Steamed pink salmon – Recipe with photo

Like all steamed dishes, pink salmon is very nutritious and tasty. Don't think that if it is cooked in a steamer without salt and seasoning, it will be bland and not tasty. Pink salmon will be very tasty if, after cooking, you use your imagination and make a recipe for some sauce. Moreover, pink salmon in a steamer is a dietary and healthy meat. It is perfect for those who are on a diet, who have stomach problems, or simply for those who want to lead a healthy lifestyle and eat right.

Pink salmon in a steamer recipe

Firstly, you need to take the choice of pink salmon seriously in order to prepare its recipe in a double boiler. To make the meat as dietary as possible, choose the least fatty fish. Pink salmon weighs on average 2.5 kilograms. Choose medium-sized fish so that its flesh is not too old.

Cut the fish crosswise into 2-3 cm pieces. You can remove the fish skin and subcutaneous fat. This will give the meat a lighter flavor while retaining the nutrients. Sprinkle fish pieces with lemon juice and sprinkle with pepper or seasonings. Now let's start cooking.

How to cook pink salmon in a double boiler?

To cook pink salmon in a steamer, place the fish in the upper bowl and pour water into the lower one. Remember that a dish that is steamed requires less salt and seasonings than one that is fried or boiled.
Cook pink salmon in a double boiler for 10-15 minutes. If you find it a little dry, you can put a slice of lemon on each piece and wrap it all in foil. This way the juice will remain with the fish and will not leak out anywhere.
A couple of minutes before it’s ready, you can spice up the pink salmon in a double boiler. To do this, place a sprig of rosemary on each piece of pink salmon. Preferably dry. If you don’t have it, you can use ginger, even ground.
Just watch the dosages of seasonings, otherwise the aroma of pink salmon may be lost behind their aroma. You can also pour soy sauce over pink salmon, but, as you understand, it is no match for ginger and rosemary.
Pink salmon can be cooked and served with a special sauce, which is sold in stores. It is made specifically for fish with a white wine base. By the way, in the same compartment where our delicious fish was cooked five minutes ago, you can prepare an equally tasty side dish of vegetables. To do this, take cauliflower, green beans or zucchini. Or cook it all together. Simply cut the vegetables into small pieces, rinse and cook in a steamer. This will make a very tasty side dish for our pink salmon.

Now it won’t be difficult for you to cook pink salmon in a double boiler. Enjoy your meal!

Pink salmon is a member of the salmon family. The meat of this fish is bright red in color and contains more than a hundred useful substances, vitamins and microelements. The taste of this fish cannot be confused with anything else. Thanks to the large amount of useful substances, pink salmon is always welcome not only on the holiday table, but also in the everyday diet.

How to steam fish (without a steamer)

There are many ways to cook pink salmon in a slow cooker, the choice is always yours, you just have to note that most of the beneficial substances remain during cooking and baking, and even more of them are in raw fish, which, however, may also contain parasite eggs! Fried fish can lead to problems with the stomach and liver, the accumulation of cholesterol in blood vessels, and you should also not get carried away with excessive addition of salt and spices.

Fish occupied an important place in the diet of our nation, and modern technology gives us the opportunity to cook even easier and faster. https://www.youtube.com/watch?v=editor

https://www.youtube.com/watch?v=editor

Pink salmon cooked in a slow cooker allows you to use almost all traditional methods of fish cooking (except, perhaps, smoking) and easily prepare complete first and second courses with the opportunity to improvise and discover new recipes based on fish.

In addition to defrosting, before cooking pink salmon, it must be cleaned of fins, bones and skin; if you purchased pink salmon fillets, simply cut it and you can start cooking. Before cooking, you can pour lemon juice over the pink salmon to remove excess odors. Several proven recipes for delicious pink salmon are given below.

Prepare the fish

Wash the pink salmon fillet. Dry with a paper towel. Remove the skin (easier from slightly frozen fish).
Cut off uneven pieces (to make it look nice) and remove bones if you find them in this fillet.

Plate-stand: a stable deep plate or bowl.
Plate for fish: the fish should fit in it so as not to climb onto the sides (leave the edges of the plate free).

The water does not reach the junction of the plates, and when it boils, it heats the plate with fish and fills the entire empty space of the pan with steam. The lid prevents the steam from evaporating and the contents of the plate, enveloped in steam, from cooling and freezing.

Place a plate-stand at the bottom of the pan or wok upside down (bottom). Pour in some water (the water level is about 3-4 cm below the top of the inverted plate).
Place a plate with fish on the bottom of the inverted plate-stand.

Sprinkle pink salmon with starch on both sides. Place on a plate. Sprinkle with dried ginger (you can use fresh ginger puree).

Cover the pan with a lid. After the water boils, reduce the heat and maintain a moderate simmer (avoiding strong boils).
After 7 minutes, pour soy sauce over the pink salmon. Close the lid again and cook for another 5 minutes.

All. The fish is ready. Sprinkle it with chopped herbs (green onions, dill, cilantro). If desired, you can sprinkle with delicious and aromatic sesame or olive oil.

Pink salmon with rice. Delicious and simple!

Delicious steamed pink salmon is ready! Boiled rice as a side dish))

Calorie content of foods possible in the dish

Sour cream – 210 kcal/100g
Sour cream 10% fat content – 115 kcal/100g
Sour cream 20% fat content – 210 kcal/100g
Sour cream 25% fat content – 284 kcal/100g
Sour cream 30% fat content – 340 kcal/100g
Raw wild rice – 353 kcal/100g
Rice – 344 kcal/100g
White rice fortified boiled – 109 kcal/100g
White rice fortified raw – 363 kcal/100g
White rice, steamed, boiled with long grains – 106 kcal/100g
White rice, steamed, with long grains, raw – 369 kcal/100g
Boiled brown rice – 119 kcal/100g
Raw brown rice – 360 kcal/100g
Instant dry rice – 374 kcal/100g
Instant rice, ready to eat – 109 kcal/100g
Ground black pepper – 255 kcal/100g
Parsley – 45 kcal/100g
Dill greens – 38 kcal/100g
Boiled pink salmon – 168 kcal/100g
Fresh pink salmon – 142 kcal/100g
Salted pink salmon – 169 kcal/100g
Green onion – 19 kcal/100g
Salt – 0 kcal/100g
Water – 0 kcal/100g
Ground red pepper – 318 kcal/100g

Calorie content of foods: Pink salmon, Sour cream, Parsley, Dill, Green onions, Salt, Ground black pepper, Ground red pepper, Rice, Water

Tips for the recipe

To prevent the formation of smoke when frying vegetables, meat or fish, do not add cold vegetable oil to the pan. Mixing with hot water, it creates fumes.

To make rice porridge crumbly, cook the rice for half an hour in boiling salted water. Then drain in a colander and rinse with hot water.

The unpleasant smell of sea fish can “kill” a bay leaf dropped into the soup during cooking.

This is actually not the right question because risotto rice is not cooked. During the cooking process, the rice is first fried and then stewed in a frying pan (or a convenient deep dish with...

For a successful dish, choose the right rice from the beginning. For risotto, buy a round or medium grain variety, ideally Arborio rice. Thanks to the high starch content, the dish will retain its appetizing…

If you want to get a more delicate and thinner batter, mix it not with tap or boiled water, but with distilled water. The batter will also be airy and fluffy if you mix it with miner...

For real Italian risotto, only certain rice is suitable. And if you really want to try a national dish, you should take care to choose the right rice for it. ...

Delicious steamed pink salmon

Thanks to this article, you can learn how to deliciously and quickly steam pink salmon. Find out how many calories are in this dish and what products it is prepared from. After reading the step-by-step instructions, you will learn all the nuances of preparing this dish and will be able to prepare it in 50 minutes.

Kitchen appliances and utensils: multicooker, multicooker spatula, steaming container, knife, cutting board.

Pork ribs with cabbage in a slow cooker

Stewed cabbage is a popular dish among many European, Eastern European and Slavic peoples. Its taste goes well with pork (it’s not for nothing that stewed cabbage is served as a side dish for baked shank). Therefore, pork ribs with cabbage cooked in a slow cooker will be especially tasty and juicy. Various spices can be used to add flavor. The best ingredients for this dish are paprika (ground, smoked or flakes), ground coriander and white pepper, dry dill, marjoram, dry adjika, fenugreek or suneli hops.

Ingredients:

head of cabbage (approximately 1.5-1.8 kg);
carrots – 1 pc.;
onion – 1 pc.;
ribs – ½ strip;
tomato paste (or any tomato sauce) – 2 tbsp;
sugar – 1 tsp. (if you use ready-made sauce, then sugar is not needed);
bay leaf – 1 pc.;
salt, garlic, herbs, spices - to taste;
Sunflower oil – 1 tbsp.

Cooking method:

Rinse the ribs and cut into pieces.
Turn on the multicooker (Frying function).
Pour a spoonful of oil into the bowl (no more is needed, as the ribs will release a lot of fat) and lightly fry the pieces of meat in it (about 15 minutes).
While it's roasting, chop a small head of cabbage, dice an onion and grate a carrot.
Add onions and carrots to the multicooker bowl, stir together with the meat. Fry until vegetables are soft.
Then add shredded cabbage, various spices, garlic (optional), salt, bay leaf and your favorite herbs (also optional) to the slow cooker. Mix.
Place the tomato paste in a separate container, add sugar, a little salt and dilute with 100 ml (about half a glass) of water. Stir thoroughly.
Pour the resulting sauce into a bowl with the cabbage. Mix all the ingredients, lower the lid of the device and cook in the “Stew” (or “Pilaf”) mode for 40-45 minutes, until the cabbage is soft.

The simplest recipe

According to the simplest recipe, pink salmon is prepared with a minimum of additional ingredients. To prevent the dish from turning out dry, you should take care of the vegetable bed. The easiest way to make it is from carrots. This vegetable adds juiciness to the fish, and also makes the taste of the dish brighter and more interesting. But if desired (instead of carrots), you can also use onions, sweet peppers or cauliflower. Any vegetables will do.

Composition of ingredients

For the dish you need to take:

fresh pink salmon – 1 carcass (medium size);
carrots – 1 pc.;
lemon juice – 1 tsp;
spices for fish, salt, freshly ground pepper.

Steamed pink salmon.
Classic recipe. Freshly ground black pepper is added to the treat if it is not originally included in the selected spice mixture. By the way, you can compose it yourself, based only on your own taste. For example, from colored ground peppers and chopped lemon zest.

Step-by-step cooking process

The cooking process includes several stages:

First you need to thoroughly clean the fish (remove all the entrails, cut off the head, tail and fins), wash it, and cut it into steaks. The thickness of each should be approximately 1.5-2 cm.
The carrots also need to be peeled and washed. Then cut into thin slices. If the vegetable turns out to be very large, then it is best to use halves of circles.
Already washed and cut fish should be dried with paper towels. Afterwards, blot the pieces on all sides with paper towels, sprinkle with lemon juice, rub with salt, pepper and selected assorted spices. It is also advisable to first leave the pink salmon to marinate for 15-20 minutes.
Next, you can pour about 2 multi-cups of filtered water into the main bowl of the multicooker. Place a special grill on top for steaming dishes, and first place carrot slices on it, and then pickled fish pieces.
In steaming mode, the treat should be cooked for about half an hour.

If the specified program is not in the device, you can select another one - “soup”. The finished fish with carrots should be immediately removed from the bowl and served.

What can I add?

To immediately get pink salmon with a side dish in a slow cooker, you can add not only carrots, but also pieces of other vegetables along with the fish. For example, zucchini, eggplant. If you use potatoes, it is better to boil them in advance until half cooked, and only then send them along with the rest of the products to the grill. Otherwise, its pieces may turn out damp inside.

How to serve a dish

The treat should be served warm. First, you need to place the selected soft vegetables on a plate, and fish pieces on top. You can complement the dish with any sauces to your taste. An option made from natural yogurt (unsweetened, without fruits, berries), garlic, and mustard is perfect for this treat. Instead of the latter, you can also take any fresh finely chopped greens.

Recipes for cooking pink salmon in a double boiler

An electric steamer is most often used for steaming. As a rule, it has 3 levels and a water tray. To prevent smells from mixing, a tray for collecting juice is attached to each level. It is also possible to add water if it has boiled away.

A regular sieve inserted into a pan can also serve as a double boiler. Water is filled into the pan, a grate (sieve) is attached to the top, and the food is laid out.

For cooking in a double boiler, it is advisable to use only fresh fish. A few simple rules will help you choose the right pink salmon, as pink salmon is also called:

Pink salmon should be taken whole, not weathered, without cracks in the scales.
The layer of ice on the frozen product is minimal.
If the fish has already been gutted, its color inside should not be dull yellow.
Pleasant smell of fresh fish, without specific shades.

Before cooking, pink salmon is cleaned

The entrails are removed carefully, trying not to touch the gall sac. Bile will definitely add bitterness to the dish!

On a note! Before cooking in a steamer, pink salmon is cut into thin pieces, so they will cook faster, but a whole carcass may remain half-raw.

Pink salmon in a steamer with vegetables

Pink salmon is combined with the following ingredients:

Potatoes, eggplants and broccoli.
Brussels sprouts and green beans.
Potatoes, onions and carrots.
Frozen vegetable mixtures.

Vegetables are washed, chopped not too finely, salt and pepper. Pieces of pink salmon are peppered, salted, your favorite fish seasonings are added and left for 3-15 minutes. Place fish in the steamer on the first layer, distribute vegetables on all the others, and pour water into the tray. In an electric steamer, the amount of water is determined, usually about 1 liter. Timer time is 30 minutes.

Since steaming often produces bland dishes, add salt if necessary.

Soy or homemade sauce can add a special taste to the fish. You can use the following seasonings: rosemary, cumin, ginger, bay leaf, black pepper, dill, thyme, nutmeg, dried garlic and others.

You can also cook rice with vegetables and pink salmon in a double boiler. Birch 3 tablespoons of long grain rice, 100 grams of non-loin fish, 1 carrot and 1 onion, 2-3 cloves of garlic, seasonings. We chop everything, mix and put it in a plate that fits in a double boiler. Cooking time is an hour, so there should be a lot of water for boiling.

With lemon juice

Steamed pink salmon steaks with the addition of lemon juice turn out very juicy. Under the influence of sour citrus, the fish remains more tender:

For 1 kg of pink salmon you will need 1 squeezed lemon. To do this, cut the fruit in half, insert a fork into the core and twist it in a circle. Pour the sour citrus juice over the fish and add salt and pepper to taste. The pieces can be wrapped in foil, after placing lemon slices on them and in this form placed in a double boiler.
Take the juice of one orange, one lemon, squeeze out 2-3 cloves of garlic, add 1 tablespoon of soy sauce and olive oil. Mix everything with spices and salt. Cut the pink salmon into portions, pour in the marinade, wrap in foil and place in a double boiler.

Steamed pink salmon fillet

Pink salmon fillets are expensive in the store, so it's best to cut it yourself. To do this, separate the head, fins and tail. It is necessary to completely rip open the belly - from head to tail. Using a small knife, carefully lift the rib bones from the edge to the ridge.

Remove the spine and open the carcass 180 degrees. It is better to remove the scales by moving towards the tail. It will be easier to remove it if you pour hot water over the carcass. You can use tweezers to pull out the remaining small bones.

Cut the processed carcass into pieces. Add salt, pepper, lemon juice if desired and place in a double boiler. Cooking time will be reduced to 20 minutes.

Important. Pink salmon fillet is processed faster, but a whole piece will be tastier due to the fact that the juiciest places are located near the scales

With rice

Steamed pink salmon in a slow cooker as a side dish can be immediately cooked not only with vegetables, but also with cereals. For example, rice goes perfectly with it. Cooking and tasting the dish is tastier with white, but with brown it will turn out more healthy. You can mix white and brown rice for a side dish.

The treat will be prepared in a double boiler.

Composition of ingredients

For the dish you need to take:

pink salmon (already gutted) – 650-700 g;
white rice – 1 tbsp.;
carrots – 1 pc.;
frozen green peas – 1 handful;
olive oil, lemon juice, salt and spices.

You can use other vegetables for this dish. For example, zucchini and bell peppers.

Step-by-step cooking process

The cooking process includes several stages:

First you need to deal with pink salmon. It is most convenient to take one that has already been gutted. Then all that remains is to cut off the head, tail, and remove the fins.
After thorough rinsing under running cold water, the carcass will need to be cut into neat and approximately equal-sized steaks. Their optimal thickness is 2-2.5 cm.
The prepared pink salmon needs to be placed in a plate, after which each piece should be rubbed with lemon juice, pepper and salt. Be sure to rub thoroughly with your hands.
For further baking, you will need to cut out large rectangles from foil, the size of which is enough to wrap the fish pieces. The coating also needs to be coated with olive oil. Next, wrap the fish pieces in rectangles. Afterwards, you can transfer the workpieces to a double boiler.
The rice must be rinsed very thoroughly until the water becomes clear. Usually this requires repeating the procedure 6-7 times. Then you need to place the washed rice in the cereal bowl and add the same amount of water. To make the side dish tastier, you should add spices and salt. Turmeric, curry, and sage are perfect for this.
The next step is to also add diced carrots and frozen green peas to the rice bowl. There is no need to defrost it first.

All that remains is to set the timer for 45-50 minutes. The exact time will depend on the power of the device. Already in the middle of the process, the rice needs to be mixed. This will help the spices distribute evenly.

How to serve a dish

When serving food to the table, rice and vegetables are first distributed on plates. Next, you can lay out the pieces of fish. You can add your favorite sauces to suit your taste.

Steamed fish with lemon

To prepare this dish, you can use any fish, but the recipe calls for hake. This is a dietary fish that contains many useful substances and proteins. Steamed hake is also a healthy food that is suitable for dietary nutrition. The side dish can be absolutely anything - vegetable salad, stewed vegetables, boiled or mashed potatoes, cereals.

Ingredients for steamed fish:

500-600 grams of fillet of any fish, but hake is better;
big lemon;
a little sunflower oil;
salt and seasonings.

Steamed fish without a steamer is very easy to prepare; we showed you how this can be done using the means at hand. To prepare this recipe, it is advisable to use a colander, but cheesecloth will also work if you stretch it well.

Preparation:

Cut the fish into portions, rub with seasonings and salt.
Place the colander in a saucepan filled with water so that it does not reach the colander even when boiling.
Grease a colander with a small amount of sunflower oil to prevent the pieces from sticking.
Place the fish and place a slice of lemon on each piece.

Steaming fish without a steamer will take 30 minutes. At this time, it is advisable not to open the lid.

Ingredients:

You need to prepare the dish step by step.

Step 1

First of all, thoroughly rinse the fish and remove its innards and scales. Rinse it thoroughly with water again.

Step 2

Cut the carcass into equal pieces, the thickness of which should be 2-4 cm. If the fish is cut thickly, it will take longer to bake and may even fall apart during prolonged steaming.

Step 3

Place the fish in a bowl designed for steaming. If desired, sprinkle the pieces with lemon juice, then sprinkle them with salt and spices.

We turn on the kitchen appliance to the “Steam” program for half an hour. As soon as the kitchen appliance beeps, the dish can be considered completely ready.

Delicious steamed pink salmon in starch with ginger and soy sauce

Everyone knows that lightly salted pink salmon is finger-licking good! But when prepared in other ways, it does not always turn out juicy and equally beautiful. And recently I tried a recipe for steamed pink salmon.

It is very simple and quick to prepare; you can do without a double boiler (you need a simple saucepan with a lid and 2 plates). The taste is juicy and delicate. I would say it's delicious. I didn’t expect this from simple and, as a rule, dry pink salmon.

You can steam any red fish in the same way. And probably white too. I'll try.

Compound

for 3 servings

Fillet of pink salmon or other red fish - 2 plates;
Soy sauce – 3-4 tablespoons;
Dried ginger – 1 level teaspoon;
Starch - 1-2 tablespoons without top;
Green onions - 3-4 feathers;
Dill or cilantro – 2-3 sprigs;
Sesame or olive oil (optional) – 1-2 teaspoons.

Recipe for making fish soup from pink salmon fillet in a slow cooker

Homemade rich soup with carrots and bell peppers will definitely be loved by you and your loved ones. It is tasty and bright due to the use of unpeeled onions.

To prepare, take:

half pink salmon fillet;
3 potatoes;
½ bell pepper;
½ tomato;
1 carrot;
1 onion;
dill greens;
Bay leaf;
black peppercorns;
salt.

Cooking steps with photos:

1. Finely chop the carrots. Chop the potatoes into cubes. Grind bell pepper and tomato.

2. Divide the fillet into pieces 2-3 cm wide.

3. Place the washed but unpeeled onion in the multicooker bowl. The husk will give the soup a beautiful golden color.

4. Send potatoes, carrots, tomatoes and bell peppers there. Stir, close the lid and set the “Soup” mode for 40 minutes.

5. Wait 5-7 minutes, let the vegetables release their juice. Then add bay leaf, black peppercorns, 1 tsp. salt and pieces of fish. Pour in 3 liters of water. The program continues to work.

6. 10 minutes before the end of the program, add whole sprigs of dill.

Remove the onion and dill sprigs from the finished dish and serve. From time to time I even make soup from canned pink salmon - it is eaten with a bang! I recommend trying it.

With sour cream

Steamed pink salmon with sour cream will taste like fish with tartar sauce. Only instead of pickles, olives are added to the dish.

Ingredients:

pink salmon – 800 g;
sour cream – 200 g;
cheese – 100 g;
olives 80 g;
dill greens – 10 g;
lemon juice – 30 g;
salt – 1 tsp;
spices for fish – ½ tsp;
ground black pepper - a pinch.

KBJU:

calories – 141.4, protein – 15.7, fats – 8.3, carbohydrates – 1.

Preparation time (before cooking) – 10 minutes.

Cooking time: 20-30 minutes.

Number of servings – 4-5.

Preparation:

Take pink salmon steaks or fillets, defrost, dry with a paper towel, add a little salt and pepper.
Fry in a hot dry frying pan or grill pan on both sides until golden brown, but do not cook until cooked.
Prepare a sauce based on sour cream, salt, fish spices, lemon juice, chopped olives and herbs. You just need to combine all the ingredients and mix gently with a whisk.

You can use regular tartar sauce, but homemade sour cream is healthier and does not contain preservatives.

Cover the steamer tray with foil, place the fish, and pour a generous amount of sauce on top of each piece.
Cook for 20 minutes
A few minutes before the end of cooking, sprinkle with grated cheese so that it has time to melt before you eat it.

There are more calories in the dish than in pink salmon prepared in the traditional way, but still not as much as in fried salmon.

Recipe for “Pink salmon with vegetables in a steamer”:

Prepare the necessary ingredients.

Cut the fish into portions.

Peel the potatoes. Cut the potatoes and eggplant into large cubes, and separate the broccoli into florets.

Prepare the dressing: mix suneli hops and salt in the amount required for the fish.

Add the fish and mix well so that the spices are evenly distributed.

Place the fish in the lower tier of the steamer.

Place the potatoes in the same bowl where you mixed the fish, add suneli hops and salt, mix.

Place the potatoes in the middle tier of the steamer.

Place the eggplant and broccoli in the same bowl where you mixed the fish, add suneli hops and salt, and mix.

Place eggplant and broccoli in the top tier of a steamer.

Cook for 30-40 minutes.

Serve garnished with greens.

Juicy pink salmon in a slow cooker

One of the simplest but most delicious recipes, juicy pink salmon prepared in this way in a slow cooker loses its main drawback - relative dryness and confidently serves as the main dish of any meal with almost any side dish.

Ingredients:

pink salmon – 1 piece;
mayonnaise – 6-7 tbsp;
hard cheese – 150 g;
vegetable oil – 2 tbsp;
seasonings for fish;
salt.

Pink salmon meat must be washed, peeled and cut for frying.
Turn the multicooker into the “Baking” mode for 45 minutes.
Pour vegetable oil into the multicooker bowl and let it heat up.
Salt and season the pink salmon and place in a bowl.
Fry with the multicooker lid open for 7 minutes on one side and 5 minutes on the other, turning the fish over with a spatula.
While the fish is fried, prepare the mayonnaise sauce: thick mayonnaise can be diluted a little with water, add your favorite spices, and you can also experiment with adding sour cream.
Pour the sauce over the pink salmon, close the lid and let the “Baking” program end.
Grate hard cheese on top and leave the multicooker in warm mode until the cheese melts.
Carefully remove the pink salmon pieces from the multicooker, leaving as much sauce and cheese on top as possible.

With pumpkin

Pumpkin, despite its sweetness, is added not only to desserts. You can also use it to make a delicious, healthy side dish for fish.

Composition of ingredients

For the dish you need to take:

pink salmon – 1 carcass;
pumpkin – 350-500 g;
carrots and lemon – 1 pc.;
salt, pepper, spices, oil.

Step-by-step cooking process

The cooking process includes several stages:

First you need to rid the pumpkin of the peel, seeds and anything unnecessary. Afterwards, cut the rest into small cubes.
The carrots also need to be washed and peeled. Afterwards, chop into thin slices.
The pink salmon carcass needs to be cut. As a result, only clean fillets should remain (even without the smallest bones). The rest of the pink salmon should be cut into portions, sprinkled with salt, pepper and spices, and sprinkled with lemon juice.
It is advisable to let the fish sit for at least a quarter of an hour.
Using a small amount of any vegetable oil, fry the carrot pieces in a multicooker bowl. This process will take approximately 3-4 minutes. The vegetables should become slightly browned.
Then you can add pumpkin pieces, salt and pepper to the carrots. With the lid on, the ingredients will cook together in the same frying mode for about 6-7 minutes.
Next, the bowl of the device should be washed and filled with water. Place the prepared fish fillet in a special container for steaming and cover with fried vegetables.

In the “Soup” mode, the treat will cook for approximately 25 minutes.

How to serve a dish

The dish should be served hot immediately after preparation. You can complement it with fresh soft bread or any side dish. As a side dish with pink salmon, you can also immediately cook buckwheat, couscous, bulgur, and any vegetables in the microwave. For example, a mixture of broccoli, green beans and cauliflower. If you plan to cook the treat in a slow cooker using steamed frozen pink salmon, then you should first defrost it under natural conditions. Do not use hot water or microwave.

You need to put the fish first on the bottom shelf of the refrigerator, and then leave it right on the table at room temperature for a while.

Useful tips

In order for you to get a delicious dietary fish dish, you need to take into account some advice from experienced chefs

To prepare a dietary dish, you need to choose medium-sized fish, approximately 2-2.5 kilograms. Such fish is considered the most useful, as it has reached the peak of its development. Its meat contains the whole range of useful substances, and the flesh is not too old.
It is necessary to cut it into steaks two centimeters wide. To significantly reduce the calorie content of the finished dish, you can remove the skin from the fish and cut off all the subcutaneous fat. The nutrients in fish will not decrease.
Before putting the fish in the steamer, you need to take half a lemon and squeeze the juice out of it onto the cooked fish steaks to make them juicy. Rub each piece with salt and pepper. A minimal amount of salt is required: products cooked in a double boiler require less of this component.
It is also advisable to wrap each piece of pink salmon in foil. This will retain all the juices and the fish will remain tender and juicy.
To add piquancy to the dish, five minutes before the fish is ready, put a sprig of rosemary on it or add a drop of soy sauce.

Advice from experienced chefs

If you bought a whole fish, you must remove the fins, skin, bones, entrails, head, and tail. Therefore, in order not to mess around, it is recommended to buy pink salmon fillets, which you just need to cut into portioned pieces.

Important! Pink salmon should not be fried under any circumstances, otherwise the taste of the meat may greatly deteriorate. Pink salmon is suitable only for programs such as “Baking”, “Cooking”, “Steam”, “Stewing” and so on, but not for “Frying”.

It is advisable to lightly treat the fish with lemon juice before each recipe. Thanks to this, the unpleasant taste will completely disappear, and the meat will become more tender and tastier. It is important not to overcook the fish; 30-40 minutes of cooking in any mode is enough.

Spicy pink salmon in a steamer

Required ingredients:

pink salmon fillet – 4 pieces;
garlic – 3 cloves;
orange – 1 pc.;
lemon – 1 pc.;
olive oil – 1 tbsp. l.;
soy sauce – 1.5 tsp;
parsley – 1 bunch;
spices and salt - to taste.

Cooking process:

First, let's prepare the sauce. Rinse the lemon and orange. Squeeze two tablespoons of juice into a small container with your hands. Peel the garlic, pass through a garlic press and squeeze out as much juice as possible, add to the citrus fruits and mix.

Now pour in soy sauce, olive oil, add salt and desired spices, mix again. Divide the foil into four identical large pieces and place pieces of pink salmon in the center of each.

Pour sauce over each. Rinse the parsley, chop finely and sprinkle on the fillet. Wrap pink salmon in foil. Cook the fish in a double boiler for half an hour. Pink salmon is ready, serve with the desired side dish, garnished with parsley sprigs.

Selection and preparation of ingredients

The rich vitamin and mineral composition and affordability contribute to the demand for pink salmon. But there are often cases when unscrupulous sellers, trying to reduce their losses, display low-quality goods on display. This could be fish that has already been defrosted several times or a mixture of fresh and stale, defrosted and chilled.

For preparing fish dishes, it is advisable to buy whole pink salmon, since during the heat treatment the “broken” parts will lose their shape and fall apart. But this factor will not affect the taste.

To determine the quality of the main ingredient when purchasing, follow the rules below:

Fresh pink salmon is characterized by smooth, shiny scales, bright light red gills, clean transparent eyes, a flat belly of uniform color, a pleasant fishy aroma (without ammonia notes) and an average weight of 800 g to 1.5 kg.
Regardless of the type in which pink salmon is sold, its skin must be intact, without damage, and fit tightly to the loin. When pressed, leaving dents on the carcass is unacceptable.
On frozen specimens, the amount of ice should not exceed 5%.
It is recommended to check gutted products by the color inside the belly. It should be pink, just like the fillet. If yellowness is detected, it is better to refuse the purchase.
It is important to evaluate packaged goods not only by appearance, but also by the integrity of the packaging. Any damage to it can cause damage to the salmon.

Important! Fish that has been frozen several times can be identified by a dry tail and lack of rich color on the fillet.

Before cooking, purchased pink salmon must be prepared. To do this, the frozen carcass is placed on the bottom shelf of the refrigerator, thereby ensuring its delicate defrosting. Then they clear the scales, wash them, remove the entrails (it is important not to damage the gallbladder), cut off the head, tail and fins.

If you plan to cook fish steaks, you need to cut the carcass across the spinal bone. For recipes that call for sirloin, you will need to carefully use a knife to separate the meat from the bones without removing the skin. Small bones from pink salmon are removed with tweezers.

Important! Due to the greater amount of fat contained, the meat of the male is much tastier and juicier compared to the female. It can be distinguished by its lighter color, sharp, elongated head shape and short rear fin.

In addition, the main ingredient will need to be marinated for several hours. For the marinade, you can use a classic set of lemon juice, white wine, onions, mayonnaise, sour cream, soy sauce, olive oil, ground black pepper, salt and other favorite spices.

While the fish is marinating, check the availability of other products that the selected recipe requires. Often these are vegetables, lemon, hard cheese, sour cream, onions, dill.

Step-by-step preparation

Peel, wash and cut 1-2 onions into small cubes.
Wash and cut 250 grams of champignons into small slices.
Wash and dry 600 grams of red fish from excess water. That's about 4 medium steaks. Season the fish on both sides to taste with salt and a mixture of peppers. Rub in seasonings with your hands.
Pour 30 grams of vegetable oil into the multicooker bowl. Turn the multicooker on to fry mode and wait until the oil heats up.
Pour chopped onions and champignons into heated oil. Fry until done.
Thoroughly wash 320 grams of long-grain white rice and add to the fried vegetables in the slow cooker.
Turn off the frying mode, add 3-4 grams of salt and fill with 450 grams of clean hot water. Mix everything well.
Cover the steaming container with foil, but leave a small space for steam to escape. Place in the slow cooker over the rice.
Place the red fish in the container and close the lid of the multicooker. Turn on the “Rice, cereals” mode for 35 minutes and leave to cook.
After the time has passed, lay out the rice and fish in portions and serve.

Methods of decoration and serving options

Pink salmon cooked this way goes best with white rice, as presented in the recipe. But if desired, the side dish can be changed. A good substitute would be boiled potatoes or mashed potatoes.
It is not recommended to serve steamed fish with pasta and wheat porridge.
An excellent option for a light and healthy dinner would be steamed pink salmon with vegetables.
Garnish the servings with sliced fresh vegetables and chopped herbs.
You can also decorate the dish with olives.
A slice of lemon can add a special taste to the fish. Just put it on the plate so that the person can decide whether he wants sourness in his dish or not.
Dry red or semi-sweet wine is perfect as a drink.

With tomatoes

Steamed pink salmon in a slow cooker will turn out very juicy and tender if you cook it with fresh tomatoes. Vegetables for such a treat need to be ripe and juicy. To save time, you should cook the fish and potatoes right away. Then in the future you won’t need to worry about the side dish.

Composition of ingredients

For the dish you need to take:

small tomatoes – 3-4 pcs.;
any hard/semi-hard cheese (for example, Gouda) – 80-100 g;
onion – 1 head;
lemon – ½ piece;
pink salmon – 1 carcass;
potatoes – 6-8 pcs.;
salt, spices, mayonnaise.

If desired, you can add fresh herbs to the dish. For example, parsley and basil.

Step-by-step cooking process

The cooking process includes several stages:

You can start the process immediately by preparing the water base. To do this, you need to put about 1.5 liters of filtered water into the main bowl of the multicooker. All the potatoes specified in the recipe should be sent there.
The vegetable for the side dish must first be peeled, washed and cut into pieces. It is better to make them large so that the potatoes do not have time to boil too much.
The water in the bowl should be salted and a slice of fresh lemon should be added to it. You can also use 1-2 bay leaves. They will make the side dish especially flavorful.
You can install a bowl on top for steaming dishes.
Already carefully cut pink salmon needs to be washed with running cold water, dried, then rubbed with salt and spices, and allowed to soak in the dry mixture for at least a quarter of an hour.
Next, you should transfer the fish pieces into the upper bowl of the device.
You need to cover the pink salmon with tomatoes, cut into thin slices. The tomato pieces should completely hide the fish.
Afterwards, you need to distribute the peeled and thinly sliced onion, as well as lemon slices.
If you decide to use fresh herbs, then you need to wash them, dry them, finely chop them, and then pour them on top of all the above components.
All that remains is to coat the food with sauce. Mayonnaise must be distributed in such a way as not to mix tomatoes, onions, and lemon. If it turns out to be difficult to do this with a spoon, you can take a pastry bag with a nozzle with a thin hole and simply draw a mesh on the surface of the treat.
The last thing to sprinkle on the food is grated cheese.

In the special “Steam” mode, the dish will be cooked in approximately 40-45 minutes. During this time, both the fish with all the additional ingredients and the potatoes in the main bowl will have time to cook.

How to serve a dish

The treat is served hot and freshly prepared. First, you need to place pieces of boiled potatoes on plates (the water should be drained from them first), and on top - fish cut into pieces (like a casserole).

About the dish

Pink salmon is a tasty and healthy salmon fish. It contains a lot of protein, phosphorus, calcium, etc. In order to preserve all the beneficial properties, it is steamed, in this form the value of the product only increases. Due to the peculiarities of frying, pink salmon often turns out overdried or burnt, but steam heat treatment will avoid this problem.

In Slavic countries, steaming is associated with something lean and ascetic. However, the Chinese and Japanese like to cook fish with rice and vegetables this way.

Note! Many people are confused by the fishy smell when cooking this way. To avoid this, place used tea leaves in the steamer water, without artificial additives.

The smell of tea will easily overcome all unnecessary aromas.

Nutritional value of the product

100 grams of the finished dish (excluding vegetables) contains about 105 kcal, 15 grams of protein, 5 grams of fat and about 1 gram of carbohydrates.

How long does it take to steam pink salmon?

On average, it takes about 30 minutes to prepare fresh fish. Freshly frozen pink salmon is first defrosted. To do this, transfer it from the freezer to the refrigerator compartment for 6 hours, then leave it to thaw at room temperature.

Nutritional and energy value:

Ready meals
kcal 1507.8 kcal	proteins 180 g	fat 53.8 g	carbohydrates 231.8 g
Portions
kcal 188.5 kcal	proteins 22.5 g	fat 6.7 g	carbohydrates 29 g
100 g dish
kcal 90.8 kcal	proteins 10.8 g	fat 3.2 g	carbohydrates 14 g

Steamed fish with vegetables

To cook steamed fish immediately with a side dish, you don’t need to have a steamer or multicooker at home! We suggest considering a dish consisting of sea bass and various vegetables. You can use either a ready-made vegetable mixture or one you create yourself from your favorite vegetables!

Ingredients:

one sea bass;
cauliflower or broccoli;
bell pepper;
leaf salad;
asparagus;
lemon;
allspice and salt.

The preparation is very simple:

Cut the perch into pieces, first gutting and removing the scales.
Rub each piece with salt and allspice.
Grease a colander with a small amount of sunflower oil and place pieces of fish on it. Sprinkle with lemon juice.
Place chopped vegetables on top of the fish; they should also be lightly salted.
Steam for 30-35 minutes.

When serving, you can add fresh tomatoes to your plates!

Step by step photos of the recipe

1. Prepare the fish for cooking, clean some, cut into portions for others, just wash it, like me. Let me make a reservation right away, the recipe is for trout or salmon, but due to the lack of such at the moment, the photo shows pink salmon, so let’s pretend that in place of pink salmon there is a juicy, delicious, fatty trout.

2. Pepper the steaks on both sides.

4. Add a teaspoon of soy sauce to each side of the steak. My soy sauce is from a Japanese restaurant (my friend works there, and she always has it, somehow we really like it).

5. Since there is no time to marinate, and it is about 8 o’clock in the evening and I want to eat, the fish was attacked several times with a fork so that the sauce would quickly penetrate deep into the steak.

6. Cut the lemon into slices and cut each slice into pieces. Place on the steaks so that the lemon covers the entire surface of the fish. Again, only two lemon slices fit in the photo. On trout or salmon, I usually fit 4 slices.

7. Place carefully in a double boiler. This time I decided to use foil, because... Pink salmon will still be drier compared to trout and salmon. And I didn’t go hungry, because... In the end, I got a very tasty lemon-soy-fish sauce, in which I dipped the fish pieces, but there is a minus, for some reason the lemon turned out not so tasty. Therefore, trout can be made without foil, after all, it is juicy and fatty in itself, and most importantly, the lemon turns out to be simply amazing, no longer sour, but with such a light lemony aftertaste.

8. Cook in a double boiler for 15-20 minutes. I decided to keep it in the foil for 10 minutes longer.

9. For a side dish - whatever you like, but... This is a healthy and healthy recipe, then we assume that it will be vegetables, also steamed. As for me, after the weekend I urgently need to lose a kilogram or one and a half, so I have tomatoes with delicious Lukhovitsk cucumbers.

10. Well, everything is ready, food is served, I went to eat. And let your husband wait for his cutlets with pasta.

Useful tips

Spinach fried in a frying pan with garlic can be used not only as a side dish for a fish dish, but also as an independent dish. Spinach leaves are very rich in nutrients and minerals: proteins, carbohydrates, beta-carotene, calcium, magnesium, phosphorus.
It is better to use fresh spinach leaves to prepare fish products, but in winter it is a good idea to use the product from the freezer; this will not affect the taste of the fish.
This culinary product is prepared without salt, sugar, without butter, it should be served without bread, so it is recommended to eat it with proper nutrition if you want to get rid of the food addiction of these ingredients.
You can cook steamed fish according to this recipe from any variety of red fish.

Cooking option

If you have fresh ginger, you can cut it into thin slices and place it on the fish, sprinkled with starch.

You can put the greens not on the finished pink salmon, but add aromatic herbs along with the fish. Then it should be added 5 minutes after the soy sauce and steamed for another 5 minutes.

Recipe for steamed haddock in pictures

Steamed white fish is also delicious (although, I admit, the taste of steamed red fish is more interesting). Made it with chopped ginger and herbs.

Sprinkle the haddock fillet with starch on both sides. Place on an inverted plate. Place ginger (thinly sliced root) Ginger petals on haddock fillet Pour soy sauce over fish

Video recipe

In the video you can see step-by-step preparation of a tasty and healthy dish, which is ideal both for a Lenten table and as a full lunch or dinner. Fragrant, tender pink salmon will perfectly complement rice with mushrooms. And the main thing is that you can save a lot of time, because the main dish and side dish are prepared at the same time.

Do you like red fish? Then you will definitely like the recipe offered in this article. With just a regular multicooker you can cook wonderful steamed fish and please your loved ones with a delicious dinner. In addition, this dish is prepared very quickly and simply. Leave your comments if you want to share your experience of preparing such dishes, or if you have any questions.

Cooking fish and potatoes

Thanks to the filling provided in this recipe based on sour cream and eggs, pink salmon turns out very juicy and appetizing. You should definitely try this recipe. To do this you will need:

one whole pink salmon carcass;
three or four medium-sized potatoes;
two medium-sized carrots;
two fresh chicken eggs;
four tablespoons of sour cream;
hard cheese in the amount of 100 grams;
the amount of seasonings and salt is at the discretion of the cook.

Cooking time – 45 minutes.

Calorie content – 168 kcal.

How to deliciously cook pink salmon with potatoes in a slow cooker:

Before you start preparing the dish, you should first marinate the pink salmon. To do this, use kefir, cream, milk or lemon juice. This will make the meat softer and more tender.
Fish such as pink salmon cannot be cooked for too long. Maximum time – 40 minutes;
The prepared pink salmon dish should be served with mashed potatoes, rice, and stewed vegetables.

Pink salmon is a very useful product containing many valuable substances. It doesn’t take much time to prepare it in a slow cooker.

Time: 30 min.

Servings: 3-4

Difficulty: 1 of 5

Pink salmon is an incredibly healthy and tasty fish that is a pleasure to cook. And this is not surprising, because soft and juicy meat always turns out tender and extremely tasty in any cooking method (frying, boiling and steaming).

This type of fish is prepared quite quickly, which is why it has gained popularity among many current housewives.

Steamed pink salmon in a slow cooker is a quick, easy and incredibly tasty dish that always turns out successful and extremely healthy for the body.

Any housewife can easily prepare this recipe, because you only need to prepare the fish carcass and then place it in a container intended for steaming.

This dish can be safely served with any side dishes, as steamed pink salmon goes well with many recipes.

It is impossible not to notice that steamed pink salmon in a slow cooker is rightfully a dietary and low-calorie dish. After all, it is prepared without adding oil, which significantly improves its taste and benefits for the body.

The bones in this fish are large, so it can be safely served to children, since they will not choke on small bones and will not harm their own health.

Thanks to the steaming method, it is possible to preserve in pink salmon all the beneficial properties, microelements and other active substances that the body needs to maintain health.

If you decide to diversify your menu and treat yourself to tasty and healthy food, try steaming pink salmon, and you will understand that it is prepared quite quickly and simply, which is important in our time.

This fish will be delicious both hot and cold. Tender and juicy meat can easily decorate and diversify the side dish.

It is worth noting that steamed pink salmon goes well with sauces. Which give it a special taste and aroma. You can easily prepare such sauces at home, for example, from sour cream, mayonnaise, soy sauce and even vegetables.

Either way, you can enjoy a great dish that is sure to please everyone who tries it.

You can steam pink salmon using a multicooker, which will quickly and easily cook the carcass, maintaining its juiciness and tenderness.

Also, on this kitchen appliance you can independently set the cooking time, which cannot be said about cooking on the stove.

It’s worth noting right away that this dish can be safely prepared with any vegetables - carrots, zucchini, onions, peppers, and so on. They will give the fish meat additional taste and aroma.

Steamed pink salmon in a slow cooker. Recipe 5

We also present to your attention the simplest recipe for steaming pink salmon in a slow cooker - with onions. Despite the simplicity of preparation and the commonality of additional ingredients, the final dish tastes simply amazing and is perfect for baby food.

List of components:

pink salmon – 1 piece;
onion – 1 piece;
olive oil – 1 tbsp. l;
seasoning for fish to taste;
water – 2 multi-glasses;
salt to taste.

Prepare the dish step by step:

Clean the pink salmon from scales and remove the insides.
Rinse the fish both outside and inside.
Cut off the head and tail of the fish, divide the pink salmon into two parts along the body.
Rub the fish with salt and fish seasoning.
Peel the onion and cut it into rings.
Place pink salmon in a multicooker container for steaming.
Brush the fish with olive oil on top and place onion half rings.
Pour water into the multicooker bowl and place the steaming container in the desired location.
Close the device and set the “steam” mode.
Cook the dish for 30 minutes.

Once cooked, divide the fish into portions and serve as an addition to the side dish.

Steamed pink salmon in foil in a multicooker

An unsurpassed variation of the dish is steamed pink salmon in foil. This cooking method is extremely convenient due to the fact that the ingredients are divided into separate portions. You can add cheese and vegetables to the fish, which will be immediately ready to eat if you unwrap the foil and place the food on a plate.

Ingredients:

pink salmon, tomato – 1 piece each;
cheese – 100 g;
water – 1 l;
spices.

Preparation

Chop the fish into pieces and rub with salt.
Place a slice of tomato and a slice of cheese on top of each fish piece.
Wrap portions in foil.
Pour water into the bowl and place a special container in which to place the fish.
Steamed pink salmon will be ready in the “Steam” mode in half an hour.

Steamed pink salmon with vegetables in a slow cooker

Pink salmon with steamed vegetables turns out to be very piquant and delicious. Pieces of fish can be mixed with other ingredients or made into a vegetable pillow. The recipe may vary depending on which potatoes you choose. If it is ordinary, it is added immediately, and if it is young, then 10 minutes after the rest of the products.

Ingredients:

pink salmon – 400 g;
carrots, onions - 1 pc.;
potatoes – 4 pcs.;
sour cream – 3 tbsp. l.;
water – 1 l;
salt.

Preparation

Pour water into the bowl.
Place chopped onions and carrots in a container for steaming.
Place fish pieces rubbed with salt on top. Pour in sour cream.
Place potatoes as the last layer.
Pink salmon and steamed vegetables in a slow cooker will be ready in 20 minutes.

Steamed pink salmon cutlets in a slow cooker

A very interesting variation of the dietary dish are steamed pink salmon cutlets. They can be prepared from carefully chopped minced meat or chopped. The choice of one or another recipe depends on individual preferences. For cooking, it is recommended to use such a part of the fish carcass as fillet.

Ingredients:

fillet – 0.5 kg;
onions – 2 pcs.;
semolina – 5 tbsp. l.;
salt, spices;
egg – 1 pc.;
water – 1 l.

Preparation

Grind the fillet and onion by finely chopping or using a meat grinder.
Add the remaining ingredients, except water, and let the minced meat brew for half an hour.
Pour water into the bowl.
Form cutlets and place them in a special container.
Cook the cutlets using the “Steam” mode for half an hour.

Steamed pink salmon for a child

For young mothers, delicious steamed pink salmon will be a real find. With this recipe you will be able to feed your child an extremely healthy and nutritious meal. Depending on the characteristics of a particular child’s body (the presence or absence of allergies), fish can be introduced into the diet from 1 year or 3 years. It can be served in the form of puree, cutlets, meatballs.

Ingredients:

fillet – 120 g;
milk – 2 tbsp. l.;
vegetable oil – 2 tsp.

Preparation

Chop the fillet into pieces and steam for 20 minutes.
Grind the puree in a blender, combine it with milk and butter, make a puree.

Cutlets

Juicy steamed pink salmon cutlets are so tasty that everyone at home will ask you to cook them more often. The very fact that you can do without oil splashes and fumes from frying is conducive. After a shared meal, you won’t have to spend a long time washing the dishes, stove and kitchen.

Ingredients:

pink salmon fillet without skin – 400 g;
egg – 70 g (1 pc.);
breadcrumbs – 100 g;
onion – 80 g;
dill, parsley, cilantro to choose from – 10 g;
lemon juice – 30 g;
salt – 1 tsp;
garlic – 1-2 cloves;
ground black pepper - to taste.

KBJU: calories – 139.8, protein – 15.4, fats – 3.9, carbohydrates – 10.9.
Cooking time (before cooking) – no.

Cooking time: 35 minutes.

Number of servings – 2.

Preparation:

Check the fish for small bones. If necessary, remove them.
Wash the fillet and cut into arbitrary pieces “for a meat grinder”.
Prepare minced fish, onion and garlic. You can use a meat grinder, blender, or chop finely with a knife.
Thoroughly mix the minced meat with the egg, finely chopped herbs, salt and pepper.
Form into medium-sized cutlets and roll in breadcrumbs.
Steam for 25 minutes.

Serve hot with a salad of fresh vegetables, buckwheat or other side dish.

To give the cutlets a distinct, slightly unusual taste, roll a little squid fillet or a few crab sticks into the minced meat.

Beneficial features

We can talk endlessly about the benefits of pink salmon for the human body, but some aspects are still worth mentioning. Due to its low calorie content (140–170 kcal), this fish is classified as a dietary product. It is present in many diets.

Like all seafood, pink salmon is rich in iodine. This component is necessary for the normal functioning of the thyroid gland. The meat of this fish helps improve the functioning of the gastrointestinal tract and cleanse the human body.

Fluoride and calcium contained in fish help strengthen and maintain healthy teeth. Regular consumption of pink salmon helps rejuvenate the skin and strengthen the walls of blood vessels.

Step-by-step preparation

The recipe describes the preparation of salmon, but it is possible to prepare pink salmon in a similar way. The dish will require 2-3 fish steaks. If we couldn’t find steaks, then we buy ready-made fish, which we first clean from scales, remove all the insides through a large cut on the belly, and remove the fins. Rinse under water and cut into 2-3 cm pieces. You don’t need the whole fish for the dish, 2-3 pieces are enough. You first need to marinate the pink salmon. To do this, cut each piece of steak in half and remove the backbone. If some bones cannot be removed by hand, then we use tweezers. There is no need to remove the skin from pink salmon. Preparing the marinade for pink salmon. To prepare it you will need 1 glass of orange juice, which we pour into a deep bowl. To prepare a marinade for pink salmon, you need the zest of 1 lemon. To get it, wash the citrus, remove the peel and grate it on a fine grater. Add the zest to the bowl of orange juice. Mix the ingredients thoroughly. Roll the pink salmon well in the prepared marinade and leave to marinate for 10 minutes. It is possible to add a little salt to the fish. At this time we are preparing green beans. The product is used as a side dish for pink salmon, but you can prepare any other one to suit your taste. To prepare, you will need 200 g of green beans, which we put in a slow cooker and cook for 10-15 minutes.

Carefully remove the pickled pink salmon with kitchen tongs and place on a dish. Sprinkle each piece of pink salmon with a small amount of fennel seeds

Place the finished fish in a slow cooker. Set the multicooker to steam mode, cover tightly with a lid and cook for half an hour. We transfer the finished pink salmon to a beautiful dish with kitchen tongs. It is important to do this carefully so that the fish does not fall apart. Place a small amount of steamed green beans nearby. You can serve pink salmon with green onions and fresh parsley. You can also garnish the dish with a slice of lemon. Before serving, water the pink salmon with 1-2 tsp. olive oil, which will make the fish juicier.

This is interesting: Eclairs with protein cream: recipe with photos step by step. How to prepare protein cream for eclairs?

With cheese

In a slow cooker, pink salmon (even steamed) does not always turn out to be dietary. If you don’t need to count calories, you can make the treat tastier, for example, by adding hard/semi-hard cheese. As a result, the pieces of fish will be covered with the most delicate, appetizing crust. All that remains is to choose a suitable side dish for pink salmon according to this recipe, and a complete lunch/dinner for the whole family is ready.

Composition of ingredients

For the dish you need to take:

pink salmon – 1 carcass;
onions and carrots - 1 pc.;
cheese “Dutch” or “Russian” - 180-200 g;
lemon juice – 1 tbsp. l.;
fine salt – 2 tsp;
red/black pepper – 1 tsp.

You can use any other cheese for this recipe. The main thing is that it is hard or semi-hard. It is a cap made of such a dairy product that will prevent dryness of the fish.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to cut up the pink salmon. To do this, the fish should be cut into 3 parts - skeleton and fillet on 2 sides. If pink salmon is used frozen, the meat will separate from the bones easily.
At the next stage, you must carefully select all the bones from the fillet. Particular attention should be paid to small ones, which can ruin the entire dish. Their accumulation is usually observed in the spinal part.
Next, the remaining fillet needs to be cut into pieces of approximately 2-4 cm. The skeleton, if there are small pieces of meat left on it, can later be used to prepare soup.
Then the resulting pieces of fillet need to be rubbed with salt and pepper. This needs to be done intensively so that the pink salmon does not end up being bland. You also need to sprinkle it with lemon juice. The latter is needed not only to improve taste and aroma. It also eliminates dryness in fish.
Afterwards, the pieces of fish need to be placed in the steamer basket. Top it off with the rest of the ingredients from the recipe. To do this, the onion should be peeled and chopped into small cubes, and the carrots should be processed with a grater with medium or large divisions.
The last thing you need to do is pour large chips on top. It should cover all products. If necessary, the amount of cheese can be increased to suit your taste.
All that remains is to pour approximately 1 liter of filtered water into the main bowl of the multicooker, place the container with all the products on top and set the steam cooking program for half an hour.

The resulting treat can be served immediately.

How to serve a dish

You should try the dish warm. An excellent side dish for it would be boiled white rice (or a mixture of it and brown). Another option is baked potato wedges, pea puree, first boiled and then fried beans with garlic.