Fish cakes are a rather satisfying dish, which is prepared by absolutely all the housewives. From pink salmon they are the most tender and juicy. Such cutlets are suitable not only for a regular dinner, but also for any holiday.
Fish cutlets are fried, baked and steamed. In almost any form, pink salmon retains its unique taste and usefulness.
The meat of this fish real delicacy, it is moderately salty and aromatic. A variety of cutlets are prepared from pink salmon: with vegetables, with cereals, and even with the addition of such a dairy product as cottage cheese. Dishes from this fish turn meatballs into real cooking masterpiece.
Pink salmon cutlets - general principles of preparation
For minced meat, choose fresh fish.
Defrost frozen fish fillet in cold water for 20 minutes.
To make the minced fish elastic, knead it with your hands.
Use any oil for frying.
Bring the patties to the ready by covering the pan after frying the lid.
In the dish, if desired, add any spices that are suitable for fish.
Pink salmon cutlets in the oven
Ingredients:
• 890 g of pink salmon;
• onion head;
• pepper;
• zucchini;
• egg;
• 5 tbsp. tablespoons of flour;
• salt;
• vegetable oil.
Cooking method:
1. Separate the meat from the pink salmon from the bones, remove the skin and chop finely loin. First you need to rinse the fish.
2. Cut into slices of zucchini and onions, pass them through a meat grinder and combine with minced fish.
3. Add salt, egg, pepper to the mixture and mix until smooth.
4. Divide the prepared meat into ten equal chetas. Roll each piece into an oval shaped patty.
5. Roll the patties in flour and place them on a greased baking sheet.
6. Cook at 200 degrees for 20 minutes. Do not forget to turn the patties once.
7. If desired, next to the patties during cooking, you can put sliced potatoes.
8. When serving, decorate potatoes with cutlets with greens.
Pink salmon cutlets with herbs
Ingredients:
• kilogram of thawed pink salmon fillet;
• bunch of dill and parsley;
• three slices of bread;
• salt;
• a bunch of green onions;
• three tablespoons of sifted flour;
• pepper;
• a spoon of sour cream;
• two chicken eggs;
• a glass of sunflower oil.
Cooking method:
1. Rinse the fish fillet under water and pat dry. Then pass the pink salmon through a meat grinder. Choose a sieve with a middle hole.
2. Put the minced fish in a bowl. Soak bread in water in a separate container. Once the bread has softened, wring it out and transfer to the fish.
3. Rinse parsley, chives and dill and shake off excess fluid. Putting it on the board, chop everything with a sharp knife and add to the container with pink salmon.
4. Put the sour cream there, beat the eggs and add salt, flour and pepper. Stir all the ingredients with a tablespoon.
5. Place the pan on the stove and pour the right amount of oil into it. Form ovals with two boxes of minced meat and lower them into a preheated pan.
6. Fry the cutlets with greens for two minutes on one side until golden brown. Then turn them over with a spatula and cover the pan with a lid. Fry for another four minutes.
7. Serve the finished meatballs hot by placing them on a large dish.
8. As a side dish suitable: mashed potatoes, boiled rice or pasta.
Salmon and rice cutlets
Ingredients:
• 1.5 kg of fish fillet;
• half a glass of rice;
• salt;
• four tablespoons of sifted flour;
• two slices of loaf;
• egg;
• dill;
• three stalks of green onions;
• pepper;
• three spoons of breadcrumbs;
• 150 g of sunflower oil;
• two glasses of water.
Cooking method:
1. Pour water into the pan and add salt. Bring everything to a boil and throw in the pan washed long-grained rice. Boil the cereals for 25 minutes, do not forget to mix.
2. Transfer the prepared cereal to a colander with a fine sieve and let all the water drain. After tossing rice, cool in a plate.
3. Put the loaf in a bowl, fill with water and leave for 10 minutes. Rinse and chop the pink salmon fillet with a meat grinder in a bowl.
4. In the same bowl add pepper, eggs and salt. Squeeze a soft loaf with clean hands, remember and put in a bowl of fish.
5. Rinse green onions and dill, shake over the sink and chop finely. Add them to the minced bowl.
6. Next, put the rice in a bowl and mix everything with clean hands. Turn on the stove and set the oil to warm up.
7. In a bowl, mix the flour and breadcrumbs. Form cutlets from the prepared minced meat and dip them in a plate with breadcrumbs and flour.
8. Lower the cutlets into the pan and fry them first on one side for six minutes, then turn them over and fry them for 15 minutes on the other side. In the end, you can cover the patties with a lid.
9. Serve the dish with boiled potatoes. For decoration, coat the patties with tomato paste.
Pink salmon cutlets in tomato sauce
Ingredients:
• three slices of white bread;
• 630 g fillet of pink salmon;
• 4 cloves of garlic;
• salt;
• ground caraway seeds;
• 6 tablespoons of olive oil;
• cilantro;
• 2 eggs;
• parsley;
• two onions;
• a spoon of sweet paprika;
• 2 teaspoons of sugar;
• fresh mint;
• pepper;
• ground coriander;
• chili pepper pod;
• 420 g of fresh tomatoes;
• 135 ml of white wine.
Cooking method:
1. Peel the onion and rinse. Cut one onion into cubes (for sauce), and divide the other into quarters (for minced meat).
2. Rinse the tomatoes and remove the steps. Cut them into small cubes.
3. Heat half the olive oil in a pan. Dip onion, caraway seeds, pepper, coriander and paprika there. Fry for 9-11 minutes. Pour the white wine next and, bringing to a boil, simmer for three minutes.
4. Add tomatoes, sugar, half a spoonful of salt, finely chopped chili peppers and one garlic to the onion. Simmer everything for a quarter of an hour over low heat. Put the finished sauce aside.
5. In a separate container, place the pieces of fish fillet, onion and bread. Grind these ingredients with a blender. Then add salt, minced garlic, eggs, caraway seeds and chopped cilantro and dill. Shuffle everything thoroughly.
6. Form the minced fish cakes and send them for a while in the refrigerator.
7. Heat the remaining olive oil in a pan and fry the pink salmon cutlets in it until golden brown.
8. Heat the sauce on the stove by adding a little water. Transfer cutlets to the sauce and close everything with a lid. Stew for 20 minutes. Remove the finished salmon cutlets from the heat, sprinkle them with mint, cover again and leave for 10 minutes.
9. Serve the patties by pouring them with tomato sauce. For such a dish, a side dish is optional.
Pink salmon cutlets with cheese
Ingredients:
• 525 g of fish fillet;
• two slices of stale white bread;
• two tablespoons of lemon juice;
• salt;
• 90 g of cheese;
• frying oil;
• 60 ml of milk;
• greenery;
• egg;
• breadcrumbs for breading;
• pepper;
• seasonings for fish.
Cooking method:
1. Put the bread slices on a plate and pour them with warm milk. Hold them in this form for a couple of minutes, then drain the milk and squeeze the bread.
2. Wash the pink salmon fillet, remove the small bones and chop with a meat grinder.
3. Cut the crust off the cheese and grate it on a medium grater.
4. Rinse the greens under cold running water and dry with a towel. Cut it into small pieces.
5. Dip the softened bread into the minced fish, add salt, lemon juice, pepper, spices and mix. Next, break the egg into this mass, put the cheese and pour the greens. Mix everything thoroughly.
6. Pour breadcrumbs onto a flat dish. From the fish mix, make flat patties and bread them.
7. Prepare a frying pan with oil for frying and place the patties in it so that they do not touch each other. Fry the dish on both sides for 6-8 minutes.
8. Serve these cutlets immediately after cooking so that the cheese does not have time to become hard.
9. Top the dish with fried potatoes and canned peas.
Steamed salmon cutlets in a slow cooker
Ingredients:
• 420 g of fish fillet;
• onion;
• two tablespoons of semolina;
• salt;
• egg;
• two stalks of green onions;
• pepper;
• two tablespoons of vegetable oil;
• two multi-glasses of water.
Cooking method:
1. Rinse the fillet, dry it and grind it with a blender or meat grinder.
2. Peel the onions. Chop it together with green onion into small pieces.
3. Put the fish fillet in a bowl and mix it together with salt and two kinds of onions. Then pour in the semolina, pepper, break the egg and mix everything with clean hands.
4. Pour water into the multicooker bowl, place an oiled double boiler over it.
5. Put round patties formed from the minced meat on the double boiler and close the lid of the equipment. Set the mode "Steaming" and cook for half an hour.
6. Cover a flat plate with lettuce leaves and lay ready-made fish patties on them. Pour cream and garnish with slices of tomatoes.
Pink salmon cutlets with cottage cheese
Ingredients:
• 470 g of fillet of pink salmon;
• 260 g of cottage cheese 12% fat;
• salt;
• egg;
• bow;
• spices for fish;
• greenery;
• half a glass of flour;
• lemon juice;
• four slices of a white loaf;
• butter.
Cooking method:
1. Pieces of loaf filled with clean boiled water. After a while, drain the liquid.
2. Peel the onion, cut off the ends and chop into small pieces with a knife.
3. In hot oil, fry onion slices until a brownish tint. Then put them on a plate.
4. If the fillet is frozen, then to begin to defrost it and rinse under running water. Dry the fish and pour it with lemon juice.
5. Place the chopped fish fillet in a blender. There, add washed greens, salt, softened loaf, cottage cheese and egg. Mix everything.
6. Transfer the resulting mass into a bowl, add spices for fish, fried onions and mix by hand.
7. Form the minced fish cakes by lightly crushing them with your hands. Roll the resulting workpieces in flour and dip them into a frying pan heated with oil. First fry on both sides over medium heat. Then add a little water, reduce the heat and close the lid. Stew for 8 minutes.
8. Serve cutlets with fresh vegetable salad, garnished with sour cream.
Pink salmon cutlets with squid
Ingredients:
• 340 g of freshly frozen squid;
• salt;
• 575 g of fresh frozen pink salmon fillet;
• 190 g of onion;
• pepper;
• 90 g of stale bread;
• 140 ml of milk;
• vegetable oil;
• 40 g breadcrumbs;
• 2 eggs.
Cooking method:
1. Peel the squid carcasses from the skin and remove the transparent plate from them. Rinse squid with running water and dip in a pot of salted water. Cook for 8-11 minutes.
2. Defrost and rinse fish fillets.
3. Dip the bread slices in milk for 6 minutes, and then drain the excess liquid.
4. Onion cut into cubes with a diameter of a centimeter.
5. Grind the fish fillet with squid carcasses in a blender. Then add the onions and chop again.
6. Add salt, bread crumb, and eggs to the squid and fish mass. Knead everything well.
7. From the minced meat, make small patties and roll them in breading.
8. Fry the meatballs in a pan for 5 minutes on each side.
9. Serve the dish with boiled rice and herbs.
Pink salmon cutlets - tricks and tips
• For juiciness, add chilled cream to the minced meat.
• Add any vegetables to fish cakes if desired.
• So that the stuffing does not stick to your hands, soak them before sculpting.
• If you add chicken to minced fish, then the patties will get a pleasant and unique taste.
• To keep the cutlets in their shape during cooking, roll them in breading or flour.
• For richness, add fish spices to the patties.
