Chum salmon cutlets. juicy recipes with lard, semolina, cottage cheese in the oven, steamed multicooker

Recipe 7 Diet chum salmon cutlets in the oven

• 4 tablespoons of tomato paste.
1. Shred the cabbage into strips and lightly fry in a frying pan greased with a drop of oil. Let cool.

We invite you to familiarize yourself with Pickled green tomatoes - 10 delicious recipes for the winter

2. Twist the processed chum salmon together with one onion.

3. Combine the minced meat with the previously prepared cabbage, add an egg to it.

4. Add spices. Here you can give room to your imagination and lay down whatever your heart desires. And even add some chopped herbs.

5. Stir the mixture and make round or oval cutlets from the minced meat. There is no need to crush them, let them remain fluffy. Also, don't bread them.

6. Place the resulting products in a greased form and bake at 200 degrees for 7 minutes.

7. Dilute tomato paste with 100 ml of water, shake and pour over the cutlets.

8. Leave in the oven for another ten minutes and you’re done! Take it out and let it stand for a while. The cutlets will absorb the remaining tomato and become very juicy. If desired, you can add more sauce to make the dish immediately gravy.

Fish cutlet in the oven with carrots

Required set of products:

• Minced fish of medium fat content, pollock is perfect - 700-800 g.
• One onion.
• Two carrots.
• Pork lard – no more than 100 g.
• Garlic cloves to taste – 1-2 pcs. (you can use a dry granular product).
• Two eggs.
• Two small slices of bread (stale is best).
• Salt, seasonings.
• Milk – 120-150 ml.

How to cook fish cutlets with carrots in the oven

Grind the lard, onion and garlic in a blender (you can use a regular meat grinder) into minced meat.

Grate or chop finely peeled and washed carrots using a coarse grater or in any way convenient for you, add to the lard.

Soak the bread in milk for 10 minutes, then, without squeezing it, knead it with your hands, adding to the existing ingredients.

Mix the mixture with other products, add a little salt, add seasonings, and grind again in a meat grinder or blender until nice and smooth.

Wet your hands in cold water, so the minced meat will not stick to them, and form beautiful balls or other shapes of the product.

Cover a baking sheet with food foil or parchment and place your products at a distance from one another.

Place in the oven to cook for about 35 minutes at 200 degrees.

With rice

Recipes for brine cookies in the oven, slow cooker, or frying pan.
Recipe for delicious pink salmon cutlets with rice from the “two in one” category. This is both a hot fish dish and a side dish at the same time - hearty and simple.

Ingredients:

• pink salmon fillet – 700 g;
• onion – 80 g;
• egg – 1 pc.;
• rice – 300 g;
• butter – 90 g;
• vegetable oil 50 g;
• breadcrumbs – 120 g;
• green onions – 10 g;
• salt, pepper - 1/2 tsp.

KBJU: calories – 237.6, protein – 12.8, fats – 11.4, carbohydrates – 20.9.

Cooking time (before cooking) – no.

Cooking time: 35 minutes.

Number of servings – 4.

Preparation:

1. Boil the rice until done.
2. Prepare the minced fish, also grind the onion through a meat grinder or chop in a blender.
3. Mix rice and fish, beat in an egg, add finely chopped green onions, salt and pepper.
4. Mix thoroughly, form into cutlets or balls, and bread in breadcrumbs.
5. Fry in vegetable oil on both sides.
6. Bring to readiness in the oven.

Before serving, drizzle with melted butter and garnish with green lettuce, tomato slices and lemon zest.

Classic recipe

Recipes for cooking frozen vegetables in a frying pan, in the oven, in a slow cooker

For this type of treat, you should choose fish fillet that has already been cleaned of all excess. For example, buy loose frozen chum salmon bellies. 500-600 g of product is enough to prepare a large portion of cutlets for the whole family. All that remains is to choose a suitable side dish for the dish. The recipe below also includes fish milk. With them the dish turns out especially tasty and tender.

What ingredients will you need?

For the treat you need to use:

• chum salmon belly – 550-600 g;
• chum salmon milk – 2 pcs.;
• onions, cloves of garlic and thick pieces of loaf - 2 pcs.;
• carrots (small) and egg - 1 pc.;
• mayonnaise, salt, fresh herbs, pepper, flour.

Classic mayonnaise is added to this treat to taste for juiciness. Therefore, 1-2 tbsp will be enough. l. product. You can completely exclude it from the recipe.

Step-by-step cooking process

Cooking steps:

1. First you need to take care of the fish. The abdomen needs to be washed. If necessary, you need to remove the remains of the inside, separate the pulp from the seeds (even the smallest ones). Milk is often found in the abdomen, then it can be used to prepare minced meat.
2. At the next stage, you will need to send all parts of the fish into a meat grinder to obtain a homogeneous minced meat. If you don’t have such a “kitchen helper” at hand, then you can simply chop the fillet into very small pieces. But cutlets made from homogeneous minced meat always turn out juicier after a meat grinder.
3. Next you need to peel the onions and carrots. Vegetables are cut into pieces and also processed in a meat grinder.
4. As a result, you need to mix 2 masses in a large bowl - fish and vegetable. All that remains is to pour in the contents of the raw egg, add salt to taste and pepper. Other spices are also allowed. It must be remembered that there should not be a lot of salt in fish cutlets.
5. To make it easier to work with the finished minced meat, you should beat it with a special blender attachment. Then it will turn out airy and tender.
6. Lastly, you need to add classic mayonnaise to the mixture to taste. Afterwards, mix everything well again and form small cakes.
7. The resulting pieces are rolled in flour, after which they are sent to a frying pan with heated fat. First you need to fry the treat over high heat. When the cutlets are already browned on both sides, you can reduce the heat and simmer them until fully cooked inside under the lid. This process will take approximately 20-25 minutes.

What can I add?

If desired, you can add filling inside these cutlets when sculpting. For example, a mixture of grated cheese, garlic and herbs. Another option is a piece of frozen butter. These tricks will make the dish especially juicy.

Serving rules, decoration

Before serving, the cutlets are laid out on a large dish and sprinkled with chopped herbs on top. For example, you can take a mixture of parsley and cilantro.

Tricks of experienced cooks

What you need to consider when preparing chum salmon cutlets:

1. Bread, butter, fish or pork fat soaked in milk significantly improves the taste of products and gives them juiciness;
2. The bread should only be wheat and must be stale. Using rye bread worsens the taste of the cutlets;
3. Experienced cooks add finely chopped internal fish oil or lard before passing the minced meat through a meat grinder for the second time;
4. Butter is added to the finished cutlet mixture in a softened form;
5. To reduce the viscosity of the fish mass, add chilled boiled fish pulp;
6. It is recommended to cool the cutlet mass during cooking. To prevent the products from falling apart in the frying pan, sculpt them with your hands dipped in cool water.

Chum salmon fish cutlets are prepared not only from fresh fillets, but also even from canned products. The tender flesh of this fish in any form gets along well with all the ingredients. To accompany her, take onions, cheese, semolina, starch and some day-old bread. We assure you, there are never too many of these cutlets!

How to cook fish cutlets from minced hake easily and tasty

Hake is a dietary sea fish that is quite simple to prepare. Healthy fish has no bones, and its fillet can be easily separated from the backbone, so cutting hake is not difficult. The most popular dish prepared from this seafood is delicious meatballs.

For fish cutlets you will need:

• 700 gr. prepared minced fish (or 1000 grams of hake fillet);
• butter – 50 gr.;
• egg – 1 pc.;
• onion – 1 pc.;
• milk – 1 tbsp.;
• large carrot – 1 pc.;
• stale loaf – 100 gr.;
• breadcrumbs - 3 tbsp. l.;
• processed cheese – 1 pc.;
• salt – 1 tsp;
• refined sunflower oil for frying;
• Ground black pepper - 1/3 tsp.

Preparation:

Finely chop the onion and grate the carrots on a fine grater. Fry the vegetables, stirring occasionally, in hot vegetable oil for about 5-7 minutes. Set aside to allow the fry to cool.

Cut each hake fillet into 3-4 pieces and pass through a blender or meat grinder with a fine grid. Add milk to the sliced ​​bread, press the slices so that they are completely covered with liquid.

Salt the minced fish, add pepper and grated frozen cheese on a coarse grater. Beat the egg and softened bread into the total mass without a drop of liquid.

Pour fried vegetables that have already cooled into the minced meat.

Knead gently, first with a spatula and then by hand. Form small cutlets with wet hands and roll in breading

Fry the pieces in heated oil in a frying pan for 3 minutes on each side. Place butter cut into pieces at the bottom of the baking dish, and fried meatballs on top of it. Place in the oven and cook for about 20 minutes at 180˚.

The taste of the hake will be perfectly revealed if you do not fry the hake until cooked, but cook it in the oven. You can serve fish cutlets with a suitable sauce that can enhance their taste. If you prepare the dish according to the above recipe, you can get a hearty fish masterpiece.

Juicy fish or meat cutlets instantly come to mind as soon as the word “homemade food” is uttered. Everyone loves tender and appetizing cutlets, but only if they are properly cooked, covered with a golden brown crust on the outside, but juicy on the inside. A real masterpiece is obtained if you clarify and correctly apply all the secrets of preparing homemade cue balls.

Some people consider meat cutlets to be a banal, unremarkable dish for everyday consumption. One can argue with this statement, since ordinary homemade cutlets can really be turned into an original holiday dish. To prepare delicious cutlets, any high-quality minced pork, beef, chicken, turkey, or fish is suitable. You can prepare zrazy or add juicy vegetables, champignons, dill, parsley, onion greens, hard or processed cheese to the cutlet mass.

Everyone knows that fish meat is healthy, so people should eat it twice a week. From hake, salmon or cod you can prepare a huge number of dishes in various ways. The most aromatic, piquant and appetizing fish cutlets are coated with a suitable sauce and sprinkled with finely chopped dill.

Chopped chum salmon fillet cutlets - very tasty

Tender, moderately fatty chum salmon fillet is just what you need for cutlets. To it we add onion, soaked yesterday’s bread, and put it all in a meat grinder. And by the way, if there is any minced meat left, put it in the freezer, where it can be stored for a long time.

You will need ingredients:

• 0 5 kg of fish pulp;
• 100 g stale bread (wheat only);
• 50 g onions;
• 60 ml cold water;
• 50 g ground crackers;
• 60 ml refined oil;
• 35 g butter.

Active cooking time will be: 35 minutes. The value of a serving will be: 235 kcal.

Preparation:

1. Cut the prepared fillet, pass through a thin grinder;
2. Combine the fish mass with wheat bread soaked in cold water, finely chopped onions, mix, scroll again;
3. Add salt, freshly ground pepper, knead everything well;
4. Form cutlets from the resulting mass, roll them in ground breadcrumbs;
5. Place the formed cutlets in a frying pan heated with oil, brown on both sides;
6. Place the cutlets on a baking sheet, place in the oven and finish cooking;
7. Place the finished products on a dish, pour in butter;
8. Fried potatoes and 3-4 types of baked or stewed vegetables are suitable as a side dish.

Fish cutlets from canned chum salmon with semolina

Canned fish cutlets are prepared with various grains. Our recipe uses semolina. It binds all the ingredients used into a single mass.

It is important that it swells. And to make it perfect, it’s better to put not just an egg into the cutlet mince, but add the yolk and white separately

You will need ingredients:

• 2 medium onions;
• 250 - 300 g canned chum salmon;
• parsley leaves + lettuce for decoration;
• 100 g of premium flour;
• semolina - ½ cup;
• egg.

You need time to cook: 30 minutes. Value per 100 g serving: 256 kcal.

Preparation:

1. Place the canned fish in a bowl and mash well with a fork;
2. Add semolina to thoroughly mashed fish and knead well. To allow the cereal to swell, leave for 15 minutes;
3. Finely chop the onion and add it to the minced cutlets. Then add the yolk separately to the mixture, and then the whipped white;
4. Make cutlets from the resulting “minced meat” that are not too large. Typically, large ones will fall apart, and too small ones will turn out dry, so take note of this;
5. Roll the cutlets in a small amount of flour, fry as usual in a frying pan with heated oil until golden brown.

Do you know what rum is made from at home?

Read how to prepare an incredibly tasty salad with lightly salted salmon.

Take note of our tips for cooking chicken liver with sour cream in a slow cooker.

Baked fish balls in the oven

Chum salmon cutlets are incredibly tasty and healthy. We guarantee you will definitely like them. In addition, the cutlets are prepared easily, quickly and do not look trivial at all.

You will need products:

• frozen chum salmon fillet – 2 pieces;
• “Russian” cheese – 100 grams;
• chicken egg of 1st category – 2 pieces;
• sour cream – 40 g;
• premium flour – 50 g;
• crushed crackers – 100 g;
• 2 cloves of garlic;
• oil for lubrication;
• parsley and dill to taste.

The total time spent will be: 40 minutes. Serving value: 230 kcal.

Step-by-step recipe for preparing chum salmon fish cutlets with cheese in the oven:

1. Season with salt and pepper the chum salmon fillet. Add chopped garlic and chopped herbs (parsley + dill) to the sour cream. Thoroughly knead the sour cream with herbs. Then apply a thin layer of the prepared mixture to the fish;

   

2. Grate the cheese using a fine grater, place a thin layer of cheese on the fillet, roll it, and secure with a toothpick or skewers. For breading, prepare in separate containers: an egg beaten with water, ground crackers and wheat flour;
3. First, the cutlets are breaded in a flour mixture, then dipped in an egg mixture, then in ground breadcrumbs. Repeat this manipulation 2 times, then the crust on your cutlets will be crispy, and the fish inside will remain juicy;

   

4. Line the pan with parchment and spray it with oil. Place the cutlets. Place them in a preheated oven. The temperature should not exceed 190, cooking time 25 minutes;

   

5. Serve with vegetable salad.

   

Roach cutlets.

#1 Valentina Bort

• Advanced users
• 137 messages

Many are sure that roach is only suitable for beer). I may disappoint you – not only that. I make excellent cutlets from it, so anyone who wants to try roach in an unusual quality can use my recipe.

Usually, from the catch that my husband brings, I select the less attractive roach, so to speak, and the larger ones go to salt.

I clean the fish, wash it and cut it into convenient pieces so that I can later pass it through a meat grinder.

In addition to fish, we will need three potatoes, a piece of white bread (preferably a bun), onion, salt, ground black pepper and spices for fish.

Potatoes and onions in pieces, soak bread in milk.

Then we pass all these ingredients and pieces of roach through a meat grinder twice. Salt and pepper the resulting minced meat and add 1-2 chicken eggs, mixing well.

Next, we form cutlets and dip them in breadcrumbs.

Fry the cutlets in vegetable oil, serve with potatoes or as a separate dish with fresh vegetables. Bon appetit!

#2 Alexey Pestov

Advanced users 217 posts City of Novosibirsk

Eh, I keep getting ready and planning to make cutlets from roach, but somehow I just can’t get around to it. There really is something to brag about! This year I made taimen cutlets on a rafting trip; once I make the recipe, I’ll definitely share it!

Valentina Bort likes this

#3 Valentina Bort

Advanced users 137 posts

Eh, I keep getting ready and planning to make cutlets from roach, but somehow I just can’t get around to it. There really is something to brag about! This year I made taimen cutlets on a rafting trip; once I make the recipe, I’ll definitely share it!

And I haven’t seen taimen in my life, so we ask for the recipe in the studio!

#4 Lesya

Advanced users 110 posts

Eh, I keep getting ready and planning to make cutlets from roach, but somehow I just can’t get around to it. There really is something to brag about! This year I made taimen cutlets on a rafting trip; once I make the recipe, I’ll definitely share it!

And I haven’t seen taimen in my life, so we ask for the recipe in the studio!

Plus)) We want to see the recipe for this taimen

#5 Alexey Pestov

Advanced users 217 posts

City Novosibirsk

I haven’t written the recipe yet, but the guy I made the cutlets from is here!

Valentina Bort likes this

Advanced users 137 posts

#7 Alex Pestov

Administrators 473 posts

Agree! It really was beautiful there. and the thought came to change my avatar to THIS photo, otherwise the current timeshak on my ava looks very weak compared to this guy!

#9 Alex Pestov

Administrators 473 posts

Sergey, it was taimen, and we actually made fish cutlets from it!

#10 Guest_Vyacheslav_*

Oh KHARASHO. I'll go catch some herring.

Users 2 posts

Tender dietary steamed chum salmon minced cutlets

Chum salmon has very tender meat without small muscle bones. This fish is often used to prepare dietary dishes.

Required set of products:

• 0.5 kg chum salmon fillet;
• 3 slices of toasted white bread;
• 25 g starch;
• 1 small onion;
• 50 ml cold milk;
• ground crackers or wheat flour;
• Season with spices to taste.

Active cooking time: 40 min. Serving calorie content: 240 kcal.

How to make steamed chum salmon cutlets:

1. Pieces of fillet, a piece of bread soaked in milk and squeezed out, together with onions, are passed through a meat grinder twice. Then add salt, a little starch, and a pinch of black pepper if desired;
2. With wet hands, form cutlets from the mass, then roll them in ground breadcrumbs or flour, as you like;
3. Lightly brown the cutlets in hot oil, then place in a steamer.

How to Make Ground Beef Patties Juicy and Tender

Beef is a little tougher than other types of meat, although it has improved flavor and juiciness. Cutlets are useful for baby food and dietary nutrition, so you need to cook them according to all the rules, as often as possible. If you follow all the subtleties of preparing minced beef balls, they turn out incredibly soft and tender.

We will need:

• 1000 gr. frozen beef;
• 200 gr. onions;
• 400 ml. milk;
• flour;
• refined vegetable oil;
• 1 bunch of dill and parsley;
• salt and a mixture of peppers - according to taste preferences.

Cooking process:

1. Cut the meat into pieces 4x4 centimeters, turn through a meat grinder.
2. Repeat the process a second time, adding onion cut into medium slices.

1. Pour milk into the minced meat, add pepper and enough salt.
2. Mix thoroughly, cover with foil or cling film, and place in the refrigerator for 15 minutes.
3. Apply oil to the bottom of a deep frying pan and the surface of a cutting board.
4. Form cutlets and place on a board.
5. Dip each piece in flour and transfer to hot vegetable oil.
6. Fry over high heat on one side until golden, turn over to the other side and simmer covered over low heat for 5-7 minutes.
7. Serve sprinkled with finely chopped herbs.

Minced beef cutlets come out very juicy if a little frozen butter or lard is added to the raw material. It is best to add finely chopped greens to the minced meat and serve the cooked meatballs with your favorite fresh vegetables.

How to make minced chum salmon

Compound:

• chum salmon – 1 kg;
• onions – 100 g;
• chicken egg – 1 pc.;
• salt, ground black pepper - to taste;
• butter (optional) – 30-40 g.

Cooking method:

• Cut the chum salmon into fillets, remove the skin and bones from it, removing them with tweezers.
• Cut the fillet into small pieces.
• Peel the onion and cut it into several medium-sized pieces.
• Pass the fish fillet and onion pieces through a meat grinder, alternating.
• If you decide to add butter to the minced meat for juiciness, remove it from the refrigerator in advance to soften it.
• Combine the fish mass with a raw egg, salt and pepper, stir until smooth.
• Add butter and knead the minced meat with your hands.

This minced chum salmon recipe can be considered basic. Before cooking the cutlets, it doesn’t hurt to thicken it by adding a loaf or semolina soaked in milk. These additives will make the cutlets more tender and fluffy.

Preparation

First of all, we defrost the fish and fillet it: remove the skin, remove the bone. As a result, the weight of the finished fillet is about 500 g.

Don't throw away the bones; they can be used to make fish stock.

Next, the resulting fillet needs to be ground into minced meat. You can do this in any way convenient for you. In the photo you can see what chum salmon fillet looks like if you grind it in a blender.

Next you also need to chop the onion and herbs. We peel the onion, cut it into 4-6 parts and throw it into a blender cup, the onion will add juiciness to the cutlets, so do not ignore this ingredient. Wash the greens and shake them thoroughly from the water. We cut (or tear) the greens into smaller pieces and also throw them into the blender cup. A few seconds - and we have a very aromatic vegetable mixture ready. If you ground the fish in a meat grinder, grind the onions and herbs accordingly.

Now mix this aromatic gruel with minced fish.

Next, add the eggs into the bowl.

And mix the mass thoroughly. To make the minced fish more tender, you can mix it with a blender.

The next ingredient in the minced meat will be cheese. Three it on a coarse grater. You can make cod cutlets without cheese, but with it they will turn out more tender.

Add grated cheese to the minced fish. Stir, then add salt and sprinkle with seasonings, and stir again.

Next, the last ingredient – ​​starch – is added to the minced meat. Its quantity will depend on the initial consistency of the minced meat. If you overdo it with starch, chum salmon cutlets will lose their juiciness and turn out dense and dry. Therefore, it is better to add starch gradually: add a spoon, stir, and try to form a cutlet with wet hands. If it holds its shape, the minced meat is ready; if it spreads, add another spoon and do it all over again.

The minced meat should not be too dense. Set the bowl with the prepared minced meat aside while the oil heats up in the frying pan, then form the cutlets. You can give fish cutlets any shape. Breading is not necessary. We advise you to first form all the fish cutlets with wet hands, and then start frying them.

Fry the chum salmon cutlets with cheese in a small amount of oil, on medium heat on the stove and always under the lid. Ready! You can serve with vegetable salad or any cereal or vegetable side dish.

The cutlets turn out very tasty and tender, bon appetit!

Cooking features

When preparing fish cutlets, the main difficulty is that they have a fairly dense structure, but are not loose, while maintaining juiciness. The task is especially difficult when the fish is not too fatty. For this reason, not every housewife takes up frying chum salmon cutlets. However, if you know some tricks, even an inexperienced cook can solve the problem.

• Chum salmon cutlets will be juicier if you add lard or juicy vegetables to the minced meat. Using cream instead of water and milk also helps solve the problem. Butter also works well in this situation: put a piece of butter inside when forming the cutlet, and it will remain tender and juicy when frying. When baking products in the oven, oil is placed on top. Another option is to grease the products with sour cream or sprinkle with cheese. They will turn out not only juicy, but also appetizing, worthy of a festive table.
• In order for the minced meat to be sufficiently viscous, eggs, flour, and semolina are added to it. Semolina, like a loaf soaked in milk, makes the cutlets more tender.
• When adding a loaf to the minced meat, observe the measure. If you overdo it with this ingredient, the cutlets will turn out loose and tasteless.

Chum salmon cutlets are a tasty and healthy dish that should be included in your diet. The presence of a large number of recipes allows you to choose an option for every taste.

From red fish

Perhaps this dish has the most exquisite taste.
You can often find fish cutlets made from red fish in restaurants. These cutlets are especially tasty not with white bread, but with black bread. For many, this will be a surprising fact, because all recipes contain only white bread. But a rye loaf will give the red fish even more flavor. To the usual seasonings in the form of pepper and salt, you should also add thyme. But you shouldn’t be too zealous with spices, so as not to interrupt the taste of red fish. You will be surprised by the incredible aroma, to which all the neighbors will immediately come running.

The recipe for red fish cutlets does not include only salmon or trout; they are just as tasty from pink salmon. Serve cutlets with rice, potatoes or vegetables for dinner. They can also be used as a snack at work or school.

Which fish to choose and how to make minced meat from it

What fish should you use to make cutlets? Any type of fish would be an excellent option for this dish - pike, catfish, pike perch, carp, pink salmon, trout, pelengas, halibut, cod, salmon, pollock.

It is important to consider several important nuances when choosing fish for cutlets:

for cutlets it is worth using large-sized fish; the fish must be fresh. Freshness can be determined using two methods - you can throw it into water, if it sinks to the bottom, then it means it’s fresh, if it rises to the surface, then it means it’s not fresh.

You can also cut the belly with a heated blade; if an unpleasant odor appears, this will indicate that the fish is not fresh; When purchasing, you should pay attention to the color of the gills. Fresh fish have red or pink gills; there should be mucus on the surface of the scales with a transparent and non-sticky structure; eyes should be clear, without clouding, protruding; fresh fish has a flat and transparent belly

If it is swollen, with dark spots, dents, then this will mean that the fish is far from fresh.

After the fish has been selected, it is worth properly preparing the minced meat from it. When preparing minced fish, the following important recommendations will come in handy:

1. Before grinding fish, it must be properly prepared. We clean off all the scales, remove the head, fins, and tail;
2. We cut the belly and clean out the giblets. We wash the carcass thoroughly;
3. Next, cut the cleaned carcass into two parts, remove the backbone and all the bones. For smaller bones, you can use tweezers;
4. After this, the fish fillet should be ground in a meat grinder or blender;
5. Additionally, several onions are scrolled in a blender or meat grinder;
6. You can add soaked bread pulp in milk to the prepared minced meat;
7. Don’t forget to put a couple of chicken eggs into the base, add salt and spices;
8. Since the finished minced meat turns out to be liquid, it can be put in the freezer for about 40 minutes. During this period, it will harden a little and it will be much easier to make cutlets from it.

Recipe for minced chum salmon cutlets. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “chopped chum salmon cutlets”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of minced chum salmon cutlets is 191.4 kcal.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fish cutlets recipe is very tasty from chum salmon

In the salmon family, this fish is the most accessible and not too expensive. At least now you can find it in any self-respecting supermarket. And chum salmon cutlets turn out delicious and juicy, just finger licking good. There are several basic cooking recipes. Let's tell you more about each of them.

Chum salmon cutlets

Minced meat made from this wonderful fish is also sold in stores. But if you haven’t bought it, you can make it yourself in an ordinary or electric meat grinder. The whole process will take a few minutes, and in total it will take no more than half an hour to prepare the cutlets.

Ingredients

We will need: 700 grams of chum salmon fillet, several pieces of white loaf, half a glass of low-fat milk, 70 grams of wheat flour, a couple of raw eggs, a head of onion, vegetable oil for frying, salt and spices to taste.

How to cook chum salmon cutlets: recipe No. 1

1. We make minced meat from the fillet (or use ready-made meat).
2. Peel the onion and chop finely.
3. Soak the crumb from a third of the loaf in slightly warmed milk, and then squeeze it out a little.
4. In one bowl, mix minced meat, bread crumb, and onion. Beat in the eggs and add spices and salt.
5. We achieve homogeneity of the mass by kneading.
6. Wet your hands in cool water and form small round cutlets.
7. Roll the semi-finished product in flour. We trim again to give our cutlets beautiful shapes (but, we repeat, they should not turn out to be bast-shaped, then they will fry worse).
8. We cook chum salmon cutlets in a non-stick frying pan in well-heated vegetable oil (olive oil is best). Fry them for about three minutes on each side to get a golden brown crust.
9. In principle, chum salmon cutlets are already ready (for those who don’t like stew), and they can be consumed. But to increase the juiciness of the dish, you need to pour half a glass of water or fish broth into the frying pan with them, close the dish with a lid and simmer over low heat for about 15 minutes.

Serve the dish with plenty of vegetables, boiled potatoes, garnished with fresh dill. You can place a bowl of soy sauce next to it for a contrast of flavors.

With cheese

Chum salmon fish cutlets can also be prepared with cheese. Then the final product will turn out even more tender and refined, since this ingredient begins to melt and become soft at high frying temperatures.

https://www.youtube.com/watch?v=pS86bxSbJcY

We will need: the same 700 grams of chum salmon fillet (or ready-made minced meat), half a glass of milk, two eggs, an onion, a large spoon of not too fatty sour cream, 150-200 grams of cheese (processed cheese can also be used, but without herbal additives, real cheese), a third of a white loaf, salt and seasonings for preparing fish dishes.

Preparation of recipe No. 2

In principle, the preparatory work is not particularly different from the previous recipe. Everything needs to be done as before, preparing juicy and soft minced meat. By adding raw eggs, we get good stickiness of the semi-finished product, which will prevent the cutlets from falling apart during frying.

Pleasant and tasty additions include sour cream and lightly grated cheese. All this must also be added to the minced meat and mixed until smooth.

If you want some piquancy, you can cut the cheese into small cubes and when forming the cutlets, add a piece of cheese inside each one, which will melt during heat treatment and become deliciously soft.

1. Next, fry the cutlets in a frying pan until golden brown on both sides.
2. Place the cutlets in a baking container. Pour tartar sauce and bake in the oven at 180 degrees for about 15 minutes.
3. Serve with rice or mashed potatoes.

How to make tartar sauce?

There is nothing complicated about this addition to delicious chum salmon cutlets. You can, of course, use a store-bought one, but it’s better to make your own.

For this you will need: 2 yolks from boiled eggs (plus one raw), half a glass of good olive oil, a bunch of green onions, a couple of cloves of garlic, a handful of olives, a medium-sized pickled cucumber, the juice of half a lemon, salt.

We prepare it in a simple way: mix all of the above in a blender until smooth (small pieces of olives and cucumber are allowed), and pour this mixture over the chum salmon cutlets.

Preparation of recipe No. 2

In principle, the preparatory work is not particularly different from the previous recipe. Everything needs to be done as before, preparing juicy and soft minced meat. By adding raw eggs, we get good stickiness of the semi-finished product, which will prevent the cutlets from falling apart during frying. Pleasant and tasty additions include sour cream and lightly grated cheese. All this must also be added to the minced meat and mixed until smooth. If you want some piquancy, you can cut the cheese into small cubes and when forming the cutlets, add a piece of cheese inside each one, which will melt during heat treatment and become deliciously soft.

1. Next, fry the cutlets in a frying pan until golden brown on both sides.
2. Place the cutlets in a baking container. Pour tartar sauce and bake in the oven at 180 degrees for about 15 minutes.
3. Serve with rice or mashed potatoes.

general information

Many people associate red fish with holidays, rich feasts and celebrations - after all, it is considered a delicacy, and not a very cheap one. And rarely is a holiday table complete without juicy red fish.

Types of red fish

Fish from the sturgeon and salmon families are often called red fish. Why did she get this name? There are 2 versions on this matter: it is so called because of the color of the meat and since ancient times the word “red” meant “beautiful”, i.e. a beautiful fish that ends up on our tables exclusively on important holidays.

Red fish are about 15 species of fish. These include:

• salmon;
• salmon;
• trout;
• pink salmon;
• grayling;
• sturgeon;
• sterlet;
• omul;
• stellate sturgeon;
• beluga;
• chum salmon;
• lenok;
• brown trout;
• whitefish;
• Chinook;
• thorn;
• taimen

Their habitat is mainly the Pacific and Atlantic oceans, as well as freshwater bodies located in the northern hemisphere of our planet.

Fish recipes in Japanese cuisine: tuna rolls, temaki sushi, uramaki, sashimi, nigiri.

Benefits and harms

Red fish is considered very beneficial for the body. Its advantages are as follows:

1. Omega fatty acids, found in large quantities in fish, reduce cholesterol levels and prevent the risk of cardiovascular diseases.
2. Due to the increased content of easily digestible protein, fish is a dietary product - it can easily be included in the diet.
3. Selenium in red fish strengthens the human immune system and slows down the aging process.
4. Prevents the occurrence of cancer and hypertension.
5. Thanks to iodine, the body's endocrine system functions better.
6. Phosphorus and calcium in fish help strengthen bones.
7. Melatonin normalizes sleep and at the same time strengthens the nervous system.
8. Magnesium B6 is important for the reproductive system of the female body.

The list is quite impressive, from which we can conclude that red fish has great benefits for the body. The rate of fish intake is from 200 to 500 g per week.

But, like any other product, red fish also has contraindications. Eating red fish is prohibited:

• if you are allergic to seafood;
• for liver and kidney diseases;
• for some diseases of the gastrointestinal tract;
• with open form of tuberculosis.

The origin of the fish should also be taken into account: farmed fish will not have the same nutritional value as commercial fish, possibly due to the addition of GMOs and the use of antibiotics.

Healthy puree soups with seafood: fish, shrimp.

With semolina and zucchini

The taste of fish cutlets is very interesting and unusual if you add fresh vegetables to them. For example, raw zucchini will fit perfectly into the recipe. Thanks to this ingredient, the cutlets become especially juicy. You can use a larger portion of zucchini than indicated in the recipe. Then the cutlets will turn out even healthier.

What ingredients will you need?

For the treat you need to use:

• chum salmon fillet – half a kilo;
• young zucchini and onion - 1 pc.;
• semolina – 1-1.5 tbsp. l.;
• salt, pepper and oil.

Step-by-step cooking process

Cooking steps:

1. First you need to wash the fish fillet, then pat it dry with paper towels and cut into very small cubes.
2. The zucchini needs to be washed, dried and processed with a grater with large or medium divisions. If the vegetable is taken with an already dense, mature skin, then it (along with the seeds) should be removed. And young zucchini can be rubbed whole after thorough washing with a stiff brush.
3. Zucchini chips should be salted and left in a deep bowl for about a quarter of an hour. Afterwards, squeeze slightly. All that remains is to mix the zucchini with the fish fillet, add small cubes of peeled onion, semolina, salt and pepper.
4. The minced meat should sit for about 20-25 minutes. This stage is needed so that the semolina has time to swell.
5. Afterwards you will need to form cutlets and fry them in hot fat.

The finished cutlets are laid out on a flat dish and served to the table.