The bright red meat of this fish, which belongs to salmon, has a particularly delicate taste. Sockeye salmon is suitable for both baking and smoking, it can be fried and stewed. And to make really delicious cutlets from minced sockeye our selection of recipes will help.
General principles for the preparation of minced sockeye cutlets
Ready-made minced meat from this fish is found on sale. But if it is possible to purchase steaks or carcasses of sockeye salmon, then it is not so difficult to make home-made meat from it. To do this, you need to cut the fish, remove the skin, separate the fillet, removing all the bones. Then grind it with a meat grinder or blender.
Sockeye meat is not too fat. Therefore, to prevent the patties from coming out dry, lard is sometimes added to the minced meat. In addition, for looseness and splendor, white bread soaked in milk or cream is placed, semolina is used for the same purpose.
What else is put in such cutlets? Of the spices, black or red hot pepper is suitable, as well as any seasoning for fish. Dill, parsley and green onions go well with red minced fish. Also, onions are added for juiciness, finely chopped or punched in a blender. Fresh grated ginger root, as well as soy sauce, make interesting flavoring shades - by the way, it is very salty by itself, and minced meat in this case can be optionally salted. There are options for making sockeye cutlets with the addition of cheese, potatoes or minced meat of other fish varieties. These recipes can be found below.
Minced sockeye cutlets with bacon and red pepper
Salo will make meatballs more juicy. If it is salty, do not add too much mince.
Ingredients
A kilogram of minced sockeye salmon;
two eggs;
bulb;
ground red pepper;
four slices of white bread;
salt;
breadcrumbs;
70 grams of fat;
milk.
Cooking method
We cut the crusts from pieces of bread. Fill the crumb with a small amount of milk. Let’s soak. With my fingers. You need so much milk so that the bread has absorbed it completely, but not too much so as not to make the forcemeat liquid.
We clean the onion. Finely chop or pierce with a blender. Pour into a bowl. We break the eggs there. We mix.
We cut the fat in a very small cube or scroll in a meat grinder. We send to the bow. Mix again. Add minced sockeye salmon. Solim. Pour red hot ground pepper to your taste. And knead until smooth.
Heat the oil in a pan. We form cutlets with our hands. We send to fry in a quiet flame. First 8-10 minutes on one side, then the same amount on the other.
Minced meat sockeye cutlets with ginger
Fragrant and moderately spicy. The amount of red pepper can vary depending on the desired sharpness of the dish, and it is advisable to use ginger in moderation - its bright taste can kill all others.
Ingredients
750 grams of minced sockeye salmon;
two tablespoons of chopped fresh ginger root;
two small onions;
¼ teaspoon dried red pepper flakes;
salt;
egg.
Cooking method
We clean onions, finely chop. Add to minced fish. There we break the egg. Put ginger, salt, red pepper flakes. Mix.
We make small cutlets. We put them on a plate and put them in the freezer for about twenty minutes.
Then we get the cutlets and fry them in a non-stick pan, well heated. Five to six minutes on each side is enough.
Minced meatballs sockeye salmon with grated potatoes
Nourishing and tender. From such a quantity of ingredients, four rather large meatballs will be obtained.
Ingredients
400 grams of sockeye salmon (two steaks);
two potatoes;
half of the onion;
ground black pepper;
two cloves of garlic;
salt;
four tbsp. spoons of breadcrumbs;
vegetable oil;
egg.
Cooking method
Boil the potatoes in their skins. While it is cooking, we will wash the sockeye salmon steaks and dry it. Cut the skin, remove the bones, cut the fillet into pieces.
Cooking minced meat. Grind the fish with a blender along with onions and garlic cloves. Solim. Add pepper. Break the egg. Knead.
We peel off the finished potatoes. Rub with a grater. Add to the stuffing. We mix.
We make cutlets from minced fish and potato. Now bread them in breadcrumbs. We fry in vegetable oil: first, on a high flame for a couple of minutes on both sides, then cover with a lid and keep on low heat until cooked.
Sockeye salmon cutlets with semolina and cream
In order to get very tender cutlets, in this recipe the onion turns into a puree with a blender. Semolina added for softness and splendor can be replaced with chopped oatmeal as desired.
Ingredients
A kilogram of minced sockeye salmon;
egg;
four large onions;
100 grams of semolina;
150 ml cream;
breadcrumbs;
salt;
seasoning for fish.
Cooking method
Peel bulbs, cut into large pieces. Punch well with a blender.
Put the minced meat in a deep bowl. Add onion, seasoning, salt and a raw egg. Mix the ingredients.
Pour semolina into cold cream. Stir thoroughly. Let’s swell.
We add semolina swollen in cream to forcemeat. Mix well.
We collect the minced meat with a spoon, put each patty on a plate with breadcrumbs, roll, shape, with our hands.
Fry for several minutes on both sides, then on a small fire under the lid, bring to full readiness.
Minced meat sockeye cutlets with cheese
These cutlets resemble zrazy. As a filling, a piece of cheese is put in each, which is melted during cooking. In this recipe, cutlets are cooked in the oven, which makes them less nutritious and more healthy than fried.
Ingredients
A pound of sockeye salmon fillet;
a bunch of parsley;
salt;
egg;
200 grams of cheese;
ground pepper.
Cooking method
Wash the fillet, dry. Cut into pieces and chop the meat grinder.
Finely chop the parsley. We cut the cheese into small cubes - the size varies depending on how large the cutlets are.
We add parsley, a raw egg, salt, and pepper to the minced meat. Knead.
Prepare a mold for the oven. Lubricate it with oil.
We collect a portion of minced meat on the palm, put a piece of cheese in the center. We stick the patty so that the cheese is inside, and put it in the form. We also make the rest of the cutlets.
In a hot oven we will bake cutlets for ten minutes. Then we turn it over once, lower the temperature slightly and hold it ready for another 15 minutes. It is better to eat such meatballs hot so that the cheese filling remains melted.
Minced meat cutlets diet sockeye with herbs
To make cutlets easier and harmless to the figure, the recipe uses not whole eggs, but only their proteins.
Ingredients
600 grams of sockeye salmon;
½ tbsp lemon juice;
several branches of dill;
green onion feathers;
black pepper;
two egg whites;
salt;
vegetable oil;
20 grams of flour.
Cooking method
We wash our sockeye salmon on a fillet - we remove bones, skin. Using a meat grinder we make minced fish.
Onion and dill finely chopped. Add to the stuffing. There we put the squirrels of two eggs, flour. Season with salt, lemon juice, pepper.
Next, you need to heat the pan well, preferably with a non-stick coating, since we add a little bit of frying oil, it is advisable to do without it at all. We make small cutlets. We fry for three minutes on each side so as not to dry. Serve with fresh herbs and sour cream.
Minced sockeye cutlets with white fish
Such cutlets can be prepared in a small size - they will become an interesting snack. Choose white sea fish as you wish, cod, haddock, hake, and pollock are suitable.
Ingredients
Half a sockeye salmon filet;
a pound of cod fillet;
squirrels of two eggs;
vegetable oil;
a large bunch of dill;
soy sauce.
Cooking method
The fillets of both types of fish are cut into small pieces. We send it to a blender and turn it into a gentle stuffing.
Finely chop dill. Add it to the minced meat. Separate the egg whites, also put them in the fish. We mix. Pour in soy sauce - a couple of tablespoons, mix again.
We stuff the minced meat with a teaspoon, make small neat cutlets. Fry for two to three minutes on each side until golden brown.
Steamed sockeye cutlets (in a slow cooker)
This method is good in that it allows you to maximize save the valuable nutritional properties of fish. Cutlets are obtained not too high-calorie, but at the same time no less tasty.
Ingredients
400 grams of sockeye salmon fillet;
two onions;
salt;
100 grams of breadcrumbs;
greens to taste;
one egg.
Cooking method
Grind sockeye fillet with a blender. In the same way, you can chop onions.
Add salt, egg, chopped greens to the minced meat with onions. Knead.
Now we fall asleep breadcrumbs. If the minced meat turned out to be liquid, you can increase their number. We mix. Let stand the meat for a quarter of an hour.
Then you can start sculpting cutlets. We form them with our hands. We spread in a special capacity multicookers for steaming. Pour water into the bowl of the device (according to the instructions). Select the desired mode. A couple of cutlets will reach in about 25 minutes.
Sockeye minced meatballs - secrets and tricks
· Frying the patties on both sides, add some water or broth to them and simmer under the lid. So they turn out more tender, less greasy and fried.
· When sculpting cutlets, wet your hands with cold water.
· If the minced fish came out liquidy, the addition of breadcrumbs will help to form cutlets.
· To make cutlets of not very oily fish more juicy helps not only lard, but also other ingredients, such as mayonnaise, as well as vegetables: cabbage, zucchini, carrots.
· Cooked sockeye cutlets can be frozen for future use.
