Pink salmon in cream baked in the oven

Fast, simple, healthy, for dinner and for the second! Pink salmon baked in cream in the oven turns out to be very tender and juicy, it is not inferior in taste to more noble varieties of fish. The dish turns out to be quite budget-friendly, while it can be prepared even for a festive table.

Natalia Tsybulskaya

The author of the recipe

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Composition / ingredients

servings:

Pink salmon fillet

400

Cream

200

Ground hot pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 14 g

Fats 42 % 11 g

Carbohydrates 4 % 1 g

189 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 35 min

Step 1:
How to bake pink salmon in cream in the oven? Prepare the fish, it should be of good quality and preferably chilled — such fish is much healthier. It is not necessary to use pink salmon fillet, its steak is also quite suitable. If you have frozen fish, defrost it properly. Immediately after the freezer, place the pink salmon on the bottom shelf of the refrigerator, leave it there for 5-7 hours and only then completely defrost it at room temperature.
Step 2:
Wash the fish well, dry it with paper towels — excess moisture will make the fish watery and less tasty. Cut it into medium-sized pieces. Use fillets on the skin — so the dish will not turn into porridge and the pieces will keep their shape.
Step 3:
Take a heat-resistant form with high sides. The cream will boil when cooking, and with low sides they can pour out. In this form, put the pieces of fish skin down. Do not lubricate the mold with oil, the fish will stew in cream and will not stick to the bottom.
Step 4:
Salt the fish. I use ordinary sea salt, and coarse. But it can be any salt with additives: salt with rosemary or Adyghe salt.
Step 5:
Pepper the fish. You can take any hot pepper to your liking. I use a mixture of peppers — this seasoning is very fragrant and versatile. Also at this stage, you can add your favorite herbs or seasonings to the fish: a sprig of fresh thyme or rosemary, or maybe garlic powder. Choose according to your taste!
Step 6:
Pour the cream over the fish. I have absolutely ordinary drinking cream with a fat content of 10%. 20% cream is also suitable, but it is not necessary to use fatter. In addition, cream can be replaced with fatty milk.
Step 7:
From the cream level to the top of the sides of the mold should be at least 2 cm. Place the fish pan in a preheated 180 degree oven and bake for 30 minutes. You can cover the mold with foil, then the fish will turn out more stewed than baked.
Step 8:
Remove the finished fish from the oven and serve with any side dish and the resulting cream sauce. Bon appetit!

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.

Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.

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 !