Pink salmon is a fish from the salmon family. The habitat of this fish is large: both in the rivers of the American coast, and flowing into the Arctic and Pacific oceans, as well as on Sakhalin, the Commander and Kuril Islands. Pink salmon is widely used in cooking. Delicious and nutritious soups are brewed from it. This fish can also be stewed, fried, salted and canned. In addition to meat, caviar is used, which is salted and canned. Pink salmon rolls with mackerel, crab sticks and vegetables are prepared from pink salmon.
Selection and preparation of ingredients
Rolls can be prepared from raw or canned pink salmon. When choosing a fish, you need to make sure that it is really fresh. If the carcass is not gutted, then its belly should be even in color and not swollen, but for gutted fish, if it has not deteriorated, it has a pink color inside. Skin without damage, clean, shiny and smooth scales mean that fish have been caught recently. When choosing canned fish, it is better to give preference to proven producers.
Did you know? The life span of pink salmon is not more than two years, because it dies immediately after laying eggs. Pink salmon lives exclusively in salt water, and spawns only in fresh water.
Making pink salmon rolls
The real culinary masterpiece is pink salmon rolls, it is quite simple to cook them. The meat of this fish, especially fried, is a little dry, but if you make it, for example, with mackerel or vegetables, you will get a very tasty and juicy dish.
Mackerel Oven
61 hours 30 minutes
ground black pepper
taste
Nutritional value per 100 g:
Cut the mackerel along the abdomen to the tail, take out the insides, cut off the head, remove the black film inside, remove the ridge and rinse well.
Dry the carcass with a towel and remove all the small bones, cut along the back to get two fillets.
In pink salmon, cut off the head and remove all the fins, cut the belly and take out the insides. Wash the carcass under running water. Make a complete incision along the abdomen and ridge.
Carefully cutting the skin, remove it, holding the carcass with the blunt side of the knife. Separate the ridge and remove all small bones. Salt and pepper each mackerel fillet.
Cut a piece of 3 cm wide from the fillet of pink salmon and wrap it in a mackerel fillet.
Tie the finished roll with a thread so that it does not turn around. Do the same with the rest of the fish.
Put the rolls on a baking sheet covered with foil.
The oven must be heated to a temperature of + 200 ° C. Bake for 40–45 minutes. When the rolls cool slightly, remove the threads, and can be served.
Cut the mackerel along the abdomen to the tail, take out the insides, cut off the head, remove the black film inside, remove the ridge and rinse well.
Dry the carcass with a towel and remove all the small bones, cut along the back to get two fillets.
In pink salmon, cut off the head and remove all the fins, cut the belly and take out the insides. Wash the carcass under running water. Make a complete incision along the abdomen and ridge.
Carefully cutting the skin, remove it, holding the carcass with the blunt side of the knife. Separate the ridge and remove all small bones. Salt and pepper each mackerel fillet.
Cut a piece of 3 cm wide from the fillet of pink salmon and wrap it in a mackerel fillet.
Tie the finished roll with a thread so that it does not turn around. Do the same with the rest of the fish.
Put the rolls on a baking sheet covered with foil.
The oven must be heated to a temperature of + 200 ° C. Bake for 40–45 minutes. When the rolls cool slightly, remove the threads, and can be served.Video recipe
Important! To prepare rolls, the skin of mackerel is not necessary.
With canned pink salmon
2730 minutes
Nutritional value per 100 g:
- Pour canned fish into a plate and crush with a fork.
- Wash green onions and cut into small rings.
- Hard-boiled eggs need to be peeled and then finely chopped.
- On the table, spread one sheet of thin pita bread and grease it evenly with mayonnaise.
- Put a layer of canned fish.
- Next, grate the processed cheese on a coarse grater, which must be frozen beforehand.
- Put a layer of eggs on the cheese.
- Sprinkle green onions evenly on top.
- Lavash carefully, so as not to tear, roll into a roll and put in the refrigerator for 1 hour. It should be well saturated.
- Cut the finished dish into portions. From one sheet of pita bread you should get 9 pieces. The recipe is quite simple, tasty and it takes a little time to prepare it.
Video recipe
Did you know? In the mating season, the male has a hump, which increases his agility and maneuverability, and also makes it possible to swim on his side. It is because of this hump that the fish got its name.
With crab sticks
16 1 hour 30 minutes
canned pink salmon
1 can
Nutritional value per 100 g:
- Spread a thin sheet on the table, grease it with half the cream cheese, which must be removed from the refrigerator 30 minutes before cooking and bring it to the consistency of butter, so that it is well greased with pita bread.
- Open and lay the jar of canned pink salmon in oil on a plate, carefully kneading with a fork.
- Carefully distribute the prepared fish on top of the processed cheese.
- Wash dill well, finely chop and sprinkle on top of pink salmon.
- Next, put the second sheet of pita bread and grease with the remaining processed cheese.
- Wash the cucumbers, grate, squeeze out the excess liquid and lay in even layer on the cheese.
- Finely chop the crab sticks and put on top of the cucumbers.
- Gently, along the entire length, roll pita bread into a roll.
- Cut the finished product into two parts, put it on a flat plate and put it in the refrigerator for 1 hour to soak the dish.
- After an hour, remove from the refrigerator and cut into portions. The thickness of one roll is 2 cm.
- The appetizer for the festive table is ready. The roll should be tender, with a pronounced fish and crab taste.
Important! To cut the roll, you must use a sharp knife so that the softened pita bread does not tear.
You can cook many different dishes from pink salmon. Before baking or frying, it must be soaked with lemon juice so that the meat is juicier.
