Subtleties of steaming pink salmon. Steamed pink salmon in a slow cooker recipe with photos Recipe for steamed pink salmon

Pink salmon are an incredible fish. Its taste qualities can satisfy the taste of even the most fastidious gourmet.

The light texture and exquisite aroma of pink salmon have already captivated many lovers of delicious cuisine and culinary masters.

Steamed pink salmon can be an excellent meal option on fasting days, during fasting or on a diet. Today we will describe how to steam pink salmon in a slow cooker.

Steamed pink salmon in a slow cooker. Recipe 1

Light and, at the same time, satisfying and nutritious pink salmon is obtained by steaming it.

Using a multicooker, making such a dish is not difficult.

What's more, the smart unit steams the fish beyond compare, so that only a few ingredients are needed to complete the flavor.

To prepare steamed pink salmon in a slow cooker according to this recipe, you need the following ingredients:

pink salmon – 1 piece;
carrot – 1 piece;
seasoning for fish to taste;
water – 2 multi-glasses;
salt to taste.

How to steam pink salmon in a slow cooker.

Wash the fish, remove scales and remove the insides. Wash the ingredient again, including the inside of the belly.
Cut off the head and tail of the fish.
Cut the working part of the pink salmon into small identical pieces across the body.
Peel the carrots, rinse.
Cut the vegetable into thin slices.
Place the fish in a special multi-cooker container for steaming.
Add carrots to the fish.
Pour water into the multicooker bowl.
Place the steaming container along with its contents in the desired location.
Close the lid of the device.
Set the multicooker to “steam” and cook the dish for 30 minutes.

Serve the finished pink salmon on a bed of vegetables with creamy sauce.

Steamed pink salmon in a slow cooker. Recipe 2

Do you want to cook delicious juicy fish using a minimum of ingredients? Then the following recipe for steamed pink salmon in a slow cooker is just for you. The finished dish is simply incredible and explodes all the taste buds in your mouth.

List of products needed for steaming pink salmon in a slow cooker according to this recipe:

pink salmon – 1 piece;
mayonnaise – 1 tbsp. l;
lemon juice – 1 tsp;
seasoning for fish to taste;
water – 2 multi-glasses;
salt to taste.

Recipe for steaming pink salmon in a slow cooker.

Clean the fish from scales, remove the insides and wash both inside and outside.
Separate the head and tail from the fish.
Cut the pink salmon body into portions.
Rub the fish pieces with fish seasoning and salt.
Place pink salmon in a multi-cooker container for steaming.
Sprinkle the fish with lemon juice.
Spread the pink salmon pieces with mayonnaise on top.
Pour water into the multicooker bowl and place the steaming container in the desired location.
Close the multicooker and set the device to “steam” mode.
Steam pink salmon in a slow cooker for 30 minutes.

Serve the finished dish with any side dish along with creamy sauce.

Steamed pink salmon in a slow cooker. Recipe 3

The following recipe for steaming pink salmon in a slow cooker is with the addition of vegetables. With this addition, the fish turns out even more juicy and flavorful.

In addition, pink salmon prepared in this way can be served as a main dish.

It will nourish your body with a complete composition of essential microelements.

What you will need to prepare steamed pink salmon in a slow cooker according to this recipe:

pink salmon – 1 piece;
onion – 1 piece;
carrot – 1 piece;
sweet pepper – 1 piece;
tomato – 1 piece;
seasoning for fish to taste;
olive oil – 1 tbsp. l;
water – 2 multi-glasses;
salt to taste.

How to prepare the dish:

Clean the pink salmon from scales, remove the insides, and rinse the fish.
Cut off the pink salmon's tail and head.
Cut the body of the fish into portions.
Rub pink salmon with salt and fish seasoning.
Peel the onions and carrots, cut the onions into half rings, and the carrots into circles.
Wash the pepper, remove seeds and stalks, cut into small cubes of any shape.
Wash the tomato, cut into cubes.
Place the fish and vegetables in foil and wrap it, making a basket.
Place the foil with the contents on a multi-cooker container for steaming.
Pour olive oil into a foil basket.
Pour water into the multicooker bowl and place the steaming container in the desired location.
Close the device and set the “steam” mode.
Cook the dish for 30 minutes.

At the end of the cooking program, divide the finished dish into portions and serve with white bread rolls.

Steamed pink salmon in a slow cooker. Recipe 4

An excellent recipe for preparing any fish is to stuff it with a mixture of chopped dill, olive oil and lemon juice. Since pink salmon is a delicacy of fish, we have slightly improved this recipe.

What do you need:

pink salmon – 1 piece;
dill – 1 bunch;
lemon juice – 1 tbsp. l;
olive oil – 1 tbsp. l;
seasoning for fish to taste;
water – 2 multi-glasses;
salt to taste.

How to steam pink salmon in a slow cooker according to this recipe:

Peel the pink salmon and remove the insides.
Wash the fish both outside and inside, dry with a paper towel.
Cut off the head and tail of the pink salmon and divide the fish into two parts along the body.
Rinse the dill and finely chop it with a knife.
In a separate container, mix dill, olive oil and lemon juice.
Place pink salmon in a multi-cooker container for steaming, skin side down.
Place a mixture of dill, olive oil and lemon juice on the pink salmon and spread it over the entire surface of the fish.
Pour water into the multicooker bowl and place the steaming container along with the contents in the desired place.
Cook the dish for 30 minutes.

Serve the fish after cutting it into portions, along with white bread and vegetable salad.

Steamed pink salmon in a slow cooker. Recipe 5

We also present to your attention the simplest recipe for steaming pink salmon in a slow cooker - with onions.

Despite the simplicity of preparation and the commonality of additional ingredients, the final dish tastes simply amazing and is perfect for baby food.

List of components:

pink salmon – 1 piece;
onion – 1 piece;
olive oil – 1 tbsp. l;
seasoning for fish to taste;
water – 2 multi-glasses;
salt to taste.

Prepare the dish step by step:

Clean the pink salmon from scales and remove the insides.
Rinse the fish both outside and inside.
Cut off the head and tail of the fish, divide the pink salmon into two parts along the body.
Rub the fish with salt and fish seasoning.
Peel the onion and cut it into rings.
Place pink salmon in a multicooker container for steaming.
Brush the fish with olive oil on top and place onion half rings.
Pour water into the multicooker bowl and place the steaming container in the desired location.
Close the device and set the “steam” mode.
Cook the dish for 30 minutes.

Once cooked, divide the fish into portions and serve as an addition to the side dish.

Steamed pink salmon in a slow cooker.

Source: http://multivarenie.ru/fish/gorbusha-v-multivarke-na-paru

Pink salmon baked in a slow cooker

Of the salmon family, pink salmon is the cheapest fish, although its nutritional value is no less great. However, not all housewives favor this fish, believing that due to its low fat content it turns out to be rather dry.

This is a misconception, since following certain rules allows you to cook it quite juicy.

Pink salmon baked in a slow cooker is a success for almost everyone, since with this method of cooking it is difficult to dry it out.

Cooking features

When baked in a slow cooker, pink salmon almost always turns out tasty, but following a few simple rules will make it especially tender and juicy.

When baked, frozen pink salmon turns out drier than fresh and chilled salmon. However, most residents of our state have to be content with frozen products. The situation can only be saved if you are patient and give the fish the opportunity to thaw gradually, at room temperature or even in the refrigerator. Defrosting in water, which is practiced by many housewives, will almost certainly lead to the fact that the fish will be deprived of juiciness. By defrosting it in the microwave, you risk getting a shapeless mass that will not look very appetizing.
Buying whole pink salmon and then cutting it into fillets or steaks with your own hands is cheaper, however, without the appropriate skills, it is better to buy ready-made fillets if the recipe calls for it. Otherwise, there may be bones left in it. When filleting fish yourself, you do not need to remove the skin - the pink salmon is baked along with it.
As already mentioned, pink salmon is a low-fat fish. For this reason, it should be baked with juicy vegetables or in a sauce of sour cream, cream, or mayonnaise. This will give it juiciness.

Some features of cooking pink salmon in a multicooker may depend on the selected recipe and model of the kitchen unit.

Pink salmon baked in a slow cooker with cheese and sour cream

pink salmon – 1 kg;
sour cream – 0.2 l;
cheese – 0.2 kg;
vegetable oil – 50 ml;
spices for fish, salt to taste.

Cooking method:

Wash the fish, clean it, cut it into steaks. Dry them.
Heat the oil in a frying pan and fry the pink salmon on both sides, 2-3 minutes on each side.
Place the seared steaks in the multicooker container.
Salt the sour cream, mix with spices, pour it over the pink salmon so that it covers each piece.
Lower the lid, turn on the “Baking” mode, setting the timer for 40 minutes.
After 20 minutes, lift the lid and sprinkle the dish with cheese. Until the program ends, cook pink salmon without lowering the lid.

Before serving, it’s a good idea to sprinkle the fish with herbs, garnish with olive rings and lemon slices.

Pink salmon baked with onions and carrots

pink salmon – 1 kg;
carrots – 100 g;
onions – 150 g;
vegetable oil – 20 ml;
sour cream or mayonnaise – 50 ml;
seasoning for fish with salt - to taste.

Cooking method:

Cut pink salmon into steaks or fillets. Season and add salt.
Peel and chop the vegetables, grate the carrots and finely chop the onion.
Grease the multicooker bowl with oil.
Mix vegetables with mayonnaise, place half of this mixture on the bottom of the multicooker.
Place the fish on the vegetables, cover with the remaining vegetables in mayonnaise.
Cook in baking mode for 30 minutes.

Pink salmon prepared according to this recipe turns out tender and juicy. It goes well with a side dish of rice or potatoes.

Pink salmon baked with potatoes

pink salmon fillet – 0.4 kg;
potatoes – 0.5 kg;
chicken egg – 2 pcs.;
carrots – 0.2 kg;
onions – 0.2 kg;
vegetable oil – 20 ml;
salt, ground black pepper - to taste;
sour cream – 50 ml;
water – 0.18 l;
cheese – 100 g.

Cooking method.

Rub the prepared fillet with spices.
Peel the potatoes, cut into thin slices and place on the bottom of the multicooker container, having previously greased it.
Place pieces of pink salmon on potatoes.
Wash and peel the remaining vegetables.
Grate the carrots, cut the onion into thin half rings, cover the fish with them, first adding the carrots and then the onion half rings.
Pour in a multi-glass of water (this is 180 ml) and turn on the “Steam” mode for 20 minutes. Instead of this mode, you can use the extinguishing mode.
Place finely grated cheese (half of what is indicated in the recipe) in sour cream, beat eggs into it. Cover the fish with this mixture and set the “Baking” program for 20 minutes. 10 minutes before cooking, sprinkle the dish with the remaining cheese and bake with the lid open until the program ends.

Pink salmon prepared according to this recipe is served without a side dish, but pickles will not be out of place here.

Baking pink salmon in a slow cooker is easy. According to any of the given recipes, it turns out tender and juicy. At the same time, it looks so seductive that it is not a shame to put it on the festive table.

Source: http://OnWomen.ru/gorbusha-zapechennaya-v-multivarke.html

Valuable Far Eastern pink salmon has tasty, healthy, tender meat.

Under its silvery skin there is an abundance of high-quality highly digestible protein,unique amino acids, polyunsaturated fatty acids.

By consuming pink salmon regularly, you can not only maintain your figure and skin in perfect condition, but also delay the onset of old age.

However, some housewives are prejudiced against pink salmon. The complete absence of fat in dietary meat is frightening, which can make the finished dish dry and tough. A slow cooker will help: it’s very difficult to spoil even the driest fish in it.

Pink salmon in a slow cooker is prepared according to traditional recipes, adapted to the characteristics of the device.

Pink fish is good both on its own and in combination with vegetables, rice, potatoes, mushrooms, and cheese.

To give the meat extra juiciness, you can bake it in various sauces: cream, cheese, tomato, ginger, lemon.

Pink salmon in a slow cooker - general cooking principles

When baking pink salmon in a slow cooker, the main thing is properly cut the carcass. The smart device will do the rest.

The fish must first be thawed by placing it in the refrigerator overnight or leaving it on the kitchen counter for two hours.

After defrosting, you need to scrape off the scales from the fish, rinse the carcass and gut it. Remove the gallbladder with extreme caution.

The head, tail and fins should be cut off. To get T-bone steaks, the carcass is simply cut along the ridge into pieces of the required thickness.

To obtain fillets, you need to remove the bones and backbone from the fish. There is no need to remove the skin. The carcass must be cut along the back to the beginning of the rib part. Using your hands, helping yourself with a knife, remove the pulp from the ridge, then from the ribs. If there are bones left on the fillet, they need to be removed.

Pink salmon in a slow cooker with carrots and onions

The classic combination of fish with carrots and onions has stood the test of time. This is where you can start mastering the device: pink salmon in a slow cooker with vegetables will turn out juicy, sweetish and very tasty.

Ingredients:

Medium pink salmon;

Small carrot;

Two small onions (or one large);

Ready seasoning for fish;

Black pepper, salt;

A spoon of vegetable oil;

Two spoons of regular mayonnaise.

Cooking method:

Cut the prepared pink salmon into pieces no thicker than three to four centimeters.

Salt the pieces, season with spices and pepper, and leave to marinate.

Cut the onion into half rings.

Coarsely grate the red carrots or cut into thin cubes.

Grease the bowl of the device with vegetable oil.

Place half of the grated carrots and onions on the bottom.

Dilute the mayonnaise a little with water or liquid sour cream.

Pour mayonnaise sauce over vegetables.

Place fish pieces on top of the vegetable bed.

Cover the pink salmon with the remaining vegetables.

Pour in the remaining mayonnaise.

Cook on baking mode for thirty minutes.

Pink salmon in a slow cooker with sour cream and cheese

Fried pink salmon in a slow cooker, doused with sour cream, will surprise you with its excellent taste and delight you with its juiciness.

Ingredients:

Small pink salmon;

A glass of sour cream;

A little vegetable oil;

Two hundred grams of cheese;

Spices for fish;

Cooking method:

Cut the pink salmon carcass into steaks.

Lightly salt and pepper the fish.

Pour two tablespoons of oil into the multicooker and turn on the frying mode.

When the oil is hot, fry the fish pieces on both sides. A crust should form.

Dilute the sour cream with a small amount of water (half a glass is enough), adding half a teaspoon of salt and a bag of spices.

Finely grate the cheese.

Place the fish at the bottom of the bowl.

Pour in sour cream sauce, trying to cover all the pieces.

Cook pink salmon for twenty minutes with the lid closed.

Then cover the fish pieces with cheese crumbs, close the lid, and cook in free mode for another ten minutes.

When serving, garnish with herbs, lemon slices and olive rings.

Pink salmon in a slow cooker with potatoes

A multicooker can cope with even more complex tasks. An excellent version of pink salmon in a slow cooker with sour cream and egg sauce will help solve the problem of a family dinner.

Ingredients:

One pink salmon fillet;

Four medium potatoes;

Two small carrots;

Two medium sized onions;

Half a glass of sour cream;

What grams of semi-hard cheese;

Two chicken eggs;

Pepper, salt.

Cooking method:

Cut the potatoes into thin slices and place them on the bottom of the container for steaming.

Cut the fillet into slices and place on top of the potatoes.

Add salt and sprinkle with pepper.

Finely grate the carrots.

Chop the onion in any way.

Pour a glass of water (multi-cup) into the bowl.

Finely grate the cheese.

Mix eggs, sour cream.

Pour the sauce over the fish pieces.

Place cheese crumbles on top of the sauce.

Turn on steam cooking mode (20 minutes).

Pink salmon in a slow cooker with rice

Tender and appetizing pink salmon in a slow cooker is very easy and convenient to cook with rice. Tomatoes, bell peppers and onions give the dish a fantastic aroma

Ingredients:

Small pink salmon;

Salt pepper;

Two multi-cups white rice;

Large onion;

Medium bell pepper;

Large carrot;

A glass of prepared broth or water;

A little oil;

Large tomato;

A bunch of any greenery.

Cooking method:

Cut pink salmon into fillets.

Marinate the fish in salt and pepper.

Chop the firm carrots on a Korean grater.

Cut the sweet pepper into thin cubes.

Chop the onion and tomato into small cubes.

Chop the greens with a knife.

Pour oil into the bowl

Fry all vegetables on frying mode until golden brown.

Place the fillet on top of the roasted vegetables.

Cover with washed rice.

Pour a multi-glass of water or prepared broth.

Cook using stewing or milk porridge mode.

When serving, decorate with herbs.

Pink salmon in a slow cooker with mushrooms

Mushrooms and pink salmon in a slow cooker are an original combination of taste and benefits. Creamy freshness, citrus aroma, and a hint of cheese make this dish worthy of a festive table.

Ingredients:

Medium pink salmon;

Four hundred grams of fresh mushrooms;

Two large onions;

Two medium carrots;

A glass of heavy cream;

A third of a glass of sour cream;

Pepper, salt;

A little oil for frying;

Seasoning for fish.

Cooking method:

Cut the mushrooms into arbitrary slices.

Pour oil into the bowl and fry the mushrooms on the frying or baking mode (close the lid). The liquid should evaporate.

Cut pink salmon into fillets and marinate in lemon juice, salt and spices.

Cut the onion into large rings.

Coarsely grate the carrots.

Finely grate a piece of cheese.

Remove the mushrooms from the bowl.

Add a little oil again and fry the onions and carrots until golden brown.

Prepare cream sauce by mixing cream, sour cream, cheese.

Place fish fillet on top of the carrot and onion fry.

Pour half of the cream sauce over the pink salmon.

Place a layer of mushrooms.

Pour the remaining sauce over the mushrooms.

Cook with the lid closed in baking mode for half an hour.

After opening the lid, let the cheese harden a little, then serve.

Pink salmon in a slow cooker in creamy garlic sauce

Sweet butter gives pink salmon in a slow cooker a rich taste, and garlic gives it a spicy aroma.

Ingredients:

800 grams of finished fillet;

400 ml low-fat cream;

One hundred grams of butter;

Two cloves of garlic;

Cooking method:

Cut the onions into quarter rings.

Grind the elastic garlic.

Turn on fry mode and melt the oil.

First fry the onion (until soft), then add the garlic and fry everything together for just a minute.

Place the roast on a plate, reserving the oil.

Cut the fillet into small portions.

Without turning off the frying mode, place the fish pieces in the bowl, skin side up.

As soon as the meat turns white, turn it over to the other side.

Place onion on top of pink salmon.

Pour in the cream.

Cook for ten minutes, uncovered, until the sauce begins to thicken.

Add salt and sprinkle with pepper.

Close the lid and leave the dish to steep for twenty minutes.

Pink salmon in a slow cooker in tomato sauce

Tomato sauce, sweet peppers, onions and carrots give pink salmon in a slow cooker a special fresh taste. Be sure to try this wonderful dish!

Ingredients:

Medium-sized pink salmon;

Three carrots;

One large onion;

Two bell peppers;

Half a glass of ketchup or tomato sauce;

A little vegetable oil;

Salt pepper.

Cooking method:

Cut the fish into narrow steaks.

Remove the skin from a tomato scalded with boiling water and cut the pulp into small pieces.

Cut the remaining vegetables into thin cubes.

Heat a little oil in a bowl on frying or baking mode.

Fry the vegetables until the juice separates, without covering with a lid.

Place the steaks, add a little salt and pepper (if desired).

Dilute ketchup with a glass of hot water.

Pour tomato sauce over the fish (the liquid should reach the top of the steaks).

Cook covered for thirty minutes.

Pink salmon in a slow cooker in cheese sauce

A very simple and tasty recipe for pink salmon in a slow cooker. A novice cook can easily master this dish.

Ingredients:

Small pink salmon;

400 ml cream;

150 grams of semi-hard cheese;

Pepper, salt;

Two tablespoons of flour.

Cooking method:

Cut pink salmon into fillets. Marinate the fish in pepper and salt.

Grate the cheese finely.

Pour fresh cream into the bowl, turn on the milk porridge or baking mode.

Carefully fold the cheese into the cream.

Add flour, breaking up any lumps.

Cook the sauce, making sure to stir.

When the sauce thickens, place the fish in it.

Continue cooking, covered, until the end of the baking mode (another twenty minutes).

Pink salmon in a slow cooker with beans in ginger sauce

Ginger sauce will add a touch of freshness to the classic taste of pink salmon. Green beans will make the dish a complete option for a hearty but light dinner.

Ingredients:

A small carcass of pink salmon;

A bag of spices for fish;

Large onion;

Half a kilo of green beans;

A spoon of grated fresh ginger;

Two tablespoons of vinegar, rice or balsamic;

Three tablespoons of high-quality soy sauce;

A spoon of vegetable oil;

Orange;

A tablespoon of toasted sesame seeds.

Cooking method:

Remove the zest from the orange and squeeze out the juice.

Cut pink salmon into several steaks.

Chop the onion into half rings.

Pour some vegetable oil into the bowl.

On the frying mode, fry the beans for about fifteen minutes.

Prepare ginger sauce by mixing orange juice, zest, ginger, soy sauce, spices and sesame seeds.

Pour the sauce over the beans.

Place fish pieces on top of the beans.

Pour in the remaining ginger sauce.

Place onion rings.

Cover with a lid and cook on baking mode for thirty minutes.

Pink salmon in a slow cooker with pickles under a coat of cheese

A very interesting recipe that basically does not use salt and spices. It's all about the spiciness of pickles and grated cheese.

Ingredients:

Pink salmon;

Salted (or pickled) cucumbers;

Fifty grams of cheese per steak;

A little oil.

Cooking method:

Cut the fish into steaks.

Grate the cheese medium.

Take one cucumber per steak and grate it too.

Grease the bowl with oil.

Remove the pieces of fish.

Place a portion of cucumber puree and cheese on each piece.

Cook with the lid closed on the baking program for exactly half an hour.

You can marinate pink salmon before placing it in a slow cooker in lemon juice, kefir, sour cream, cream, milk, and mayonnaise. The meat will be more tender and juicy.
Pink salmon should not be cooked for too long: thirty to forty minutes is enough.
You can serve ready-made red fish with mashed potatoes, boiled rice, fresh sliced vegetables, and stewed vegetables.
To reduce the calorie content of a dish if you need to lose weight, you can cook pink salmon in a slow cooker without butter, cream, cheese and other high-calorie additions. It is enough to marinate the fillet for a few minutes in soy sauce, natural yogurt, lemon juice and spices and bake in baking or steaming mode for twenty minutes. Pour a quarter cup of water into the bowl.

Pink salmon is an extremely tasty and healthy fish. It’s quite easy to prepare and doesn’t require any huge expenses. It has a large number of advantages. Any housewife can handle preparing pink salmon dishes. Treats turn out juicy and appetizing if you use high-quality ingredients.

How to choose fish?

To prepare a truly successful dish, you need to choose the right main component. It is quite easy to determine whether the fish is of high quality if the carcass is gutted or cut into separate pieces. Judging the freshness of whole pink salmon is more difficult. To do this, you should follow some rules that will help you make the right choice.

You should not take fish that has a lot of ice on it.
If the pink salmon is of high quality, its belly has a normal color and is flat, without swelling. You can take such a carcass.
A gutted carcass should have a pink color inside its belly.
The gills of quality fish are light red, bright and rich.
The scales should be smooth and shiny.
There should be no damage to the skin. Even the most insignificant ones can indicate that the fish is bad. Also, the skin should fit tightly to the meat of the product.
If the fillet meat is pink, everything is fine with it.
You need to click on the product. If dents remain after this, do not use it.
Fresh fish should have a characteristic smell, without an ammonia tint.

If the housewife decides to purchase packaged fish, you should pay attention to its integrity. Damaged packaging means a low-quality product. Even if the meat looks aesthetically pleasing, it may be spoiled.

Some people determine the quality of pink salmon by the eyes and believe that if they are cloudy, then the carcass is not suitable for use in cooking. But this is not always the case, because after freezing the eyes will not be transparent.

General cooking principles

Cooking fish is a delicate process. First you need to defrost the carcass, but not with hot water or a microwave. It is better to place the carcass in the refrigerator for one night or leave it in the kitchen for several hours. After the fish has thawed, its scales are removed. The carcass is washed and the entrails are removed. The gallbladder should be removed very carefully. The head, fins and tail are cut off. If you need to cook steaks on the bone, the fish is cut along the ridge into medium pieces.

If a recipe requires fillet, you should remove the backbone and bones from the carcass. You can leave the skin on. The fish is cut along the back to the place where the rib begins. Then the meat is removed from the backbone, then from the ribs. If there are bones in the fillet, they must be removed.

Recipes

There are a lot of unusual and extremely simple recipes, so any housewife can choose something that will delight her household with an appetizing aroma and amazing taste.

With cheese

For fish delicacies you should take:

kilogram of fish;
200 grams of sour cream;
200 grams of cheese;
vegetable oil;
seasonings;
salt;
greenery.

The meat is thoroughly washed and carefully cut. You should get steaks, which then need to be dried. A little oil is poured into the frying pan. It needs to be warmed up. Both sides of the fish steaks are fried for a few minutes and placed in the bowl of the device. Seasonings and salt are added to the sour cream; this mixture should be poured over the meat.

The sauce should cover all pieces. The lid is lowered and the “Baking” mode is activated. The workpiece simmers for 20 minutes, then lift the lid and sprinkle it with grated cheese. The lid does not go down, the dish cooks for another 20 minutes. Before serving the treat, you need to sprinkle it with chopped herbs, chopped olives and lemon.

With onions and carrots

To make a flavorful dish, you should prepare the following products:

kilogram of fish;
100 grams of carrots;
150 grams of onion;
vegetable oil;
20 milliliters of sour cream (you can use mayonnaise);
seasonings;
salt.

Pink salmon fillet is seasoned and salted. Vegetables are peeled and chopped. Carrots - on a grater, onions - using a knife. The multicooker container is lubricated with a small amount of oil. Onions and carrots are added to the sour cream, half of this mixture is sent to the bowl. Place the fillet there, then cover with the rest of the vegetable mixture. You need to turn on the baking mode and cook the dish for half an hour. The finished fish will have an interesting taste. You can serve rice or potatoes as a side dish.

Baked pink salmon with vegetables

To deliciously bake juicy pink salmon, you should purchase the following set of products:

400 grams of fish fillet;
500 grams of potatoes;
2 eggs;
200 grams of carrots;
200 grams of onion;
vegetable oil;
salt;
pepper;
50 milliliters of sour cream;
180 milliliters of water;
100 grams of cheese.

The fillet is prepared and rubbed with seasonings. Potato tubers are peeled, cut into small circles and placed in the container of the device, which should be lubricated with oil. Pieces of fish are sent to it. Onions and carrots are peeled. The carrots should be chopped using a grater, the onion should be cut into half rings. Then they are placed on the meat in layers (first carrots, then onions). A little water is poured there. The dish is prepared in the “Steam” mode for 20 minutes. You can use the “Extinguishing” mode.

Cheese (50 grams) is finely grated and poured into sour cream, eggs are also added there. The ingredients are thoroughly mixed. Cover the pink salmon with the mixture, then set the baking mode and cook for another 20 minutes. 10 minutes before the fish is ready, you need to open the lid and sprinkle it with cheese. This dish is served without a side dish, but you can add a variety of pickles to it.

How to steam?

Steamed pink salmon is tasty and very healthy, since this cooking method allows you to preserve useful microelements. For this recipe you need to buy the following ingredients:

650 grams of fish;
10 milliliters of lemon juice;
seasonings;
30 milliliters of mayonnaise;
salt;
liter of water.

The fish is cut into small pieces, salted and seasoned with special spices. Then it is placed in a container and sprinkled with juice. Each piece is smeared with mayonnaise (you can make a grid). You need to pour water into the multicooker. If necessary, rice is added there. There should be a centimeter more liquid than the side dish. Next you need to install the container. The device cover closes. The dish is prepared in the “Steam” mode for 20 minutes. You can use the “Soup” mode. After the treat is prepared, it should be placed on a plate and served with vegetables or other side dishes.

With rice

The fish turns out tender and incredibly appetizing. It is very convenient to prepare such a dish. To make aromatic pink salmon, you need to use the following ingredients:

small carcass;
salt;
pepper;
White rice;
bell pepper;
carrot;
bouillon;
vegetable oil;
tomato;
greenery.

The fillet is marinated with salt and pepper. The carrots are chopped. Bell peppers are cut into small pieces. The onion and tomato are chopped (you should get small cubes). The greens are finely chopped. A small amount of oil is poured into the container. You need to place all the vegetables there and turn on the frying mode. When they acquire a golden hue, fish is placed on top. The components are filled with rice, which is first washed. Everything is poured with 180 milliliters of broth and cooked in stewing mode for 30-40 minutes. The finished treat is decorated with greens.

With mushrooms

The taste is quite original due to the combination of components. This dish can be served on a festive table. You will need:

fillet;
400 grams of mushrooms;
2 onions;
2 carrots;
lemon juice;
cream (it is better to take fat);
150 grams of cheese (semi-hard);
sour cream;
pepper;
salt;
vegetable oil;
spices.

Mushrooms are cut into slices. Oil is poured into the container and the “Frying” mode is set. Slices of mushrooms are placed there and fried until the excess liquid has evaporated. The fish is marinated in juice with the addition of salt and spices. The onion is peeled and cut into large rings, the carrots are coarsely grated. The cheese should be grated finely. The mushrooms are removed from the container, oil is poured in and the onions and carrots are added. Vegetables should be fried until they turn golden brown.

Sour cream is poured into the cream and cheese is poured in. The fish is placed on top of the vegetables and poured with a small amount of sauce. The next layer will be mushrooms. They are also filled with mass. Cook the dish in the “Baking” mode for 30 minutes, cover with a lid.

After cooking, you need to open it so that the cheese hardens a little.

In creamy garlic sauce

To cook pink salmon with a rich taste and spicy aroma, you should take the following products:

800 grams of fish;
400 milliliters of cream;
100 grams of butter;
2 cloves of garlic;
salt.

The onion is cut into rings, the garlic is finely chopped. The multicooker is turned on to the “Frying” mode, and the butter should be melted in it. The onion is immediately fried until it becomes soft, then the garlic is added to it. Vegetables are fried for a minute. The frying is postponed, the oil is left. The fish is cut into small pieces and placed in a container. The skin should be on top. Prepared in the same mode. When the meat turns white, turn the pieces over. Onions are placed on top and cream is poured in. The preparation is cooked for 10 minutes (no need to close the lid) until the sauce becomes thick. Then add salt, pepper, close the lid and leave for 20 minutes.

In tomato sauce

To make a dish that tastes fresh, you need to purchase the following products:

fish fillet;
3 carrots;
bulb;
2 sweet peppers;
half a glass of ketchup;
vegetable oil;
salt;
pepper;
tomato.

The main ingredient is cut into steaks. Scald the tomato with hot water, remove the skin and chop. Other vegetables are cut into thin bars. There should be oil in the multicooker container. The device is set to the “Frying” mode, you can use the “Baking” mode. Vegetables are fried until the juice begins to separate from them. There is no need to close the lid. The fish is laid out with them, salted and peppered a little. Ketchup is added to a glass of boiling water and the ingredients are stirred. You need to pour the sauce over the workpiece. The dish is cooked for 30 minutes under the lid.

In cheese sauce

A fairly simple recipe that even a novice cook can do. To prepare you need to take:

fish fillet;
400 milliliters of cream;
150 grams of cheese (it is better to take semi-hard);
salt;
pepper;
a little flour.

The fillet is thoroughly marinated with a mixture of salt and pepper. The cheese is grated. The cream is poured into the device’s container and the “Baking” mode is set. Grated cheese is added to them and flour is added. You need to make sure that no lumps form. The sauce cooks for some time, you should stir it constantly. When it becomes thicker, fish is added. After this, the workpiece is cooked under the lid for 20 minutes.

With beans in ginger sauce

A hearty and juicy dish that can win the hearts of many gourmets. To prepare it, you will need the following ingredients:

fish fillet;
spices;
bulb;
500 grams of green beans;
a little grated ginger;
2 tablespoons vinegar (rice);
3 tablespoons of soy sauce;
vegetable oil;
orange;
a little sesame (pre-fry).

The zest is carefully removed from the orange and the juice is squeezed out. The fish is cut into small pieces. The onion is chopped, you should get half rings. Oil is poured into the multicooker container and the frying mode is set. The beans are sent there and fried for 15 minutes. Zest, ginger, sauce, sesame seeds and seasonings are added to orange juice. The mixture is poured over the beans, then the pink salmon is laid out on top and again filled with ginger sauce. Onion rings are laid out on it. The dish is prepared in the “Baking” mode for half an hour.

Without salt

An unusual option for preparing a dish in which you do not need to use salt and seasonings. For him you need to take:

pink salmon;
lightly salted cucumbers;
50 grams of cheese (for each fish steak);
vegetable oil.

The main component is cut into steaks. The cheese is grated. Grate 1 cucumber onto each steak. The multicooker container is greased with oil, pieces of meat are placed there. Cheese and cucumbers are sent to each of them. The dish is cooked under the lid in the “Baking” mode for 30 minutes.

Before cooking fish in a slow cooker, you need to marinate it in lemon juice. Kefir, sour cream, milk, cream or mayonnaise are also often used. These products make the meat juicier. You should not cook fish for a long time. The optimal option is 30-40 minutes. The best side dishes for such dishes are mashed potatoes, rice, freshly chopped vegetables and stewed vegetables.

To make the dish less high in calories, you should cook the fish without cheese, butter and cream, since these ingredients are extremely high in calories. In this case, it is better to marinate pink salmon for some time using soy sauce, lemon juice or natural yogurt. You should prepare such a treat in the “Baking” mode or simmer for 20 minutes. A quarter cup of liquid is poured into the container.

To make the dish perfect, you should do everything step by step and follow the recipe. Preparing fish treats in a slow cooker is easy and simple, which is why it is popular and loved by many housewives.

To learn how to cook pink salmon in a slow cooker, watch the following video.

Like all steamed dishes, pink salmon is very nutritious and tasty. Don't think that if it is cooked in a steamer without salt and seasoning, it will be bland and not tasty. Pink salmon will be very tasty if, after cooking, you use your imagination and make a recipe for some sauce. Moreover, pink salmon in a steamer is a dietary and healthy meat. It is perfect for those who are on a diet, who have stomach problems, or simply for those who want to lead a healthy lifestyle and eat right.

Pink salmon in a steamer recipe

Firstly, you need to take the choice of pink salmon seriously in order to prepare its recipe in a double boiler. To make the meat as dietary as possible, choose the least fatty fish. Pink salmon weighs on average 2.5 kilograms. Choose medium-sized fish so that its flesh is not too old.

Cut the fish crosswise into 2-3 cm pieces. You can remove the fish skin and subcutaneous fat. This will give the meat a lighter flavor while retaining the nutrients. Sprinkle fish pieces with lemon juice and sprinkle with pepper or seasonings. Now let's start cooking.

How to cook pink salmon in a double boiler?

To cook pink salmon in a steamer, place the fish in the upper bowl and pour water into the lower one. Remember that a dish that is steamed requires less salt and seasonings than one that is fried or boiled.
Cook pink salmon in a double boiler for 10-15 minutes. If you find it a little dry, you can put a slice of lemon on each piece and wrap it all in foil. This way the juice will remain with the fish and will not leak out anywhere.
A couple of minutes before it’s ready, you can spice up the pink salmon in a double boiler. To do this, place a sprig of rosemary on each piece of pink salmon. Preferably dry. If you don’t have it, you can use ginger, even ground.
Just watch the dosages of seasonings, otherwise the aroma of pink salmon may be lost behind their aroma. You can also pour soy sauce over pink salmon, but, as you understand, it is no match for ginger and rosemary.
Pink salmon can be cooked and served with a special sauce, which is sold in stores. It is made specifically for fish with a white wine base. By the way, in the same compartment where our delicious fish was cooked five minutes ago, you can prepare an equally tasty side dish of vegetables. To do this, take cauliflower, green beans or zucchini. Or cook it all together. Simply cut the vegetables into small pieces, rinse and cook in a steamer. This will make a very tasty side dish for our pink salmon.

Now it won’t be difficult for you to cook pink salmon in a double boiler. Enjoy your meal!

21.02.2018

If we talk about affordable fish, which can be bought not in the form of canned food, where it is not known which parts ended up in the jar, but fresh or frozen, then the first thing that comes to mind is pink salmon. Inexpensive, low-fat, with a neutral taste - it goes well with any side dishes from vegetables to cereals. How difficult is it to cook it in a slow cooker, what mode is better to choose, what to serve with?

How to cook pink salmon in a slow cooker with potatoes and sour cream sauce?

When you don’t want to come up with complex dishes, and speed and nutrition are your priorities, you can use the recipe for baked fish with potato slices. Low-fat sour cream and onions add juiciness, and fresh herbs complete the composition. If desired, any vegetables can be added here, and the set of spices can also be changed (added) - try sprinkling pink salmon with paprika, rosemary, and a mixture of peppers.

Ingredients:

pink salmon – 1 pc.;
potatoes – 4 pcs.;
sour cream 15% – 200 g;
onions – 2 pcs.;
a bunch of dill;
vegetable oil – 1 tbsp. l.;
salt.

Cooking method:

Rinse the pink salmon well under running water, cut off the tail and head. Open along the length of the belly, remove the entrails and large bones. Rinse again.
Cut crosswise into portions 4-5 cm thick, sprinkle with salt.
Peel the washed potatoes and cut into slices no thicker than 0.5 cm.
Peel the onion and chop it into thick (!) half rings.
Pour vegetable oil into the multicooker bowl and spread over the bottom with a silicone brush or paper napkin. Place onion half rings (half).
pilaf in a slow cooker
Distribute potatoes, a pinch of salt and 2-3 tbsp on top. l. sour cream.
Next, arrange the pieces of pink salmon, cover with the rest of the onion and pour in sour cream.
Close the multicooker, set the “Baking” mode, and the timer for 45 minutes. After the signal, do not lift the lid for another quarter of an hour. Serve the prepared pink salmon with potatoes, sprinkled with chopped dill.

If you intend to cook the side dish separately from the fish, or serve it with fresh vegetables, it makes sense to try baking pink salmon in the same portioned pieces, but under a cream and cheese topping. The choice of cheese type is determined by the desired result: for a very soft, viscous coating, take semi-hard, or mozzarella - it will give beautiful long threads. For crust and savory flavor, look for firm, aged varieties, and be sure to sprinkle them 10 minutes beforehand. before the end of the cooking time.

Ingredients:

pink salmon – 1 pc.;
salt – 1 tsp;
mixture of ground peppers – 1 tsp;
sour cream 10% – 100 g;
semi-hard cheese – 200 g;
butter – 20 g.

Cooking method:

Experts call steaming the most useful way to cook fish or meat, and housewives claim that in a slow cooker, food in this mode comes out tastier than in a double boiler. Whether this opinion is subjective or objective, everyone checks for themselves, and the classic recipe, which does not contain any unnecessary additives, sauces or seasonings, helps you figure it out. Just fish, a pinch of salt and a little lemon juice. Serve steamed pink salmon with boiled wild rice or fresh vegetables.

Ingredients:

pink salmon – 1 pc.;
lemon – 1/2 pcs.;
salt – 1/2 tsp.

Cooking method:

Prepare the fish according to the standard method - remove the head, tail, fins, entrails, and rinse under water. Cut crosswise into portions of arbitrary size, remove excess water with a paper towel.
Squeeze the juice from the lemon and pour over each piece of pink salmon.
Sprinkle with salt.
Place the pieces of pink salmon on the foil (shiny side up), slightly lift its edges, but do not cover it.
Place the foil in a steaming bowl: this way the juice coming out of the pink salmon will not leak anywhere.
Pour water into the multicooker bowl to the lowest mark, place the container with fish above it. Close the multicooker.
Set the “Steam” mode, timer for 25 minutes. If the multicooker has low power, increase the cooking time to 35 minutes.

Tender pink salmon with vegetables in a slow cooker

Another amazingly tasty and healthy dish is stewed pink salmon with sour cream and vegetables. This is already an independent lunch or dinner, but if you lack nutrition, serve potatoes, rice or pasta as a side dish. If desired, you can place a steaming container above the main bowl and place potato slices there - it will cook along with the fish, but will not absorb its fat.

Ingredients:

pink salmon – 1 pc.;
zucchini – 300 g;
tomatoes – 250 g;
carrots – 200 g;
sour cream 20% – 150 g;
mayonnaise – 50 g;
spices;
vegetable oil – 1 tbsp. l.

Cooking method:

Pour vegetable oil into the bottom of the multi-cooker bowl and place the onion chopped into thin half rings. Using the “Baking” mode, bring it to transparency.
Wash the fish, clean it, and cut it into portions if desired.
Combine sour cream with mayonnaise and spices. If the mixture is too thick, add a few tablespoons of boiled cold water to make it more fluid.
Remove the skin from the zucchini and cut into thin slices.
Cut the tomatoes in the same way without peeling.
Wash the carrots, remove the skin, and grate coarsely.
Place pink salmon pieces on the browned onion. Spread a layer of zucchini on top, then carrots and tomatoes.
Pour the sauce over everything and close the multicooker.
Changing the operating mode to “Stewing”, cook for 40 minutes.

Steaming pink salmon in a slow cooker according to a recipe with photos

It is worth noting that there are practically no contraindications for consumption. Baked or boiled pink salmon, properly prepared and retaining all its beneficial properties, can only improve your well-being.

Why pink salmon

Protein:

This red fish contains a lot of protein: more than 20 g per 100 g of product. And since the protein contained in marine life is much healthier than meat, pink salmon can easily be replaced, for example, with a piece of beef, without fear for your health.

Fats:

It does not have a very high percentage of fatty acids: a little more than 6 g per 100 g of product. And these are the so-called “good” fats that effectively affect metabolism.

Fluorine and phosphorus:

Other useful elements of this fish include fluorine, which helps strengthen tooth enamel, sodium, which is actively involved in the functioning of blood vessels, and phosphorus, which is necessary for the functioning of the brain.

Vitamins:

Pink salmon also contains a lot of vitamins, including nicotinic acid, which is not present in all products. It promotes good functioning of the nervous system, metabolism and is often recommended by doctors as a medicine.

Pink salmon in a slow cooker recipe with photos

This recipe is perfect for preparing pink salmon, but it will not disappoint you when preparing other wonderful fish: pike perch, catfish, flounder, navaga. Pink salmon, with its naturally dry flesh, reveals itself in this dish as a juicy and tasty red fish.

Necessary ingredients for steaming pink salmon in a slow cooker according to the recipe:

pink salmon fillet with skin;
bulb onions;
celery root;
carrot;
cloves, bay leaf;
allspice;
parsley and dill, pepper, salt.

Sauce for pink salmon in a slow cooker:

Preparing pink salmon sauce in a slow cooker

To prepare the sauce, chop the gherkins, greens and capers finely, mix with sour cream and mayonnaise, add the broth obtained from the fish, add pepper and salt to taste, pour over lemon juice. The sauce turns out very tasty if you add grated horseradish to it. Place the fish on a plate, pour over the sauce, garnish with lemon and salad. Mashed potatoes or boiled potatoes are a great side dish. Extraordinarily tasty rich broth and vegetables in it.

Bon appetit dear friends!