Composition / ingredients
Step-by-step cooking
Step 1:
How to fry pink salmon steaks in a frying pan? First of all, prepare the fish. If you have a whole carcass, first clean it of scales, remove the insides and gills (perhaps you will cook a delicious broth or soup from your head in the future, and therefore it is better not to leave the gills, as they give bitterness). Cut the fish into steaks about 2-3 centimeters thick. If you have purchased frozen pieces, then take them out of the freezer in advance and defrost them.
Step 2:
Dry the salmon steaks well on all sides with paper napkins to get rid of excess moisture. Season each piece with salt on both sides and pepper with fragrant and red ground peppers. Sprinkle the fish with a pinch of dry rosemary, it goes well with red fish. Leave the pink salmon to marinate for 10-15 minutes in this way.
Step 3:
Pour refined vegetable oil into a frying pan with a thick bottom and high edges. Warm it up well. If desired, add a couple of garlic cloves and a sprig of fresh rosemary to the oil. Immerse the salmon steaks in oil, reduce the stove to medium. Fry the fish with the lid open until half cooked for 3-5 minutes .(I cooked for about 3 minutes). When the garlic and rosemary turn golden, remove them from the pan, they have already fulfilled their function.
Step 4:
Flip the steaks to the other side and fry until tender (another 3-5 minutes).
Step 5:
Put the finished steaks on a plate and sprinkle with the juice of a squeezed lemon. Serve with fresh vegetables and salad.
Red fish is very healthy and delicious. Pink salmon contains polyunsaturated fatty acids, vitamins, micro and macro elements, as well as minerals. It has a high nutritional value due to its high protein content.
There are a lot of ways to cook pink salmon, it can be fried in a frying pan, rolled in flour or batter. The easiest and fastest way to fry fish deliciously is to marinate it in salt and pepper for a while and fry it in oil.
If red fish is overexposed in a frying pan, it can become dry. And therefore 3-5 minutes on each side will be quite enough to get an amazingly juicy and delicious fish!
Bon appetit!
For this recipe it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! 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.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Rosemary dry - 131 kcal/100g
- Allspice - 263 kcal/100g
- Pink salmon steak - 116 kcal/100g
