Chum salmon steak in a frying pan

Keta steak in a frying pan - a quick lunch on the table. Chum salmon steaks in a frying pan are very tasty and fast. Only everything depends on the quality of the fish, as already mentioned in the recipe posted earlier (pink salmon steak). If you have good quality keta, then you will not experience any problems. The fish will turn out juicy and fragrant.

naniki

The author of the recipe

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Composition / ingredients

servings:

Keta

250

Soy sauce

Sunflower oil

Lemon juice

Italian herbs

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 17 g

Fats 32 % 10 g

Carbohydrates 13 % 4 g

160 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 35 min

Step 1:
To prepare the recipe "Chum salmon steak in a frying pan " take chum salmon steaks, lemon - you will need lemon juice, soy sauce, sunflower oil and a mixture of Italian herbs.
Step 2:
Rinse the chum salmon steak well, peel off the scales, pat dry with a kitchen towel.
Step 3:
Then place the chum salmon steak in a bowl, pour a mixture of sunflower oil, lemon juice and soy sauce, sprinkle with dry herbs. Rub the resulting marinade well into the fish, let it stand for a little - at least 10 minutes.
Step 4:
Heat a dry frying pan with a non-stick coating or another well, put the chum salmon steak and fry until the juice and marinade evaporate from below, and the fish is fried.
Step 5:
Flip the steak to the other side, cover with a lid and reduce the heat of the stove. Fry the fish until cooked. 5 minutes more. That's all! Serve the chum salmon steak immediately hot with a side dish or fresh vegetables and herbs.

Not so long ago it was believed that frying in olive oil is preferable, but now nutritionists have come to the conclusion that it is not only not better, but also more dangerous: it refers to mono fats, unlike sunflower or butter, for example, which is not good. Olive oil is still indispensable for salad dressing, but for frying it is better to use another one.
Therefore, we will fry ketu today in sunflower oil without smell. And not even fry on it, but only use it in a marinade for fish - so that the chum is covered with a greasy film that prevents the evaporation of its moisture. This is what makes the fish juicy. I do not recommend pouring oil into a frying pan, so it will turn out both tastier and healthier.
Separately to the pan-fried chum salmon steak, you can serve the usual side dish of potatoes, crumbly rice, or come up with something more interesting. You can warm up ordinary canned peas - it's simple, but for some reason such a feed is not very common in our country, and this is also useful, peas in any form also need to be eaten more often. Add the greens - that's ready for lunch!