Pink salmon with rice is a tasty and affordable dish. How to cook pink salmon with rice in various ways with imagination and invention

Tender, spicy, salty – red fish tempts with a variety of flavors.

Pink salmon is the most numerous representative of the Pacific salmon species. It’s not difficult to prepare; the finished dishes are tasty, satisfying and healthy. One fish is enough to make a complete meal.

Pink salmon hides Omega-3 - valuable acids that help a person stay healthy, preserve youth and beauty. Therefore, it cannot but be included in the home menu and needs to be prepared more often. This is exactly what cooks and housewives do in all civilized countries.

Pink salmon with rice - general cooking principles

The main ingredient of future dishes is pink salmon. Therefore, in order for the food to be tasty and time for cooking not to be wasted, the fish must be chosen correctly. When purchasing, you should give preference to chilled pink salmon rather than frozen.

You need to estimate the thickness of the ice glaze. It should not be more than 1–2 mm.

We choose pink salmon without any damage, pink inside.

Before cooking, defrost the fish, clean it, remove any remaining entrails, wash it and dry it with a napkin or towel.

Trim the fins with scissors.

Large-grain rice must be rinsed under cold water until transparent. It is usually cooked until half cooked.

Vegetables are cut depending on the recipe.

The optimal spices for pink salmon with rice are lemon juice, black pepper, and vegetable oil.

You should not overuse them - they can drown out the aromatic and delicate taste of the fish.

How to cook delicious whole pink salmon with rice, nuts and apples (in foil)

This is a festive dish that none of the guests will refuse. The unusual method of baking will surprise and delight gourmets, since apples will give the taste of pink salmon a special flavor. I advise you to choose hard and sour varieties of apples; they are ideal for baking with fish.

Ingredients:

• Pink salmon carcass - 1.2 kg.
• Apples, sour – 2 pcs.
• Onion – 2 heads.
• Medium sized carrot.
• Lemon – 1/3 part.
• Round rice - glass.
• Water – 5 glasses.
• Butter – 50 gr.
• Walnuts, crumbs – 50 gr.
• Sunflower oil, ginger, coriander, salt, spices for fish.

Bake:

1. Prepare the fish carcass for baking - gut it, clean it, cut off the fins, remove the gills.
2. Rub the carcass with a mixture of seasonings from the recipe list. Leave to stand on the table for at least half an hour.
3. Peel and remove apples from seeds. Cut into slices and place in the belly of the fish. Leave a few slices.
4. Cut the lemon into thin slices and put some of them inside.
5. Place a sheet of foil in a mold with high sides and place pink salmon.
6. Fry carrots and onions in vegetable oil.
7. Boil round rice until half cooked. Add to the fried vegetables and mix well.
8. Place rice and vegetables around the fish. Some of the vegetable rice can be placed under the carcass.
9. Fill the dish with water.
10. Place the remaining lemon slices and apple slices on top. Sprinkle with chopped nuts.
11. Cut the butter into pieces and spread over the fish.
12. Cover the pan with a sheet of foil and secure securely. Place to bake on the middle level of the oven, preheated to 200 o C. Baking time – 50 minutes.
13. 10 minutes before the end, remove the foil so that a beautiful crust appears on the pink salmon.

Pink salmon with rice - tricks and useful tips

• The smell of frozen fish is corrosive, so it is better to work with gloves.
• You need to start cleaning pink salmon from the tail diagonally, and finish near the head and fins with a knife with a sharp tip.
• The cutting knife should be long and sharp; a short knife can easily shred the fish.
• Be sure to wash out the black film and blood clots - otherwise bitterness will be felt.
• To get a golden brown crust when baking, you can put pieces of butter on the pink salmon with rice at the end of cooking.
• The fish should be washed under cold running water. If you use warm water, the pink salmon will become cottony.
• The ideal thickness of a steak is 3–4 cm. If you cut it thicker, the fish will burn on the outside but remain raw on the inside. Thinner - pink salmon will be dry.

Useful links:

How to bake salmon, pink salmon or trout with rice in the oven

Salmon with rice in the oven is a simple, dietary dish. At the same time, it is quite filling and nutritious. Any fish from the salmon family is suitable for this recipe: trout, salmon, chum salmon and even pink salmon.

Ingredients:

— Salmon, 1-1.5 kg or salmon steaks — Rice 300-400 g — Cream 100 ml — Soy sauce 70 ml — Pepper, salt to taste

Preparation:

1. Wash the fish, remove scales and remove the gills.

2. Cut off the head, tail and belly of the salmon, freeze it, use it for fish soup.

3. Cut the salmon carcass into portions.

4. At the same time as the fish, wash and fill the rice with water in a ratio of 1 part rice to two parts water. Salt.

5. Cook the rice until done.

6. Place the rice in a deep baking pan.

7. Pour soy sauce over the rice.

8. Salt and pepper the fish pieces on both sides.

9. Place the salmon steaks on the rice; it is advisable to cover as much of the rice as possible with the fish.

10. Pour cream over the fish. You can drizzle a little cream over the rice.

11. Place the baking sheet with salmon and rice in an oven preheated to 180 degrees for 20 minutes.

Salmon on rice in the oven is ready. The rice turns out fluffy and truly delicious.

PS Dry white wine goes perfectly with oven-baked salmon.

Bon appetit!

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Selection and preparation of ingredients

On store shelves you can find both peeled and unpeeled pink salmon carcasses, but in any case, the fish should not be shabby and without an unpleasant odor. The belly of a quality product is smooth, fairly flat (unless there is caviar inside), the scales are shiny and smooth, and the gills are light red, not pale. If you buy a frozen product, then pay attention to the layer of ice: a dense crust should not cover the entire fish.

As for the remaining products, each of them must be as fresh as possible, confirmed by a uniform color and the absence of a putrefactive odor. Before preparing the dish, the fish is almost completely defrosted and often cut into several portions, the vegetables are cleaned, washed and cut in the manner specified in the recipe.

Did you know? The number of pink salmon in places where they are mass caught varies depending on even and odd years. For example, in the rivers of Primorye there are most fish in odd-numbered years, while in even-numbered years their numbers are insignificant, and fishing vessels do not receive enough revenue.

Rice with tuna and eggs

Recipe: a glass of steamed rice, a can of canned tuna, carrots, 3 eggs, half a glass of green peas, a tablespoon of lemon juice; vegetable oil.

Coarsely grate the carrots and fry in oil. Strain the preservative out of the green peas.

Drain the liquid from a can of canned fish and remove the bones from the tuna. Boil the eggs, separate the egg whites from the yolks.

Boil the rice, rinse, dry, place in a dish, and add salt. Add carrots.

Mash canned tuna and egg whites separately with a fork and add to the bowl with boiled rice; stir.

Grind the egg yolks with a spoon of vegetable oil, lemon juice, and salt.

Season the cooked rice with tuna dish with egg dressing.

With carrots and cheese

According to this recipe, pink salmon with vegetables and rice will turn out juicy and tender, with a cheesy bite and a delicate aroma. And rice will save you from having to spend time preparing a side dish.

Preparation process: 1/2 hour.

Cooking process: 3/4 hours.

Energy value:

• proteins - 12.7;
• fats - 5.8;
• carbohydrates - 7.3;
• calorie content - 125.2;

We will need:

• red fish fillet - 0.5 kg;
• basmati rice - 300 grams;
• carrots - 2 pcs.;
• onion - 1 pc.;
• Russian cheese - 100 grams;
• Parmesan cheese - 100 grams;
• seasoning for frying fish - 1 tbsp;
• salt;
• homemade mayonnaise - 2 tbsp;
• olive oil - 3 tbsp.

Recipe:

1. Wash the rice under running water and boil it in slightly salted water.
2. Cut the onion into thin half rings, grate the carrots on a coarse grater.
3. Sauté them together in a frying pan until done.
4. Cut the fillet into portions, sprinkle with the prepared fish mixture and coat with mayonnaise.
5. Place vegetables in a heat-resistant form, rice on them, and fish pieces on it.
6. Bake for half an hour at high temperature, then add plenty of cheese and put in the oven for another 15 minutes.
7. Before serving, pour the baked pink salmon with melted butter.

Ingredients:

• rice (regular long-grain polished) - 1.5 tbsp.,
• 2 tomatoes
• 2 and half carrots,
• 2 onions (I have red ones, and white ones will do just fine)
• pink salmon fillet (you can use any other fish) - about 500 g,
• sunflower oil 50 ml,
• sour cream (20%) - 200 g,
• spices of your choice,
• salt and baking paper (foil or plain white A4 paper will also work).

Step-by-step recipe with photos

So, let's take everything you need to prepare two servings of pink salmon with rice in the oven in foil.

Dice the vegetables, namely onions and bell peppers. You can use frozen peppers.

Fry the chopped onions and peppers in vegetable oil until the onions are soft and lightly golden. Add turmeric, stir and remove from heat.

Mix the prepared vegetables with pre-boiled rice. Since fish cooks quite quickly, rice cannot be used raw, but only pre-boiled. You can boil it especially for this dish in a large amount of salted water, which must be drained after cooking the rice; Or you can use rice that you previously cooked just as a side dish.

Season the pink salmon steaks on all sides with salt and ground pepper.

Next, mix sour cream with dried garlic; if desired, you can add a little salt and pepper to taste.

Let's make 2 boats from durable foil. Divide them equally with rice, spices and vegetables.

Place a pink salmon steak in the middle of each serving and pour sour cream on top.

We will fasten the edges of the foil so that the envelopes are sealed. Place them on a baking sheet, which we place in an oven preheated to 180 degrees. Bake pink salmon with rice in foil in the oven for about 20 minutes, no more.

After the specified time has passed, take out a baking sheet with foil envelopes and carefully open them. You can serve this dish in the same envelope, which is very convenient, because you can throw away the foil later, and you don’t have to wash the plates. You can also take this dish with you to work and simply heat it up in the microwave for lunch. A delicious healthy lunch is guaranteed!

Bon appetit!

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Cooking fish

This recipe for pink salmon with rice in the oven is quite simple. First, pour water into the pan and place it on the stove. When it boils, add broccoli to it and cook for two minutes after boiling again. Then take out the vegetable. Add spinach and boil it for a minute.

Grease the baking dish with butter, place rice on top, and level it over the entire surface. Place broccoli. Peel the carrots, cut into thin slices, and add to the broccoli. Place pieces of pink salmon on rice and vegetables.

Delicious dinner: list of ingredients

Thanks to the simple but spicy filling, the fish turns out really soft and juicy. To prepare the filling you need:

• two eggs;
• a handful of spinach;
• 100 ml sour cream;
• a little salt and pepper.

For pink salmon with rice in the oven you need:

• a glass of boiled rice;
• three pieces of pink salmon;
• 200 grams of broccoli;
• half a carrot;
• 100 grams of cheese;
• a couple of tablespoons of crushed nuts;
• a little butter to grease the pan.

Walnuts or hazelnuts are perfect nuts. It is fried in a dry frying pan and then crumbled with a knife.

Pink salmon in foil: what to take

For this delicious dinner you need to prepare:

• fish;
• onion head;
• a little lemon;
• dried basil;
• a glass of rice;
• vegetable oil for frying;
• some favorite spices;
• two glasses of water.

First, prepare the fish. Pink salmon is cleaned of bones (you can immediately buy fillets). Cut the fish into portions. Take foil and place pieces of fish on it, skin side down. Salt, sprinkle with basil. Place a lemon slice on each slice. Wrap the foil in an envelope. If the fish seems dry, you can add a small piece of butter. Send the pink salmon for twenty minutes at a temperature of 200 degrees.

The finished fish is unwrapped. You need to act carefully so as not to get burned by the steam!

The side dish is being prepared. To do this, heat vegetable oil in a frying pan. The onion is peeled and chopped into small cubes. Fry until the vegetable turns light yellow. Add rice and seasoning, lightly fry the cereal, and then pour in two cups of boiling water. Cover the pan with a lid and cook for about twelve minutes. Then they let it sit for the same amount of time under the lid. Eventually the rice should absorb all the water.

Serve pink salmon in foil in the oven with rice, garnished with fresh herbs.

Pie with pink salmon and rice. Pink salmon pie general principles of preparation

Any pie consists of dough with filling, and fish pie is no exception.

Dough . You can use any: yeast, puff pastry, shortbread, aspic, homemade or store-bought. We choose according to your taste and possibilities. Most often, the filling is placed between two flat cakes, but you can also make open pies with pink salmon. In this case, cheese is used for topping, which not only gives the dish a beautiful appearance, but also keeps the filling juicy.

Filling. You can also take any pink salmon: fresh, frozen, canned, salted or lightly salted. Pies can be prepared with raw fish, or pre-fried or boiled. Onions are a frequent accompaniment of fish filling, but garlic is used extremely rarely. Other products are also added: various vegetables, cheese, eggs, sauces. There are also no restrictions on the type and quantity of spices; pink salmon loves them.

The pie is baked in the oven, usually no more than 40 minutes. To make the crust look appetizing, brush the dough with egg before baking. If you haven’t done this, then after cooking the hot pie can be greased with butter and it will acquire an incomparable aroma and beautiful color.

Fish with vegetables on a rice bed

To prepare you will need:

• Fish (pink salmon) – 1 piece;
• Carrots – 1 pc.;
• Onions – 3 pcs.;
• Sour cream, low fat content – ​​100 g;
• Cheese, hard varieties – 50 gr.;
• Rice – 200 gr.;
• Pepper, salt - to taste.

Preparation:

First, you need to clean the fish from excess scales and rinse it from the inside, if the fish was originally without a head and entrails. Cut into portions, pepper each and add salt. For cooking, you can use any red fish; this recipe uses pink salmon.

The rice must be thoroughly washed until the water is clear. Finely chop the onion and grate the carrots on a coarse grater.

For the sauce, mix sour cream with two glasses of drinking water. Then add pepper and add a little salt. For a piquant taste, you can add Provençal herbs or any other seasonings, if desired. Grease the baking tray with vegetable oil using a special silicone brush. Distribute rice evenly on the bottom and pour sour cream sauce over it.

Then the fish is placed on top of the rice at even intervals.

Pre-mixed onions and carrots should be placed in small piles on each piece of fish.

Grate the cheese on a fine grater and sprinkle it on each piece of pink salmon.

Place the baking sheet in an oven preheated to 180 degrees and bake for 50-60 minutes.

The rice turns out fluffy, the fish is tender, and the vegetables create a harmony of taste. This dish is not only healthy, but also delicious. And if you replace the fish with a leaner type, for example, pollock, you will also get a dietary lunch or dinner. It is recommended to serve garnished with fresh herbs.

Bon appetit!

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