Useful properties of red fish coho salmon, its distinctive features with a photo; recipes for this type of fish. Salty coho salmon

Add blanched cucumbers to the heap and a bonus track - tzatziki. Walk, so walk.

Coho salmon is a dryish fish. Such a northern working sea fish with a weathered face and a difficult fate. She is all solid muscle, an athlete fish. It does not have the effeminacy and softness of salmon, but still it is a worthy representative of salmon. You just need to know the approach.

The approach is gentle. Thermal recirculation is minimal. Fat will have to be taken with you. I tried it on her classic recipe salmon with mayonnaise, and this is a great story for coho salmon. By the way, this dish is eaten cold. It's a cold dinner or a great office lunch.

For this recipe, you need to take a whole fish. First, it must be cleaned of scales, remove the insides and gills (the gills are bitter). Then you need to take an oval pan and put the fish in it. How is there no oval pan the size of a sexually mature coho salmon?? Well, mother, you can't. You have to cut off your head.

Freeze your head. It will then make a wonderful fragrant broth that can decorate fish soup or fish sauce.

Time for preparing: 30 minutes

Complexity: simply

Ingredients:

For bouillon chickens:

White wine vinegar– 150 ml

Bay leaf - 3 pcs.

Parsley - 1 bunch, large

Salt - 1 tsp

For garnish:

Boiled potatoes

Exit– 6 servings

Course of action:

The dreaded word chicken bouillon is simply a designation for the vinegary broth in which classical chefs often cook fish. And we will.

Very fearful for the result, I mix all the above ingredients with water (half the container) and boil gently for 20 minutes on bubble boil (on low heat). Smells amazing. I calm down.

I'm filtering. Throw away all the spices.

I put salmon in hot broth. If I worked in a restaurant or lived in a castle, I would have a huge pot the size of a salmon. And a cast iron stove in the kitchen. But I have everything standard, subcompact. So the tail and head went to the broth. I will slowly bring the coho salmon to a boil and cook gently over low heat, a little on the verge of 100 degrees for 6 minutes for every 450 g of weight. Every 10 minutes I will check how he is there. Isn't it dry?
The salmon is ready. The dorsal fin comes out easily. You don't need to keep it any longer or it will dry out. Left to cool.

For now, I'll take care of the garnish. I didn't cook potatoes. I cooked cucumber. Cut the cucumber into ribbons with a peeler. If I had a cucumber spaghetti cutter, I would cut spaghetti. In the meantime - noodles. Seeds do not need to be cut, they are only water. We will turn them into tzatziki.

And while there was time, I mixed the mayonnaise. It's simple. There are tons of recipes here. Who gets confused, write, I will unravel. Mayonnaise for coho salmon should be acetic-spicy and sweetish, like Provence.

I boiled water with salt (salt concentration as in the Mediterranean Sea). I threw cucumber noodles into boiling water, held it for 2 minutes, and threw it into a colander. washed ice water to stop fading. She let it flow.

Kizhucha carefully cleaned of skin and bones. This is the most annoying part. If you then disassemble it into fibers and mix it with mayonnaise in the manner of a salad, then you don’t have to suffer at this stage. But I wanted to keep the shape of the fish. And she suffered.

I also mixed cucumbers with mayonnaise, otherwise it's boring. And salted more.
She laid out fish, arugula and more mayonnaise on top. But you could mix the salad. Also a great option that I took to work the next day.

If you like salmon and chum, but the high cost does not allow you to buy them too often, professionals advise you to pay attention to coho salmon. This red fish palatability no worse than salmon, but more tender than pink salmon, and its low cost makes it affordable for most. However, what to cook from coho salmon and how best to serve it?

How to cook salmon fish

This representative of the salmon group is distinguished by very tender fatty meat, but its energy value is low - 140 kcal, so it is well suited for diet menu. Cooking coho fish does not cause much trouble for housewives - firstly, due to the almost complete absence of bones in the fillet. Secondly, absolutely any heat treatment is possible with it.

When thinking about how to cook coho salmon, consider a few nuances:

It is not necessary to clean it too actively - just walk a little on the scales with a knife. If you do not have a steak, the gills, head, tail, offal are additionally removed.
It is easy to prepare this fish for baking - sprinkle with salt and herbs, wait 8-10 minutes and cook: she does not need a marinade.
Most delicious coho salmon- stewed or baked. Fried is often dry.

Dishes from coho salmon - recipes with photos

Based on this marine inhabitant, you can come up with many interesting hot and cold dishes, including savory pastries. Whichever coho salmon recipe interests you, below is what you were looking for. In addition to the classic second, there is also hearty pie for evening tea, and a salting recipe for hastily, and options for dietary fish in a slow cooker.

Coho fish in the oven

Cooking time: 1 hour 15 minutes.
Servings: 10 persons.
Calorie content of the dish: 2966 kcal.
Destination: for lunch.
Kitchen: home.

Almost all coho salmon recipes involve the use of fresh-frozen or absolutely fresh fish. However, do not rush to get upset if you have a piece in front of you that has gone through several stages of freezing and has lost its elasticity. There are coho salmon dishes in the oven, for which the consistency of the meat does not play a role. Cutlets are a great option that every housewife can handle.

Ingredients:

coho salmon - 1.7 kg;
onions - 3 pcs.;
garlic cloves - 3 pcs.;
greens;
round rice - half a glass;
carrots - 2 pcs.;
tomato paste - 3 tbsp. l.;
dry herbs;
salt.

Cooking method:

Remove the scales from the fish, cut off the head, tail, fins. Remove skin. Rinse the fillet, scroll through a meat grinder with a couple of onions.
Prepare rice by boiling as a side dish.
Grind the garlic with herbs. Add to minced fish. Salt, season.
There also introduce boiled rice, grated carrots.
Blind cutlets, put in a glass form.
Pour tomato paste diluted with 300 ml of water. Tighten with foil.
Cook from the moment the oven warms up to 190 degrees for about 45-50 minutes. You can brown by turning on the "grill" and removing the foil at the very end.

How to pickle salmon fish

Cooking time: 1 day.
Servings: 7 persons.
Calorie content of the dish: 2565 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: easy.

If you like salted red fish, but it's always expensive to buy salmon for this purpose, try replacing it with coho salmon. The hostesses unanimously admit that this is not at all “cheap and cheerful”, but a stunning analogue with its own individual taste. Salting coho fish at home is a very easy and fast process. If you start work in the evening, by lunchtime the next day you will already be amazing tasty snack. So ?

Ingredients:

salmon fillet - 1 kg;
refined vegetable oil - 100 ml;
onions - 8 pcs.;
salt - 3 tbsp. l.;
sugar - 1 tbsp. l.

Cooking method:

Cut the fish pieces into plates about 5 mm thick or a little more.
Mix salt with sugar. You can add any spices.
Spread the fish in a glass bowl in layers, sprinkling each of them with a sugar-salt mixture. Tighten with foil, send in the cold for the night.
In the morning, salted fish is ready, but you can improve its taste: lay onion rings between the layers, pour oil, let stand there until evening.

Coho salmon for a couple

Cooking time: 35 minutes.
Servings: 4 persons.
Calorie content of the dish: 1511 kcal.
Destination: for lunch.
Kitchen: home.

The easiest, most useful, diet option lunch or dinner - steamed coho salmon in a slow cooker. If you have not yet figured out how to cook red fish in this way, it's time to fill in the gap. No unnecessary movements, only the most simple products, no fat: this recipe will firmly settle in your cookbook. Steamed steaks can even be served on the festive table - they look very beautiful.

Ingredients:

coho salmon - 2 pcs.;
soy sauce - 3 tbsp. l.;
lemons - 2 pcs.;
water - 500 ml;
salt - 1.5 tsp;
pepper - 1 tsp;
seasonings for fish.

Cooking method:

Gut fish carcasses, cut into steaks.
Salt, sprinkle with pepper and seasonings.
Pour water into the multicooker bowl.
Put coho salmon steaks on a wire rack for steam cooking, pour soy sauce. Cover with lemon slices.
Cook at 500 W for half an hour. Steam cooking mode.

Coho salmon fish in foil

Servings: 3 persons.
Calorie content of the dish: 1692 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

On the holiday table red fish always looks especially attractive. Try to bake it whole, stuffed with rice with sour berries, and it will open before you from a new side. Fragrant coho fish in foil in the oven cooks quickly, and the only thing that can cause some difficulties is the creation of a sauce that will need to be poured over the dish before serving.

Ingredients:

coho salmon large;
cherry tomatoes - 10 pcs.;
a bunch of dill;
long rice - a glass;
cranberries - a handful;
butter - 25 g;
sea salt;
lime;
a bunch of cilantro;
ginger root - 3-4 cm;
clove of garlic;
olive oil- 3 tbsp. l.

Cooking method:

Gut the fish, wash. Fill with cherry tomato halves and grate on the outside sea salt(small spoon with a slide).
Wrap in foil, bake for 20 minutes at 190 degrees.
Prepare rice by boiling and steaming in a pan with butter.
Mix it with cranberries and torn dill.
Fill with this mass of coho salmon through an incision on the abdomen. Bake for another 20 minutes, uncovering the foil. The temperature is already 200 degrees.
Make a sauce with lime juice, grated ginger and garlic, chopped cilantro and olive oil. pour over hot fish before submission.

Coho salmon on the grill

Cooking time: 40 minutes.
Servings: 3 persons.
Calorie content of the dish: 1346 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

Grilled coho salmon skewers is a recipe with which you can diversify your everyday menu. The marinade is so simple that even a child can cope with it, you can choose the complementary vegetable components to your taste. If possible, try using the same recipe when you have access to the barbecue - on an open fire, such kebabs turn out even tastier.

Ingredients:

coho salmon - 700 g;
young squash;
lemons - 2 pcs.;
olive oil - 2 tbsp. l.;
a head of garlic;
bunch of parsley;
seasonings.

Cooking method:

Peeled fish fillet cut into cubes 4 * 4 cm.
Sprinkle with seasonings, pour over the juice of 1 lemon, olive oil. Add chopped parsley, chopped garlic. Mix with hands. Leave in this marinade for 20 minutes.
wooden skewers soak for a quarter of an hour, string pieces of coho salmon on them, alternating with thick circles of zucchini and slices of lemon. Cook at 200 degrees for 20 minutes.
Skewers must be turned over every 5-6 minutes and pour over the juice that flows down onto the baking sheet. To cool, it is advisable to transfer to a wire rack.

Coho fish in a frying pan

Servings: 5 persons.
Calorie content of the dish: 1579 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

Some hostesses fried coho salmon considered dry, but this happens only if you do not know the basic principles of working with it. This product should always be prepared either with breading or batter. Additionally, it is important to follow the correct temperature regime. Look carefully at the technology described below, and you will no longer have the question of how to fry coho fish so that the meat is juicy.

Ingredients:

coho salmon steaks - 4-5 pieces;
ground dill - 1 tsp;
ground rosemary - 1 tsp;
soy sauce - 3 tbsp. l.;
ground mixture of peppers - 2/3 tsp;
mustard seeds - 1/2 tsp;
olive oil - 3 tbsp. l.

Cooking method:

Wash each steak and pat dry with paper towels.
Brush with soy sauce on both sides.
Mix the spices carefully. Sprinkle them over steaks - they should be completely covered. Drizzle with olive oil.
After 25-30 minutes, heat the pan (do not grease with anything!).
When it is calcined, put the steaks there, and reduce the power of the burner to the minimum.
Fry coho salmon first for 7 minutes on each side. Then for 5 minutes, re-frying already until crusty.
Before serving, you can sprinkle the dish with lemon juice.

Coho salmon fish in a slow cooker

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 1239 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

The simplest dish that you can come up with in a hurry - fish stew coho salmon in a slow cooker under sour cream and cheese filling. It is prepared quickly, the hostess only needs to cut the fish fillet, mix the rest of the products and set correct mode. Additionally, you can throw some fresh or frozen champignons here, or vegetable mix.

Ingredients:

coho salmon - 500 g;
sour cream - a glass;
cheese - 100 g;
a bunch of greens;
salt, seasoning.

Cooking method:

Gut and wash the fish. cut large pieces.
Lay on the bottom of the multicooker bowl, cover with a mixture grated cheese with sour cream. Add half a glass of water, herbs, seasonings, salt.
Cook for "stewing" 45-50 minutes.

Coho salmon fish with vegetables

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 1622 kcal.
Purpose: for dinner.
Kitchen: home.
Difficulty of preparation: medium.

Looking for useful but delicious option dinner or very hearty breakfast, which will not harm the figure? Baked coho fish with vegetables under a protein cap is the perfect choice for everyone, including men and children. It is recommended to cook such a dish in the oven, using ceramic dishes, but you can also do it in a pan. It will be faster, but the fish will have to be cut smaller.

Ingredients:

coho salmon (fillet) - 800 g;
higher eggs cat. - 8 pcs.;
cream 10% - half a glass;
a bunch of greens;
salt;
carrot;
onions - 2 pcs.;
green beans - 200 g;
tomatoes - 3 pcs.

Cooking method:

Finely chop vegetables and onions.
Fish fillet cut into pieces, salt.
Take only whites from eggs, beat with cream.
Distribute pieces of coho salmon in portioned baking dishes. Add vegetable mixture. Pour in the protein-cream mass.
Preheat the oven with the dish to 185 degrees.
After 25 minutes, sprinkle with torn herbs. Cook another 10-12 minutes.

Pie with coho fish

Cooking time: 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 4946 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

Do you like hearty pastries, which can be used not only for breakfast, but also for dinner? Try to bake this amazing coho fish pie and fried mushrooms! Butter, which lubricates the surface, is an optional component - without it, the crust will turn out less golden, but the calorie content of the dish will decrease. For more nutrition, you can add to the filling boiled rice.

Ingredients:

yeast dough- 800 g;
coho salmon - 800 g;
onions - 2 pcs.;
egg;
mushrooms - 300 g;
greens;
butter - 70 g;
salt;
sesame.

Cooking method:

Engage in the filling by chopping the coho salmon fillet with a knife and mixing it with onion scrolled through a meat grinder. Salt this mass, sprinkle with herbs.
Mushrooms cut, fried with a piece butter(no more than 15-20 grams).
Divide the dough in half. Roll out to the size of the pan.
Spread filling over one half. Cover with the second part, wrap the edges.
Brush with beaten egg and butter, sprinkle with sesame seeds. Bake at 190 degrees for 25 minutes.

This product is universal in terms of flavor combinations- it can be served as an appetizer for beer or a gourmet meal with wine. The recommendations of professionals will help to successfully prepare any dishes from coho salmon:

Do not use alcohol to marinate this fish.
Perfectly complement coho salmon walnuts, brown sugar, mushrooms, ginger, balsamic vinegar.
Are you going to fry coho salmon in pieces? Make it easy for them egg batter with flour - they will retain juiciness.

Check out other recipes.

Video: Coho salmon - steak in a pan

Every person who cares about their health knows that the key to good health is proper nutrition. And a well-designed diet necessarily includes fish, but few people know how to properly cook it. In order for the fish to retain the maximum useful substances for our body, you need to boil it or bake it in the oven. One of great option for tasty and healthy dinner can be . This is a red fish, which proper preparation will definitely please you with juicy, fragrant and tender meat. Let's try to figure out what can be cooked, how coho fish can be cooked in the oven in foil and without it:

How to cook coho fish?

Coho fish in the oven in foil

For such a very tasty dish, you will need a coho carcass weighing about one kilogram, also prepare eight to ten medium potatoes, mayonnaise or sour cream, salt and pepper.

Clean the fish, rinse it with water and divide it into portioned slices - steaks, whose thickness is about two and a half to three centimeters. Cut off the head and tail, you can make fish soup out of them.

Dry the cooked steaks gently with a kitchen paper towel.
Lay the foil on a baking sheet, and lift its edges so that it forms a tray. So the foil will not pour out the juice during the preparation of the fish. Arrange the coho salmon on a baking sheet, stacking the slices closer to each other. Pepper and salt them to taste. You can also use fish seasoning if desired.

On top of the slices of fish you need to lay out potatoes, cut into circles. The thickness of the potatoes should not exceed half a centimeter, so it will cook faster. Lubricate the potatoes with mayonnaise or sour cream, then lay the second layer of potatoes and also grease it. Cover the future dish with another layer of foil and pinch its edges. Send the baking sheet to the oven, preheated to one hundred and eighty degrees. After half an hour, remove the baking sheet and remove the top layer of foil from it, then bake the dish for another twenty minutes. If desired, you can grind the fish with grated cheese.

How to cook tasty coho salmon fish in the oven?

To prepare such a dish, you will need a large carcass of fish, a couple of tomatoes and a couple of lemons. First of all, defrost the fish, clean it from scales and remove the gills. Next, take out the offal and rinse the carcass under running water. After that, take sharp knife and cut the fish on both sides, as if you are going to cut it into steaks, but do not pass the knife all the way. After that, pepper and salt the carcass, both inside and out.

Rinse the tomatoes and lemons and cut them neatly into rounds. Next, place one slice of tomato and lemon in the cuts made earlier. Then transfer the prepared fish to a baking sheet, greased with oil, and put it in the oven, heated to two hundred degrees. After thirty-five to forty minutes, the coho salmon is ready, it must be transferred to a dish, poured over lemon juice and bring to the table.

How to bake coho fish in the oven with stuffing?

To prepare this dish, you will need one coho salmon, without a head and without a tail. Also prepare a tablespoon of lemon juice, a couple of tablespoons of honey and the same amount of soy sauce. To prepare the filling, you need to take one bunch of green onions, medium Bell pepper, one and a half centimeters of ginger root, a couple of cloves of garlic, as well as fifty milliliters of cream. In addition, half a kilogram of boiled shrimp and seasoning for fish should be prepared for the filling.

Rinse the gutted fish, make an incision along the ridge, and then divide the carcass in half. Completely remove the backbone and costal bones, and also eliminate small bones. With a knife, make fairly deep cuts in the shape of a cross on the skin of one resulting fillet.

Prepare the filling: chop the green onion, chop the garlic and ginger, cut the pepper into thin rings and peel the shrimp. After that, heat the oil and fry the onion, pepper, garlic and ginger in it for four minutes. Pour the cream into the pan, stir and cook until thickened. Pour the shrimp into a container and keep on fire for another minute.

Lay out a couple of pieces of twine on parchment, thirty centimeters long. On top, place a piece of coho salmon fillet without cuts, skin down. Spread the filling over it in a thin layer, sprinkle with seasoning and green onions. Next, cover with a second piece of fillet and tie with twine.

The baking sheet must be placed in the oven, heated to two hundred and twenty degrees. Cook the fish for half an hour.

Warm up the lemon juice along with the honey as well as the soy sauce. Transfer the fish to a dish, pour over with this sauce, cover with foil and leave for five minutes. After that, you can serve the dish to the table.

Another version of coho salmon in foil

For this dish, you will need a carcass of fish weighing two kilograms, a few tablespoons of mayonnaise and lemon juice, one bunch of parsley, herbs, and green onions. In addition, use salt and black pepper, focusing on your taste preferences.

Clean the fish, cut off the fins, head and tail, rinse well. Pat the carcass dry with a paper towel to remove excess moisture, and cut the fish so that the pieces of meat stick only to the ridge. Rub the carcass with a mixture of salt and pepper, transfer to foil and brush with mayonnaise and lemon juice. Lay the washed bunches of greens inside the carcass. Wrap the fish tightly with foil and put in a preheated oven for half an hour.

In all the proposed recipes, a sleeve can be used instead of foil. It will also protect the oven from splashing oil, preserve the aroma during cooking, and the temperature around the fish will also be constant.

coho salmon belongs to the salmon family. The fish is quite large and can reach up to 1 m in length, while the weight is about 15 kg. Depending on the habitat, the fish may have different parameters. To distinctive characteristics applies bright silver scales (see photo), it is because of this that such fish is also called "silver salmon." Also, coho salmon have a rather large head with a wide forehead and a high caudal peduncle. This red fish is loved for its tender and juicy meat. On the shelves of shops you can find fresh, frozen, as well as salted, smoked fish, even canned food is made from it.

How to choose?

It is very important to know the rules for choosing coho salmon so that the dish from it turns out to be tasty and healthy. Here are the main ones:

Beneficial features

The benefits of coho salmon lies in its chemical composition. Is in it a large number of vitamins, among which the B group stands out, which is important for metabolism and normal activity nervous system. Rich in this fish and mineral composition. It is recommended to use coho salmon for pregnant women, children, and people with anemia, as the fish increases the level of hemoglobin in the blood. There are omega-3s in this product, which are important for of cardio-vascular system and for brain activity.

Use in cooking

Coho salmon is used in cooking for the preparation of numerous dishes. Many famous restaurants have this fish. It can be given in various heat treatment, but the most delicious is the baked coho salmon. Another tasty dish- shish kebab from this fish. Properly cooked coho salmon on the grill turns out delicious and literally melts in your mouth. This fish can be cooked delicious roll, soup, and numerous appetizers.

How delicious to cook coho salmon fish?

Kizhuch, like other products, has its own characteristics in cooking. If you want to cook a delicious dish, then they must be followed:

Harm of coho salmon and contraindications

Coho salmon can bring harm if an individual intolerance to the product is detected. Refuse such fish is in the presence of gastritis and liver problems. Not worth it large quantities eat fish for pregnant women.

Meet the most delicious fish from salmon - coho salmon. Today we will prepare a salad with her participation :) Roll tender and tasty meat in a mixture of dry herbs, which will become a crispy fragrant crust. Is it possible to cook a breathtaking meal in 15 minutes? fragrant dish? Maybe! And a salad with coho salmon is proof of this)) Let's get started :)

2 coho salmon steaks (150-200 gr each)

a large pinch of dried herbs:

thyme, parsley, dill, mustard seeds, white or lemon pepper

for salad:

lettuce mix

1 cucumber

handful of cherry tomatoes or 1 tomato

for refueling:

olive oil, 1 tsp coarse grain mustard, 1 tbsp. l. liquid honey, juice of 1/2 lemon, salt, pepper

We heat the oven to 180ºС.

Mix dry herbs on a flat plate or board. Wet the salmon steaks with paper towels so that they are dry. Roll them in a mixture of dry herbs on all sides.

Pour the olive oil into the preheated skillet. We put the steaks there and fry for 3-5 minutes (pay attention to the size and thickness of your steaks, the cooking time depends on this) on both sides. And put them in the oven for 5-7 minutes. Coho salmon meat is very tender, it is easy to dry out, so be careful and ... ... rely on your nose)))

During frying, the steaks will acquire a dark (almost black) fragrant crust of herbs, and inside they will remain soft pink. And these 5-7 minutes in the oven can become an agonizing wait, because the aroma will come out amazing))

While the fish is cooking prepare the salad.

Coarsely chop the tomatoes and cucumbers and add to the bowl to lettuce leaves. For dressing, combine all ingredients and pour over salad.

When the fish is ready, cut it into pieces and separate from the bones. Serve with fresh salad.