At what temperature to bake ketu. Culinary notes of Alexei Onegin.

Keta fish belongs to the salmon family and is its most numerous representative. It lives near the coast of North America, in the North Pacific Ocean, as well as in the Sea of Okhotsk and the Bering Sea. Keta is an important object of fishing. The reason for this is its wonderful taste!

Keta can reach 1 m in size, and its maximum weight is 14 kg! Every year it is caught so much that it is second only to its full-fledged rival - pink salmon. The main value of this fish is tender meat, which not only has a great taste, but is also dietary and, of course, red caviar.

The benefit of chum salmon lies primarily in the fact that it contains many different minerals, useful substances and vitamins. Fish also contains polyunsaturated fatty acids Omega-3 and Omega-6, as well as lecithin, which prevent the development of atherosclerosis. The constant consumption of this product also helps prevent the occurrence and development of myocardial infarction and ischemic stroke. Due to its beneficial properties, keta has become so widespread in cooking.

The chemical composition of chum salmon contains such useful substances as magnesium and potassium, which contribute to the normalization of the work of the most important organ. human body- hearts. Potassium and phosphorus, which are rich in the meat of this fish, have positive influence on the bones. Keta is quite oily fish, but its calorie content is not too high. This allows you to include this product in the diet.

Cooking:

Clean and rinse the fish, then cut along the line of the abdomen and remove the bones and backbone.
Inside the carcass, you need to put a few pieces of butter, then rub it with pepper, salt and leave for an hour and a half so that it marinates.
At this time, you can do the preparation of minced meat for the filling. Grind carrots, onions, boil the egg and grate, mix everything and fry on the remaining butter.
Then fill the fish with this mixture.
After you need to take the foil and wrap the fish with it, and then transfer it to a pre-prepared baking sheet.
This dish is baked for an hour and a half, it all depends on the size of the fish. Before the very end of cooking, the foil must be unfolded and the carcass should be greased with mayonnaise so that it browns. Perfect for this dish as a side dish. boiled rice with vegetables.

Keta baked in foil

Such fish turns out to be especially tasty and juicy. This dish can safely claim a worthy place on any table. Spices and spices for it can be selected to your taste, and on garnish will do mashed potatoes or boiled rice.

Keta baked in foil with tomatoes

Compound:

Keta - 1 kg
Tomatoes - 2 pcs.
Lemon - ½ pc.
Salt and ground black pepper - to taste

Cooking:

Clean and rinse the fish in running water, and then cut into portions.
Wash the tomatoes and cut into slices. Wash the lemon and cut into slices, remove all seeds.
Cut the foil into squares according to the number of obtained fish pieces.
Preheat the oven to 200 degrees.
Spread pieces of foil on a baking sheet and place a piece of fish on each of them, salt, pepper and put on top a circle of tomato and a slice of lemon.
Each chum salmon steak wrap in foil and put the sheet in the oven.
Bake the fish until cooked through for about half an hour.

Keta baked in foil with sauce

Compound:

Keta - 1 pc.
Tomatoes - 3 pcs.
Onion - 2 heads
Ground black pepper, salt - to taste
Lemon - ½ pc.
For sauce:
Fresh cucumbers - 2 pcs.
Pickled cucumbers - 2 pcs.
Curd yogurt without additives - 2 jars
Garlic - 4 cloves
Ground black pepper, salt, parsley, dill - to taste

Cooking:

Rinse the fish thoroughly, gut and remove the gills.
Onion cut into circles.
Take a baking sheet, spread foil on it with a margin so that you can cover the fish from above.
Spread the onion evenly over the foil.
Divide the fish into fillets, removing the backbone, bones and skin, and then lay out in a single layer on top of the onion rings.
Drizzle fillets on top lemon juice, salt and pepper.
Cut the tomatoes into circles and put on top of the fish, also salt and pepper on top.
Then cover with foil and place in a preheated oven at 180 degrees for 25 minutes.
While the fish is baking, you can start preparing the curd sauce.
Peel fresh cucumbers and cut into medium-sized cubes.
Pickled cucumbers also cut into small cubes without peeling.
Peel and crush the garlic cloves into a bowl with chopped cucumbers.
Then you need to put cottage cheese yogurt there, salt, pepper and mix.
Finely chop the dill and parsley and add to the sauce, mix everything well again.
8 minutes before the fish is ready, the foil needs to be slightly opened so that the tomatoes are browned, the main thing is not to overdry the salmon.
Serve the finished dish to the table with sauce.

Keta baked in the oven with broccoli

Compound:

Keta - 1 pc.
Frozen broccoli - 700 g
Carrot - 400
Vegetable oil - for frying
Ground black pepper - to taste
Dill (can be dried) - a large bunch
Lemon - for decoration

Cooking:

Gut the fish, clean, remove the backbone and rinse thoroughly.
Cut the fish meat into 8 pieces, pepper and salt.
Peel and grate carrots coarse grater and fry in vegetable oil until soft.
Cut the foil into 8 pieces, arrange them on a baking sheet. Put a carrot on each piece of foil, then a layer of finely chopped dill, a piece of fish and frozen broccoli.
Wrap the foil in the form of envelopes and put in an oven preheated to 180 degrees for half an hour.
Serve with a slice of lemon.

Keta baked in the oven with cheese

Compound:

Keta steak - 2 pcs.
Hard cheese - 50 g
20% cream - 100 ml
Chicken egg - 1 pc.
Nutmeg - to taste
Potatoes - 2 pcs.
Red bell pepper- ½ pcs.
Sesame - ½ tsp
Salt, ground black pepper - to taste
Vegetable oil - for frying

Cooking:

Rinse the fish, salt and pepper to taste.
Grate cheese, add cream, egg, nutmeg. Lightly beat this mixture with a fork.
Put the ketu in a baking dish and pour the cheese mass on top. Since it is very liquid, it will flow out a little, in connection with this, the fish will be baked, as it were, on a pillow of cheese soufflé. A little mass needs to be set aside.
Cut the pepper into strips and lay on top of the fish.
Then sprinkle everything with sesame seeds and put in an oven preheated to 180 degrees.
Bake 35 min. In the last 7 minutes of baking, increase the temperature to 200 degrees so that the soufflé is browned.
For a side dish, cut the potatoes into thin circles and fry in vegetable oil.
In a baking dish, make turrets of potatoes, pour everything with the remaining cheese mixture and put a piece of pepper on top. You need to bake potatoes in an oven preheated to 180 degrees until the cheese soufflé is browned.
Serve the finished fish to the table with potatoes.

Keta baked in the oven with vegetables

Compound:

Keta - 750 g
Onion - 250 g
Carrot - 250 g
Chicken egg - 4 pcs.
Cream (milk, sour cream) - 150 ml
Black ground pepper, salt, herbs - to taste

Cooking:

Clean the fish from the bones and cut the fillet into small pieces, salt, pepper, add herbs and let it brew for 15 minutes.
Cut the onion into half rings, grate the carrots.
Grease a baking sheet with oil and place a layer of onion on it, then a layer of carrots, after the fish fillet. Top again with onions, carrots and fish.
Mix eggs, cream (milk or sour cream), add salt and beat well. Pour this mixture over the fish.
Sprinkle with grated cheese on top and put in the oven, heated to 180-200 degrees for 40 minutes.

Keta is a fairly affordable fish, you can buy it in almost every grocery store. Moreover, it has a fairly reasonable price. The technology for cooking keta in the oven is simple. This dish will decorate any table! Cook with pleasure!

Fish from the salmon family - chum salmon - is rightfully considered a delicacy. As part of the chum salmon, there are many useful substances, vitamins, as well as omega-3 acids, as in other things and in any other red fish.

Due to the low fat content, chum salmon dishes are ideal for dietary and children's table. Despite the high cost of the product, it is worth at least occasionally pampering yourself with delicious fish dishes. For example, chum salmon steaks, the recipes of which we will tell today.

Keta steak in the oven - general principles

For the dish to succeed, it is important to approach the selection and preparation of fish seriously. You can buy both a carcass of chum salmon and ready-made steaks. The main thing is that they should be of the appropriate color and smell without any signs of spoilage. Frozen fish should be covered in a thin layer clear ice, but in no case with a snow coat, which means that the fish was subjected to repeated defrosting and re-freezing, which, accordingly, killed the benefit and taste qualities chum salmon.

Keta is not a fish suitable for frying, so we will cook it in the oven. The selected fish is thawed, gutted, cut into steaks. Then sprinkled with salt, spices, chopped herbs, sprinkled with oil, lemon juice - this is a classic that can be adapted to any other recipe.

To enhance the taste and to give satiety, chum salmon steaks are cooked with vegetables or a variety of fillings. It goes well with fish onions, tomatoes, zucchini, potatoes, cream, sour cream. Vegetables can be laid out in the bottom layer under the fish or on top of the steaks. Also, ketu can be coated with sauce, mayonnaise, covered with cheese. The choice is yours, whatever recipe you choose, the result will please you!

1. Keta steak in the oven

Ingredients:

1 medium sized chum;

Onions - 3 heads;

2 tomatoes;

Not a large number of olive oil;

A pinch of salt and black pepper;

Dill - 2 bunches.

Cooking method:

1. Peel ketu from scales, gut, rinse, cut into medium-thick steaks.

2. Squeeze a lemon into a small cup, add to the juice olive oil, add a little salt, pepper and seasoning for fish, mix everything thoroughly.

3. Rinse the dill, finely chop, pour into a cup with lemon juice.

4. Coat the pieces of fish with the prepared marinade, leave for 30-40 minutes to nourish.

5. Cut the peeled onion into strips, washed tomatoes into circles.

6. Put the marinated fish pieces on a greased baking sheet, spread the onion and tomato mugs on top of the fish.

7. Put the sheet in hot oven and bake for less than half an hour.

8. When serving, put the pieces of fish on a serving dish, put baked onions and tomatoes around, sprinkle with chopped dill.

2. Keta steak in the oven, baked in the sleeve

Ingredients:

1 small keta;

50 ml vegetable oil;

half a lemon;

Salt, fish seasoning, black pepper - 1 teaspoon each;

Parsley, dill - a few sprigs.

Cooking method:

1. Gut Ketu, rinse, peel, cut into steaks.

2. Rub all the pieces well with salt, pepper, seasoning and place in a bowl, sprinkle with chopped herbs and leave for a few minutes.

3. Cut half a lemon into circles.

4. Place the marinated pieces in a baking sleeve along with lemon circles, add a small amount sunflower oil, tightly tie the sleeve with threads, shake.

5. Put the sleeve with the fish on a baking sheet, level it.

6. Put the frying sheet in the oven and bake for half an hour.

7. Remove the baked pieces of chum salmon from the sleeve, put on a flat plate, put lemon slices and parsley leaves nicely around the fish.

3. Keta steak in the oven in foil

Ingredients:

1 large salmon;

Salt, black pepper powder, fish seasoning - 10 g each;

A couple of large fleshy tomatoes;

Parsley or dill - half a bunch.

Cooking method:

1. From the gutted, washed chum salmon, cut the ridge, cut the fillet into portioned pieces of equal size.

2. Cut the tomatoes and lemon into circles.

3. Cut the foil into small cubes, put one fish steak on each, top with a circle of tomato and lemon, salt a little, sprinkle with seasoning and pepper, wrap tightly.

4. Put the steaks wrapped in foil on a sheet and put in a hot oven, bake for a little less than half an hour.

5. Serve on portioned plates, previously freed from foil, along with tomatoes and lemon, garnish with herbs.

4. Keta steak with potatoes in the oven

Ingredients:

Half of a large salmon;

Potato - 5 small tubers;

3 onions;

3 tomatoes;

A small amount of sunflower oil;

A little mayonnaise;

A little salt, black pepper, dry basil.

Cooking method:

1. Wash the prepared chum salmon under running water. cold water, put on paper towels and dry, cut into medium-sized steaks.

2. Cut the peeled onion into thin strips, peel the potatoes, wash them, cut into medium cubes, cut the washed tomatoes into circles, grate the cheese.

3. In a deep baking dish lined with foil and greased with oil, put the chum salmon steaks, salt, sprinkle with basil and grated cheese.

4. Put a thin layer of onions, potatoes, sprinkle with cheese on the steaks.

5. Put the tomatoes in the last layer, salt, sprinkle with basil, cover everything with the edges of the foil.

6. Put the mold in an oven preheated to 220 degrees and bake for a little more than half an hour.

7. In a small bowl, mix the remaining grated cheese with mayonnaise and basil.

8. A few minutes before the end of baking, open the oven, unfold the edges of the foil, grease the contents with a mixture of mayonnaise with cheese and basil and put back in the oven for a few more minutes.

9. When serving, put the steaks on plates with potatoes, sprinkle with chopped parsley.

5. Keta steak in the oven in cream

Ingredients:

Small chum;

One large carrot and onion each;

Flour - half a glass;

Low-fat cream - 125 g;

A little salt and black pepper powder.

Cooking method:

1. Peel the vegetables, cut the carrot into thin strips, cut the onion into strips.

2. Cut the prepared salmon into steaks, dry them a little on paper towels.

3. Salt the steaks a little and roll in flour.

4. Put carrots in a deep frying pan, pour vegetable oil.

5. Put the chopped onion on the carrot, and the chum salmon steaks on it.

6. Pour cream over everything.

7. Put the pan in a hot oven for half an hour.

8. During baking, constantly make sure that cream does not run out of the edges of the pan.

9. When serving, put one steak per serving on plates along with vegetables, you can put mashed potatoes next to it.

6. Diet Keta steak in the oven

Ingredients:

10 chum salmon steaks;

Low fat cream - half a glass;

Bulgarian pepper - 2 pieces;

A small zucchini;

A small piece of Dutch cheese;

onion head;

One lemon;

Half a head of garlic;

Seasoning, salt - 20 g each.

Cooking method:

1. Grate portioned pieces of chum salmon with salt, seasoning, leave in a cup for 30 minutes. If they are frozen, they will need to be thawed first.

2. Peel the zucchini, remove the seeds, cut the flesh into thin strips.

3. Cut the peeled onions into strips, slice the lemon.

4. Cut the stalk from the pepper along with the seeds, cut the pepper itself into strips.

5. In a clean bowl, mix the cream with chopped garlic and grated cheese.

6. Put the chum salmon steaks into a deep baking dish, lemon slices, onion straws, sweet peppers and zucchini on them.

7. Pour all content creamy gravy put in a hot oven for 45 minutes.

8. Serve on portioned plates, pour over the sauce, sprinkle with herbs.

7. Keta steak in the oven with sesame seeds and herbs

Ingredients:

A kilogram of steak;

Half a glass of sesame;

Spices;

Vegetable oil;

Mayonnaise.

Cooking method:

1. Rinse the steaks, dry them. Sprinkle with lemon juice, set aside for half an hour.

2. Cut the foil into squares, grease each with oil. Put a stack of chum salmon on each piece.

3. In a bowl, mix finely grated cheese, 50-60 g of mayonnaise, sesame seeds. The mass should be thick.

4. Lubricate the fish generously with sesame mixture.

5. Wrap the foil, put everything on a baking sheet, bake at 180 degrees for 20 minutes.

Keta steak in the oven - secrets and tricks

It is better to defrost fish in the refrigerator to preserve all useful properties. “Coarse” defrosting in the microwave or warm water"Kills" not only the benefits, but also the taste, aroma.

So that after cutting the fish the board does not plow, pre-treat it with lemon juice or simply put it in a plastic bag.

If you are not using additional ingredients, for example, vegetables or cheese, then be sure to marinate the fish in lemon juice, a small amount spices, so the steaks will turn out delicious.

Hearty steaks will make mayonnaise sauce and grated cheese or vegetable pillow.

When cooking chum salmon steaks, it is advisable not to leave the oven for a long time. Due to the high water content and the minimum fat content, this type of fish is easy to overdry. The same vegetable pillow or grated cheese will help to avoid such an incident.

It is not advisable to simply fry the fish, the juiciness and tenderness of the chum salmon can be preserved by stewing it in sauce or baking it in foil, in a sleeve.

No less tasty is the keta steak in batter. For batter, just mix the egg, cream and a little flour.

Keta steak is mainly served with cereal or vegetable garnish. Rice and potatoes go especially well with fish. No less tasty will be a duet of baked chum salmon and fresh vegetables: sweet pepper, tomato, cucumber.

If you decide to cook keta, you will not be disappointed with the result - in any culinary variation, the meat of this fish will turn out to be unusually tender and will perfectly complement any of the side dishes. In salted, smoked, marinated and fried versions, this product finds its connoisseur. The most full-bodied chum salmon reveals its unsurpassed taste in a baked form. To enjoy this wonderful fish, let's learn how to cook salmon in the oven.

Before you decide on a set of products for the future dish, prepare the main one - chum salmon. When buying fresh fish, pay attention to its properties:

the color of the gills (they should be bright red);
the quality of the carcass (should be without damage, with a smooth, pleasant, silvery color and bright, orange-red, dense muscle tissue);
scales (should be even, shiny, without extraneous color spots);
smell (pleasant, not sugary fishy).

For frozen chum salmon, pay attention to the date of vacuuming and the color of the meat. Important! If, after thawing the product, you notice a violation of the structure of the meat tissue (delamination, fibrousness), a color that does not correspond to the proper norm, excessive secretion of mucus on the surface of the scales and an unpleasant pungent odor - such a fish is not suitable for food, most likely it has been frozen several times or has been frozen after spawning.

Adhering to the basic rules when buying chum salmon is one of the guarantees that your future dish will be delicious, but following the secrets of preparing fish before baking it in the oven is already a full probability that chum salmon will be cooked perfectly. In order for the taste of fish to be revealed to the fullest:

Defrost frozen fish in the refrigerator. This will allow you to maximize the presence of useful substances in it.
Remove the scales comfortably and fast way- Pour boiling water over the fish. Important! Do this carefully, as you can partially scald the peel.
When cutting the chum salmon according to the recipe of your choice (milling or cutting the carcass in portions into steaks), make transverse cuts on the sides - for good impregnation with spices.
After cutting - salt the fish to taste and marinate. To do this, use lemon juice, as its combination with fish meat is ideal. Important! Also treat the cutting board with lemon juice, this way you will avoid absorbing the fishy smell into it.

Roasting chum salmon marinated with lemon juice is the simplest dish that reveals the unusual juicy taste of this fish meat. To prepare it, you will need a few filleted pieces of the main product, the juice of one lemon, your favorite spices, fresh herbs and olive oil. The whole process is a classic of the culinary genre:

Make a marinade by mixing lemon juice and olive oil in equal proportions, adding salt, spices and herbs.
Marinate in cooked fragrant mixture pieces of fish, for 10-15 minutes.
Bake at 180-200 degrees until the chum meat is fully cooked.

Cooking fish for vegetable pillow it is possible in a variety of variations, changing the composition of vegetables to your liking and choosing in the same way the sauce that will cover the workpiece. Always grease the form with oil, fold the vegetables in layers, alternating them with fish meat. Instead of sauce, the future dish can be covered with cheese.

Keta turns out to be very tasty baked in foil, with various sauces and in the oven on a pillow with vegetables. In each of the cooking options, this fish always remains full and nutritious dish, which practically does not require additions, while maintaining all the useful properties contained in its meat.

Chum salmon baked in foil, a masterpiece that differs not only exquisite taste but also relatively easy to prepare. Delicious, fragrant, tender fish appreciated by all family members.

Keta in foil, the easiest recipe

For those who do not know how to cook keta in the oven in foil, you can use the recipe below. The cooking technology is simple, it takes a little time. The fish is soft, juicy and tender.

Ingredients

Kets - 1 kg.
fresh tomatoes- 2 pcs.
lemon - 1 pc.
salt, black pepper to taste.

Cooking

The fish must pass preparatory stages. To do this, it should be cleaned, washed and cut into small steaks.
Tomatoes are cut into rings.
Lemon is prepared in the same way, although it can be cut into half rings if desired.
After all the ingredients are cooked, each steak is salted and peppered. Next, the fish pieces are laid out on the foil (separately), lemon and tomato pieces are placed on top of them.
Each steak must be carefully wrapped in foil and placed on a baking dish so that the edges are on top.
The dish is baked for 15-20 minutes in the oven at 200 degrees.

Stuffed salmon in foil

Cooking keta in the oven in foil - great way surprise family and friends with delicious and unusual dish. A whole stuffed chum salmon, perfect not only for a quiet family dinner but also for the festive table.

Ingredients

Kets - 1 pc.
carrots and onions - 1 pc.
cheese durum varieties- 100 gr.
egg- 1 PC.
butter - 70 gr.
salt, ground black pepper - to taste.

Cooking

First of all, you need to cook the fish. The whole process comes down to cleaning and washing it, after which the carcass is cut along the line of the abdomen and the bones are removed along with the ridge.
A few sticks of butter are placed inside the fish (not all). Pepper and salt are used to rub the carcass itself, which is left for about 30 minutes.
At this time, it is recommended to perform stuffing stuffing. Carrots and onions are minced. The boiled egg is rubbed on a grater. The prepared ingredients are mixed and fried in the butter that remains.
Marinated fish is stuffed with this mixture.
After that, the carcass is wrapped in foil and transferred to a pre-prepared baking sheet.
The dish will bake for 1-1.5 hours, depending on the size of the fish. At the end of the baking process, the foil should be unfolded, and the carcass should be smeared with mayonnaise, giving it the opportunity to brown.

Keta with sesame, baked in foil

Keta in foil in the oven according to the recipe below has unusual taste. But it's still worth trying.

Ingredients

Chum salmon fillet - 1 kg.
Sesame - 0.5 cups
Medium sized lemon - 1 pc.
Hard cheese - 200 gr.
A little mayonnaise and vegetable oil
Salt, seasoning - depending on taste preferences

Cooking

First of all, you need to cook the fish. To do this, it is divided into several identical pieces, poured with lemon juice and left for half an hour to marinate.
During this time, it is necessary to coat several pieces of foil with vegetable oil.
Hard cheese is rubbed on a grater, combined with mayonnaise and sesame seeds and thoroughly mixed until a mass of a homogeneous consistency is obtained.
Slices of chum salmon should be placed on separate pieces of foil. Top with cheese and sesame mixture.
After that, the foil is wrapped in a pocket and sent to a baking sheet in the oven. Bake at 180 degrees for 20 minutes.

Keta with a carrot cap

Ingredients

Keta - 0.5 kg.
Onion - 2 heads
Cheese - 60 gr.
Carrot - 1 pc. (medium size)
Mayonnaise - 2 table. spoons
Vegetable oil - 2 table. spoons
freshly squeezed lemon juice
breadcrumbs- 1-2 small spoons
salt, pepper - to taste

Cooking

First you need to cut the fish into portioned pieces. The bones and spine are removed. Fish slices are placed in a cup, poured with lemon juice, sprinkled with spices and salt and left for a while to marinate.
During this period, peeled carrots are rubbed on a medium grater, the onion is finely chopped.
Prepared vegetables are salted and lightly fried in vegetable oil.
A sheet of foil is smeared with oil. Fish is laid on it, on top - carrots with cheese. Everything is smeared with mayonnaise. You can sprinkle the dish with breadcrumbs.
Before going into the oven, the foil wraps a little. Baking fish lasts about 20 minutes, but only on condition that the oven is heated to 200 degrees.
After the allotted time has elapsed, you need to sprinkle the dish with cheese and send it back to the oven for 10 minutes.

Keta in the oven in foil is a real find for the whole family.

Keta with cheese baked in foil

Keta with cheese - tasty, satisfying and original.

Ingredients

Kets - 1 kg.
hard cheese- 100 gr.
cream - 200 gr.
Chicken egg - 1 pc.
Nutmeg - to taste
sesame - 1 small spoon
bell pepper - ½ pc.
salt and black ground pepper- taste

Cooking

The cleaned and gutted keta is washed and divided into steaks.
The carcass is salted, peppered and determined to infuse.
At this time, the cheese is finely rubbed. Cream, egg and nutmeg are sent to him. All ingredients must be beaten with a fork.
a fish dish placed on the bottom of a baking sheet and poured with a mass of cheese and cream.
Washed and peeled peppers are cut into strips and laid out on the fish. Top everything with sesame seeds.
Put in an oven preheated to 280 degrees. Bake 35 minutes. 7-10 minutes before the end of baking, the temperature in the oven must be increased to 200 degrees.

It can be served as a side dish or as a separate dish.

Many are interested in the question - how much to bake ketu in the oven in foil? There is no single answer to this question. It all depends on the size of the fish.

There are a lot of various recipes on how to bake ketu in the oven in foil. Everyone will definitely choose something according to their taste and will delight with unusual and gourmet dishes their relatives and friends.

Everyone has heard that keta is extremely healthy, but few know how to cook it correctly. The usual, usually win-win option - roasting, will not work here. The flesh of salmon contains a large amount of water, which evaporates during frying. As a result, the dish turns out to be dryish, tough. But we are ready to reveal a few culinary secrets and tell you how to cook ketu so that it is juicy in the oven. With our recipe, you can please your guests and family with a healthy and tasty dish without spending a lot of time and it will take about an hour to cook.

Composition and benefits

It is not for nothing that nutritionists advise diversifying the diet with chum salmon dishes: from the entire salmon family, it has the lowest calorie content(126 kcal per 100g), not inferior to its counterparts in terms of the content of nutrients. First of all, this high quality proteins, the proportion of which is up to 20% of the weight of the individual. With them, our body receives all the amino acids he needs, even the rarest - methionine, it is not even in the meat of animals.

Another significant plus of the product - high content fatty acids Omega 3 contributing to the prolongation of the youth of the whole organism. There are 126 kcal in 100 g of seafood, this indicator allows us to call the product dietary. Together with the chum salmon dish we will get vitamins A, B, C, D, PP and many beneficial trace elements : calcium, sodium, magnesium, chlorine, phosphorus, potassium, etc.

Despite the high protein content, chum salmon dishes are light and digestible within 2-2.5 hours, so it will be an ideal dinner, especially when cooked in the oven. The meal will turn out to be satisfying, and with a reasonable approach to portions, it will not harm the figure.

Peculiarities chemical composition chum salmon have long been noticed by doctors and nutritionists around the world, as well as the impact of the constant consumption of this particular type of salmon:

Methanin normalizes and restores the liver;
Vitamin E increases the ability to reproduce;
Vitamin D supports the activity of the cardiovascular system, gastrointestinal tract;
Omega 3 prevent the development of oncology and Alzheimer's disease, slow down aging;
Phosphoric acid strengthens bones, maintains skeletal strength;
Vitamins and minerals strengthen the immune system, heal the body as a whole.

Keta useful for postoperative patients in need of recovery, as well as pregnant women. Being low-calorie product, it is present in the menu of almost all balanced diets.

There are no direct contraindications to the consumption of chum salmon, but people with seafood allergies or protein digestion disorders should be careful when trying this product.

We buy chum salmon

Considering that red fish is an expensive pleasure, I really don’t want to make a mistake when buying. Remember a few simple rules chum selection:

If possible, buy chilled fresh fish and even better live. The carcass must be whole, not gutted;
It happens that unscrupulous sellers try to pass off cheaper types of salmon as chum salmon, most often pink salmon. The average weight of pink salmon is 2-3 kg, and Keta is much larger, about 5 kg;
From fresh chum comes light fishy aroma without bad notes, its surface should be rough;
Examine the carcass from all sides. On the skin of a good fish no bruising, spots, uniform color;
At a recently caught chum salmon eyes transparent, shining;
Press your finger on the carcass- appeared the hole will recover quickly. If this does not happen, the product is not fresh;
At frozen chum salmon its signs of quality: the absence of an ice crust, a uniform color, light color gill, intact surface.

When buying fresh salmon, do not forget that refrigerated, it is stored for no more than 8 hours. If there is no salmon fishing in the area where you live, there is a high probability of deception: perhaps the sellers simply thawed the carcass. The exception is specialized stores selling live fish.

List of ingredients

Chum salmon meat is just a godsend for gourmets - tender, slightly sweet, very soft, with a characteristic unique flavor. But on one condition: ketu is important to cook properly. It is very difficult to fry this fillet so that it is juicy. Of course, you can try roasting in batter, but the dish baked in the oven will be much tastier. Today we will move away from boring foil baking recipes and prepare a surprisingly tender treat. on an open tray. First, let's prepare the products:

Keta steaks 500 g. You can buy ready-made steaks or cut the carcass yourself into pieces about 2 cm thick. Approximate quantity - refer to the size of the pan. You may need a little more product. Note that the pieces should lie freely without touching;
Sour cream medium fat content 200 g;
2 chicken eggs;
Mayonnaise 100 g;
Pair ripe large tomato;
hard cheese 100-150 g;
Half average lemon;
A little vegetable oil, salt, spices to taste.

It is not worth experimenting with spices, not all of them are combined with chum salmon, there is a risk of spoiling the dish by adding the “wrong” seasoning. Black pepper, coriander, cumin, nutmeg, bay leaf are considered suitable.

Cooking juicy chum salmon

When all the components are prepared, turn on the oven so that it warms up to 180 degrees and start cooking: