Pink salmon in kefir baked rich in vitamins and minerals such as: choline - 11.4%, vitamin B6 - 12.5%, vitamin B12 - 51.9%, vitamin D - 34.3%, vitamin PP - 16%, phosphorus - 14.4 %, chlorine - 29.9%, iodine - 14.6%, cobalt - 78.5%, selenium - 27.8%, chromium - 37.7%

What is useful Pink salmon in kefir baked

• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains calcium and phosphorus homeostasis, carries out mineralization processes bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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I love fish. Unfortunately, I don’t eat it as often as I would like, but still I have a special love for fish recipes. Recently, for some reason, I most often cooked mackerel in different variations, but you should not forget about other fish either - they are very tasty and valuable for the body.

Pleasant in terms of size is pink salmon. It's big enough to cook for the whole family, with the expectation that my husband can take the next day to work "with me" and I can eat the rest for lunch so I don't cook so often. But pink salmon is often blamed for being too dry. Therefore, today I propose to cook pink salmon in kefir marinade. In this embodiment, the fish is tender, juicy and not at all dry.

First you need to cut the fish: remove the head (from it good soup it will turn out), the insides, cut the carcass into portioned pieces. The optimal thickness of the pieces is about 2.5-3 cm. Thicker is not needed. On all sides, pieces of pink salmon need to be salted. We do not use other spices yet, and salt is needed purely for taste. It is important not to overdo it here!

We make a marinade. In a deep small bowl, mix lemon juice, kefir and mayonnaise. Mix well so that the taste is uniform.

Put the fish pieces in the marinade. Pink salmon “baths” well in it. Let the fish soak for a while. I cooked this dish for holiday table. I prepared and left to marinate late in the morning (at 11 o'clock), and finished it right before the reception of guests - an hour before arrival, so that the fish did not have time to cool.

Pour a little vegetable oil into a heat-resistant form (I have a glass one) (just so that it does not burn), put the pieces of fish in one layer. We do not throw away the marinade, but pour it on top of the pink salmon. Now you can sprinkle spices on top. If you want a more concise taste, then it is better to do with pepper. And I used a complex seasoning for fish. It turned out delicious) cover the form. I have a lid, I covered it with it. If a lid is not provided on the form, you can cover it with foil.

Put the dish in hot oven and bake at 180 degrees for 20 minutes. Then the foil must be removed (or open the lid) and left inside the turned on oven to brown and wait for the end of cooking. (that's about 15 minutes).

It is best to use pink salmon steaks for this dish - they look very appetizing. If you have frozen fish, thaw it before cooking.

Pour kefir into a small bowl and soy sauce. Add spices for fish (or others to your taste) and mix.

We dip the pink salmon pieces into the marinade and turn them several times so that the fish is completely covered with the marinade. Set the fish bowl aside for 5-10 minutes.

We fold a piece of foil in half and, lifting and fixing the edges, we form a “boat” shape. The size of the mold corresponds to a piece of fish. Lubricate the bottom of the resulting mold vegetable oil and put a piece of fish. Pour over the fish the sauce in which the pink salmon was marinated.

We cut the onion into thin half rings and put it on pink salmon.

Cut the tomato into thin slices and spread on the onion.

"Boats" with fish are placed in an oven preheated to 180 degrees, baked for 15 minutes.

Then carefully take out the molds with fish and sprinkle with grated cheese on a coarse or medium grater.

Put the molds back in the oven and bake for another 7-8 minutes, until the cheese is melted.

Ready pink salmon can be removed from the foil, but if you serve it in a "boat", it will be more impressive.

We decorate pink salmon with herbs, to taste.

Bon Appetit!

Dishes with fish

Editor

How to cook pink salmon baked in the oven in foil: a recipe with step by step photos and a detailed video master class. Recommendations for preparation and presentation

9 servings

50-60 minutes

146 kcal

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From the article you will learn the recipe for cooking pink salmon baked in the oven in foil. This cooking method will allow you to keep everything nutrients and the properties of fish, while the dish will turn out tasty, rich and bright. Following the step-by-step recommendations with a photo, you will prepare a special marinade for fish, which will make pink salmon especially tender, soft and juicy.

Kitchen appliances and utensils: sharp knife, cutting board, kitchen scissors, paper towels, bowl, frying pan, spatula, stove or hob, grater, tablespoon, foil baking sheet, oven.

Ingredients

Step by step cooking

Cutting pink salmon into steaks

If you purchased pink salmon not in the form of steaks, but whole, then the first step is to butcher the fish. For this:

Preparing the marinade and marinating the steaks

Preparing the rest of the ingredients

Forming a baking dish

1. Cut as many pieces of foil as you have steaks. For each steak, form a separate foil basket, wrapping the edges tightly.
   
   
2. Arrange all formed baskets on a baking sheet.
   
   
3. Place a marinated pink salmon steak in each foil basket.
   
   
4. Arbitrarily place the fried onion and grated garlic over the fish.
   
   
5. Place sliced ​​tomatoes on top, placing 1-2 rings on a piece, depending on the size of the circles.
   
   
6. Pour the sauce (2 tablespoons each) in which the fish was marinated on top of the tomatoes.
   
   
7. Top everything with grated cheese.
   
   
8. Place the baking sheet in a preheated oven at 180 degrees and bake for 20-25 minutes.
9. Serve ready meal directly in foil baskets in a warm form.

For baking, you will need foil (a lot - you will need to make “boats” for each piece of fish) and a flat baking sheet. The marinade for juicy pink salmon is quite simple, but this combination of ingredients has an equally exquisite aroma. You can prepare this mixture from the very beginning: just place kefir in a bowl, add salt, black ground pepper and garlic passed through the garlic. Mix it all well - you get a marinade for "bathing" portioned pieces of fish.

Pink salmon needs to be cleaned - remove the small scales with a knife and cut off the fins with the tail with kitchen scissors. Then rinse the fish and cut into portioned pieces about 2 cm thick.

Dip each piece of pink salmon in the marinade of kefir and garlic and put in a separate bowl: let the fish stand for 5-7 minutes.

For each piece of pink salmon, form a "boat" from a rectangle of foil, place

Place half a slice of lemon on each piece of fish: thanks to this fruit, the dish will turn out even more fragrant and juicy. Preheat the oven to 200 degrees and put a baking sheet with fish "boats" to bake for 30 minutes. Please note that at this point there should still be about a glass of marinade left in the bowl.

After half an hour, remove the baking sheet from the oven: the fish is actually ready, but for greater juiciness, you need to add another spoonful of marinade to each “boat”. Pour it directly on the fish with lemon. Once done, put the pink salmon back into the hot oven and bake for another 10 minutes.

Pink salmon in kefir, baked in the oven, is ready!