Chum salmon steak - 2 cooking recipes

A properly cooked chum salmon steak can decorate any table, even the richest and most refined one. Since this fish has fairly dry meat, it is easy to dry out or overcook it. Therefore, it is better to take proven chum salmon steak recipes with step-by-step photos, in which the cooking process is described in detail (and even better if there is a video).

To make dry steaks as juicy as possible, you can use a few simple but useful tricks. Firstly, you can cook them in foil or a sleeve with the addition of meaty vegetables, such as tomatoes. Secondly, portioned pieces can be marinated in a suitable marinade, allowing the fish to lie in it for at least thirty minutes.

The calorie content of chum salmon steak is 150.6 kcal, BJU: 21.6, 7.5 and 0, respectively. Red meat of chum salmon is rich in vitamins of group B, as well as A, D, PP and H. It contains molybdenum, fluorine, chromium, zinc, iron, phosphorus, chlorine, potassium, magnesium, nickel, calcium, sodium. The meat of this fish is considered dietary.

Chum salmon steaks are prepared in the same way as any other red (and not only) fish steaks - they are fried in a regular frying pan or on the grill, baked in the oven open or in foil, with the addition of additional products, in a sauce or just like that.

The easiest way to bake chum salmon steaks in the oven is this. To begin with, pour lemon juice over the fish and keep it covered for half an hour. Then rub with a mixture of peppers and salt. In this form, the fish can be baked simply in a mold, under a lid, in foil, or in a sleeve. You can fry with a minimum amount of oil or steam. Each recipe will describe exactly what to do with the steak next. Sauce and white wine are served separately with the finished fish.