Minced salmon cutlets

Gentle, fragrant, healthy, for the whole family! Minced salmon cutlets are prepared quite simply and do not require special culinary skills. Pre—frying makes them juicy and soft, and baking makes them less caloric. Even small fastidious people will eat such cutlets.

Julia

The author of the recipe

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Composition / ingredients

Servings:

Salmon (fillet)

500

Onion (medium)

White bread

Milk

100

Eggs

Salt

to taste

For frying:

Vegetable oil

For breading:

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 26 % 7 g

Carbohydrates 30 % 8 g

172 kcal

GI: 38 / 38 / 25

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
How to make minced salmon cutlets? Prepare the products. You can use the minced meat ready-made or make it yourself. I used a fillet previously cleaned of skin and bones. Breadcrumbs can also be made by yourself from dried bread.
Step 2:
Soak white bread in milk so that it softens well. It is better to take a little stale loaf or white bread — it will absorb better, and then retain the liquid in itself, which will make the cutlets more juicy.
Step 3:
Wash the pre-peeled onions, cut them arbitrarily not too large.
Step 4:
Put the chopped onion together with the bread squeezed out of excess liquid in a blender.
Step 5:
Grind everything until smooth.
Step 6:
Cut the salmon fillet into pieces, put it in a blender.
Step 7:
Chop the fish fillet until a homogeneous, smooth mass is obtained. You can skip the fillet through a meat grinder, but the minced meat will turn out to be more elastic and soft on a blender.
Step 8:
To prepare minced meat, take a convenient wide container. Combine the minced fish, chopped onion and loaf, beat in the egg, add salt. You can add any spices you want and taste.
Step 9:
Mix everything well until smooth. The minced meat turns out to be quite viscous, sticking to the hands. Therefore, it will be convenient to form cutlets with hands soaked in water.
Step 10:
Form a minced meat patty of the desired shape and size.
Step 11:
Pan the cutlet on both sides in breadcrumbs.
Step 12:
Heat a little vegetable oil in a frying pan, lay out the neatly formed cutlets. Fry the cutlets on moderately high heat until golden brown on one side.
Step 13:
Turn the cutlets over and fry similarly on the other side. Thanks to roasting, all the juices will be sealed inside the cutlets, which will make them more juicy and tasty.
Step 14:
Cover the bottom of the mold with foil, lay out the fried cutlets.
Step 15:
Bake the fish cutlets until cooked in a preheated 180 °C oven for about 20 minutes.
Step 16:
Serve salmon cutlets hot with a side dish of potatoes, cereals, stewed vegetables. Add fresh herbs. Bon appetit!

You can bring fish cutlets to full readiness and in a frying pan. To do this, fry them over moderate heat, then simmer with the lid closed until cooked for about 5 minutes.

Any red fish (salmon, trout, chum salmon, pink salmon) is suitable for cooking cutlets.

You can simply bake the cutlets in the oven. But pre-frying will make them more juicy and tender.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !