Salmon in the oven – a bouquet of aromas and a palette of flavors
Pink salmon is the smallest of the representatives of the salmon, however, in taste it is not inferior counterparts. There are many ways of cooking salmon. This and pickling, primarily, and boiling, and stewing, and, ultimately, baking.
The most important thing in cooking this product is not to screw it up. To preserve the nutrients, make a dish very tasty, while highlighting the delicate taste of the fish, you will help the recipe pink salmon baked in foil in the oven.
Salmon oven baked in foil
An example of the most successful cooking red fish – salmon, baked in foil, because it combines the usefulness, simplicity and celebration of taste.
The fish is incredibly tender and juicy, and all the nutrients stored in it so as if it were impossible to heat treatment.
To prepare this dish you will need:
- salmon 800 g;
- carrots 2 PCs.;
- bulbs 2 PCs.
- spices for fish;
- tomatoes 2 pieces;
- lemon 1pc.;
- greens (parsley, dill);
- pepper, salt.
Many cooks say that the salmon is not very suitable for baking. Supposedly, she's too fatty, such as mackerel, and it can get too dry during baking.
But if the fish is put directly on the tray, and if you use foil, intended for culinary use, you'll be able to cook tender and juicy fish.
Thin sheets of fine metal conduct heat, while the juice from food stays inside and does not evaporate. That is, you not only save the structure and consistency of the product, as well as "collect" all the flavors of the meals components into a single fragrant bouquet.
A very important point is that this dish can be prepared even an inexperienced chef, unfamiliar with all the subtleties of complicated cooking. How to prepare salmon in foil can learn, even a beginner, for example, a bachelor.
Living alone man, accustomed to the eternal eggs and sandwiches, it can really impress a delicious dinner a lady came by chance to his Cup of coffee.
To begin, prepare the fish itself. It would be ideal if you took the existing fillet, but it is more expensive and sold less. So take the carcass and take care of its cleaning. First, clean it from small scales, then cut off the fins and clean out the insides. After that, rinse the carcass thoroughly.
To make fish fillet with a sharp knife, cut the meat from the backbone, and then with tweezers pull out all the bones. The skin can be removed by slipping her a knife at the edges, and you can leave, does not matter.
Then cut the meat into slices thickness of about 3 cm, add salt and sprinkle with lemon juice. Sprinkle with spices (Basil, black pepper, allspice, rosemary, thyme) and put to marinate for 15 minutes. At this time, engaged in preparing vegetables.
In conjunction with pink salmon work fine onions, carrots and tomatoes. Carrots can grate, but you can cut thin plates. Onions and tomatoes should be cut into half rings.
Then in a frying pan in vegetable oil saute the onion until it becomes transparent. Do not put the task to make it easy, our goal is to make it a little softer.
From the roll of foil cut a piece so that it covered the bottom of the pan and a little hung over the edge.
Grease the foil with vegetable oil first and put the salted and peppered carrots, on top of her fish, and then sautee the onions. Last put tomatoes and lemon slices (will petrusite a little sugar), sprinkle with chopped greens.
On top cover it with another sheet of foil so that between the products and the foil was a bit of space. Then Zadajte edges so that steam did not come out.
You can do a La carte envelopes, the cooking principle is the same. Put the pan in pre heated oven for approximately 30-40 minutes.
In the baking process you can see how the upper foil layer swollen. This suggests that you did the whole process and the fish is cooked as it should. When the cooking time expires, the salmon in the foil will be ready for serving.
Pulling the pan from the oven, keep in mind that the top layer of foil need to open carefully because the steam that had accumulated under it can you to burn. If you did a portion dish, you can serve the fish directly in envelopes.
If you baked a total mass, then lay out pieces of salmon and roasted vegetables on plates on which you can add fresh tomatoes, cucumbers and lettuce. On top of the fish can be a little RUB hard cheese, like Parmesan.
Invite the guests with baked red fish with a glass of good white wine and your evening will be unforgettable!