How to cook juicy baked ketu in the oven

Did you know that baked salmon fish, the family of which includes chum, you can pamper yourself at home without going to a restaurant? For this you need to buy fish, rinse, dry and cook in the oven according to our recipes, it will be wonderful.

Chum salmon cooked in the oven becomes juicy, appetizing and fragrant if cooked in a spicy tomato sauce. In other cases, spices, lemon juice, white wine, olive and butter, added at the right moment, will help make the fish more tender.

Recipes for cooking chum in the oven

With vegetables

You will need for 4 persons:

• 4 slices of chum fillet (200 g each);
• 2 zucchini;
• 2 carrots;
• 1 lemon;
• 1 small slice of fresh ginger root;
• 80 ml of dry wine (white);
• to taste freshly ground black pepper;
• 4 pinches of salt;
• a bit of olive oil + 4 cubes of butter.

Cooking: 75 minutes. Caloric content: 440 kcal.

How to do:

1. Rinse a lemon with water, without removing the peel, chop into thin circles.
2. It is better to preheat the oven to 190ºC.
3. Lightly fry keta pieces.
4. Rinse zucchini, carrots, peel, chop into thin circles.
5. Place four squares of parchment (preferably oiled) on the kitchen table.
6. Place shredded vegetables on each square, put a piece of keta with lemon circles, sprinkle with ground ginger, sprinkle with wine, olive oil, add a cream cube. Season with spices to taste.
7. Parchment angles lift, wrap so that they turned out the bags.
8. Put the bags of fish on a baking sheet, bake for 20-25 minutes.
9. Serve to the table, without removing the parchment bag.

To the note: chum salmon will be more juicy and tender if you cook for 20 minutes at 120ºC.

With nuts

For a festive meal, be sure to take chopped walnuts and almonds (if not, add others, it will also be interesting) and a teaspoon of chili pepper.

Wanted:

• 800 g of chum fillet;
• 35 ml of soy sauce;
• 10 ml of lemon juice;
• 1 pinch of grated ginger;
• 1 handful of chopped walnuts and almonds;
• 3 g ground chili;
• 1 handful of chopped parsley;
• 45 ml of olive oil;
• 1 onion;
• 1 clove garlic;
• 1 carrot;
• 2 medium bell pepper pods;
• 4 cherry tomatoes

Time: 60 minutes. The number of calories: 275.

Cooking:

1. Cut the chum fillets into four portions and put in a bowl. Combine soy sauce with lemon juice and grated ginger root. Pour the mixture with the prepared mixture, tighten the bowl with foil. Marinate for 20 minutes.
2. Mix the nuts with chili, chopped parsley, olive oil.
3. Chop the onion in half rings, finely chop a clove of garlic. Bulgarian pepper, carrot chop straws. Cherry cut in half.
4. Spread chopped vegetables on the bottom of the form. Place chum salmon slices on top, spread the nut mass with greens over them.
5. Bake at 180ºC for about 20 minutes.

With olives

It is very important that you add to the fish. The olives and the oil in which they are located give a spicy taste to the fillet pieces.

For 4 people will need:

• 4 slices of chum fillet;
• 165 g black olives (in oil without stones);
• 1 large onion;
• 1 can (400 g) of tomatoes in their own juice;
• fresh greens;

Season with black pepper and salt to your liking. Cooking: 30 minutes. Energy value of a portion: 235 kcal.

Cooking:

1. Preheat oven to 180ºC.
2. Heat 20 ml of olive oil in a skillet, add onion, shredded with rings, and fry to ruddy color. Send there chopped tomatoes (without skin), season with spices.
3. Rinse the fish fillets with cool water, dry with paper towels, before sending them to the pan, you can roll the pieces in flour or ground breadcrumbs.
4. Put the fish into the prepared sauce, sprinkle the top of the fillet with oil.
5. Bake, without covering with foil, for about 20 minutes, until the fish is cooked.

Baked Chicken Steak

Chum salmon, like any red fish, is "friendly" with lemon juice. Use when cooking marinade with natural citrus acid. And herbs choose those that you prefer.

For 1 person you will need:

• 1 chum steak (about 250 g);
• 30-35 ml of lemon juice;
• to taste basil, coriander, rosemary;
• 1 pinch of salt, pepper.

Time: 45 minutes. Calories: 389 kcal.

Cooking:

1. Start cooking with marinade: mix lemon juice with olive oil, salt, black pepper, spices and fresh herbs.
2. Slice the fish with the cooked marinade. Leave literally for 10 minutes so that the steak is marinated.
3. Send the fish to the hot oven (180ºC). Cook for about 15 minutes. The exact cooking time depends on the size of the steak.

Hostess note: this fish dish can be prepared in advance and even put on a baking sheet, and bake (almost instantly) when the guests are already on the doorstep.

How to bake fish in foil

It is best to chum salmon in the oven at 120 degrees for about 35 minutes, pre-wrapped in foil.

Wanted:

• 4 pieces (200 g each) of chum;
• 75 g onions;
• 1 medium pod of red sweet pepper;
• 1 medium pod of green sweet pepper;
• a small bunch of fresh dill;
• ½ lemon;
• 75-80 ml of white wine (dry);
• 45 ml of olive oil;
• 4 pinches of freshly ground black pepper;
• salt to taste

Cooking: 35-40 minutes. Each serving: 387 kcal.

How to do:

1. Foil cut eight circles (approximate diameter - 14 cm). For convenience, you can use a bowl of the appropriate size, turning it on the foil upside down, then circle the edge of the knife. In this case, you need to put a board under the sheet of foil.
2. If the fish is not cut, then cut it into 4 pieces. Shred the bulb into half rings. Cut the pods into halves, removing the seeds. Then cut the pulp into strips. Grind dill well.
3. On four circles put a piece of chum. Place lemon and chopped vegetables on top. Season with pepper, salt and sprinkle with wine.
4. The remaining foil mugs should be put on top of a chum salad with vegetables. Wrap the edges of the foil tightly with a "pigtail".
5. Put the bags of fish on a baking sheet. Cook in a hot oven (190º) for 12-16 minutes.
6. Then lay out on plates and serve in foil, making a small incision in the center for the steam to come out.

To the note: pieces of fish can be pre-fry until golden brown.

Chum salmon with potatoes in the oven

This dish can be prepared with different additives. In our recipe - pesto sauce of wild garlic, nuts and parmesan. The fish is tender and juicy inside.

For 3 persons will be required:

• 500 g of chum fillet;
• 500 grams of potatoes;
• 20 g cedar nuts;
• 50 g Parmesan;
• to taste the salt.

For pesto sauce:

• 100 grams of wild garlic;
• 50 grams of pine nuts;
• 100 ml of olive oil;
• 100 g Parmesan.

Time: 40 minutes. Portion value: 305 kcal.

Cooking:

1. Preheat the oven to 180ºC beforehand.
2. Prepare pesto for fish: fry pine nuts in a dry skillet, combine them with washed and chopped wild garlic, salt, add butter, grated cheese and whisk everything.
3. Cut the fish fillets into pieces, season with salt and put on one side of the form, pour over each piece of pesto sauce.
4. Boil the potatoes until half ready, chop into circles. Fill the second half of the form with potatoes. Sprinkle the vegetable with cheese and nuts.
5. Send the fish and potatoes to a hot oven for 25 minutes.

Cooking with potatoes and cherry tomatoes

Our advice: coat the fish with marinade. Lemon zest, spices and olive oil will add softness and juiciness to it. The recipe still uses cherry tomatoes, they always look luxurious when decorating a dish.

For 2 servings:

• 2 slices of chum fillet;
• 2-3 potatoes;
• 5 pieces of cherry;
• 1 lemon;
• 50 ml of white wine;
• 40 g olive oil;
• 1 pinch of freshly ground black pepper;
• 1 pinch of salt.

Cooking time: 45 minutes. The number of calories: 379.

Cooking:

1. Preheat the oven in advance to 190 degrees.
2. Cherry divided into halves. Peel potatoes shredded circles.
3. In a deep form, put the potatoes, cherry halves, drizzle all with oil.
4. Make a marinade for chum: remove the lemon zest with a small grater, combine it with the remaining oil, add pepper, a pinch of salt and mix everything well.
5. Grate the marinade over the fish pieces, put them on the cherry potatoes and send them to a hot oven.
6. After five minutes, sprinkle chum salmon with wine and cook another 15 minutes.

Useful tips

What to consider when cooking fish:

1. The best chum salmon is best prepared by wrapping parchment or foil, filling the belly with spices, smearing the sides and back of the fish with vegetable oil.
2. Do the same with the fillet, sending the fish into the oven, wrap each piece separately in parchment or foil.
3. Culinary cooking paper or parchment, which are sold in stores, are white and cream-colored. We advise you to take cream parchment, it looks prettier in a fish platter.
4. Chicken steak can be served with potatoes: mashed or deep-fried.

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