Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
If you like salmon and chum salmon, but the high cost does not allow you to buy them too often, professionals advise paying attention to coho salmon. This red fish is no worse in taste than salmon, but more tender than pink salmon, and its low cost makes it accessible to most. However, what can you cook from coho salmon and what is the best way to serve it?
How to cook coho 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 the diet menu. Cooking coho salmon 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:
- There is no need to clean it too actively - just lightly run a knife over the scales. If you do not have steak, the gills, head, tail, and giblets are additionally removed.
- It’s easy to prepare this fish for baking - sprinkle it with salt and herbs, wait 8-10 minutes and cook: it doesn’t need marinade.
- The most delicious coho salmon is stewed or baked. Fried ones are often dry.
Coho salmon dishes - recipes with photos
Based on this sea creature, you can come up with many interesting hot and cold dishes, including savory pastries. Whatever coho salmon recipe interests you, below you will find what you are looking for. In addition to the classic second one, there is also a hearty pie for evening tea, a quick pickling recipe, and options for dietary fish in a slow cooker.
Coho salmon fish in the oven
- Cooking time: 1 hour 15 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 2966 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
Almost all recipes for preparing coho salmon involve the use of freshly frozen or completely fresh fish. However, do not rush to be upset if you see a piece 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 matter. Cutlets are an excellent option that every housewife can handle.
Ingredients:
- coho salmon – 1.7 kg;
- onions – 3 pcs.;
- garlic cloves – 3 pcs.;
- greenery;
- 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, and fins. Remove skin. Rinse the fillet and grind through a meat grinder with a couple of onions.
- Prepare the rice by boiling it as a side dish.
- Grind garlic with herbs. Add to minced fish. Salt and season.
- Add boiled rice and grated carrots there.
- Make cutlets and place in a glass pan.
- Pour in tomato paste diluted with 300 ml of water. Tighten with foil.
- Cook from the moment the oven preheats to 190 degrees for about 45-50 minutes. You can brown it by turning on the grill and removing the foil at the very end.
How to salt coho salmon fish
- Preparation time: 1 day.
- Number of servings: 7 persons.
- Calorie content of the dish: 2565 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
- 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. Housewives unanimously admit that this is not “cheap and cheerful” at all, but a stunning analogue with its own individual taste. Salting coho salmon fish at home is a very easy and quick process. If you start working in the evening, by lunchtime the next day you will already have an amazingly delicious snack. So ?
Ingredients:
- coho 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.
- Place fish in layers in a glass bowl, sprinkling each layer with a sugar-salt mixture. Cover with film and refrigerate overnight.
- In the morning, the lightly salted fish is ready, but you can improve its taste: place onion rings between the layers, pour in oil, and let it sit there until evening.
Steamed coho salmon
- Cooking time: 35 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 1511 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
The easiest, healthiest, dietary option for lunch or dinner is 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 the gap. No unnecessary movements, only the simplest ingredients, no fat: this recipe will firmly settle in your cookbook. Steamed steaks can even be served on a holiday 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 the fish carcasses and cut into steaks.
- Salt, sprinkle with pepper and seasonings.
- Pour water into the multicooker bowl.
- Place coho salmon steaks on a steaming rack and pour over soy sauce. Cover with lemon slices.
- Cook at 500 W for half an hour. Steaming mode.
Coho salmon fish in foil
- Number of servings: 3 persons.
- Calorie content of the dish: 1692 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
- Difficulty of preparation: medium.
Red fish always looks especially attractive on a holiday table. Try baking it whole, stuffed with rice and sour berries, and it will reveal a new side to you. Fragrant coho salmon fish in foil in the oven cooks quickly, and the only thing that can cause some difficulties is creating the sauce that will need to be poured over the dish before serving.
Ingredients:
- large coho salmon;
- 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;
- garlic clove;
- olive oil – 3 tbsp. l.
Cooking method:
- Gut the fish and wash it. Fill with cherry tomato halves and rub the outside with sea salt (a small heaped spoon).
- Wrap in foil and bake for 20 minutes at 190 degrees.
- Prepare the rice by boiling and simmering in a frying pan with butter.
- Mix it with cranberries and torn dill.
- Fill the coho salmon with this mass through the cut on the belly. Bake for another 20 minutes, uncovering the foil. The temperature is already 200 degrees.
- Make a sauce from lime juice, grated ginger and garlic, torn cilantro and olive oil. Drizzle over hot fish before serving.
Grilled coho salmon
- Cooking time: 40 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 1346 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
- Difficulty of preparation: medium.
Grilled coho salmon skewers are a recipe with which you can diversify your everyday menu. The marinade is so simple that even a child can handle it; you can choose additional vegetable ingredients to suit your taste. If possible, try using the same recipe when you have access to a grill - these kebabs turn out even tastier over an open fire.
Ingredients:
- coho salmon – 700 g;
- young zucchini;
- lemons – 2 pcs.;
- olive oil – 2 tbsp. l.;
- head of garlic;
- a bunch of parsley;
- seasonings
Cooking method:
- Cut the cleaned fish fillet into 4*4 cm cubes.
- Sprinkle with seasonings, pour in the juice of 1 lemon and olive oil. Add torn parsley and chopped garlic. Mix with your hands. Leave in this marinade for 20 minutes.
- Soak wooden skewers for a quarter of an hour, string pieces of coho salmon onto them, alternating with thick zucchini slices and lemon slices. Cook at 200 degrees for 20 minutes.
- The kebabs must be turned over every 5-6 minutes and watered with the juice that flows down onto the baking sheet. To cool, it is advisable to transfer to a wire rack.
Coho salmon fish in a frying pan
- Number of servings: 5 persons.
- Calorie content of the dish: 1579 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
- Difficulty of preparation: medium.
Some housewives consider fried coho salmon to be dry, but this only happens if they do not know the basic principles of working with it. This product should always be prepared with either breading or batter. Additionally, it is important to maintain the correct temperature conditions. Look carefully at the technology described below, and you will no longer have the question of how to fry coho salmon so that the meat is juicy.
Ingredients:
- coho salmon steaks – 4-5 pcs.;
- ground dill – 1 tsp;
- ground rosemary – 1 tsp;
- soy sauce – 3 tbsp. l.;
- ground pepper mixture – 2/3 tsp;
- mustard seeds – 1/2 tsp;
- olive oil – 3 tbsp. l.
Cooking method:
- Wash each steak and dry with a paper towel.
- Apply soy sauce on both sides using a brush.
- Mix the spices thoroughly. Sprinkle the steaks with them - they should be completely covered. Drizzle with olive oil.
- After 25-30 minutes, heat the frying pan (do not grease it with anything!).
- When it is heated, place the steaks there and reduce the burner power to minimum.
- Fry the coho salmon for 7 minutes on each side first. Then for 5 minutes, re-frying until crusty.
- Before serving, you can sprinkle the dish with lemon juice.
Coho salmon fish in a slow cooker
- Cooking time: 1 hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 1239 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
- Difficulty of preparation: medium.
The simplest dish you can come up with in a hurry is stewed coho salmon fish in a slow cooker with sour cream and cheese filling. It is prepared quickly, all the housewife needs to do is cut the fish fillet, mix the rest of the ingredients and set the correct mode. Additionally, you can throw in some fresh or frozen champignons, or a vegetable mixture.
Ingredients:
- coho salmon – 500 g;
- sour cream - a glass;
- cheese – 100 g;
- a bunch of greenery;
- salt, seasoning.
Cooking method:
- Gut and wash the fish. Cut into large pieces.
- Place on the bottom of a multicooker bowl, cover with a mixture of grated cheese and sour cream. Add half a glass of water, herbs, seasonings, salt.
- Cook for 45-50 minutes.
Coho salmon fish with vegetables
- Cooking time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 1622 kcal.
- Purpose: for dinner.
- Kitchen: homemade.
- Difficulty of preparation: medium.
Are you looking for a healthy but tasty option for dinner or a very filling breakfast that won’t harm your figure? Coho salmon baked under a protein cap with vegetables is an ideal choice for everyone, including men and children. It is recommended to cook this dish in the oven using ceramic dishes, but you can also do it in a frying pan. This will be faster, but the fish will have to be cut smaller.
Ingredients:
- coho salmon (fillet) – 800 g;
- higher eggs cat. – 8 pcs.;
- 10% cream - half a glass;
- a bunch of greenery;
- salt;
- carrot;
- onions – 2 pcs.;
- green beans – 200 g;
- tomatoes – 3 pcs.
Cooking method:
- Finely chop the vegetables and onions.
- Cut the fish fillet into pieces and add salt.
- Take only the whites from the eggs and beat them with cream.
- Distribute the pieces of coho salmon into portioned baking containers. Add vegetable mixture. Pour in the protein-cream mixture.
- Preheat the oven with the dish to 185 degrees.
- After 25 minutes, sprinkle with torn herbs. Cook for another 10-12 minutes.
Coho salmon pie
- Cooking time: 45 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 4946 kcal.
- Purpose: for tea.
- Kitchen: homemade.
- Difficulty of preparation: medium.
Do you love hearty pastries that can be used not only for breakfast, but also for dinner? Try this amazing coho salmon and fried mushroom pie! Butter, which is used to lubricate the surface, is an optional component - without it, the crust will be less golden, but the calorie content of the dish will be reduced. For greater nutritional value, you can add boiled rice to the filling.
Ingredients:
- yeast dough – 800 g;
- coho salmon – 800 g;
- onions – 2 pcs.;
- egg;
- mushrooms – 300 g;
- greenery;
- butter – 70 g;
- salt;
- sesame.
Cooking method:
- Make the filling by chopping the coho salmon fillet with a knife and mixing with the onion minced through a meat grinder. Salt this mass and sprinkle with herbs.
- Chop the mushrooms, fry with a piece of butter (no more than 15-20 grams).
- Divide the dough in half. Roll out to the size of the baking sheet.
- Place the filling on one half. Cover with the second part, fold the edges.
- Brush with beaten egg and butter, sprinkle with sesame seeds. Bake at 190 degrees for 25 minutes.
This product is versatile in terms of flavor combinations - it can be served as a snack with beer or as a gourmet meal with wine. Recommendations from professionals will help you successfully prepare any dish from coho salmon:
- Do not use alcohol to marinate this fish.
- Coho salmon is ideally complemented with walnuts, brown sugar, champignons, ginger, and balsamic vinegar.
- Are you going to fry coho salmon in pieces? Make them a simple egg batter with flour - they will retain their juiciness.
Coho salmon is a red fish from the salmon family that can be prepared in a variety of ways. But steaks are especially popular. Still would!
They can be fried or baked, topped with sauces, supplemented with vegetables, herbs, various cereals and even mushrooms. Can we find the recipe for the most delicious steak?
Coho salmon steak - general cooking principles
You can cut coho salmon for steaks yourself or buy ready-made cross sections. In any case, you should not buy pieces that are too thin, less than 7-8 millimeters, as they can easily dry out. The thickness of the steaks can reach 2-3 cm, so the coho salmon will turn out juicy, tasty, and the massive pieces look attractive.
Fish must be washed before cooking. If there are husks or any complex contaminants on it, then all this is cleaned off with a knife. Next, the pieces can be sprinkled with spices, poured with different sauces, and combined with vegetables.
What is coho salmon cooked with:
Lemon (the most popular additive);
Mustard, soy sauce, mayonnaise and other ready-made sauces;
Various vegetables (onions, garlic, carrots, potatoes, tomatoes, etc.);
Cream (sour cream, milk, cheese).
In fact, a huge number of dishes can be prepared from coho salmon. It is stewed on the stove, fried in a frying pan, baked in the oven with various sauces, and vegetables and fruits are added. Grilled steaks turn out amazing; a steamer is used to prepare dietary and healthy dishes. Coho salmon is served with side dishes, fresh or pickled vegetables, sprinkled with lemon juice or simply sprinkled with chopped herbs.
Coho salmon steak with lemon
Lemon is the perfect accompaniment to coho salmon steak. It can be used in its pure form, but it is better to supplement it with aromatic herbs and spices.
Ingredients
3 steaks;
Salt pepper;
1 tbsp. l. oils;
0.5 tsp. chopped dry herbs, you can take a mixture.
Preparation
1. Cut the lemon in half, cut 3 thin slices from the central part, put them aside, they will be useful for decoration. Squeeze the juice from the remaining halves.
2. Add salt, black pepper and any dry herbs to the lemon. You can take dill, oregano, Provençal mixtures. Grind everything until smooth, add a spoonful of oil. It is best to use olive for red fish.
3. Lubricate the washed steaks with lemon marinade, cover, and leave for 30 minutes.
4. Place the fish in the mold. You can cover it with a piece of foil so that nothing gets burned or dirty. Pour the remaining marinade that has drained into the bowl over the coho salmon.
5. Place the fish in the oven. We bake coho salmon at 200 degrees for about 20 minutes. If the pieces are thicker than 2 cm, then the time can be increased, but the temperature should not be reduced.
6. Place the cooked coho salmon on plates, place a slice of lemon on top, and add fresh herbs.
Coho salmon steak in soy marinade
The base of the marinade is soy sauce. You can cook these coho salmon steaks in the oven or on the grill; in any case, they turn out very tasty, rosy, and aromatic.
Ingredients
4 coho salmon steaks;
70 ml soy sauce;
1 tsp. honey;
20 ml olive oil;
1 tsp. mustard;
Preparation
1. You can use more mustard if you want the fish to be a little spicier. We combine it with honey, which can be melted for viscosity.
2. Wash the lemon and remove a little zest. Grind the crusts and throw them into the marinade. Squeeze out the juice immediately. Mix everything well.
3. Dilute with soy sauce, add oil, stir.
4. Pour the washed coho salmon steaks with the resulting mixture. If desired, you can add a little mixed dry fish seasoning to the marinade. But the aroma will be strong enough even without them.
5. Pour over the steaks, cover, and leave to marinate for at least half an hour. You can keep coho salmon longer.
6. Now place the fish on foil. Bake in the oven until done.
7. Either place it on the grill grate or on the grill, and cook until golden brown.
Coho salmon steak in cream sauce
A version of very tender coho salmon, we will cook it in the oven. For the dish, you can use cream of any fat content; if desired, dilute it in half with milk.
Ingredients
700-800 g steaks;
300 ml cream;
120 g cream cheese;
2 tbsp. l. flour;
25 g creamy oils;
2 cloves of garlic;
Black, white pepper, fine salt;
3-5 sprigs of dill.
Preparation
1. Wash the fish, dry it with napkins, sprinkle with flour.
2. Heat the butter and fry the steaks for 1-2 minutes on each side until a light crust appears. Immediately transfer to a baking dish. But you can leave it in the frying pan, just remove the handle if it is afraid of high temperatures.
3. Add cream into the cream cheese in parts, stirring well each time. Salt, pepper, throw in garlic.
4. Pour the sauce over the steaks and bake in the oven for 10-12 minutes. We set the temperature to about 200 degrees.
5. Remove, place coho salmon on plates, sprinkle with dill. If desired, complement the dish with boiled rice, pasta, and potatoes.
Coho salmon steak on vegetables with vinegar
The recipe is not only delicious. But also a fragrant coho salmon dish. The steaks will cook on a very aromatic bed of vegetables, will be saturated with the aroma of vinegar, and will turn out very juicy and tasty.
Ingredients
2 onions;
1 carrot;
4 pieces of coho salmon;
2-3 tomatoes;
20 ml vinegar;
Oil, spices.
Preparation
1. Cut the peeled onions into thin strips. We also chop carrots, you can use a grater for Korean salads. Add chopped bell pepper. Sprinkle the vegetables with fine salt, pour vinegar, and mash with your hands.
2. Place the vegetable mixture on a baking sheet or in a mold.
3. Rub the fish with any spices to your taste, you can additionally sprinkle with lemon, then with oil.
4. Place coho salmon on vegetables.
5. Cut the tomatoes into thin slices. Place the tomatoes on top of the fish. You can also sprinkle them with spices on top, sprinkle with vegetable oil, but just a little.
6. Cook for 30-35 minutes in the oven. Temperature 200.
Breaded coho salmon steak
A quick way to cook coho salmon in a frying pan. If you have time, you can marinate the steaks in advance in any spices or sauces.
Ingredients
2 large coho salmon steaks;
2 tbsp. l. soy sauce;
1 tbsp. breadcrumbs;
Preparation
1. Rub the steaks with soy sauce on all sides. Basically, you don't need to use anything else. But if desired, pepper it, take dry spice mixtures for fish, rub it again.
2. Beat the egg until smooth.
3. Brush the steaks with egg and roll in breadcrumbs.
4. Heat a good layer of oil in a frying pan, at least half a centimeter thick.
5. Place the steaks. Fry the coho salmon on this side until crusty.
Coho salmon steak with potatoes in the oven
A variation of a hearty dish of potatoes and coho salmon. Since the vegetable takes longer to cook than the fish, you need to do everything according to the rules.
Ingredients
800 g coho salmon;
800 g potatoes;
4 tbsp. l. mayonnaise;
3 cloves of garlic;
1 tsp. seasonings for fish;
Salt, oil.
Preparation
1. Chop the garlic, combine with mayonnaise and add some salt. Set aside half and add fish spices to one part.
2. Rub the pieces of coho salmon with mayonnaise marinade and spices and leave them aside.
3. Peel the potatoes, cut into pieces, combine with the second part of the mayonnaise sauce, mix well. If desired, you can add chopped onions here. Carrots, a little zucchini, it all goes well together.
4. Place the potatoes in a mold, cover with one layer of foil, and bake for 20 minutes at 200 degrees.
5. Take out the potatoes, lay out the coho salmon marinated in mayonnaise.
Steamed coho salmon steak
Dietary, healthy and sports nutrition is impossible without steamed dishes. For cooking, you can use any double boiler, tray in a multicooker.
Ingredients
3 coho salmon steaks;
1 tbsp. l. lemon juice;
Pepper, salt;
1 tbsp. l. olive oil.
Preparation
1. Rub washed coho salmon with lemon juice mixed with salt and pepper. You can simply use soy sauce without any additives.
2. Rub the top of the fish with olive oil; just a little bit is needed to add juiciness to the coho salmon.
3. Place the pieces on a steamer tray. Pour water into the compartment, throw in a few peppercorns, a bay leaf, and a clove of garlic for flavor.
4. Cook the steak for about half an hour. Then carefully remove it from the tray, place it on a dish, add vegetables and herbs.
Coho salmon baked in the oven will turn out juicy and tender if you rub the pieces with softened butter on top.
Fish does not like prolonged heat treatment. If it dries out in the oven, you need to urgently pour cream over the pieces, brush with mayonnaise or sour cream, cover the pan with foil and leave for a while so that the dish is soaked.
To prevent the fish from sticking to the foil, the area under the steak should be greased with oil.
Lemon peels that remain after squeezing the juice do not need to be thrown away. They will help get rid of the fishy smell. You need to rub your hands, knives, forks, cutting boards, then rinse everything with cool water.
If coho salmon is cooked in foil, then at the end you need to open it for a few minutes. Let the steak be covered with a delicious crust.
It is not advisable to fry a “naked” steak in oil. It is better to roll the coho salmon in flour so that a golden brown crust quickly appears on the fish. It gives not only an appetizing appearance, but also maintains juiciness.
With the onset of warm weather, one is drawn to nature, so I want to offer you a recipe for very tasty and juicy coho salmon, which will be the highlight of any of your picnics!
Number of servings: 6
A simple recipe for coho salmon on a home kitchen grill step by step with photos. Easy to prepare at home in 3 hours. Contains only 170 kilocalories.
- Preparation time: 17 minutes
- Cooking time: 3 hours
- Calorie Amount: 170 kilocalories
- Number of servings: 6 servings
- Occasion: Outdoors
- Complexity: Simple recipe
- National cuisine: home kitchen
- Type of dish: Hot dishes, Shish kebab
Ingredients for six servings
- Coho Salmon - 2 Kilograms
- Bell pepper - 4 pieces
- Lemon juice - 1/1, Glass
- Soy sauce - 1 Cup
- Orange juice - 1 glass
- Ginger - 1 piece (root)
- Onions - 5 pieces
- Vegetable oil - To taste
- Salt, pepper - To taste
Step-by-step preparation
- Today I want to share with you a simple recipe for how to cook coho salmon on the grill. I once tried this dish at a friend’s dacha. I absolutely love fish and cook it often. I tried many different marinades, but this one literally won me over! The fish turns out juicy, aromatic and simply melts in your mouth! Truly a suitable recipe for spring hikes in the forest!
- Read, try, and be sure to share your impressions!
- The fish must be cleaned, washed and cut into portions.
- On a coarse grater, grate three ginger roots. Mix it with soy sauce and orange juice, lightly pepper.
- Place the fish in a pan and pour the resulting marinade over it. Ideally, you should let it sit in the refrigerator for 9-12 hours, but since fish is a delicate product, 1-2 hours is enough for it to soak.
- Wash the peppers and onions and peel them. Cut the pepper into small pieces and the onion into rings. In a separate bowl, salt and pepper the vegetables and season with lemon juice.
- Thread the marinated fish onto skewers, alternating with pieces of pepper and onion. Fry it on the grill until done, remembering to turn it over.
- Bon appetit!
- If you wish, you can use any other vegetables, so your kebab will be even tastier and you won’t have to think about a side dish!
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Dishes cooked over an open fire are tasty, healthy and aromatic! And to diversify the picnic menu, let’s try to figure out how to marinate fish for frying . It will go well with fresh herbs and grilled vegetables, and as for alcoholic drinks, the best choice would be dry white or semi-dry wine. Such a delicious meal will please the most discerning gourmets. It is only important to know the main culinary tricks that will help make it unforgettable!
Organize a gastronomic event with an extravaganza of tastes and smells, inviting your dear friends and loved ones. And let it become an ode to sea and river inhabitants, who will take on the role of the dominant feature of the gala menu. And several recipes for marinade for grilled fish presented below will surely be included in the treasure trove of your cookbook!
This product does not require any additional components in order to reveal the full spectrum of its magical taste. Red fish kebab requires a minimal set of ingredients that subtly emphasize its sophistication. Decorate the finished steaks with lettuce or arugula leaves.
Ingredients:
- Salmon or other fish steaks – 2 pcs.;
- Lemon juice – 5 tbsp. spoon;
- Sea salt - a pinch;
- Ground white pepper - on the tip of a knife;
- Olive oil – 1 tbsp. spoon.
Preparation procedure:
- Rinse the steaks under running water and dry with paper towels. It is ideal if the fish is fresh, but most often only frozen semi-finished products are available for sale, which must be defrosted in advance in the refrigerator for 4 hours and then processed;
- Now the finished pieces need to be coated on all sides with olive oil using a silicone brush and placed on a wire rack. Fry the fish for 3-4 minutes on each side until an appetizing golden crust appears. This method allows you to preserve the juiciness and tenderness of the product as much as possible;
- Place the fish on prepared portion plates with herbs, and only then pour in lemon juice, sprinkle with salt and pepper to taste. Serve.
Grilled mackerel will appeal to fans of fatty dishes with a pronounced taste and aroma. It goes perfectly with Gremolata sauce based on garlic, parsley and lemon. You can take the preparations from Gordon Ramsay as a basis.
Ingredients:
- Fresh mackerel – 2 pcs.;
- Garlic – 2 cloves;
- Ground paprika – 1 tsp;
- Salt – 1 tsp;
- Olive oil – 2 tbsp.
Preparation procedure:
- Wash the mackerel, dry it, cut it lengthwise and remove the backbone and bones;
- Pass the garlic through a press and mix the resulting mass with the remaining components of the marinade;
- Generously coat the fish fillets with the tangy-smelling mixture and leave to marinate for at least 1 hour;
- Carefully place the carcasses on the grill and fry on the grill for 3 minutes on each side;
- Place on a plate and serve.
Whole fish on the grill
Even simple river carp can become a wonderful delicacy that you can’t tear yourself away from! River fish on the grill turns out juicy and tender inside, and the crispy, sweetish crust gives it a special charm. The Japanese believe that dishes made from river inhabitants have a cooling effect, so they eat them during the warm season.
Ingredients:
- Crucian carp – 4 pcs.;
- Soy sauce – 60 ml;
- Balsamic vinegar – 2 tsp;
- Mixture of peppers - to taste;
- Vegetable oil – 60 ml.
Preparation procedure:
- We clean the fish from scales, gut it, wash it with running water and dry it with a napkin;
- We combine all the ingredients for the marinade and generously coat each carcass with it. Let stand for about an hour;
- Fry the crucian carp on the grill for 3 minutes on each side;
- Place on a plate, garnish with vegetables and herbs, and serve.
The same method can be used to cook carp.
This dish is ideal for a romantic evening - light, sophisticated and smelling of the sea. It can be served with baked peppers and fresh red onions with slices of young cheese. Cooking in foil makes the fish dietary and healthy.
Ingredients:
- Dorado – 2 pcs.;
- Lemon – 0.5 pcs.;
- Rosemary – 2 sprigs;
- Garlic – 2 cloves;
- Olive oil – 30 ml;
- Salt and ground pepper - to taste.
Preparation procedure:
- We clean the fish, gut it, wash it, dry it, make cuts on the sides and along the ridge to crush the bones;
- Mix lemon juice, pepper, salt and oil well and generously grease the carcasses on all sides, including the internal surfaces;
- Place slices of garlic and sprigs of rosemary inside each fish. Leave to marinate for at least 1 hour;
- We wrap each carcass in foil and send it to the coals for about 20-30 minutes;
- Unwrap the finished product, place it on a dish and serve.
Make your table varied and healthy, don’t be afraid to experiment and delight your friends and family with delicious dishes!
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On store shelves, along with salmon, salmon and pink salmon, there is another name: coho salmon. What kind of fish it is, where it is found, how it is useful for the body and how it is used in cooking, we described in detail in the article presented to your attention.
Where do coho salmon live?
Coho salmon is a fish of the salmon family. It lives in fresh waters of rivers, in the Pacific Ocean, along its North American coast, in Kamchatka, Sakhalin and Hokkaido. The fish reaches 1 meter in length and weighs 15 kilograms. By the way, such large coho salmon can only be found in the North American waters of the Pacific Ocean, from California to Alaska.
The named fish has a bright silver color of scales, which distinguishes it from other representatives of the group. In America and Japan, coho salmon is called “silver salmon,” and in Russia, when mentioning it, they used to say that its meat is actually red.
Coho salmon are large, with a large head and a wide forehead. This is its main difference from other representatives of the salmon family. In terms of taste, it resembles pink salmon, salmon and chum salmon.
Nutritional value and calorie content
This is not just a tasty fish, but also a source of important vitamins, macro- and microelements. Among the vitamins in its composition are: B1 (thiamine), B2 (riboflavin), PP, A. In addition, its meat contains minerals necessary for the body: calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, iron, zinc .
The described fish from the salmon family has a lot of protein - 21.6 g per 100 grams of weight, the fat content is 6 g, and there are completely no carbohydrates. The calorie content of coho salmon is 140 kcal. By the way, this figure is less than that of salmon and salmon, which is especially important for those who adhere to a low-calorie diet.
Useful properties of coho salmon
Coho salmon, like any other, is beneficial for the human body. Its main advantage is its unique, rich vitamin and mineral composition.
The benefits of this representative of the salmon family for the body are as follows:
- prevention of heart disease, heart attack and stroke is carried out, thanks to the content of omega-3 fatty acids in the composition;
- blood vessels are strengthened, the formation of fatty plaques on their walls is prevented;
- maintains skin elasticity and premature aging;
- memory improves, concentration increases, which, in turn, is the prevention of Alzheimer’s disease;
- metabolism, blood circulation and liver function are normalized.
As you can see, coho salmon, whose price is also lower than that of salmon or salmon, is an excellent alternative to them. It is no less useful, therefore, for the stable good condition of the body and its normal functioning, it is recommended to eat this fish at least twice a week.
How to choose coho salmon
In order for a coho salmon dish to please you with its exquisite taste, it is important to know how to choose the right fish. To do this, it must meet certain criteria:
- A good fish should have bright silver, shiny scales that fit tightly to the meat. And unevenness, stains and bruises are the main signs of a bad product.
- The fish carcass should be slightly damp and slippery, but not sticky. In this case, even if the price for coho salmon turns out to be lower than usual, you should refuse the purchase.
- Before purchasing a whole carcass, it is useful to look into the eyes of the fish - they should not be cloudy.
- In the store, fresh coho salmon steaks are always on ice.
- When pressing on the meat, it quickly restores its shape. There should be no holes left on it.
The calorie content of fresh coho salmon is 140 kcal per 100 grams. It is used to make delicious shashlik, baked on the grill, in the oven, in foil, boiled and salted. At the same time, all the beneficial properties of the fish are fully preserved.
How to cook coho salmon in the oven
To preserve the maximum amount of healthy vitamins and minerals in a dish, nutritionists recommend baking. To do this, you can first cut the fish into steaks or cook it whole. According to the latest recipe, it turns out unusually juicy and tender.
To prepare coho salmon baked in the oven, you will need:
- fish carcass, weighing 1.5-2 kg;
- 1 lemon;
- 1 tomato;
- 1 onion;
- salt pepper.
Clean the fish from the head and entrails, rinse well, and dry with a paper towel. Make small cuts across the ridge every three centimeters. Season with salt and pepper on all sides. Then place the onion cut into thin half rings on the foil, put the fish on top of it, and place a slice of lemon and tomato in the cut. Wrap the foil and place the coho salmon in the oven for 50 minutes. All! Tasty and healthy fish can be served to the table.
Recipe for juicy coho salmon in foil
Fish cooked in foil in its own juice is not only very tasty. This dish is low in calories, so it can be included in a diet, including a protein diet.
How to cook coho salmon by baking it in the oven according to this recipe? First you need to prepare all the ingredients: a couple of steaks 2-3 centimeters thick, salt, pepper, lemon to taste, foil. Next, the sequence of actions will be as follows:
- Rinse the fish under running water and dry with a paper towel.
- Salt and pepper to taste, place on a sheet of foil.
- Sprinkle the steaks with the juice of half a lemon, wrap in foil and leave to marinate for 10 minutes.
- At this time, preheat the oven to 180 degrees.
- Place the coho salmon in foil in the oven for 40 minutes.
A tasty, healthy and low-calorie dish is ready. Bon appetit!
The calorie content of coho salmon baked in foil is 150 kcal per 100 grams. Due to its high protein content, fish satisfies hunger well and is a source of energy necessary for the body.
at home
Coho salmon are not only baked, but also salted. According to this recipe, it turns out to melt in your mouth and is in no way inferior in taste to salmon. To pickle coho salmon at home, you will need the following ingredients:
- 1 kg fish fillet with skin;
- 2 tbsp. spoons of salt;
- 1 tbsp. spoon of sugar;
- 1 tbsp. spoon of olive oil;
- black pepper to taste.
Rinse the coho salmon under cold water and check that there are no bones in the fish. Then dry the fillets with paper towels. Prepare the mixture for pickling. To do this, combine salt, sugar and pepper (optional) in one bowl.
Spread half of the pickling mixture across the bottom of the glass dish. Place coho salmon on top, skin side down. After this, pour the remaining mixture onto the fish and sprinkle with oil. Cover the dishes with cling film and place in the refrigerator for a day.
After the specified time, remove the fish, remove salt and wrap in cling film. Store in the refrigerator for no more than 7 days. The calorie content of lightly salted coho salmon is 192 kcal per 100 grams.
- Do not salt coho salmon in a metal container, otherwise the meat will have an unpleasant aftertaste.
- Do not rub the salt into the fillet, but distribute it evenly on top. Otherwise, the fish may turn out too salty.
- To reduce the salting time of coho salmon, you can cut it into thin slices before cooking. The proportions for the mixture will remain the same, but you will be able to eat fish after two hours.
Grilled coho salmon steak
Grilled coho salmon is especially tasty. To do this, you will need a double-sided grill and a grill with coals. To prepare the dish you need the following ingredients:
- coho salmon fish;
- salt pepper;
- white wine or beer;
- lemon.
Coho salmon cut into portions, the steak of which should not exceed 2-3 centimeters thick, is salted and peppered on both sides and placed on a wire rack. Fry for 10 minutes, turning occasionally to prevent the fish from burning. During cooking, pour wine or beer over the steak, depending on what drink will be served. Grilled fish according to this recipe has an unusual, interesting taste and unique aroma. It is best served with vegetables grilled in the same way.
Now, we hope you know, coho salmon (what kind of fish it is and what it is eaten with). So, don’t deny yourself the pleasure of trying it. Moreover, the price for it is set lower than for salmon or pink salmon, and coho salmon tastes juicier and more tender than other red fish.
