How to cook salmon for soup
Salmon for soup can be thawed, lightly salted or fresh. For soup, you can boil absolutely any part of the carcass. When preparing salmon for soup, the sequence of adding ingredients is important. Usually salmon soup is prepared with vegetables - onions, carrots and potatoes, and sometimes with millet.
If the broth will be prepared from a steak or a whole cleaned carcass, then add it first and 10-15 minutes after boiling, add the vegetables. If you use bellies to prepare the soup, you can put them in the pan along with the vegetables. If the fish is cut into small pieces, then the vegetables are thrown in first, and after 15 minutes - the salmon. You also need to remember that any fish “loves” bay leaves and allspice, and you can’t do without herbs when preparing salmon soup.
Cutting salmon for soup
You can’t take a whole fish and throw it into a pan without knowing how long to cook the salmon . You need to cut it up first, because some parts can go into soup, while others can be used for pickling or baking. First of all, you should clean the salmon from scales, cut off the head, tail and fins, which will be used for stew. Be sure to remove the gills and rinse the carcass under cold water. Next, the fillet is separated, which can be salted, and the backbone with a small amount of pulp can be used for soup.
If steaks are needed, then the carcass only needs to be gutted, cleaned and removed excess parts. All that remains is to cut into steaks, the thickness of which should be no more than two centimeters.
How to cook salmon for fish soup
The main difference between fish soup and fish soup is the use of exclusively fresh fish, and ideally freshly caught. You can’t catch such fish in our area, so you have to cook fish soup from what we have. The so-called “white” broth, which distinguishes ukha from soup, is usually made from the head of salmon. For this:
- the head is immersed in boiling salted water;
- after boiling, cook for no longer than 20 minutes;
- pull out the head and separate the meat from the bones;
- strain the broth;
- add vegetables, spices and salmon meat;
- cook until vegetables are ready;
- a couple of minutes before the end, add greens;
- Be sure to close the lid and let the soup brew.
Beneficial and harmful properties of fish broth
✅ Useful
- Compensates for the lack of nutrients during diets.
- It has a low calorie content (on average about 50 kcal per 100 g).
- Contains useful substances such as folic acid, magnesium, polyunsaturated fats, iodine.
- Rich in vitamins A, B1, B2, B3, B6, B9, B12, C, D, E, PP.
- Normalizes the functioning of the gallbladder and digestive system.
- Speeds up metabolism.
It is recommended to include broth from cod fillet or other nutritious fish into the diet of children aged 8 months and older (in the absence of allergies) at least once a week. You should simply cook it by adding the fish to salted water.
Thanks to the rich content of vitamins and microelements that are beneficial for the child’s body, this dish will be an excellent addition to the child’s diet.
See also: French fish soup
❌ Harmful
- The ability to cause an allergic reaction.
- The ability of fish, when exposed to unfavorable natural conditions, to accumulate salts of harmful metals and toxic substances.
- Contraindications for people with liver, kidney and cardiovascular diseases.
The surest way to choose good, fresh fish is to buy live fish. If this is not possible, you should choose by smell. Freshly caught fish is distinguished by a barely perceptible sweetish smell or its complete absence.
How to steam salmon
In order to steam salmon, you will need a steamer or multicooker with a steaming function. This cooking method will preserve more vitamins in the fish. To steam salmon, you need:
- wash the salmon carcass;
- cut up the carcass;
- cut the fish into several pieces;
- salt and pepper;
- place in a steamer;
- pour water into the special compartment of the steamer;
- turn on the cooking time for 30 minutes;
- turn off the steamer and remove the fish.
Note to the hostess
A good housewife never has anything left. Even a fish head and tail will find use, especially when it comes to salmon. We invite you to cook delicious, aromatic fish soup. All household members will enjoy this soup with pleasure. You can replace rice cereal with millet, pearl barley, or not add grains at all.
Ingredients:
- fresh frozen salmon head - one piece;
- ground allspice - one teaspoon. spoon;
- potatoes - five tubers;
- salmon tail - one piece;
- carrots - one root vegetable;
- onion - one head;
- edible sea salt - one teaspoon. spoon;
- seasonings for preparing fish dishes - one teaspoon. spoon;
- laurel leaf - four pieces;
- rice cereal - one glass.
Preparation:
- First of all, we defrost the head and tail of the salmon by natural thawing.
- We remove the gills and pupils. Wash the fish thoroughly.
- Immerse parts of the salmon in boiling water. Add laurel leaves and a whole onion. We do not peel the vegetable.
- From the moment of re-boiling we time it for 35 minutes.
- As soon as the head and tail of the salmon are ready, carefully remove them from the broth with a slotted spoon and cool.
- The broth has a rich golden hue.
- Cut the peeled carrot root into half slices.
- When the broth boils again, reduce the heat and add the chopped carrots.
- Peel the potatoes. We wash it and cut it into small cubes.
- Place the potatoes into the boiling broth.
- Wash the rice grains with water until they become transparent.
- When the potatoes are half cooked, add rice cereal to the soup.
- Remove the skin from the tail of the salmon.
- Separate the backbone and loin. Grind the salmon pulp by hand.
- Similarly, cut the fillet from the salmon head. We dispose of everything else that is inedible.
- There was a lot of boiled salmon from the tail and head. Enough for soup.
- Add your favorite seasonings to the boiled salmon fillet. You can take ground allspice, oregano, dried basil and rosemary.
- We will add the boiled salmon to the soup about 10 minutes before it is ready.
- Boil the soup for a couple more minutes and set aside from the stove. Otherwise, the salmon fillet will fall apart.
- You can add some herbs for flavor before serving.
Nuances of preparation
Despite the fact that cooking salmon is a fairly simple and straightforward process, there are still some nuances. Therefore, before you begin the cooking procedure, you need to familiarize yourself with a number of simple rules.
- The salmon is washed twice: the first time before cutting, and the second time just before placing it in the pan for cooking.
- After the fins have been cut out and the entrails removed, you need to cut the salmon into small pieces and manually remove any protruding bones. The fish are not particularly bony, so removing them all will not be difficult.
- It is not recommended to remove the skin from fish before cooking. This will help create a richer, more flavorful broth and will also help maintain the integrity of the pieces.
- It is necessary to place salmon only in boiling water. If the fish is placed in a cold place, then during the cooking process it will quickly lose its shape and fall apart.
- Salt is always added before adding fish while the water is boiling.
- If you need to give the fish a unique taste and aroma, you can add a slice of lemon and a little citric acid to the broth.
- It is recommended to serve boiled salmon with boiled vegetables, generously sprinkled with fresh chopped herbs.
Cooking fish soup
A traditional Russian dish is ukha, the preparation of which also involves boiling fish. There is nothing complicated in this dish, the main thing is to know how to cook. You can use different fish. The most delicious is the collected fish soup; large fish are used for it and small fish are used especially for the broth. Small fish do not need to be scaled, but only gutted. The main thing is not to forget to strain the finished broth. For fish soup or fish soup, the head and fins from large fish are often used. The head takes a little longer to cook than the fish itself. It is best to cook the head in a separate pan, and the finished broth should be strained through a sieve or cheesecloth.
Small fish are usually removed from the fish soup, but you can clean it from the bones and rub it through a sieve in the fish soup, then the soup will be even richer and thicker. This type of ear is often called double. It is best to season the soup with black peppercorns, bay leaves and dill.
Red fish was traditionally served in the form of salted pieces, less often - in the form of steaks and fish soup. But you can prepare it deliciously simply by boiling it. This article will tell you how to do this correctly with such a delicacy.
Cooking steak
Steamed salmon steak is a dish that is amazing in taste and nutrition. If you cook this dish correctly, no one will understand that you actually cooked it. Ingredients for the recipe:
- two steaks;
- aromatic herbs to your taste - 1 tbsp. l.;
- olive oil – 1 tbsp. l.;
- salt;
- ground black pepper.
Features of cooking:
- Wash the product, dry it as much as possible, and gently wipe with aromatic herbs.
- After this, the future dish is seasoned with ground pepper and salt. It is healthy, so it is recommended and better to use sea salt, which has an equally noticeable taste.
- Next it is processed with olive oil, which must penetrate into each fiber.
- If you have a modern steamer, you can use it. If there is no equipment in the kitchen, you can take a pan of water and put it on the fire. Place the salmon in a colander covered with a lid. When the water boils, place a colander on it, but keep in mind that the fish should not touch the boiling surface of the water.
- This method takes about 10 minutes to prepare everything. Serve with a light and healthy side dish of vegetables.
How long to cook pink salmon
The cooking time depends on the method. So, in water, medium pieces of fish will cook in 10–15 minutes, and in steam – in 20–25 minutes. Large ones may take a little longer to get ready, while smaller ones may take a little longer.
Photo: Gregory Gerber/Shutterstock
The finished fish becomes paler, but retains a pinkish tint. The pulp is easily broken with a fork and comes away from the bones.
How to salt salmon
Both fresh and frozen salmon are suitable for salting salmon.
To salt salmon you will need
a middle piece of salmon weighing half a kilo, 2 tablespoons of salt, 3 tablespoons of sugar, peppercorns - 8-9 pieces, 3-4 bay leaves.
How to cook salmon
Rinse the salmon and dry with napkins. Cut the salmon along the ridge, remove the bones, do not remove the skin. Rub with salt mixed with sugar. Place the pieces together, skin side up, and put seasonings on top. Wrap in a cotton cloth and put in a bag. Keep in the refrigerator for 1 day, then turn the fish over and leave for another 1 day. Before serving, cut the salted salmon into thin pieces and serve with lemon slices and herbs.
Store lightly salted salmon for a maximum of a week after salting.
When salting salmon, sugar can be replaced with honey; You can add horseradish and dill to taste.
The cost of products for preparing lightly salted fish at home allows you to save up to half the store price.
How long to cook salmon? This question comes to the mind of the young housewife as soon as she brings home such a healthy, tasty and, importantly, expensive fish. The fish is sold chilled or completely frozen. It is possible to purchase cut pieces of salmon or a carcass that has not been cleaned of giblets. In any case, no matter what salmon you purchase, it will definitely be delicious after you decide whether to bake it or cook soup from this elite fish. If you nevertheless decide to choose the method of heat treatment by cooking, you should definitely read this article to the end, and then the question of how long to cook salmon will leave you.
