Chum salmon is a wonderful fish from the salmon family. In addition, it has many useful substances for the human body. But just frying it will not work. A slow cooker will help preserve its juiciness and delicate texture.
Selection and preparation of ingredients
To choose a quality fish fillet from chum salmon, you need to pay attention to the integrity of the edges of portioned pieces, their color and the uniformity of a small ice crust on them. A product that has repeatedly thawed has uneven edges, yellow spots may be present, and the thickness of the ice is too massive.
Did you know? Keta is born in the river, lives in the sea, spawns for homeland, and then dies from exhaustion. The average life span is 3–5 years.
Fresh chum salmon fish should have elastic flesh, bright red gills, a body without bruising, damage and stains. Only high-quality ingredients can benefit the body and fully display the taste of the finished dish.
Recipes for cooking chum in a slow cooker
Cooking in a slow cooker is easier than on a conventional stove or in the oven.
- The advantages of the device are obvious:
- This is the versatility of the device. Its bowl is covered with Teflon, so thanks to the many programs it can serve as a frying pan and a pan. In it you can bake, boil, fry, cook yoghurts and constantly improve in culinary skills.
- The presence of a pressure cooker mode will significantly save time on cooking.
- The “delayed start” function will allow you to do various things when the appliance will cook instead of you in the kitchen. For chum salmon, the cooking time in the pressure cooker varies from 0.5–1 hours, depending on the dish.
Steak steak
655 minutes
chum salmon
450-500 g (3 steaks)
Nutritional value per 100 g:
Defrost ready-made chum salmon steaks.
Salt portioned portions, pepper to taste and put on a wire rack for steaming. Pour water into the multicooker.
In the appliance menu, select the option “Steam cooking”, cooking time - 30 minutes, “Start”.
Serve the prepared steaks with a side dish, vegetables or as an independent dish, decorating with greens and a slice of lemon.
Defrost ready-made chum salmon steaks.
Salt portioned portions, pepper to taste and put on a wire rack for steaming. Pour water into the multicooker.
In the appliance menu, select the option “Steam cooking”, cooking time - 30 minutes, “Start”.
Serve the prepared steaks with a side dish, vegetables or as an independent dish, decorating with greens and a slice of lemon.Video recipe
Important! Chum meat is valuable in that it is a dietary product that contains the right fats and protein, which is completely absorbed by the human body.
Baked in foil
345 minutes
chum salmon
450-500 g (3 steaks)
spices (ground pepper, dry dill)
taste
Nutritional value per 100 g:
Defrost steaks from chum.
To pickle fish: salt, pepper to taste, add soy sauce, crushed garlic, lemon juice, dry dill. Pickling time is 30 minutes.
Put the steaks on the foil.
Put a small piece of butter on each steak.
Wrap the pieces of fish separately in foil and place in a slow cooker. Put the device in the “Baking” mode and bake for 40 minutes.
Serve hot, garnished with lemon and herbs.
Defrost steaks from chum.
To pickle fish: salt, pepper to taste, add soy sauce, crushed garlic, lemon juice, dry dill. Pickling time is 30 minutes.
Put the steaks on the foil.
Put a small piece of butter on each steak.
Wrap the pieces of fish separately in foil and place in a slow cooker. Put the device in the “Baking” mode and bake for 40 minutes.
Serve hot, garnished with lemon and herbs.Video recipe
With cheese
5 50 minutes
Nutritional value per 100 g:
Dice the onion, grate the carrots and cheese on a coarse grater.
Turn the slow cooker into the “Baking” mode for 50 minutes.
Pour sunflower oil into the bowl of the device and fry the onions and carrots for 10 minutes.
Rinse the fish, remove the skin, bones and divide into portions. Salt the meat, pepper to taste, sprinkle with seasoning for fish.
Add tomato paste and sour cream to the sautéed vegetables. Mix everything, add salt to taste, add spices and simmer for 1 minute. Dip the prepared fish in passivated vegetables.
Sprinkle grated cheese on top. Close the slow cooker and cook the dish until the sound signal (about 35 minutes left).
Serve as a separate dish, laying on a plate decorated with lettuce.
Dice the onion, grate the carrots and cheese on a coarse grater.
Turn the slow cooker into the “Baking” mode for 50 minutes.
Pour sunflower oil into the bowl of the device and fry the onions and carrots for 10 minutes.
Rinse the fish, remove the skin, bones and divide into portions. Salt the meat, pepper to taste, sprinkle with seasoning for fish.
Add tomato paste and sour cream to the sautéed vegetables. Mix everything, add salt to taste, add spices and simmer for 1 minute. Dip the prepared fish in passivated vegetables.
Sprinkle grated cheese on top. Close the slow cooker and cook the dish until the sound signal (about 35 minutes left).
Serve as a separate dish, laying on a plate decorated with lettuce.
Important! It is better to separate the skin and bones from the pulp of fish in a frozen state.
With mushroom gravy
4 45 minutes
sunflower oil
for frying
spices (bay leaf, spices for fish)
taste
Nutritional value per 100 g:
- Defrost fish, divide into portions.
- Salt, pepper meat to taste and sprinkle with spices for fish.
- Dice the onion, mushrooms into strips, grate the carrots on a coarse grater.
- Stew vegetables and mushrooms in a pan with the addition of sunflower oil.
- Put cooked meat in a multicooker bowl with layers of passivated vegetables and mushrooms.
- Add bay leaf, sour cream, a little water.
- Select the “Extinguishing” option in the device menu, set the time to 30 minutes.
- Serve as a separate dish, garnished with herbs.
With potatoes
560 minutes
spices (ground pepper, seasoning)
taste
Nutritional value per 100 g:
- Defrost chum meat and divide into portions.
- Peel and cut the potatoes into slices. Chop the onion in half rings.
- Roll the fish in flour and put on the bottom of the bowl of the multicooker. Put onion on top, then potatoes.
- Add salt, black pepper, seasonings for fish.
- Pour in some water or broth. Add butter.
- In the multicooker menu, select the option “Baking”, the time is 50 minutes.
- Serve hot as a separate dish.
Did you know? In the sea, the color of chum salmon is silver-blue, and in the river before spawning, it changes. Body color darkens, violet stripes appear, gill arches turn black.
In tomato sauce
645 minutes
spices (black pepper, ground red)
taste
Nutritional value per 100 g:
- Clean, rinse, remove the bones and cut the fish in portions.
- Salt, pepper with red and black pepper to taste.
- Dice the onion, grate the carrots on a coarse grater.
- Turn the slow cooker into the "Frying" mode. Fry onions and carrots in sunflower oil until golden brown.
- Add sugar, tomato sauce, simmer for 5 minutes.
- Grate grate and add to vegetables. Pour in some water.
- Dip the fish in the sauce and cook in the "Stew" mode for about 30 minutes.
- Serve with rice, potatoes or as an independent dish.
Finnish soup
570 minutes
chum salmon
carcass (0.5 kg) or soup set
spices (ground pepper, nutmeg)
taste
Nutritional value per 100 g:
- Peel the chum carcass, rinse, separate the fillet.
- Pour the soup set with 4 glasses of water and boil for 0.5 hours.
- Strain the cooked broth.
- Peel and chop potatoes, onions and carrots.
- Grated carrots and finely chopped onions, fry in a slow cooker in sunflower oil until golden in the mode of "Frying".
- Add fish fillet, potatoes, cream, fish stock, spices, salt to taste.
- Cook in the “Soup” mode, time - 30 minutes.
- Serve warm as the first dish, garnish with finely chopped herbs.
A slow cooker is a device that can stew, bake, fry and thereby save all the nutrients in the dietary meat of chum salmon. The main thing is to choose a recipe to taste, and the device will help to control the preparation of the dish and save your time.Important! To remove the smell of fish from the multicooker, you need to wash it, pour a glass of water and a slice of lemon into the bowl and put it into the “Steam Cleaning” mode for 10 minutes.
