Repeated freezing and defrosting also leads to looseness of fish meat.
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Improper defrosting. You can significantly damage the texture of meat if you defrost pink salmon, for example, in hot water or a microwave oven. In this case, protein denaturation (destruction of their structure) will occur. Such fish will be worse absorbed and will lose some of the useful trace elements. It is not necessary to put the carcass in a vacuum package, because together with the melted ice, all intramuscular juices will come out of it, which will lead to dryness and shapelessness of the meat.
The best way to defrost pink salmon is to place it overnight on the bottom shelf of the refrigerator.
How to cook pink salmon properly
Do I need to peel the pink salmon before cooking
Pink salmon is not the type of fish that necessarily needs to be cleaned before cooking, since its scales are quite small and soft. Therefore, focus on the recipe or personal preferences in this matter.
How to cook pink salmon so that it is juicy
To make the pink salmon juicy both in the oven and in the pan, you need to work a little. This type of fish has practically no fat layers, so it is easy to over-dry it. Liquid marinade made on the basis of cream, mayonnaise, soy sauce, olive oil, lemon juice, sour cream or kefir will help to avoid this. Let the carcass soak well, thanks to this, the meat will retain its tenderness and juiciness after cooking.
If you don’t want to mess with the marinade, use natural butter: place it in the incisions made on raw fish. During the baking process, the butter will melt, which will improve the taste of pink salmon and add fat to it. Ordinary foil will also help a lot. Wrap a fish carcass in it, and juiciness is guaranteed.
In the event that there is no butter, marinade or foil at hand, intensive frying over high heat for a short time will help seal the juices in the fish. In this case, the pan should be well heated. And do not hesitate to use vegetable oil, even if the pink salmon does not stick to the bottom of the pan, it will also help the fish become juicier.
Pink salmon fillet baked with spinach and cheese
If you want to impress with a delicious dinner, bake pink salmon in the oven. Yes, not just like that, but with spinach and tender cheese. This combination can be safely called flawless. The greens will refresh the taste of the fish, and the cheese will add tenderness. And, of course, do not forget about the lemon — it will add a subtle sourness.
There are different ways to shape a dish. The easiest way is to hide slices of pink salmon under a cheese-spinach “pillow”. Or do it differently: use greens mixed with cheese as a filling. It will turn out very tasty! For cooking, you will need wide pieces of fillet.
Ingredients:
salmon fillet — 4 pcs.
fresh spinach — 160 g
garlic — 2 cloves
mozzarella cheese for baking — 100 g
Parmesan cheese — 50 g
lemons — 0.5 pcs.
vegetable oil — 20 ml
butter — 5 g
ground black pepper — to taste
salt — to taste
Method of preparation:
Sprinkle a preheated frying pan with vegetable oil. Finely chop the spinach. Fry it, stirring, over medium heat for 2 minutes. During this time, the greens should become soft. Add salt and a pinch of ground pepper.
Grate the mozzarella and parmesan on a coarse grater. Pass the peeled garlic cloves through the press. Cut the lemon into thin slices. Add the cheese and garlic to the spinach. Mix it up. The filling is ready!
Take the cooled fillet pieces and make a deep, long transverse incision on each side to make a pocket, as in the photo.
Add salt to the fish on all sides. Fill the “pockets” with a mixture of spinach and cheese.
Grease the baking dish with butter. Lay out the stuffed pink salmon in the same way as in the photo. Put the sliced lemon on top of the fish.
Send the dish to preheated to 200 °Turn off the oven for 15-20 minutes.
Instead of parmesan, you can use gouda, maasdam or hard Russian cheeses. And mozzarella can be replaced with Adyghe cheese.
