Boiled pink salmon calories per 100 grams. Calorie pink salmon

The vitamin and mineral composition of pink salmon is represented by vitamins B1, B2, B5, B6, B12, PP, A, C, D, sulfur minerals, calcium, chlorine, sodium, potassium, phosphorus, magnesium, nickel, iron, selenium, zinc, molybdenum, iodine, cobalt, chromium, copper, manganese, fluorine.

Calorie baked pink salmon per 100 grams 128 kcal. In a 100-gram serving of the dish:

• 17.9 g protein;
• 5.5 g fat;
• 1.5 g of carbohydrates.

To cook pink salmon in the oven, you need:

• cut approximately equal in size into pieces of 1 kg of fish;
• pepper, salt to taste the resulting cut;
• cut into half rings 2 pcs. onion;
• wrap fish and onions in foil;
• bake pink salmon in the oven for 20 minutes.

Fried salmon calories per 100 grams

The calorie content of fried pink salmon per 100 grams (the option of frying fish in batter is being considered) is 280 kcal. In 100 g of such fish:

• 17 g protein;
• 16.5 g fat;
• 15.1 g of carbohydrates.

Despite heat treatment, fried pink salmon retains many useful substances, including fish saturated with phosphorus, chromium, vitamin PP, sulfur, cobalt, iodine, and unsaturated fatty acids. Contraindications to the use of fish fried in batter are exacerbations of diseases of the gallbladder, stomach, liver, pancreas, intestines, high cholesterol, overweight.

Smoked salmon calories per 100 grams

The calorie content of cold-smoked pink salmon per 100 grams is 175 kcal. In a 100-gram serving of fish:

• 21.3 g protein;
• 9 g fat;
• 0.3 g of carbohydrates.

The calorie content of hot smoked pink salmon per 100 grams is 160 kcal. In 100 g of fish:

• 23.3 g protein;
• 7.5 g fat;
• 0 g carbohydrates.

Smoked pink salmon is enriched with phosphorus, iodine, chromium, sulfur, cobalt. Due to the rather high fat content, it is better to refuse such a snack for pancreatitis, cholecystitis, liver diseases, exacerbations of diseases of the intestines and stomach.

Steamed salmon calories per 100 grams

The calorie content of pink salmon for a couple per 100 grams is 162 kcal. In 100 g of steam fish:

• 18.5 g protein;
• 9.6 g fat;
• 0.3 g of carbohydrates.

Recipe for cooking:

• 0.35 kg of fish is cut into small pieces, sprinkled with 15 g of sunflower oil;
• pink salmon is steamed for no more than 15 minutes;
• After cooking, the fish must be peppered and salted to taste.

Calorie content of canned salmon per 100 grams

The calorie content of pink salmon in canned food per 100 grams is 135.6 kcal. In a 100-gram serving of fish:

• 20.9 g protein;
• 6 g fat;
• 0.2 g of carbohydrates.

Due to the large amount of salt and the presence of preservatives in the composition, canned fish is not recommended for violations in the digestive tract. In some people, the use of such a product causes bloating, flatulence, problems with the stool.

Calorie boiled pink salmon per 100 grams

The calorie content of boiled pink salmon per 100 grams is 168.5 kcal. The dish contains:

• 23 g protein;
• 7.7 g fat;
• 0 g carbohydrates.

With this method of heat treatment, pink salmon retains a large amount of vitamins B1, B2, A, E, PP, D, minerals fluorine, calcium, magnesium, iron, chlorine, and sulfur.

Calorie stewed pink salmon per 100 grams

Calorie stewed pink salmon per 100 grams 142 kcal. Per 100 gram serving:

• 13.7 g protein;
• 8.6 g fat;
• 2.4 g of carbohydrates.

Despite the relatively high calorie content, stewed fish is often included in the diet. This is due to the fact that in such a dish there are many unsaturated fatty acids, minerals and vitamins.

Salted pink salmon calories per 100 grams

Caloric content of salted pink salmon per 100 grams is 169.2 kcal. In 100 g of fish:

• 22.2 g protein;
• 8.9 g fat;
• 0 g carbohydrates.

Salted fish is saturated with sulfur, magnesium, calcium, sodium, chlorine, potassium, phosphorus, fluorine, iron, chromium, nickel, molybdenum, zinc. It contains a lot of vitamins B1, B2, B9, B12, A, C, E, PP, D.

The benefits of pink salmon

The following useful properties of pink salmon are known:

• fish is enriched with vitamins, minerals and fatty acids, which are necessary to maintain healthy bones, hair, nails;
• with regular eating of fish, the work of the gastrointestinal tract is normalized, lipid metabolism is activated;
• the property of fish to saturate cells with oxygen was confirmed;
• boiled and steamed pink salmon is useful for regulating blood sugar;
• such fish dishes normalize the work of the central nervous system, improve the condition of the thyroid gland, activate cerebral circulation;
• when pink salmon is included in the diet, the risk of developing stomach ulcers, arthritis, and hypertension is reduced;
• fish quickly eliminates the feeling of hunger, due to its high fat content saturates the body with energy.

Harm of pink salmon

The harm of pink salmon is manifested when overeating with fish and its use with contraindications. Doctors do not recommend eating more than a 60-gram serving of fish at a time. Otherwise, you may encounter problems in the digestive tract.

In some people, pink salmon provokes allergic reactions. Completely abandon such fish dishes or eat fish in limited quantities should be with exacerbation of diseases of the stomach, liver, intestines, pancreas, gallbladder, thyroid gland.

Most lovers of a healthy diet are well aware that fish, especially from the salmon family, is a valuable source of protein and essential trace elements. But for proper diet planning, it is necessary to take into account all the possible nuances of the influence of different ingredients on the body. Therefore, it is worth knowing how different methods of preparing pink salmon affect its calorie content and composition.

Peculiarities

Due to its wide distribution area and annual catch of hundreds of thousands of tons, pink salmon is one of the most affordable (in terms of price) representatives of the salmon family. She got her name due to the fact that shortly before the start of the spawning period, her males form a noticeable hump on their backs behind their heads. Another name for this fish is “pink salmon”, which is associated with a soft pink tint of its fresh flesh.

Since this salmon representative prefers cold oceanic waters, it is usually mined in the Arctic and Pacific oceans. This means that fresh fish is supplied to the territory of the Russian Federation only in the cities of the Far East. Residents of the European part of Russia have to be content with frozen carcasses.

When purchasing pink salmon, you should pay special attention to the color of the flesh of its abdomen and gills. The meat of this fish should have a pink color without yellow patches. The presence of any yellow shades indicates either a violation of the recommended storage conditions, or that you have a stale product in front of you. The color of the gills should be red. Darker colors of this organ or the presence of mucus on it also indicate the expiration of the product.

The fish you buy should not emit putrid or any other unpleasant odor, and its scales and meat should not have ulcers, tumors and other signs of dangerous diseases. The scales of fresh pink salmon usually have a shiny silver color and do not flake off their skin.

You should also pay attention to the condition of the fins - if they are too dry or look weathered, then the fish has gone through several cycles of defrosting and re-freezing. When choosing the weight of the fish you need, keep in mind that when cutting pink salmon purchased with a head, up to a third of its mass will go to waste.

Basic cooking methods

Like most other types of fish, pink salmon is rarely used raw (mainly in Japanese and other Asian cuisines). The most common ways to prepare this product are:

• roasting;
• steam cooking;
• baking in the oven;
• boiling;
• salting and pickling;
• canning;
• smoking (both hot and cold);
• grinding into minced meat, followed by cooking cutlets.

Features of heat treatment and the spices used significantly affect the indicator of KBJU (calories, proteins, fats, carbohydrates) of dishes prepared from pink salmon. By choosing the method of cooking pink salmon, it is possible (within certain limits) to control its nutritional value. So, if you want to get as much protein as possible with a minimum amount of carbohydrates, then cook dishes with boiled, steamed or smoked pink salmon. If you prefer a balanced composition of your products, then pay attention to dishes with baked fish or cook cutlets from it.

The composition and calorie content of fish

Consider the composition and calorie content of fish cooked in different ways in more detail.

Fresh pink salmon has the following composition of BJU per 100 grams:

• proteins - up to 22 grams;
• fats - up to 7 grams;
• carbohydrates - less than 1 gram.

At the same time, as in many other types of fish, the fats in pink salmon are mainly represented by polyunsaturated Omega-3 fatty acids that are beneficial for the body, and not harmful saturated fats.

This product is rich in the following vitamins:

• representatives of group B, namely B1, B2, B9 and B12;

Of the beneficial trace elements in this fish contains:

• phosphorus (as in all types of seafood);
• iron;
• potassium;
• iodine (as in other marine fish);
• zinc;
• molybdenum;
• fluorine;
• chromium;
• cobalt;
• selenium;
• sulfur.

Caloric content of fresh pink salmon is about 142 kcal per 100 grams. The caviar of this fish has an energy value of 230 kcal per 100 g.

Fried ingredient in 100 grams contains:

• less than 18 grams of protein;
• up to 7 grams of fat;
• up to 7 grams of carbohydrates.

100 g of fried product contains 152 kcal, which is slightly higher than that of fish without heat treatment. It should be noted that the fat content and calorie content of the fried product to a large extent depends on the type of oil used in its preparation. So, vegetable oils, including both sunflower and olive, are almost 100% fat, while butter usually consists of less than 90%. Accordingly, the calorie content of vegetable oils is noticeably higher than that of butter.

Frying significantly reduces the amount of vitamins and other nutrients contained in the dish (compared to the raw product). However, even fried pink salmon remains a valuable source of vitamin PP, iodine, phosphorus, cobalt and omega-3 fatty acids.

If you fry pink salmon in batter, then its composition will be as follows:

• about 17 grams of protein;
• up to 17 grams of fat;
• about 15 grams of carbohydrates.

The calorie content of the product cooked in batter will be about 280 kilocalories per 100 grams.

The steamed product has the following BJU formula:

• proteins - up to 19%;
• fats - up to 10%;
• carbohydrates - up to 1%.

The calorie content is about 162 kcal per 100 g. Steam fish almost completely retains all the vitamins and microelements inherent in the fresh product.

100 g of fish baked in the oven contains:

• up to 18 g of proteins;
• up to 6 g of fat;
• up to 2 g of carbons.

The calorie content of 100 grams of the baked ingredient is about 128 kcal.

In boiled form, this ingredient includes:

• 23% protein;
• 8% fat.

Carbohydrates in a boiled product are most often completely absent, and its energy value is 169 kcal per 100 grams. Cooking allows you to save most of the nutrients of the raw product in the finished dish.

Salting pink salmon also leads to the disappearance of carbohydrates from its composition. At the same time, 100 g of salted fish contains:

• up to 23 g of proteins;
• less than 9 g of fat.

The calorie content of salted pink salmon reaches 170 kcal per 100 g.

The canned product contains:

• up to 21% protein;
• about 6% fat;
• less than 0.5% carbohydrates.

The energy value of 100 g of canned salmon is about 136 kcal.

The BJU formula for a cold-smoked product looks like this:

• 22% protein;
• 9% fat.

The calorie content of such an ingredient reaches 175 kcal per 100 grams.

Hot smoking leads to a slight increase in the amount of protein and a decrease in the fat content of the product. The composition of the fish in this case is as follows:

Benefit

Due to the low content of fats, especially those related to saturated fats, pink salmon is considered a dietary product and can be recommended for inclusion in the diets of people seeking to lose weight. A large amount of protein in its composition causes a long-term feeling of fullness in a person who has eaten this fish.

The substances contained in this ingredient (especially phosphorus) help to improve the condition of human skin, strengthen its bones, teeth, nails and hair. A large amount of iodine leads to improved functioning of the thyroid gland. Omega-3 acids are well-known antioxidants and regulators of glucose metabolism, which means that eating fish containing them slows down the human aging process and reduces the risk of developing diabetes.

The presence of pyroxidine and histidine in the composition of the product helps to improve the state of the nervous system of a person using pink salmon. Also, this fish contains substances that improve metabolism and improve the condition of the mucous membrane of the digestive system.

Harm

The use of pink salmon should be abandoned to people with allergies to seafood and individual intolerance to iodine, phosphorus and other substances included in its composition. If you suffer from peptic ulcer of the stomach or duodenum, pankeratitis, gastritis or liver disease, then you can use this fish only in boiled or steamed form.

Nutritionists advise to consume about 60 g of the product at a time.

On the beneficial properties of pink salmon, see the following video.

In terms of taste properties, it is slightly inferior to its “big sisters” salmon and trout. But people who follow the figure will like and taste such an indicator as the calorie content of pink salmon. In this article, we will take a closer look at the beneficial properties of this fish, its nutritional value, and also give some simple cooking recipes.

Calorie pink salmon and its composition

For 100 grams of this fish, there are 20.5 grams of protein and 6.5 grams of fat. The total calorie content of pink salmon is from 140 to 170 calories. It depends on the fat content of the particular fish carcass. Salmon, for example, has indicators an order of magnitude higher. There are 15-16 grams of fat in it, and the calorie content is about 220-250 units. product tends to change during the cooking process. How much higher it becomes depends on how you cook the fish. For example, the calorie content of fried pink salmon will be calculated from the amount of oil that you added during frying. The average is 220 calories. The amount of fat will double and will be approximately 12-15 grams. Baked pink salmon will have less nutritional value. Calorie content when cooked without oil in the oven remains at the level of fresh fish. But if you use additional ingredients in the recipe, for example, butter, cheese, potatoes and others, then the nutritional value of the finished product will increase many times over.

Pink salmon with diets

If your goal is to lose weight and maintain a slim body, then pink salmon will fit perfectly into the diet menu. This product is rich in protein. And protein is one of the most important substances needed by the body when losing weight. Thanks to eating fish dishes, the body is quickly saturated. Even a small portion of protein allows you to forget about the feeling of hunger for a long time.

For those who count the number of calories, the ideal option is to eat. The calorie content of pink salmon just fits into the allowed corridor. It has low nutritional value and low fat content. But you should know a few important rules. For proper and dietary nutrition, you should forget about such a type of cooking as frying. The best option are recipes in a double boiler, oven or grill. Also, do not use canned salmon. In such a product, a high amount of fat and, accordingly, calories.

Simple recipes for cooking pink salmon

A simple and quick dish in the oven according to the following recipe. Prepare fish pieces (peel, cut), marinate in lemon juice for half an hour. Pre-salt and pepper. Spread lightly with low-fat sour cream and bake for half an hour at 180 degrees. You can make fish with a vegetable side dish. To do this, stew onions and carrots, add some greens. Put a layer of vegetables on the fish and pour a mixture of a glass of milk and one egg. Bake in the oven. Pink salmon pate turns out delicious: mix chopped with cream cheese and fresh chopped dill. Pour in lemon juice, salt.

Pink salmon is the most numerous representative of the salmon family. Of all the salmon, it has the smallest size. The average weight of a fish is about 2 kg. Lives in cold seas, spawning goes into the rivers. The fish got its name because of the hump that grows on the backs of males during the spawning period. The females, having laid eggs, die. Fishing is mainly carried out in the Pacific Ocean. For consumers, this is the most affordable type of salmon.

Pink salmon has a mild taste; first, second courses, snacks are prepared from it. It is distinguished from other salmon by its low fat content, so its meat is useful for almost everyone. However, people who are prone to edema should limit their intake, as fish contains a high amount of sodium, which provokes fluid retention in the body. It is easy to cut and cook. Frozen salmon is stored until the next season.

How to choose fresh pink salmon

Fresh pink salmon caught in the sea has a silver color with a bluish tint and light pink meat. The carcass is elastic, when pressed, the pits do not remain. In order for the selected carcass to be tasty and fresh, it is necessary to follow simple rules when buying.

1. It is best to buy fish with a whole carcass with a head; this is proof that the fish were indeed caught in the sea. Unscrupulous sellers can sell carcasses picked up in rivers where pink salmon spawned. The absence of a head is due to the fact that animals in pink salmon bite off only the head, they do not touch everything else.
2. When buying, ask the seller to make an incision near the tail and smell it. If the fish is fresh, the seller will make an incision, there will be no smell. If the fish is stale and it was given a presentation, then the incision at the tail will give out all the manipulations: a disgusting smell, the color of the meat is gray.
3. When buying, give preference to males: their meat is more tender and juicy. But buying carcasses with a characteristic hump is not worth it: pink salmon meat becomes tasteless during the spawning period.
4. Give preference to frozen carcasses. Moreover, if the carcasses are crooked, then this is a sign that they were frozen immediately after being caught. Pink salmon is caught from July to October. Therefore, chilled pink salmon in stores is simply a reusable freeze-thaw. In addition, the main fishery for this salmon is carried out in the Sea of ​​Okhotsk off the eastern coast of the country. In other regions, the fish comes in frozen form.
5. When buying, look at the catch time. You should not buy fish caught in September and October. During this period, caviar fully ripens, the meat becomes loose, acquires a gray color, becomes dry and loses its taste.
6. In wild fish, the color of the meat is uniform without white streaks, which indicates that the fish grew up in the sea and the fat in the meat is evenly distributed.

Composition and useful properties of fresh pink salmon

Pink salmon meat is characterized by a high protein content with a low fat content. Like the rest of the salmon family, this species is a source of Omega-3. acids. In this case, carbohydrates are represented by trace amounts. The table shows the energy value per 100 g of the product.

It should be noted that the nutritional and energy value of males is somewhat higher than the nutritional value of pink salmon females, since all the nutrients in them go into the eggs. Also, the nutrient content depends on:

• the age and size of the fish caught: the larger the specimen, the more valuable it is;
• fishing areas: pink salmon, which lives closer to the north, has fatter and more nutritious meat;
• time of catch: at the beginning of the fishing season, the nutritional value of pink salmon reaches a maximum, by the end of the fishing season - a minimum.

Since this salmon is a marine inhabitant, it contains iodine, which is useful for the normal functioning of the thyroid gland.

B vitamins, including nicotinic acid, control fat metabolism in the body, their lack contributes to the accumulation of excess fat and weight gain. Vitamins of groups A, E and D contribute to the preservation of vision, youth, skin elasticity, its protective properties.

The table shows the ranges of nutrient content in pink salmon meat. Their content, as well as energy value, depend on the conditions listed above.

Fresh pink salmon calories

The total calorie content of dishes prepared from pink salmon consists not only of the calorie content of the fish itself, but also of the calorie content of all other ingredients: oils, vegetables, cereals. The use of butter and mayonnaise greatly affects the calorie content of dishes. The most high-calorie is fish:

• fried;
• Breaded;
• baked with mayonnaise;
• sauces for salads based on mayonnaise and vegetable oils.

Moreover, the more mayonnaise and butter, the more high-calorie the dish. Therefore, for those who monitor their weight, and for whom fatty foods are contraindicated, the best way to cook pink salmon is to use the method of baking with lemon and spices, or steaming. In this case, the need to resort to additional fats disappears.

When smoking, part of the moisture is removed from the carcasses, so the calorie content is slightly increased. But here another danger arises - an increase in the content of sodium, which retains fluid, as well as an increase in blood pressure. The table below shows the average calorie values, which depend on the method of preparation.

Ways to cook salmon tasty

There are a great many recipes for dishes made from pink salmon. Below are recipes that will help you cook fish quickly and tasty. The advantage of these recipes is the availability of ingredients, their low cost.

Pink salmon in soy sauce

This appetizer is easy to make. The dish is good both on its own and with baked potatoes, boiled rice as a dinner or lunch. Can also be used to make sandwiches.

• pink salmon fresh or thawed - 1 carcass weighing about 2.0 kg;
• soy sauce of natural fermentation - 300 ml;
• rice vinegar (can be replaced with apple) - 50 ml;
• soybean oil (can be replaced with refined sunflower or olive oil) - 300 ml;
• fresh dill - 20 gr;
• salt - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• ground black pepper - 0.5 teaspoon;
• chili pepper "light" - 5 g or one small pod;
• ground coriander - 0.5 teaspoon;
• ground white pepper - 0.5 teaspoon;
• fresh garlic - 3 - 5 cloves.

Cooking:

1. gut the fish carcass, cut off the head and fins, wash thoroughly under running water;
2. then the carcass along the ridge in half so that two almost identical plates are obtained;
3. cut the resulting plates across into pieces 3–4 cm wide;
4. carefully fold the pieces of fish into a glass container with a tight-fitting lid;
5. finely chop the dill, chop the garlic;
6. to prepare the filling, mix the oil with vinegar, spices, soy sauce, garlic and finely chopped dill until a homogeneous mass is formed;
7. pieces of pink salmon, folded in a glass jar, pour the prepared mixture so that it completely covers the fish;
8. tightly close the container with a lid;
9. put in the refrigerator for 12 hours;
10. after 12 hours the snack is ready.

Pink Salad

This salad is easy and quick to prepare, it requires a minimum of components. Can be used as an independent dish or as a quick treat.

For cooking you will need:

• pink salmon in its own juice, produced in the Far East (Sakhalin, Kamchatka, Primorye, Magadan region) - 1 can, net weight 250 gr;
• canned corn - 1 can;
• chicken eggs - 4 pcs;
• spices - to taste;
• Provencal mayonnaise - 75 gr.

Cooking:

1. open jars with fish and corn, drain liquids;
2. hard-boiled eggs, cool;
3. Put pink salmon out of the jar into a salad bowl, mash with a fork until smooth;
4. add corn to mashed fish;
5. peel the boiled eggs, mash with a fork;
6. add chopped eggs to pink salmon with corn;
7. add salt, spices to taste;
8. mix all components gently;
9. dress the salad with mayonnaise before serving.

Pink salmon for weight loss

High in protein and low in fat, combined with vitamins and trace elements, pink salmon is an ideal product for those who control weight or seek to reduce it. Fish oil is a high-quality "building material" for cell membranes, protein is easily digested, vitamins with trace elements normalize metabolic processes that contribute to weight normalization.

The preparation of low-calorie dietary dishes from pink salmon has several features:

• saturated fats are practically excluded from recipes;
• dishes are prepared without salt: meat contains a high amount of sodium, it makes no sense to increase it even more.

Below is the simplest recipe for roasting pink salmon, in which it always turns out tender, juicy, and tastes like smoked salmon.

Pink salmon baked in foil

Baked fish can serve as an independent dish for lunch or dinner; a great addition to it will be a side dish of boiled rice or vegetables. Baked pink salmon harmonizes the taste of salads; you can cook diet sandwiches on black bread with herbs and fresh cucumbers with a drop of mustard with it.

To bake fish you will need the following products:

• fresh pink salmon weighing 2.0 kg;
• medium lemon weighing about 100 g;
• bay leaf - 3 pcs;
• baking foil;
• nutmeg hammers, ground coriander.

Cooking:

1. gut the carcass, remove the gills, wash under running water;
2. then rub the fish with spices;
3. put pink salmon on foil;
4. inside the fish put a lemon cut into rings;
5. overlay the carcass with bay leaves, wrap in foil;
6. bake the fish for 20 minutes at 180°C and another 20 minutes at 150°C.

You will find a step-by-step recipe for pink salmon baked in foil in the following video:

Pink salmon fish is a very versatile product, with many advantages with a minimum of disadvantages. Even pink salmon allergy is very rare. So that the fish does not spoil the mood, you just need to carefully choose the carcass when buying and cook it correctly.

In contact with

Of the entire noble salmon family, the most numerous and accessible commercial fish is pink salmon. It is caught in large numbers in the Arctic and in cold waters off the Asian shores of the Pacific Ocean. For the characteristic reddish color of very nutritious and healthy meat, pink salmon got its second name - pink salmon.

What's the use?

Fish with a delicious fillet and large red caviar belongs to fatty breeds, but this does not in the least detract from its dietary value. There are practically no carbohydrates in it, and proteins - about 60%. Due to this property, the saturation of the body occurs quickly, and the feeling of satiety persists for a long time.

Pink salmon, whose calorie content is 140 kilocalories for every 100 g of raw salmon, is recommended by nutritionists for children, pregnant women, the elderly, patients in the recovery stage, overweight people and athletes, since it contains easily digestible amino acids and other useful substances.

Doctors say that regular consumption of salmon reduces the likelihood of hypertension, atherosclerosis, strokes and myocardial infarction, prevents the development of osteoporosis, diabetes, oncology, and thyroid diseases.

Pink salmon fish contains a complex of vitamins: A, C, D, K, E, PP, group B, as well as macro- and microelements and compounds of calcium, potassium, sodium, magnesium, phosphorus, iron, iodine, fluorine, sulfur, chromium, cobalt , zinc and copper.

Depending on the place of catch, the amount of fat, most of which is located on the abdomen, under the skin and in the area of ​​\u200b\u200bthe fins, can range from 2% to 8%. Fatty polyunsaturated acids (Omega-3), which are part of fish, actively fight free radicals in cells, as they are powerful antioxidants.

Pink salmon: calorie content depends on preparation

A variety of dishes are prepared from pink salmon. The energy value of the final product is influenced by the methods of cooking. Soup and fish soup are cooked from pink salmon, eaten fried and stewed, as well as in salads. It is baked on the grill and in the oven, steamed, salted, marinated, dried, smoked and canned.

Pink salmon meat itself is somewhat dry, but the taste can be improved with spices and some other secrets. During cooking, vegetable and butter, wine, cheese, sugar, mayonnaise and other sauces based on sour cream or cream are often added to it, which leads to an increase in calories.

Fillet in batter

Salmon cooked in batter, which has a relatively low calorie content, tastes more tender than ordinary fried steaks, besides, the meat does not fall apart and retains its original integrity. The dish can be served hot or cold as an appetizer.

The recipe is quite simple. Cut the fish into fillets, cut into pieces, then carefully dip in batter and fry on both sides. First, spread the finished pieces on a paper towel so that the excess fat is absorbed, and then on a plate, decorate with herbs.

There are many options for batter. The main thing is that its consistency resembles thick sour cream.

Cheese batter: 2 tablespoons of mayonnaise and flour, salt, two eggs, 80 g of cheese, black pepper. Blend everything except cheese. Grate the cheese and add to the total mass. The batter is ready.

Batter on milk: a glass of flour, an egg, 0.5 l of milk, spices and salt. Beat everything except flour. While stirring, gradually add flour.

How to cook better?

Boiled fish is best eaten in soup or ear. Pink salmon is no exception, the calorie content of which allows you to make a rich broth.

After cutting the carcass, the head and tail, spine and fins, abdomen and skin remain on the fillet. All of this makes a great soup.

Place the fish pieces in cold water and bring to a boil. Boil for 15 minutes, then add potatoes, rice, browned onions with carrots, and a couple of minutes before readiness - dill or parsley, allspice.

You can use canned pink salmon in its own juice as fish, but then they should be added at the end of cooking along with spices, and the soup should not be salted.

Real fish soup differs from fish soup in that it should contain a lot of fish meat, which, by the way, cooks faster than heads and tails. It is appropriate to put a whole onion in the broth (pull it out after cooking) and slices of potatoes, as well as a set of seasonings, of which greens, pepper, bay leaf are required, and rosemary, mint, garlic, star anise, sage are optional. You can tint the broth with turmeric. Spices should be added carefully, in small quantities, so as not to interrupt the delicate taste of the fish.

Smoked fish

Smoked pink salmon is a real delicacy. The calorie content of hot-smoked pink salmon is somewhat lower than that of cold-smoked salmon, but in any case does not exceed 190 kcal per 100 g.

The cooking process is quite long and laborious, requiring special tools. The fish is first dry-salted or marinated, and then smoked with sawdust from fruit trees. The temperature of hot smoking should not exceed 100 ° C, cold - even less.

Due to the absence of strong heat treatment, vitamins and other useful substances are well preserved in fish pulp. Smoked pink salmon is an exquisite appetizer on the festive table and the basis of many salads. For example, if you put it in a regular salad instead of meat, the salad will sparkle with a new taste.

Dry Ambassador

Inexpensive and small in size, pink salmon fish is a very convenient material for home-made salmon. After removing the head and fins, cut the carcass lengthwise, remove the backbone. Rinse both pieces and pat dry with paper towels.

Sprinkle the inner surfaces of the halves with salt (80 g per 1 kg), fold them in the form of a fish with the skin out, wrap tightly with a towel, tie with a rope and place in a container with a lid. In this form, leave pink salmon in the refrigerator for 5 days. Excess liquid during this time will be absorbed into the towel, and the fillet will be salted.

Hang the pieces of fish cleaned from salt in the air and dry for 3 days, after which the meat will acquire a characteristic taste familiar to gourmets. Wipe the finished balyk with vegetable oil.

baked pink salmon

It is possible to significantly reduce the calorie content of pink salmon baked in the oven if ordinary kefir is used instead of cream and mayonnaise. For 1 kg of fillet you will need 100 g of kefir, lemon, salt, ground pepper and other spices.

Grate the pieces with spices and salt, pour kefir with lemon juice and marinate for at least half an hour. Cover a baking sheet with foil, on which spread thin circles of lemon, and fish on top. Place potato slices between slices. Pour everything with marinade, cover with foil and bake for 40 minutes at 220 ° C. For beautiful browning, remove the top layer of foil five minutes before cooking.

Steamed fish

The simplest and lightest red fish dish is steamed pink salmon. Its calorie content is perhaps the lowest possible. Gut the thawed carcass, cut off the fins and head, cut into halves along.

Sprinkle the prepared fish with spices and salt, sprinkle with lemon juice and send to the slow cooker. Cook in steam mode for 30 minutes. Serve boiled rice or mashed potatoes as a side dish.