Red fish in a slow cooker - recipes with photos, how to steam

Fish in a slow cooker

Fans of fish have undoubtedly already appreciated the ease of preparation and the unforgettable rich taste of fish dishes cooked in a slow cooker. This universal kitchen appliance allows you to cook absolutely any fish without any extra effort and is guaranteed to enjoy an appetizing and satisfying dish. Fish in a slow cooker, no matter how it is prepared, will drive even a demanding connoisseur of delicious food crazy, because at the sight of a juicy, aromatic fish, any gourmet’s stomach will growl languidly. Cooking fish in a slow cooker is a simple and exciting activity that even an amateur cook can easily handle. If you want to learn how to cook fish in a slow cooker so that the dish turns out irresistibly tasty and delicious, be sure to check out the photo recipes prepared by our chefs. Believe me, your family will be completely delighted with the gastronomic masterpieces prepared according to our instructions and will definitely ask for more. Delicious fish in a slow cooker, the recipes for which you can read on our website, turns out not only appetizing and satisfying, but also healthy, since the cooking features in this device allow you to preserve a maximum of vitamins and minerals. The most useful fish treat, of course, is steamed fish in a slow cooker, which you can cook every day if your model has a steamer function. Steamed fish dishes don’t even need to be salted, because their taste will already be rich, and to add versatility to the gastronomic bouquet, add a little of your favorite spices. Despite the fact that fish fillet is a very delicate product that requires delicate heat treatment, fish baked in a slow cooker will never burn or lose its softness. After all, the heating intensity in the multicooker is clearly adjusted by the manufacturer, so this small but very practical device will never let you down. For those who like to cook healthy, tasty and quickly, the ideal option would be fish in vegetables in a slow cooker, because in fact you are preparing both the main dish and a delicious side dish for it at once. You will be surprised how tasty fish turns out in a slow cooker: the recipes with photos on our website will confirm that even from the simplest type of fish it is easy to prepare an exquisite dish that can easily be put on the same level as restaurant delicacies. Recipes for fish in a slow cooker are, in fact, very diverse and numerous, so we will be very happy if you share your signature recipe with site users.

Advice from experts

If you want to get a golden-brown and appetizing crust when frying, it is recommended to dip the fish in flour before cooking. The salmon is sent to fry only in heated oil. If these recommendations are not followed, the delicacy may lose its appetizing appearance, integrity and juiciness.

If you don't have lemon juice, you can use the juice of another citrus fruit. Remember that grapefruit is bitter, and this specific taste will be transferred to the dish.

Instead of spices for red fish, you can use a mixture of dried dill and basil.

For information about other recipes for cooking salmon in a slow cooker, see the following video.

One of the most delicious and nutritious seafood is salmon. This fish contains a lot of protein, calcium, phosphorus, iodine and other beneficial substances, so doctors recommend it for both adults and children. Cooking salmon in a slow cooker is easy and simple, because this modern technique frees the housewife from a significant part of routine work.

Step-by-step preparation

Red fish fillet, weighing 600 g, divided into 4 steaks. Season each piece well with salt and pepper.
Wash the tomato and cut into slices approximately 5 - 7 mm thick.
Prepare 4 pieces of foil 12-15 cm wide.
Place a piece of fish on each piece of foil and place two slices of tomato on the fish. Place two slices of melted cheese on top of the tomatoes. You can buy processed cheese already sliced, or cut it yourself.
Then fold the edges of the foil so that you get low sides. This is necessary so that during cooking the liquid from the fish and tomatoes does not flow down through the sieve of the steamer, and the fish cooks in its own juice.
To prepare mashed potatoes, peel the potatoes, rinse well under running water and cut into small pieces. This will allow the potatoes to cook faster. But don’t grind it too much, otherwise the puree will turn out watery.
Place the potatoes in the multicooker bowl, cover with cold water and add a teaspoon of salt.
Place the bowl of potatoes in the slow cooker and place a steaming sieve on top.
Place the foil molds with fish in a steamer sieve so that there are free holes around the edges for steam.
Close the multicooker lid, select the “Steam” cooking program and set the time to 20 minutes. The cooking time will begin counting down from the moment the water boils.
After the end signal, carefully open the multicooker lid and remove the sieve with fish.
Then, using a slotted spoon, remove all the potatoes into a separate deep bowl. Do not crush potatoes in the multicooker bowl under any circumstances, otherwise you will damage the protective coating.
Using a special mashed potato masher, mash the potatoes, then add hot or heated milk and butter. Mash the potatoes well again until smooth and without lumps.
Before serving, you need to put a little mashed potatoes and a piece of fish in portions on each plate. This dish is best served hot; you can also offer an additional salad or sliced fresh vegetables. In the future, you can use this recipe to cook any fish you like.

If you add cold milk to mashed potatoes, it will take on a dark gray tint.

How to cook:

1 If the fish is frozen, it must be thawed. We remove rough parts and fin residues from the steaks, then thoroughly rinse the salmon and wipe dry with paper towels.

2 Pour the milk into a medium-sized container and carefully place the steaks there. Leave the fish in the milk for half an hour.

3 Peel the garlic, wash it and grate three cloves on a fine grater or pass it through a garlic press.

4 Using your hands or using a juicer, squeeze the juice out of the lemon. For this dish we need one tablespoon of juice.

5 Remove the fish from the container with milk. We won't need it anymore, we can throw it away. Rub the salmon with a mixture of salt, pepper and garlic.

6 Sprinkle the salmon with lemon and mix gently.

7 Place the fish in the multicooker bowl and set the “Baking” program on the appliance. Cook the salmon for half an hour. 15 minutes after the start of the program, you need to open the multicooker and turn the steaks over using a special spatula.

Fragrant salmon marinated in milk with a golden yellow crust will not leave anyone indifferent!

I propose to prepare a healthy and dietary dish that is perfect for lunch and dinner, salmon steaks baked in foil in a slow cooker. It is quite easy to prepare even for a novice cook.

The dish turns out very juicy thanks to the marinade; sesame seeds and red pepper add piquancy. Salmon cooked this way takes on a Japanese accent.

Important facts about this fish

Salmon has always been considered a delicacy and a royal fish. It has a lot of useful properties and elements, the main one of which is Omega 3 fatty acid. It lowers cholesterol levels, prolongs youth, gives a boost of vigor, and speeds up metabolism in the human body. Although fish is considered one of the fattiest, as you know, these are healthy fats and, on the contrary, they prevent the accumulation of excess weight.

Therefore, even on a diet, it can be consumed without problems, because it does not contain carbohydrates, but is rich in protein and healthy fatty acids.

Calorie content of salmon (per 100 grams of salmon steak) 219 kcal Fats 15 grams Proteins 20 grams Carbohydrates 0 grams Vitamins A, B, B12, E, PP Minerals Potassium (441 mg.), Calcium (12 mg.), Magnesium (28 mg.) .), Sodium (57 mg.), Phosphorus (245 mg.), Cholesterol (66 mg.).

Stewed vegetables, mashed potatoes, white or brown rice are perfect as a side dish.

The recipe used a Redmond multicooker.

Cooking time: 50 minutes Servings: 2

Ingredients:

salmon – 400 grams (or two steaks);
soy sauce – 100 ml;
wasabi - 1 teaspoon;
mixture of white and black sesame – 10 grams;
Parmesan cheese - 20 grams;
foil

How to cook salmon steak baked in foil in a slow cooker

If you have a whole carcass, then first you need to rinse, clean and gut the fish. Then cut it into portions, 2-3 centimeters thick and dry with a paper towel

In a deep bowl, mix soy sauce with wasabi

Place the steaks, washed and dried with paper towels, in a bowl with the sauce and let marinate for 20 minutes.

Sprinkle a mixture of white and black sesame seeds onto the board

After marinating the salmon steaks, roll them in sesame seeds

Sprinkle grated Parmesan cheese on top

Place foil on the bottom of the multicooker

If you wrap each steak in a foil envelope, the salmon will turn out a little steamed, so if you want to make a small golden crust, cover it with foil, or simply place it on the oiled bottom of the multicooker

Set the multicooker to Baking mode for 20 minutes. But it’s better to check when it’s ready, salmon bakes very quickly, 10-15 minutes may be enough. Close the lid.

To prevent the fish from falling apart later on the plate, you can periodically open the lid for a couple of minutes

After serving, you can sprinkle the salmon with red pepper and sesame seeds.

There is no need to add salt because soy sauce itself is quite salty.

Bon appetit!!!

A master class on cooking salmon steak baked in foil in a slow cooker was prepared by Evgeniya Shaeva

Salmon has excellent taste and excellent quality. Eating salmon regularly improves the functioning of brain cells. Fish also contains substances that have a positive effect on cholesterol levels in the body and helps normalize weight.

When cooking salmon in a slow cooker, it is possible to retain maximum nutrients in it. There are several ways to prepare this wonderful fish, the most popular of which we will now consider. Salmon in a slow cooker is incredibly tasty!

Salmon with vegetables is a light and healthy dish. Like any other fish, it goes perfectly with any vegetables. Cooking salmon with vegetables will not take you much time.

Ingredients:

Fresh salmon -300 g
Water – 200 ml
Any vegetables - 300 g
Fat sour cream – 1 tbsp.

So, thoroughly rinse the prepared salmon fillet and cut off the skin. Mix sour cream with salt and spices and coat the fish. Pour water into the multicooker and install a steam sieve. Place vegetables and salmon in it. Salt the vegetables and cook in the “Steamer” mode for 15 minutes.

Salmon in a slow cooker with vegetables is a very tasty and healthy dish, as the ingredients retain all their properties. Salmon prepared according to this simple recipe will appeal to those who care about their weight and health.

How to cook in a pressure cooker?

According to the classic recipe

You will need:

any small fish, for example roach – 1 kg;
tomatoes – 3 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
vegetable oil – 55 ml;
salt, spices - to taste.

First, we wash the fish, remove scales if necessary, cut it up, remove the entrails, fins, and tail. Wash it again, remove the fillet, remove the bones. We peel the carrots and onions, grate the first, and chop the last. Pour oil into a bowl, add chopped vegetables, mix, simmer for a quarter of an hour. Peel the tomatoes, cut them, grind them in a blender. Place the fish in the slow cooker with the vegetables, add salt, add spices, add tomato puree and cook in stew mode for 4 hours.

Homemade sprat in tomato

The following ingredients are needed:

onions – 3 pcs.;
sugar – 15 g;
flour – 15 g;
tomato juice – 550 ml;
vegetable oil – 90 ml;
sprat – 1.5 kg;
bay leaf, salt, pepper - to taste;
carrots – 2 pcs.

Peel the vegetables, cut the onion, grate the carrots, place the oil and vegetables in the slow cooker, cook until half cooked. We remove the fins and entrails from the sprat and wash it. Add salt, sugar, pepper, flour to the juice and mix. Add fish to the bowl, add juice, simmer for 2 hours. After this, switch to a mode that maintains the temperature and leave for another hour.

Small river fish in tomato with mustard

Take:

any river fish – 1500 g;
tomato paste – 325 g;
mustard – 85 g;
refined vegetable oil – 210 ml;
water – 1 tbsp.;
salt – 1 tsp;
sugar – 3 tbsp. l.;
black and allspice peas – 5 pcs.;
cloves – 3 pcs.

We gut the fish, remove the heads, fins, tails, and wash them. Put the pressure cooker on the fire, pour in the oil, and send the fish there. Separately, add mustard, oil, salt, water, sugar to the tomato paste, mix, and pour into the pressure cooker. Close the lid, shake, cook over medium heat until steam appears, then reduce the heat level. Cook for about an hour, then release the steam, put the resulting fish mass into heated jars, sterilize in a water bath with lids for about 10 minutes. Then close tightly, turn over, cover with a warm blanket until cool.

Sprats

Roaches, perches, ruffs, dace, and small minnows are suitable for this purpose. For 1 kg of fish you will need:

dry wine or water – 155 ml;
onion – 195 g;
butter – 95 g;
vinegar essence (9%) – 55 ml;
salt, spices - to taste.

We prepare the fish, cut the onion, put everything in a pressure cooker, put the small fish on the onion in layers, salting each of them. ? The pressure cooker should be free. Add spices, oil, vinegar, wine or water on top. Simmer for 1 hour, put into jars and seal.

In oil

Compound:

any small fish – 1 kg 300g;
oil – 150 ml;
salt, pepper - to taste;
onion – 1 pc.;
water – 805 ml;

We leave the carcasses whole, clean, gut, and wash them. Place the onion in the pressure cooker, first place the onion on it, add pepper, spices, and sprinkle the remaining onion on top. Add oil and water and cover with a lid. After steam appears, reduce the heat to low and cook for an hour and a half. We put the finished product in jars, sterilize it, and roll up the lids.

Capelin with vegetables

You will need:

capelin – 1.5 kg;
onion – 0.5 kg;
carrots – 0.5 kg;
tomatoes – 1.5 kg;
bay leaf, pepper - to taste;
apple cider vinegar – 50 ml;
salt – 3 tbsp. l.;
sugar – 4 tbsp.

Grind the tomatoes in a blender and boil them. Chop the onion, three carrots, and sauté separately. Mix vegetables with tomato paste. Place vegetables and fish in layers in a multicooker, add spices, and set to simmer for 2.5 hours. Then add vinegar so that it penetrates to the very bottom, pierce with a spatula. Leave for another half hour, then roll into jars.

Recipe No. 6. Dish with cheese and sour cream

half a kilogram of fish;
100 grams of sour cream of any fat content;
70 grams of hard cheese;
several branches of fresh dill;
spices for salmon and salt;
3 tablespoons olive oil.

Step by step process.

Cut the fish into strips, the thickness of each should not exceed two centimeters. Try to keep the pieces the same.
Pour the oil into the bowl and turn on the “Baking” program.
Fry the fish on each side for 10 minutes. Carefully turn the salmon over so as not to damage its integrity.
Pass the cheese through a fine grater and mix with sour cream. Add seasonings and salt to the resulting dressing. If desired, you can add a few drops of lemon.
Cover the baked salmon pieces with sauce, close the lid and cook in the “Stew” mode for another 10–15 minutes.
The finished dish is served with finely chopped dill. This spice will reveal the taste of salmon and make the meal appetizing and attractive.

Cooking fish baked in a slow cooker:

Step 1: prepare the fish.

We thoroughly wash the silver carp on all sides under running water and place it on a cutting board. Using a knife, cut the fish crosswise into portioned pieces, approximately 2-3 centimeters thick. Place the fish pieces in a free bowl and add salt and ground black pepper to the same container to taste. Gently mix everything with clean hands so that the spices evenly cover the silver carp. After this, add mayonnaise “by eye” using a tablespoon, mix everything again and put the bowl of fish in the refrigerator to steep for 2-3 hours

Attention: to prevent the dish from becoming saturated with foreign odors, it is best to wrap the container with cling film or cover with a lid.

Step 2: prepare hard cheese.

Using a medium grater, grate the hard cheese directly on the cutting board. After this, transfer the cheese shavings to an empty plate and set aside for now.

Attention: to prevent the cheese from chapping, you can wrap the plate with cling film.

Step 3: prepare the fish baked in a slow cooker.

When the fish is in the refrigerator, take it out and free it from the cling film. In the meantime, turn on the multicooker and let it warm up a little. Pour a little vegetable oil into a multicooker pan and lay out the pieces of silver carp. Sprinkle the fish steaks with grated cheese on top and bake the dish in the “Baking” mode for 35-45 minutes. During this time, the fish will be well baked, release its juices and be covered with melted cheese.

Step 4: serve the fish baked in a slow cooker.

When the fish is ready, open the lid of the multicooker, and carefully transfer the dish itself with a wooden spatula to a special flat plate. Immediately after this, serve the baked silver carp to the dinner table. Mashed potatoes, rice and fresh vegetable salad are perfect as a side dish. Bon appetit!

Tips for the recipe:

– Any fish of your choice can be used to prepare this dish. For example, it could be mackerel or salmon.

– Any type of cheese is suitable for preparing this dish. For example, it could be Russian, Adygei, Kostroma, Dutch, Novorossiysk cheese and others.

– In addition to the spices specified in the recipe, you can use any other seasonings at your discretion.

– Instead of mayonnaise, you can also use 20-25% sour cream. This way the dish turns out no less tasty.

Recipe No. 4. Fish with rice

Products:

350 grams of red fish fillet;
a glass of rice cereal;
one and a half glasses of drinking water;
bulb;
30 milliliters of sunflower oil;
fresh parsley;
black pepper (ground);
2 teaspoons lemon juice;
3 tablespoons classic soy sauce.

Cooking process.

Peel the onion, cut into rings and fry in a frying pan until golden brown in vegetable oil. The work can be done in a slow cooker, in the “Baking” mode.
Red fish is cut into equal pieces, each of which is salted and sprinkled with citrus fruit juice.
Rice must be thoroughly rinsed under running water until it is clear.
Add soy sauce to the fried onions, simmer for a few minutes and then stir in the rice. The mixture is poured hot, no need to stir.
Place salmon on top.
Close the multicooker with a lid, turn on the “Pilaf” mode and cook until the rice is ready.
As soon as the dish is ready, you need to take out the fish and leave the rice in the bowl. The side dish is mixed and left to brew for a while.

Features of preparing canned fish

If there is a fisherman in your family, you simply must know how to prepare canned fish, because sooner or later you will get tired of fried fish, ram or stuffed pike, and the catch will need to be processed somehow. Here canned fish recipes will come to your aid.

Whatever canning method you choose, it all starts with cleaning the catch. The fish must be scaled, its fins trimmed, gutted and its head cut off. Each housewife has her own recipe for homemade canned fish, which differs in ingredients, but the technology for its preparation is almost identical.

How to make canned fish:

In a saucepan
. Cleaned fish, along with vegetables or only with spices, is placed in a thick-bottomed pan or cauldron, poured with tomato, oil or marinade and stewed for a very long time. This usually takes 3-5 hours. The cooked fish is placed in sterile jars and rolled up.
In an autoclave
. Raw fresh or frozen fish is placed in jars, filled with brine, the jar is rolled up and placed in an autoclave. Cold water is poured into it so that the lids of the jars are covered. After this, the pressure and temperature are gradually increased, when the required values are reached, the time is noted and sterilization begins. The jars are removed from the autoclave after cooling. Liter jars are sterilized at +110°C for 35 minutes; for 0.35 and 0.5 liter jars, half an hour at a temperature of 105°C is sufficient. At this temperature, all microorganisms are destroyed, but the taste of the dish and its beneficial properties are preserved.
In the oven
. Prepared fish carcasses are placed in jars, filled with brine, and covered with a lid. The rubber band is pre-stretched from it so that it does not burn due to high temperature. Before the marinade boils, the oven is turned on at 180°C, then the temperature is reduced to 100°C, and the canned food is simmered for another 5-6 hours, only after which the can is rolled up.
In a slow cooker
. The prepared fish and vegetables are placed in the multicooker bowl, and the marinade is poured in. Canned food is prepared for at least 5 hours in the “Stew” mode.
In a pressure cooker
. The principle of preparing canned food is the same as when using a pan, but the fish will be ready in 1-1.5 hours.

To prevent small fish from overcooking, you must first fry it in a frying pan without breading. For the same purpose, you can add a little sugar to the jar. To make the taste of the preserve more rich, seasonings are used - bay leaf, pepper, coriander, cumin.

The less time the fish is boiled, the faster you need to eat the canned food. Only with prolonged extinguishing and powerful sterilization are anaerobic bacteria that can develop without access to oxygen destroyed. But even if you observe the time and temperature conditions, it is not recommended to store canned fish for longer than 2-3 months.

Prepared canned food can be used in salads, appetizers, as a filling in pies, made into fish soup, or simply eaten with bread. It is better to store the rolls in a cold place - in the refrigerator or cellar.

Fish steak in foil

steaks from fresh red fish (sockeye salmon, trout, salmon, pink salmon, etc.);
coarse salt, used to taste;
spices for steak (add to taste);
vegetable oil (sunflower) for processing the bowl;
culinary aluminum foil (based on each serving of steak).

Cooking sequence

1 step. Cooking red fish begins with cutting the steaks. To do this, it is better to buy whole, uncut fish. After removing the scales, separating the head, tail, fins, and removing the entrails, the fish is cut with a very sharp knife or kitchen scissors.
Step 2. Cutting the carcass into steaks with scissors should start from the belly, moving around the circumference, cutting through the ridge with scissors or a knife. The separated pieces are used to prepare fish soup. Using scissors, according to users, allows you to get portions of any thickness with intact skin and meat.
Step 3. The resulting portions should be placed on a cloth or paper napkin to remove excess moisture. Turn the pieces several times to better dry the steaks.
Step 4 While the moisture is draining from the fish pieces, prepare foil for baking it in a slow cooker according to the number of servings. The size of the foil should ensure that the portions are tightly packed so that the juice remains inside the bag during cooking.
Step 5 Rub the finished portions with salt and spices and pack tightly in foil.
Step 6 Lubricate the surface of the multicooker bowl with vegetable oil.
Step 7 Place the steak pieces in the prepared bowl of the device in a single layer. This will ensure the steak cooks evenly.
Step 8 Set the device to a conventional mode of 110 degrees; 15 minutes are enough for cooking.
Step 9 After turning off the multicooker, carefully turn over the bags of steak and turn the multicooker back on without changing the settings.
Step 10 The remaining portions of steaks are prepared in the same way.
Step 11 Hot steaks are released from packaging immediately after removal from the device. Cooled fish lobes are difficult to separate from the foil, which can ruin their appearance.

This multicooker fish appetizer turns out very soft, tender and tasty. It can be eaten immediately, but after some time the steak can be reheated, and the taste of the delicacy will not change.

There are many side dish options for this dish. This could be fried vegetables, such as potatoes or zucchini.

Steaming fish in a slow cooker:

Step 1: prepare the ingredients.

For this simple dish, any type of boneless or regular fish is suitable, in my version salmon fillet, but you choose the one you like best. First, rinse the fish under running cold running water, dry it with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to divide it into the required number of servings; it is better to cut a small piece into 2-3 parts. Then rub the salmon to taste with salt and ground black pepper, squeeze the juice from half a lemon onto it, transfer it to a clean bowl and leave to marinate at room temperature for 12–15 minutes. It will be tastier if you cook the fish with vegetables; any fresh or frozen will do. I had some broccoli left covered in a thin layer of ice and a couple of cloves of garlic lying around in the refrigerator, which I peeled, rinsed, dried and chopped into thin slices. When all the ingredients are prepared, we proceed to the next, in principle, almost final step.

Step 2: steam the fish in a slow cooker.

We move a multicooker with a Teflon bowl onto the countertop, into which we immediately pour the required amount of purified water, install a steamer basket on it and insert the plug of the kitchen appliance into the socket. Then we put pieces of pickled salmon in the steam compartment, distribute broccoli on its sides, crush the fish with garlic and If desired, place a little lemon zest on it. After this, cover the miracle technique with a tight-fitting lid and set the “Steam” mode on the luminous display for 30 minutes, as indicated in the instructions. I think 20 minutes will also be enough, although it is worth considering the duration of heating the water, if you poured in cold water, then the dish will cook longer, if hot from the kettle, it will take less, but the optimal option is still half an hour. Then we press the “Start” button and go do other important things. After the required time has passed, the multicooker will stop working and turn off, notifying you with a corresponding sound signal. Very carefully lift the lid and release hot steam for 2-3 minutes. Then, using a silicone or wooden kitchen spatula, we distribute the finished fish and vegetables into portions on plates and immediately present them to the table.

Step 3: serve the fish in a steamed slow cooker.

Steamed fish in a slow cooker turns out very tasty and aromatic, especially if it was marinated and cooked with vegetables. This miracle is served in hot portions on plates as the main second course for breakfast, lunch or dinner. As a complement to such a dish, you can offer a light, unobtrusive side dish, for example, boiled rice, mashed potatoes, fresh vegetable salads, marinades, pickles, or just a piece of bread, and any sour-salty-spicy sauce will refresh such fish. Cook with love and be healthy! Bon appetit!

Tips for the recipe:

– if desired, the fish can be kept in another favorite marinade; soy, mustard, sour cream are a good option;

– the recipe uses the simplest, one might say, classic spices, but they are not essential, supplement the list with any spices or dried herbs that are suitable for fish dishes;

– as mentioned above, fish can be cooked with any frozen or raw vegetables, mushrooms, green beans, onions, carrots, eggplants, zucchini, cauliflower, potatoes are suitable, although you can do without these excesses, it all depends on your taste;

– this dish was made in a Philips 18 multicooker, with a bowl volume of 4.5 liters, power 670 W and the maximum temperature of the device in the “Baking” mode is 180 degrees Celsius, but the recipe is also suitable for other devices of this type.

Preparing baked salmon in the oven:

Step 1: prepare the salmon fillet.

This dish is based on Chinese cuisine, first you need to prepare the salmon fillet. Rinse the fish under running water to remove all kinds of contaminants and small scales remaining on the salmon. Then pat the fish dry with kitchen paper towels, place on a cutting board and cut into 4 equal-sized portions. The cutting can be arbitrary, the portions depend on your desire. Place the fish pieces on a plate and start preparing the marinade.

Step 2: prepare the marinade.

To prepare the marinade, you will need the famous Japanese teriyaki sauce; you can prepare it yourself or purchase it in supermarkets, markets, and online stores. Take a measuring cup or deep bowl and put in it the required amount of olive oil, garlic and onion powder, ground black pepper, sesame seeds, ground red pepper, 1 teaspoon of sugar and of course teriyaki. Mix the ingredients with a tablespoon until smooth.

Step 3: marinate the salmon fillet.

Now, in order for the fish to be aromatic, it needs to be marinated. Place the salmon pieces in a zip-top plastic bag and cover with the prepared marinade. Squeeze the bag slightly to release the air, zip it shut, and place it in the refrigerator for a few hours or overnight. The marinating time depends on how rich a taste you want to give to your fish dish; salmon can be marinated from 2 to 12 hours, during which time it will be saturated with spices and will not be over-salted.

Step 4: bake the salmon fillet.

When you are ready to bake the fish, preheat the oven to 170 degrees Celsius. Remove the bag of salmon from the refrigerator, remove any pieces of fish from the bag, and place them in a shallow ovenproof, nonstick baking dish. Pour the marinade into a measuring glass and separate 4 parts from it and pour it over the salmon. Then sprinkle the fish pieces with 1 teaspoon of sugar, place the pan in a preheated oven and bake your dish for 20 - 25 minutes. Do not overcook the salmon; it may become dry. After the required time has passed, remove the pan with the fish from the oven, using a kitchen towel to help you. Using a spatula, place the aromatic pieces on a plate and taste.

Step 5: serve the baked salmon in the oven.

Baked salmon in the oven is a hot fish dish and is served hot. Like any fish, salmon fully reveals its taste when combined with white or pink semi-sweet or dry wines, although in Japan this dish is savored with sake or rice wine. As a side dish for this dish, you can serve a salad of fresh vegetables, boiled rice, rice noodles or stewed vegetables.

The taste of the fish is quite spicy, very rich with a pronounced sesame aroma. Enjoy! Bon appetit!

Tips for the recipe:

– – How to make teriyaki sauce? If you decide to make teriyaki sauce yourself, you will need a few simple ingredients, namely, for about 400 milliliters of sauce: rice vinegar - 2 tablespoons, corn starch - 1 tablespoon, pure distilled water - 190 milliliters, soy sauce - 125 milliliters , sugar – 100 grams, chopped garlic – 1 tablespoon, honey – 1.5 tablespoons, sesame oil, ground ginger on the tip of a knife, sesame seeds – 1 tablespoon. Combine vinegar and cornstarch, stir ingredients until there are no lumps. Mix the remaining ingredients in a small saucepan and heat to a boil, whisking constantly. Then add the mixed vinegar and starch. Bring the mixture back to a boil. Boil the sauce for 1 minute, remove the pan from the heat and let the liquid mass cool. The sauce is ready!

– − Any other fish can be used in this recipe. This could be perch, halibut, pike, sawfish, rudd, pike perch, bream and many other species.

– − If you buy fresh fish, be careful! Fresh fish should be clean, its surface should be free of mucus, its eyes should be bulging and transparent. The gills should fit tightly to the cheeks and their color should be bright red. The smell of fish should not be sharp and oversaturated with the aroma of iodine or mud.

– – If you purchased frozen fish, you should defrost it in cold water without removing it from the package. Of course, this is a rather long defrosting process of 35 to 40 minutes, but in this case the fish does not lose its taste, and its meat remains elastic.

Recipes with photos

Fish makes many different dishes. Moreover, almost all steaming recipes are simple and understandable.

Tuna cutlets

The entire process of creating these cutlets takes no more than 50 minutes.

For preparation you will need the following components:

fish (tuna) – 1 pc.;
small onion – 1 pc.;
chicken egg – 1 pc.;
milk – 170 ml;
olive oil – 20 g;
flour – 40 g;
white bread (dried, definitely yesterday’s bread) – 1 slice;
milk – 50 g;
salt, pepper – 2 pinches;
breadcrumbs – 100 g.

The sequence for creating cutlets is as follows:

remove the skin from the tuna;
wash the fish thoroughly by cutting it into fillets and removing all bones;
pour a slice of loaf with milk for 5 minutes;
using a meat grinder (food processor, blender), chop fish, onions, bread;
salt and pepper the resulting minced meat, add egg, flour and mix everything thoroughly;
make round cutlets, pressing lightly on the sides;
Roll the resulting blanks generously in breadcrumbs on all sides;
Turn on the steamer to the “Stew” mode and cook the cutlets in it for about half an hour.

More fish cutlet recipes can be found at this link.

Stewed pike perch

To prepare this dish, you need to purchase the following ingredients in advance:

pike perch – 800 g (fillet);
carrots – 3 pcs. small size;
fresh tomatoes or tomatoes rolled into jars, in their own juice – 200 g;
olive oil – 40 g;
salt, ground black pepper - 1 pinch each.

Cooking instructions:

peel the onion, cut into thin half rings;
peel the carrots, grate them on a coarse grater;
Grind the tomatoes in a blender;
cut the washed fillet into large pieces, sprinkle it with salt and pepper;
Place vegetables in a steamer bowl, and fish on them, pour tomato puree over all ingredients;
You can eat the dish in 1.5 hours.

Cod in foil

Required components:

cod – 2 pcs. (fillet);
tomatoes – 2 pcs.;
pitted olives – 80 g;
olive oil – 40 g;
basil – 1 small bunch;
salt, pepper - 1 pinch.

The dish is prepared in the following sequence:

Wash the tomatoes and peel them. Cut into large pieces, remove seeds. To remove the skin from tomatoes quickly, you need to pour boiling water over them or put them in hot water for a few seconds.
Cut the olives in half.
Cut out 2 large rectangles from foil so that the fish is wrapped in them on all sides.
Wash the basil, dry it, chop it finely.
Place the fillet on one sheet of foil, the tomatoes next to it, sprinkle salt, pepper, and basil on top. Be sure to drizzle with olive oil, otherwise the fillets may turn out dry.
Wrap the foil tightly around the ingredients to form an envelope.

The cooking time will be no more than 20 minutes. The fish should be served directly in foil, carefully placed on a beautiful plate. You need to unwrap the envelope immediately before eating the dish. By the way, see more recipes for cooking cod here.

The most tender salmon

To see such a dish on your table, you will need:

salmon – 3 large steaks;
carrots – 2 pcs.;
onion – 1 pc.;
fennel – 1 pc.;
celery – 2 stalks;
fresh tomato – 2 pcs.;
parsley – 1 bunch;
thyme - several sprigs;
bay leaf – 1 pc.;
salt pepper;
vinegar.

Cooking sequence:

wash the vegetables, peel them, cut into large pieces;
wash the greens, dry them, chop them finely;
Place vegetables, herbs, fish in the steamer bowl, fill everything with water;
cook for 20 minutes.

Serve with vegetables, pouring over the broth in which the dish was cooked.

Recipe No. 8. Delicacy with vegetables

Required ingredients:

4 salmon steaks of equal size;
3 tablespoons sunflower oil;
3 medium tomatoes;
two onions;
4 juicy, small carrots;
3 tablespoons of wheat flour;
spices for fish.

Preparation.

Each steak is cut into 2 parts. The fish is rubbed with seasonings, salted and thoroughly rolled in flour.
Add oil to the multicooker container, heat it and fry the salmon using the “Baking” program.
After cooking, remove the fish and place it on a plate.
The onion is finely chopped and fried in the bowl where the salmon was cooked. A couple of minutes after cooking, add carrots cut into strips. During the cooking process, do not forget to stir the ingredients.
As soon as the frying has acquired a golden color, diced tomatoes are added to the vegetable mixture. Before adding, they must be doused with boiling water and the skin removed.
Spices to taste, salt and pepper are added to the vegetables. Place pieces of red fish on top of the dressing.
Add half a glass of boiling water.
Under a closed lid, the dish is stewed for about a quarter of an hour with the “Stew” mode turned on.

If you don't have lemon juice, you can use the juice of another citrus fruit. Remember that grapefruit is bitter, and this specific taste will be transferred to the dish.

For the recipe for cooking salmon in a slow cooker, watch the following video.

Salmon can decorate both everyday and holiday tables. Cooking this tasty and healthy fish in a slow cooker is much easier than on the stove. Thanks to a smart electrical appliance, the salmon in the slow cooker turns out very tender, juicy and aromatic.

Try cooking salmon steak in a slow cooker according to a classic recipe - your family will appreciate this dish and give you the highest rating for your culinary skill.

Products:

salmon steak – 3 pcs;
milk (fat content not lower than 2.7%) – 1 glass;
garlic – 4 cloves;
lemon – 1/2;
salt, pepper - to taste.

Features of cooking:

If you purchased a frozen steak, you first need to wait for it to defrost. Then the fillet must be thoroughly rinsed under running cool water and dried with a towel.
Place the fish on a cutting board. Using a sharp knife, remove rough areas (remnants of fins).
The fish should be wiped dry with thick paper napkins or towels.
Take a suitable bowl and pour milk into it.
Dip the fish pieces into the milk and leave for 30 minutes. During this time, the fish will marinate well and its meat will be very tender.
Let's do the garlic. Peel the garlic, divide it into cloves, and remove each clove. Now you need to try to chop the garlic, but not in the traditional way using a press, but use a fine grater.
After the garlic, you need to prepare the lemon. Everything is simple here, using a device for citrus fruits, squeeze the juice out of the lemon. We need to get 1 tbsp.
Let's return to the fish: pour the milk directly into the sink (or give it to the cat), rub the fish thoroughly with salt, pepper and garlic.
Sprinkle the fish with lemon juice (freshly squeezed) and mix very carefully so that all ingredients are distributed evenly. You can mix with a spoon or your hands, but be sure to use clean hands.
Transfer the pieces of fish into the multicooker bowl. And now the most important thing is that you need to install the “Baking” program. Cooking salmon in a slow cooker will take 30 minutes.
We don’t relax, because after 15 minutes you need to open the lid of the multicooker and turn the fish over to the other side with a spatula. Then you will get a delicious golden brown crust.

The salmon in the multicooker will be cooked after the sound signal. All that remains is to carefully transfer the steaks to a plate and serve hot to the table. The ideal side dish for salmon in a slow cooker is boiled rice, fresh vegetable salad or mashed potatoes.

Helpful Tips:

If you see that the fish is releasing a lot of liquid, then in the first 10 minutes you can open the lid of the multicooker to allow the liquid to evaporate.
Thick steaks (about 3 cm) need to be cooked longer. You will need to set the cooking time for salmon in the slow cooker to 40 minutes rather than 30. But be careful not to dry out the delicate fish.
If you want to get a golden crispy crust, then the bottom of the multicooker bowl must be greased with olive oil.

Cooking canned pike in a slow cooker

Homemade canned pike in a slow cooker can be prepared in such a way that you will lick your fingers. You can cook fish this way in order to eat it the next weekend, or you can prepare homemade canned pike for the winter, when you really want something unusual, tasty and reminiscent of summer.

Today's material is about how to prepare canned pike with the least amount of time. I hope this recipe will be popular not only with zealous housewives, but also with men who like to cook fish for future use.

About the benefits of home canning

Canned fish is a category of products that is not used every day, but is very helpful at the right time. Few people know that canned fish can and should only be prepared at home. Of course, some consider it unnecessary to spend time preparing homemade fish preparations, because on the shelves there is a huge selection of this product for every taste.

But hardly anyone will argue about the benefits of home canning, since manufacturers add various additives to their products, sometimes even forgetting to indicate them on the packaging. Some additives are not healthy at all, and if we talk about home canning, then you know for sure that your product is natural and does not contain harmful additives.

You can cook canned fish in a pressure cooker, oven or slow cooker. Also, each housewife has the right to independently choose the recipe and ingredients. There are two main ways of cooking: with oil or with the addition of tomatoes and vegetables.

Ingredients

To make homemade canned pike in oil, you will need the following ingredients:

1.5-2 kg pike;
1 tablespoon sugar;
1 teaspoon of citric acid;
refined vegetable oil;
khmeli-suneli (a mixture of spices used in Transcaucasia);
turmeric;
bay leaves;
50 milliliters of strong black tea leaves;
10 black peppercorns;
salt.

Preparation

The actual cooking recipe. You can cook canned pike in a pressure cooker, or in the oven, but we will make canned pike in a slow cooker, which is now popular and allows you to save a lot of time.

Clean and rinse the pike.
Cut it into small pieces 3 cm thick, as for frying. Salt the fish pieces and leave in the refrigerator for a day.
Cover the bottom of the multicooker bowl with a little vegetable oil and place the fish pieces.
Keep in mind that pieces of pike that contain large bones are placed on the bottom of the multicooker, and pieces with smaller bones are placed in subsequent layers.
Each laid layer of fish must be sprinkled with spices, peppercorns and bay leaves.
Add a pinch of salt, sugar and a little citric acid to the prepared tea leaves, mix everything thoroughly and pour it onto the fish, which is already in the multicooker bowl. We also pour the remaining vegetable oil into the multicooker.
Canned pike will take about half an hour to cook in a slow cooker. When the signal notifies you that the preparation of canned food is complete, you do not need to open the bowl; it is better to wait until the pressure inside our kitchen unit drops on its own.

Canned pike in tomato

Some people prepare canned pike in the oven with tomato paste, then roll the fish into jars and leave it for the winter. You can cook, of course, in the oven, but it is best to use modern technology. Canned pike in a slow cooker is easier and faster to cook

Canned pike with tomatoes and carrots

Here's another interesting recipe. Previously, similar canned pike was prepared in an autoclave under high pressure. Nowadays they use multicookers in order to withstand the conditions of the recipe.

Introduction

In order to make a dish in a slow cooker, as a rule, they use sirloin or steak. To reveal the taste of the delicacy, the meat is rubbed with salt and spices. It is also advisable to marinate the fish several hours before cooking or leave it in the marinade overnight.

Red fish harmonizes wonderfully with the taste of lemon. Most recipes use natural citrus fruit juice, squeezed just before cooking.

Steamed salmon in a slow cooker is not only tasty, but also a dietary dish with a minimum of calories. This method will definitely be appreciated by adherents of a healthy lifestyle and those who want to lose excess weight. The key to success is high-quality and fresh fish.

A natural product should have a rich and uniform color, as well as a pleasant and delicate smell.

Steamed pollock in a slow cooker recipes

Steamed pollock in a slow cooker

can be prepared in a variety of ways.
This article will discuss only the 5 most common recipes for steamed pollock in a slow cooker
.
If you missed the previous block, we recommend that you read it, there are some good tips there.

Diet pollock

To prepare it, you only need pollock itself (everyone determines the quantity themselves) and a small amount of salt. First of all, you should cut the fish: remove the fins, tail and all the insides. Do not forget that it is better to cut fish into steaks.

Then you need:

Pour clean water into the bowl.
Place all the cut fish at the bottom of the container.
Place the container in place, select the “Steam” mode and turn on the timer for 30 minutes.
5 minutes before the end, open the device and salt the dish, then close it again.
After the remaining 5 minutes, the fish will be ready, be careful - it breaks easily.

Link to video:

Pollock with vegetables in a slow cooker

Steamed vegetables are no less healthy than fish. And if you cook them together, the taste and benefits are only enhanced. To prepare this recipe you will need the fish itself, spices (can be replaced with salt and pepper), cauliflower and broccoli. It is recommended to prepare all this in advance.

To cook pollock with vegetables, you need:

Clean the fish, cut into steaks, rub with salt, sprinkle with a little pepper.
Pour water into the multicooker bowl.
Place the fish on the bottom of the container, and place vegetables on top of the pollock; you can add salt for taste.
Set the “Steam” mode and set the timer for 30 minutes.
After half an hour, the dish can be served.

Pollock for ulcer patients

Even with an ulcer, you can eat steamed pollock, you just need to cook it in the right way. You should take in advance: 2 carrots and the fish itself. If the carrots are too large, you can only use one.

Recipe:

Clean the fish and cut into steaks.
Clean the carrots from dirt, cut large ones in half lengthwise, and then chop.
Place the steaks in a single layer in a container and place the carrots on top.
Pour water into a bowl and place a container on top.
Turn on the “Steam” mode, time – 30 minutes.
Before preparing, you should wait until the dish has cooled, since it is better not to eat hot food for people with ulcers.

Steamed pollock for a child

Even children can eat pollock with vegetables. The recipe is written here, in quantities for one child; if you are cooking for the whole family, then the quantity of products should be increased. You will need:

half a potato;
half an onion;
half a carrot;
half pollock.

To prepare you need:

Clean the fish, be sure to remove all bones, even the smallest ones.
Place fish and vegetables in a container.
Pour water into the multicooker.
Select the “Steam” mode and set the timer for 25 minutes.
After the time has passed, grind the prepared dish in a blender; if the child is already large, you can simply mash it with a fork.

Steamed pollock fillet with rice

In the advice section, rice was not listed as a side dish, since there are far fewer fans of this dish. But its main advantage is that rice can be cooked simultaneously in a slow cooker with pollock. For this you will need:

700 g fish;
250 g rice;
350 ml water;
spices to taste.

Preparation procedure:

Peel the pollock, cut it and treat it with spices.
Rinse the rice in two waters, place it on the bottom of the bowl, and pour water on top.
Place a container above and place the fillet on the bottom.
Set the “Steam” mode, time – 15 minutes.
In a quarter of an hour the dish will be ready, but it needs to be kept warm inside for another 5-10 minutes.
Serve the cooked fish with rice
to the table.

Steamed salmon: a very simple but tasty recipe

This dish will not leave anyone indifferent. The advantages of the recipe are undeniable: firstly, a minimum of ingredients, secondly, it cooks very quickly, thirdly, it is tender and tasty. And of course, food prepared in this mode is very healthy and suitable for the diet of even the smallest. Thanks to steam treatment, the fish will acquire a very soft and delicate taste.

salmon - 2-3 steaks;
lemon - 1 piece;
olive oil - 30 g;
balsamic vinegar or soy sauce - 1 tablespoon;
salt, spices - to taste;
water - 2-3 glasses.

First you need to marinate the fish. To do this, rinse the steaks thoroughly, then wipe dry. Then add salt and spices (a mixture of peppers and coriander is recommended, but it is not advisable to use too many different seasonings, because in this case the salmon risks losing its original taste). Then rub the steaks thoroughly with your hands to absorb the spices. Pour the juice of half a lemon on top and leave for half an hour.
Place the remaining lemon juice and zest into the multicooker bowl, add water and spices (we recommend using Provençal herbs and peppercorns). Install the container for steaming.
After the allotted time, roll the steaks in the marinade again and carefully place them on the container. Sprinkle vinegar or sauce over the top of the fish.
Turn on the “Steam” mode, cooking time - half an hour.

Salmon steaks cooked in a slow cooker according to this recipe go well with boiled potatoes or rice.

And just below you will find many more delicious recipes for cooking salmon in a slow cooker.

With lemon

A savory dish for those who love the combination of steamed fish and lemon. Can be served as an appetizer, a separate dish, or with a light side dish of vegetables. This recipe can be prepared in a standard steamer.

K/B/F/U (portion): 377/21.3/30.8/3.6

Cooking time: 15 minutes.

Cooking time: 25 minutes.

Number of servings: 2

Trout steaks - 400 g (2 pcs.).
Lemon - 80 g (1 medium).
Sour cream 25% - 0.25 kg.
50 grams of butter.
Onions - 50 gr.
Herbs, spices, salt, pepper to taste.

Squeeze the juice from the lemon and grate some zest. Coat the steaks with spices, pour in lemon juice, add ½ of the entire lemon zest. Leave to marinate for 15 minutes.
Cut the peeled onion into thin half rings. Mix sour cream with herbs, spices and remaining zest.
Using the “Frying” mode, melt 80 grams of butter and fry the onion until half cooked.
Place the prepared steaks with the onions, pour over the prepared sauce.
Turn on the “Oven” mode and cook for 20 minutes. After the time has passed, add the remaining butter and leave the dish for another 5 minutes. Sprinkle with herbs before serving.

With sour cream and cheese

An easy to prepare dish with a creamy taste. Steamed trout with the addition of vegetables and light sour cream and cheese sauce is a winning combination not only for the dinner table, but also for a holiday feast.

K/B/F/U (portion): 307/29.7/20/2.2

Cooking time: 25 minutes.

Cooking time: half an hour.

Number of servings: 4

Steaks or portioned pieces of trout - 4 pcs.
Cheese “Russian”, “Smetankovy” - 100 gr.
Sour cream 25% - 200 gr.
Bell pepper - 80 gr.
Tomato - 100 gr.
Salt, pepper, herbs as needed to taste.

In the multicooker, turn on the “Baking” mode. Rub the fillet with spices (you can add lemon juice if desired), place them in a bowl greased with a little oil. Fry for 4 minutes on each side.
Wash the vegetables. Peel the pepper, cut into small strips, and cut the tomato into small rings.
Grate the cheese and mix with sour cream. Add spices and herbs (optional).
Pour 1/3 of the prepared sauce onto the finished fish.
Add peppers, tomatoes, grease with the remaining mixture. Cook for 20-30 minutes. When ready, sprinkle with herbs. Serve as a separate dish.

Advice. The dish can be prepared in a conventional oven in foil, increasing the time by 10-15 minutes. This baked fish is no less tasty.

King salmon in a slow cooker in wine with olives

It will take more time to prepare this dish, but the result will pleasantly surprise you. Salmon in a slow cooker will turn out delicious; it will “share” its aroma with vegetables.

Ingredients:

salmon steak – 2 pcs (400 g);
bell pepper 2 pcs;
onion – 1 piece;
olives (possibly with pits) – 80-100 g;
lemon – 1 slice (for serving) and 2 more rings;
dry white wine – 150 ml;
garlic – 2 cloves;
olive or vegetable oil -3 tbsp;
salt, spices - to taste;
parsley - 1 bunch.

How to cook salmon in a slow cooker:

Steaks should be washed under running water and dried thoroughly with a paper towel.
Remove the skin and remove large bones. We only need fillet.
Salt the fish and crush it with pepper.
Wash fresh bell peppers, cut them in half (clean out the seeds), wash and dry. Cut each half into equal pieces (2-3 mm);
Peel the onion and cut a quarter of the onion into rings.
The garlic does not need to be put through a press; it can be crushed with a knife (flat side) and then finely chopped.
Wash the parsley, shake off the water, chop finely (except for long stems).
Remove the pits from the olives and cut each in half.
Cut the lemon rings into 4 parts.
Turn on the multicooker to the “Frying” mode and pour in the oil. Fry the onion for 4 minutes, then add the pepper and cook for another 4 minutes.
Add olives to the vegetables, pour in wine, mix the contents and wait until the mixture begins to boil (the lid must be open).
Salt and pepper the vegetables. Stir, add garlic.
After 3 minutes, place the salmon fillet in the slow cooker. You can lower the fillet to the bottom so that the raba is “buried” in the vegetables. Switch the device to the “Extinguishing” mode and set the time to 7 minutes.

After the fish is ready, sprinkle the vegetables and fish with chopped fresh herbs and serve with lemon.

Ingredients:

Salmon (pink salmon, trout)	- 0.5 kg.
Lemon	- half
Cream	- 100 ml.
Oil	- 100 gr.
Hard cheese	- 100 gr.
Eggs	- 2 pcs.
Garlic	- 1 clove
Salt	- 1/3 tsp.
Sugar	- 0.5 tsp.
Vegetable oil	- 2 tbsp. l.

Separately take salt and spices for fish.