Pink salmon is versatile in cooking. It is tasty not only in fried, stewed and baked form. It makes excellent first courses that are easily and quickly prepared. This article provides some recipes for simple, healthy, and delicious pink salmon soups.
Selection and preparation of ingredients
The benefits and taste of the dish depend on the quality of the products.
Did you know? Pink salmon, like other salmon, is dietary. This is due not only to its low calorie content. Fish protein is digested for a long time, the feeling of satiety has been kept all this time and I do not feel like eating.
To choose the right pink salmon, you need to pay attention to the following points:
- fresh fish has a dark back and a plain light belly, pressure with a finger leaves no dents, skin and scales are not damaged, gills are bright red, the belly is inside and the meat is pink, there is no unpleasant odor;
- the frozen carcass should not have a lot of ice, the body is smooth and not deformed;
- a can of canned fish should be intact, not damaged, not deformed, and its contents - not expired.
Pink Salmon Soup Recipes
For the preparation of soup, you can take fresh, frozen and canned fish.
- In addition to a pleasant taste, a red fish soup has significant advantages:
- contains a lot of healthy substances;
- is a low-calorie food;
- It is prepared quickly and easily.
Potato soup
1900 g45 minutes
fish ridge with leftover meat
from 1 fish
celery and parsley
several branches
ground black pepper
pinch
Nutritional value per 100 g:
- Put fish leftovers in a pot of boiling water. Add water.
- When the foam rises, remove it with a slotted spoon.
- In the broth put parsley, celery, parsnips, chopped in large pieces, and bay leaf. Boil for 20 minutes.
- Remove fish and roots from the broth. Separate fish meat from bones.
- Strain the broth through a sieve and 2 layers of gauze and put on the fire again.
- Cut vegetables: carrots - in thin circles, potatoes - cubes of medium size. Greens divided into stems and leaves. You do not need to chop the onion.
- Put prepared vegetables and green stems (whole) into the boiling broth. Cook until potatoes are cooked.
- When the potatoes reach half-preparedness, you can add rice if you wish.
- When the vegetables and rice are cooked, get the green stalks and onion from the soup.
- Season curry soup, peppers, chopped parsley and celery.
- When serving, put slices of pink salmon meat in each plate.
Important! Fresh fish can be cooked at the same time as vegetables. And you can first boil it, get it out of the broth and put it back into the finished soup.
From canned pink salmon with barley
8 60 minutes
canned pink salmon
1 can
potatoes
300 g (3-4 pcs.)
Nutritional value per 100 g:
- Pour water into a 5 liter pot and put it on fire.
- Pour barley in boiling water, previously washed and soaked for 8 hours.
- Peel and chop vegetables: potatoes, carrots and cucumbers - in cubes or straws, chop the onion.
- When the barley is half ready, add potato cubes to it and boil for 10 minutes.
- Pour the remaining vegetables and cook all together for another 10 minutes.
- Remove the canned food from the jar, crush the meat with a fork or divide it into several separate pieces.
- Put the fish in a pan and boil the soup for 5 minutes.
- When the soup is ready, add your favorite spices to taste.
- Add chopped greens to plates with soup when serving.
Important! This soup can be cooked without pickles. In this case, salt will need to be added to the pan.
Ear from the head and tail
4-5 50 minutes
head, tail, fins and ridge
from 1 pink salmon
salt and ground pepper
taste
Nutritional value per 100 g:
- Put pieces of fish, a whole onion, a part of green sprigs, bay leaves and peppercorns in a pan. Pour with cold water and put on a strong fire.
- After boiling, simmer for 20 minutes.
- Remove contents from pan, strain stock.
- Cut potatoes and carrots (shape and size of slices as desired). Put in the broth and cook until tender.
- Separate fish meat from bones and put in a broth with vegetables. Add also fresh bay leaves, salt and pepper. Boil for 2-3 minutes.
- Add chopped greens to the plates with the ear.
Did you know? Salmon should be carefully salted, as it is the most salted of all salmon. Perhaps this is due to the fact that it swims much longer in salty sea water than in fresh rivers.
From frozen pink salmon with rice
7-840-50 minutes
frozen pink salmon steaks
6-7 pcs.
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
- Boil rice separately.
- Thaw fish pieces and wash. Fold in a saucepan, pour cold water and put on fire. Cook until tender (20 minutes).
- Remove the fish steaks from the broth, separate the meat from the bone.
- Cut the potatoes into small pieces of any shape and put together with boiled rice in the broth. Cook until potatoes are cooked.
- Chop the onion, grate the carrots on a coarse grater and sauté in vegetable oil.
- When the potatoes are cooked, send sautéed vegetables and fish to the pan and boil for a couple of minutes.
- Add lemon juice and chopped greens to the prepared soup.
Important! Pink salmon meat is cooked quickly. It needs to be cooked no longer than 15–20 minutes, otherwise it will be digested and dry.
Pink salmon soups will appeal to many: lovers of red fish and soups, those who are on a diet, and those who like to eat tasty food. The above recipes are simple. Even a novice cook can cook them at home.
