Valuable sea fish steak is a very tasty and healthy dish. It can be prepared in different ways: fry in a pan or grill, bake in the oven directly on a baking sheet or wrap in foil.
A slow cooker and a double boiler also do an excellent job of preparing this wonderful dish.
The salmon steak is especially delicious - exquisitely silver, juicy, nutritious fish. Her meat is rather fatty, but such fat is good for the human body. Salmon is prepared in the form of a steak with vegetables, sauces, potatoes.
Salmon steak - general cooking principles
You can buy whole salmon and cut it into steaks, or purchase fish already chopped into pieces. Whole salmon should be washed, cut off the head and tail, and the carcass should be cut with a sharp knife into steaks 2-3 cm thick. You do not need to remove the ridge and bones, and do not remove the skin. However, small cuts can be made on the skin so that the piece does not deform.
To make the salmon steak especially tasty, it must be marinated. The simplest option is to salt, sprinkle with pepper and sprinkle with lemon juice. You can marinate meat in fragrant herbs and spices: rosemary, thyme, cilantro. Often, marinade uses oil - olive, sunflower, etc. But remember about moderation: too much oil and "alien" herbal aromas can spoil the wonderful taste of salmon. Pickling time - no more than twenty minutes, otherwise the piece will fall apart in the cooking process.
In order for the salmon steak to fry, a not too high temperature is required: about 170 ° C. It is optimal so that the fish fillet is fried, but at the same time does not lose juiciness. The frying time depends on the thickness of the piece, but for more than 10 minutes, none, even the thickest salmon steak, needs to be cooked. Otherwise, it will either dry out or fall apart.
Classic salmon steak in a pan
A simple recipe for salmon steak for those who appreciate its natural delicate taste in fish. You will need a minimum of ingredients to create a true culinary masterpiece. In any case, it will turn out no worse than a classic restaurant steak.
Ingredients:
• prepared chopped steaks - two pieces;
• three tablespoons of vegetable oil;
• lemon;
• salt to your taste;
• two or three pinches of black pepper.
Cooking method:
Defrost steaks, dry with a paper towel.
Grate each piece with salt, pepper, pour lemon juice.
Pour with vegetable oil, distribute it over the entire surface of the pieces.
Heat the oil in a skillet.
Place the steaks in a pan, fry on each side until golden brown. Do not cover with a lid. As a rule, four minutes of frying is enough for each side of the steak.
Close the pan with a lid, reduce heat to a minimum and simmer the fish for about five minutes.
Serve a steak with baked potatoes, fresh or fried tomatoes, boiled asparagus beans.
Oven salmon steak baked in provencal herbs
Soft and juicy salmon steaks are obtained in the oven. Try pickling fish in Provence herbs. You can buy a ready-made mixture of herbs, packaged in bags, or you can use dried herbs to your liking. Provence herbs mean, as a rule, ordinary oregano (it is also oregano), thyme (thyme), rosemary, marjoram.
Ingredients:
• steaks with a total weight of 800 grams;
• two tablespoons of seasoning "Provencal herbs";
• medium lemon;
• salt to your taste;
• two tablespoons of vegetable oil.
Cooking method:
Prepare steaks for pickling.
Combine herbs with salt and sprinkle steaks. Rub gently into the fish.
Pour the steaks with the juice squeezed from the lemon, leave in the lemon-grass marinade for twenty minutes.
While the fish is pickling, preheat the oven.
Lubricate the baking sheet with butter, lay the steaks and send to the middle level for twenty minutes.
You can give the steaks an additional five minutes to form a crust by rearranging the baking sheet under the top ten.
Serve with boiled rice and herbs. You can sprinkle with fresh lemon juice.
Steamed Salmon Diet Steak
Steam salmon steak is a real salvation for those who want to lose weight or maintain weight. Fatty steamed fish is tasty, retaining all its juices. In this case, a crust that is harmful, according to some doctors, does not form. The calories in the finished dish are less, since frying oil is not required.
Ingredients:
• two freshly thawed steaks;
• olive oil for marinade - one tablespoon;
• a mixture of dried herbs to your taste;
• salt;
• black pepper;
Cooking method:
Marinate steaks in dried herbs, pepper and salt.
After twenty minutes, sprinkle with vegetable oil, oil the entire area of the fish pieces.
Place steaks in a double boiler bowl, turn on the appliance for 20 minutes. In five minutes, the double boiler will go into operation, heating the water, and for fifteen minutes will cook the fish.
If there is no double boiler, to prepare steaks of salmon for steam, you will need a design from a pot of boiling water and a colander installed on it. Fish should be placed at the bottom of the colander and placed above the steam. Cook the same 15 minutes, making sure that the bottom of the colander does not touch the water.
A glass of white wine and grilled vegetables can be served with steam fish.
Salmon steak with vegetables under a cheese crust
A delicious cheese crust combined with juicy pulp of salmon is a real taste pleasure. A juicy, aromatic, moderately spicy dish is a great option for a hearty dinner or a healthy lunch.
Ingredients:
• steaks weighing about seven hundred grams;
• seventy grams of cheese;
• two tablespoons of sour cream;
• one tomato;
• half a lemon;
• salt, black pepper to your taste;
• a spoon of vegetable oil;
• fresh dill greens (optional, optional).
Cooking method:
Prepare steaks for pickling.
Salt on both sides, sprinkle with pepper, rub it into the fish.
Squeeze juice from half a lemon, pour onto steaks and leave for fifteen minutes in such a marinade.
Grate the cheese piece on a medium grater.
Wash the tomato well and cut into thin slices with a thin knife.
Finely chop the dill.
Cover the baking sheet with foil and grease it with a small amount of vegetable oil.
Lay the steaks on the foil.
Lubricate with sour cream, spread the circles of tomato and cover with cheese crumbs.
Cover the fish on top with a piece of foil and send to the center of the preheated oven for twenty minutes.
Remove the top layer of foil and let the cheese brown.
Serve with potatoes or rice.
Grilled salmon steak under sicilian marinade
The original taste of these salmon steaks is sharp and piquant. And all thanks to olives and garlic.
Ingredients:
• two parts of salmon;
• three cloves of garlic;
• half a can of pitted olives;
• a bunch of seasonal greens to taste;
• salt and black pepper;
• half a lemon;
• three tablespoons of vegetable oil.
Cooking method:
Cook marinade sauce in a blender.
Cut olives.
Peel the garlic.
Chop dill and parsley.
Throw olives, garlic and greens into a blender, add vegetable oil, pour juice and lemon, add salt to taste and season with pepper. Whip everything.
Coat the seeds prepared for heat treatment with marinade sauce and put in the refrigerator for about fifteen minutes.
Preheat the grill and fry pieces of fish on both sides until a delicious crust forms.
Fish can be served with rice, tomatoes and grilled zucchini.
Salmon steak with cream sauce
The delicate aroma and creamy taste of the sauce for this version of salmon makes the fish amazing: tender, piquant, melting on the tongue. This is a festive version of salmon steaks.
Ingredients:
• three steaks;
• a glass of cream or fat milk;
• one hundred grams of semi-hard cheese;
• two tablespoons of butter;
• medium onion;
• half a large lemon;
• a tablespoon of white flour;
• a tablespoon of vegetable oil;
• some pepper and salt to taste.
Cooking method:
Squeeze juice out of lemon.
Sprinkle dried steaks with lemon juice, pepper, sprinkle with salt and leave in this marinade for a while.
Peel and chop the onion in small cubes.
Grate the cheese piece on a fine grater.
Turn on the oven at 180 ° C.
In a saucepan, dissolve the butter, add onion cubes and fry until transparent, stirring constantly.
Grind onion frying with a spoon or a blender, return to the saucepan.
Pour the same flour, warm so that there are no flour lumps. Frying time - no more than a minute.
Pour the cream in a thin stream, vigorously stirring with the whisk the resulting flour mass.
Bring the flour mixture to a boil, do not boil.
Pour out the crumbs of flour and wait until it melts.
A little salt, you can add pepper - a pinch, not more.
Transfer the steaks into a greased form with vegetable oil and pour the sauce.
Bake steaks for about twenty minutes without opening the oven door.
Serve with a side dish of vegetables, fried potatoes or fresh vegetables.
Salmon steak - tips and tricks
- To understand if the steaks are ready, you need to gently press the fish with your finger. The finished salmon should spring slightly. If you pierce it with a fork, then the liquid does not protrude.
- Coal steaks are very tasty. The main thing is to choose the right frying temperature. If it is difficult to hold a hand over the barbecue, send salmon to the barbecue grill. Now make sure that the steak is not overcooked.
- You can serve any sauces to fried steaks. For example, fry the flour with saffron, separately fry the finely chopped garlic, pour the juice from the orange, warm it all together and water the fish.
