Chum salmon is a noble fish with excellent taste.
In addition, it is also a very useful product.
This is a fairly low-fat fish, rich in vitamins and protein.
It is very suitable for feeding children and the elderly, for those who for some reason are on a diet.
At the same time, it is important to cook chum salmon tasty and correctly. For this, a multicooker is perfect, which makes it possible to bake, cook, stew, fry, steamed products.
Basic principles of cooking chum in a slow cooker
Ketu in a slow cooker is either baked, after giving it some kind of shell - flour, crackers. Or stew with various sauces - in sour cream, tomato, milk. Steamed chum is also good, as well as boiled.
Modes for cooking chum in a slow cooker - Extinguishing, Baking, the Frying mode can be previously used.
Preparing chum salmon is not difficult. Usually it is enough to wash the fish if it is a whole carcass. There are no scales on it, so you do not need to scrape the fish.
Then you need to divide the carcass into suitable pieces. If fillet is required, carefully separate the meat from the bones by carefully removing the skin. This is best done when the fish is frozen.
If the fillet does not need to be separated, just cut the fish into pieces 1-3 cm thick, depending on what you need.
You can use ready-made chum salmon filet.
Often, before the main stage of cooking, the fish is pickled in a particular sauce.
Cooking time for chum in a slow cooker is from half an hour to an hour.
You can bake, steam or stew fish and a side dish in the form of vegetables at the same time.
Steamed chum salmon steak in a slow cooker
Steamed fish is the most healthy. To some, such a dish may seem tasteless, but in fact it is a matter of habit. When steaming, the true taste of the product is revealed. A suitable seasoning will only enrich it. You can cook fish with vegetables as a side dish.
Ingredients
• Half a kilo of chum
• A pinch of salt
• Freshly ground black pepper
• Lemon
• A pair of small carrots
• A handful of broccoli
• Optional - any other vegetables
• Vegetable oil.
Cooking method
Prepare the fish - wash, divide into steaks
Salt them on both sides, sprinkle with pepper, let mine lie 15.
Put on the wire rack for steaming.
Sprinkle with lemon juice on top or put sliced lemon.
Place vegetables nearby, sprinkle all with oil.
Turn on steam mode for 30 minutes.
You can serve fish with vegetables or topping with your favorite sauce.
Baked in foil chum salmon in a slow cooker
Chum salmon is a fish very rich in liquid. In order not to lose its juiciness and tenderness, it is best to bake a fish. In a slow cooker, you can bake in foil - as in the oven.
Ingredients
• Half a kilo of chum salmon - ready-made carcass or steaks
• A tomato
• Onion
• Lemon
• Salt to taste
• Seasoning for fish (if with citric acid, then lemon is not needed)
• Approximately 100 grams of butter
• A sprig of dill or a pinch of dried.
Cooking method
Prepare the fish, thaw, wash, divide into steaks.
Cut peeled onions into rings.
Wash the tomatoes, cut into circles too
Lemon is also finely chopped, previously washed, remove the seeds.
By the number of fish pieces we prepare the foil. Size - so you can freely wrap fish.
For each piece of foil we put a steak, salt, sprinkle with seasoning.
We put on top a lemon, onion, a circle of tomatoes, plastic butter. Wrap up.
When all the pieces are laid out, put the foil in the slow cooker.
We set the Baking mode and leave it for 40 minutes.
Serve portionwise.
Baked with chum salmon in a slow cooker
Fish fillet under a cheese coat is loved by many. The sauce made of cheese and cream will make the fish even more juicy, the dish turns out to be moderately satisfying and at the same time light.
Ingredients
• Chum weighing a kilogram
• 150 grams of hard cheese
• A glass of cream
• One egg
• One large tomato
• A teaspoon of sesame seeds
• A pinch of nutmeg
• Salt, black pepper.
Cooking method
Wash the fish and prepare the fillet from it.
Why carefully cut from the spine, separated from the bones.
Remove the skin from the halves, although you can leave it with the skin. The fish will be a little tougher, but better to keep in shape.
Cut into pieces.
Grate cheese, pour cream, egg, salt, add pepper and nutmeg.
Beat the mass lightly so that the egg is evenly distributed.
Then the fish needs to be put in a multicooker bowl, if there is a lot, then first one layer.
Pour the mixture, on top of the second layer.
Sprinkle with sesame seeds.
Turn on the multicooker for 40 minutes in the Baking mode.
Chum salmon in a slow cooker with mushroom sauce
In fact, mushroom sauce is not done separately here, but is obtained in the cooking process. By the way, if you cut smaller fish and take a little more water, then this dish can be used as a sumptuous fish soup. And so this is an excellent hot dish, which is suitable for potatoes or rice for a side dish.
Ingredients
• Chum fillet weighing half a kilogram
• Large onion head
• 3 large champignons
• Average carrot
• 100 grams of sour cream
• Half a glass of water
• Salt, spices to taste
• Bay leaf
• A teaspoon of vegetable oil.
Cooking method
Divide the fish into suitable pieces, after washing and thawing.
Sprinkle each slice with salt, seasonings on both sides.
Put fish in a multicooker cup, add bay leaf to it.
Dice the onion.
Chop the carrot into strips.
Thinly cut mushrooms.
In a pan, put out vegetables and mushrooms with a spoonful of oil until light brown - you can do without it, just put everything on top of the fish raw, pour the oil. With stewing it will be more aromatic and rich, without - more dietary.
Put sour cream, add water.
In the stewing mode, 50 minutes are enough to get a surprisingly aromatic tasty dish.
Baked chum salmon with potatoes in a slow cooker
This dish is quite substantial - it can serve as a full meal thanks to potatoes. However, sour cream, cream, a large amount of fat are not used here, so chum salmon with potatoes is quite light.
Ingredients
• Half a kilo of chum salmon - fillet or carcass
• 4 large potatoes
• Large onion
• A tablespoon of butter
• Salt, black pepper to taste
• Half a glass of water
• A spoonful of flour.
Cooking method
Wash ketu, if desired, make fillet out of the carcass, but you can also cook with stones.
Divide into small pieces, roll in flour, put in a multicooker bowl.
Peel the potatoes and cut into slices or strips.
Chop the onion in half rings.
Put onion on the fish, on top of a layer of potatoes.
Season with salt and seasoning.
Pour the broth and spread the oil chips from above.
Set the Baking mode and hold for 50 minutes.
You can use the Stew mode - then the dish does not bake, but it turns out stewed.
Chum salmon in a slow cooker in tomato sauce
Fish in tomato is a pleasant combination, for many it is even more to taste than a fish under one sour cream or cream. Onions and carrots complete the dish, while unusual seasonings add piquancy.
Ingredients
• Chum carcass about a kilogram weight
• Two large onions
• Two carrots
• Two tablespoons of tomato paste or 3-ketchup, tomato sauce
• Cooking oil - two tablespoons
• Salt to taste
• Ground black pepper
• Red hot pepper
• A pinch of sugar
• A slice of ginger root - at will for a special piquancy.
Cooking method
Rinse the fish, cut into small pieces, add salt, sprinkle with two kinds of pepper, mix and leave to marinate.
Chop the onion finely, grate the carrots.
Pour oil into the multicooker bowl, put onions with carrots and turn on the Frying mode.
Vegetables should be podgold.
When this happens, add sugar and put the tomato. Allow to warm up for another five minutes.
Meanwhile, grate the ginger and put in the sauce.
Submerge fish in tomato-vegetable mixture, if too thick - add a few tablespoons of water.
Cook for 30 minutes in Extinguishing mode.
Finnish chum soup in a slow cooker
Finnish soup, or Finnish fish soup, is a dish that is becoming increasingly popular. This is a great hot hearty chowder for the cool season. Such an ear is also tasty in a cold form, and it is not difficult to prepare. A slow cooker will make cooking easier.
Ingredients
• Chum carcass - you can take fish with a head or in addition purchase a soup set of fish head, bones, skin
• 2 large potatoes
• Carrot
• Onion
• A glass of cream
• Nutmeg, black pepper - a pinch
• Salt to taste
• Bay leaf
• Allspice Peas
• Water
• Cooking oil.
Cooking method
Wash the ketu, separate the meat from the bones, remove the skin.
Cut the fillet into pieces and set aside.
Pour bones, skin, head with two glasses of water and cook for half an hour.
Drain the broth.
Peel and cut the potatoes into cubes.
Chop the carrot into strips or dice.
Chop the onion finely.
Pour a little oil into the multicooker bowl and, adding onions and carrots, turn on the Frying mode for 10 minutes - so that the vegetables are podzolot.
Put to them pieces of fish, potatoes, bay leaf, add spices, salt.
Pour in the cream, fish stock.
The soup should be quite thick, but not like stew.
If necessary, dilute with water.
Switch to Soup or Stew mode for half an hour.
Secrets and tricks of cooking chum salmon in a slow cooker
Chum salmon contains a little fat and a lot of water. Therefore, the main thing when cooking this type of fish is not to dry it.
Chum salmon is quite tender and juicy, it is desirable to keep all these qualities in it. Therefore, do not fry it just like that in oil. Better stew or bake.
If you want fried fish, it is better to dip it in batter. Or make a fur coat from flour, crackers, a raw egg.
When serving vegetables, vegetables are good - fresh cucumber, tomato, pepper. Of the more satisfying side dishes, rice is ideal.
Many are afraid to cook fish in a slow cooker due to the fact that there will be a smell. To do this, just put the washed multicooker for 10 minutes on the Multipar mode, Steam cleaning, pour a glass of water with a slice of lemon or lemon juice into the bowl.
