the device into the “Baking” mode and cook for 45 minutes.
Peel the potatoes, grind them in the form of small cubes.
Peel the onion, cut into arbitrary pieces.
In a plate mix onion and potato raw materials.
Cut the tomatoes into small pieces, combine with the onion and potato mass.
Grate the cheese on a coarse grater, add to the chopped ingredients, mix thoroughly.
Bring the cheese and vegetable mixture to taste through spices.
Remove the head, tail, and fins from the fish carcass. Rinse thoroughly.
Stuffed pink salmon with vegetable mass, put on a foil. Place a slide of vegetables on top of the carcass.
Wrap fish and vegetables in foil.
Lay pink salmon in a multicooker bowl. Turn the device into the “Baking” mode and cook for 45 minutes.
Did you know? To spawn, pink salmon returns to the river in which it was born. Pink salmon meat is one of the best products for the prevention of diabetes. The thing is that 100 g contains a daily dose of chromium, which normalizes the level of glucose in the blood and enhances the action of insulin.
Baked pink salmon with potatoes in a slow cooker is a simple, simple, fast, but extremely tasty dish that harmoniously combines juicy, tender fish meat and a hearty, aromatic vegetable. Cooking such a treat is a pleasure, as cooking takes a minimum of time and hassle.
