Sausage cheese gives the fish a slightly smoky flavor during cooking, which makes it quite interesting to taste. The dish turns out very tasty, juicy, tender and aromatic, and mashed potatoes are ideal as a side dish.

Ingredients

1. Fish (chum salmon) – 2 serving pieces
2. Sausage cheese (semi-smoked) – 30 grams
3. Carrots (small) – 1 piece
4. Dill - to taste
5. Salt, fish spices - to taste
6. Lemon juice – 15 ml

How to cook chum salmon steaks in a slow cooker

Take two pieces of chum salmon. The fish should be cut like a steak into portioned pieces approximately 1.5-2 centimeters thick. Next, the chum salmon steaks need to be marinated.

To do this, sprinkle the fish with lemon juice and add spices and salt to taste. Mix everything well and marinate the chum salmon for one hour.

Pour 900 ml of warm water into the multicooker pan and place a steamer basket on it. Then place the fish pieces on the basket. It is not necessary to grease the basket with oil.

Grate the carrots on a coarse grater and place it on top of the fish. Lightly add carrots.

Grate the sausage cheese on a fine grater and sprinkle it over the carrots.

Sausage cheese is very difficult to grate because it is too soft. And that’s why I recommend putting it in the freezer 1 hour before cooking, so it will be easier to grate.

On the multicooker, set the “Steam” mode. We set the time to 20 minutes. We cook the fish before the signal. During this time she will have to get ready. When the fish is ready, sprinkle it with chopped dill.

Fish is best served hot.

Enjoy your meal!

Fish is one of the most delicious and healthy foods. You can use it to prepare many dishes that will appeal to both children and adults. Nutritionists around the world recommend consuming this product every day, because fish contains everything that our body needs - proteins, fats, minerals and vitamins.

Fish is an ideal dish for those who are on a diet, as well as for all those who monitor their health. To reduce its calorie content, you can steam the dish. This way it will retain the maximum amount of nutrients, and you will avoid adding oil and other harmful foods to your diet. You can eat fish on protein days of your diet.

Options

Chum salmon, or otherwise Pacific salmon, is very tasty. In terms of taste characteristics, many compare its meat. Chum salmon contains all the amino acids necessary for our body, which a person should receive from food. When prepared correctly, the dish will retain the maximum amount of them, and will also be unusually tender and tasty.

Royally

Ingredients for 1 serving:

• chum salmon -200 g;
• lemon – 1 pc.;
• green beans – 150 g;
• carrots – 2 pcs.;
• black pepper, salt to taste.

Cooking method:

1. Clean the fish and cut into portions. If you are using a frozen product, defrost it naturally first. Do not cut the fish into too large steaks.
2. Peel the carrots and cut into strips.
3. Place chum salmon, beans, and carrots in a steamer. Salt and pepper. Sprinkle lemon juice on top.
4. Cook for 20-30 minutes.
5. Serve the dish hot. Garnish with fresh herbs. No garnish required.

Interesting! Nutritionists believe that fish protein is much healthier than meat protein. It is easier and faster absorbed by our body.

For dinner

Chum salmon is perfect for dinner. Light, dietary meat combined with vegetables or a side dish of rice will appeal to everyone. In addition to the dish, you can prepare a sauce from yolk, olive oil, wine vinegar, spices and green onions.

Ingredients for 2 servings:

• chum salmon – 500 g;
• large onion – 2 pcs.;
• large carrots – 2 pcs.;
• sweet bell pepper – 2 pcs.;
• bay leaf, salt, black pepper to taste;
• fresh parsley;
• lemon – 1 pc.

Cooking time – 30-40 minutes

Cooking method:

1. Take fish and vegetables in the required quantity.
2. Cut the fish into portions. Remove seeds.
3. Cut the onion into rings.
4. Cut the carrots and pepper into strips.
5. Place fish and vegetables into the steamer. Pepper and salt. Place bay leaf. Sprinkle with lemon juice. Place vegetables on top of fish fillet.
6. Cook for 30-40 minutes. Then sprinkle with fresh parsley.
7. The dish fits well not only into the diet menu, but also into the children's diet.

Peculiarity! 100 g of chum salmon contains only 127 kilocalories. This is a dietary product that can be consumed daily without harm to your health and figure.

Fast

Chum salmon is a product that is easy to prepare even for a novice cook. It is nutritious and tasty. It doesn't take much time to prepare, and the taste is simply amazing. Suitable for a full dinner, lunch for the whole family. At will, the spices used in the cooking process can be changed and supplemented depending on taste preferences.

Ingredients for 1 serving:

• chum salmon – 200 g;
• parsley stems - 1 handful;
• ripe tomatoes – 1 pc.;
• green peas – 100 g;
• carrots – 1 pc.;
• small zucchini – 1 pc.;
• bell pepper – 1 pc.;
• salt, black pepper, basil to taste.

Cooking time – 40 minutes

Cooking method:

1. Take the fish and clean it. Cut into portions. If the fish is frozen, first defrost it naturally.
2. Place parsley stems in the bottom of the bowl. Place fish on top.
3. Cut the tomatoes into rings. Place on top of the fish.
4. Cut carrots and zucchini into slices. Pepper strips.
5. Place vegetables in a steamer bowl. Sprinkle everything with peas on top. Salt and pepper.
6. Cook for at least 20 minutes.
7. Before serving, sprinkle the dish with chopped basil. For taste, you can add lemon juice.

Full lunch

In a steamer, fish and other products retain their flavor as much as possible. Preparing a steamed dinner for the whole family is quite simple; the process will take no more than 40 minutes. The side dish can be stewed at the same time as the fish. It is enough to correctly arrange the components of the dish on the tiers of the steamer. The finished result will be no less appetizing than in the photo above.

Ingredients for 3 servings:

• chum salmon – 600 g;
• rice – 300 g;
• butter – 1 tbsp;
• broccoli – 200 g;
• salt, pepper to taste;
• lemon – 1 pc.;
• fresh dill.

Cooking time – 30 minutes

Cooking method:

1. Take the fish. Remove seeds. Cut into portions.
2. Pour lemon juice over it. Leave to marinate for 10 minutes.
3. Place the fish on the top tier of the steamer. Salt and pepper to taste. Place broccoli next to it.
4. Place rice on the bottom tier. Add salt to taste.
5. Cook for 30 minutes.
6. Before serving, add butter and fresh chopped dill to the rice. Mix everything thoroughly. For one serving of the dish, add rice, broccoli and fish. You can use basil and mint leaves for decoration. For fish and rice, you can serve a sauce you make yourself from lemon juice, olive oil and honey.

Every chef and every experienced housewife has her own secrets for cooking chum salmon. Thanks to them, the dish turns out to be incredibly tasty, tender, and aromatic. Small tricks will help both beginners and experienced cooks prepare a real royal dish.

When preparing chum salmon, it is best to use fresh, chilled product. However, if you purchased frozen fish, you need to leave it in the refrigerator for several hours. When defrosted in a microwave or in water, chum salmon meat will become loose and dry.

Use spices to cook fish– mustard, marjoram, basil, black pepper, red pepper, lemon, garlic, dill. All this will add new flavor notes to the dish.

When steaming a dish, you can use several tiers at the same time. Place fish on top, vegetables below. Or vice versa. The juice from the top tier will soak the food from the bottom, adding taste, aroma and richness.

Combine steamed fish meat with fresh vegetables and berries. Bell peppers, lingonberries, and lettuce are ideal. Cut them into strips or make a salad. You can make a slightly sour sauce from lingonberries and cranberries. It will perfectly complement the taste of the dish and reveal it from a new side.

To steam fish, you can use ready-made broth instead of water. It is prepared from fish heads, fish, fins with the addition of bay leaves. Subsequently, you can prepare a sauce for the dish from this broth.

Attention! If frozen fish has already been cut into steaks, you can cook it without defrosting. To do this, simply increase the time by 20 minutes.

In order to maximize the taste of chum salmon, use a marinade. You can prepare it from lemon juice, olive oil and finely chopped thyme and rosemary. Keep the fish in this mixture for 20 -30 minutes. After this, the marinade can be used as a sauce for a side dish.

When preparing a dish in a steamer, cut the fish into pieces of equal thickness. This trick will allow you to cook the product quickly, it will steam evenly. Otherwise, you may end up with some soggy pieces.

Chum salmon is an excellent commercial fish of the salmon family. It has dense red lean meat. The fish is good both on its own and with a side dish. In this case, I will bake chum salmon with potatoes in a slow cooker.

A simple, budget-friendly and not very high-calorie dish that any housewife can handle, and if you use a slow cooker, then everything is quite simple. But the main thing is not ease of execution, but excellent results! Cook and enjoy.

Let's prepare chum salmon, potatoes, onions, vegetable oil and cream, salt and pepper to taste.

Peel the onion and cut into rings. Everyone loves onions, so I use them a lot.

Cut the potatoes into thin slices.

First defrost and clean the fish, cut into pieces, add salt and pepper. Pour a little vegetable oil into the multicooker bowl and add chum salmon. Grease it with cream. Place onion rings on top.

Place potato slices on the fish.

Select the multicooker mode “bake” and select the time for 1 hour. An hour of cooking turned out to be a lot for me, and everything was ready in 40 minutes. Focus on the power of your multicooker.

Our dish is ready. Chum salmon and potatoes baked perfectly in the slow cooker and exude an amazing aroma.

We will serve it with vegetables and a good mood.

Bon appetit!

In our country, chum salmon is one of the most popular fish. Chum salmon is tasty, healthy, and you can prepare excellent dishes from it.

Chum salmon belongs to the salmon family of fish, which are rightfully considered the most delicious. Chum salmon meat and caviar are highly valued by fish lovers: chum salmon is considered dietary and healthy. Doctors say that regular consumption of chum salmon has a positive effect on the metabolism of the human body. It would be superfluous to say that cooking chum salmon in a slow cooker will not only preserve the amazing taste of this fish, but also preserve its beneficial substances.

We present to your attention a selection of the best chum salmon recipes in a slow cooker.

— Chum salmon baked with vegetables and sour cream

Baking is one of the preferred options for preparing chum salmon, as this preserves the beneficial properties of the fish.

Ingredients

• Chum salmon – 1 kg
• Carrots – 500 g
• Sour cream – 300 g
• Water -300 g
• Onions - 2-3 pcs.
• Tomatoes - 2 pcs.
• Lemon – 1 piece
• Flour - 1 tbsp
• Bay leaf
• Salt, pepper to taste

Preparation

Remove the skin from the fish, remove the bones, cut the fillet into cubes, add salt and pepper, pour in lemon juice, sprinkle with flour and fry in the “Baking” mode until golden brown (after greasing the multicooker with vegetable oil). Place the fish out of the multicooker for a while.

Peel the carrots, wash them, grate them on a fine grater.

Finely chop the onion, mix with carrots, fry in the “Baking” mode until the onion is transparent.

Remove the skin from the tomatoes, chop finely, and add to the multicooker bowl with the onions and carrots. Set the “Extinguishing” mode for 30 minutes.

After this time, empty the multicooker bowl and place in layers: fried fish, vegetables. Pour sour cream mixed with water on top. Salt and pepper. Bake chum salmon in a multicooker on the “Baking” mode for 30 minutes.

To prepare chum salmon in a slow cooker according to this recipe, you can use any other vegetables: potatoes, sweet peppers. You can add grated cheese - a matter of taste.

Chum salmon in the slow cooker is ready.

Bon appetit!

Chum salmon can be baked whole or in the form of steaks in a slow cooker.

— Chum salmon steaks baked with cheese and tomatoes

The recipe uses white semi-dry wine (can be replaced with any other wine).

Ingredients

• Chum salmon steaks – 4 pcs.
• Gouda cheese - 150 g
• Tomatoes - 2 pcs.
• Onions - 2 pcs.
• White wine - 3 tablespoons
• Dried basil - 1 teaspoon
• Salt, spices
• Vegetable oil for frying

Preparation

Grease the multicooker bowl with vegetable oil, place the steaks, salt and pepper. Sprinkle chum salmon in a slow cooker with wine.

Grate the cheese on a coarse grater. Remove the skins from the tomatoes and rub through a sieve.
Cut the onion into half rings.

Place onion, spices, tomato puree on the fish in a slow cooker, sprinkle with basil and grated cheese.

Bake chum salmon steaks in a multicooker on the “Baking” mode for 30 minutes.

Bon appetit!

In addition to a variety of main courses, you can prepare delicious soups and aspic from chum salmon in a slow cooker.

— Chum salmon soup in a slow cooker

When filleting fish, a lot of different waste remains (head, ridges, large bones). In this recipe for chum salmon in a slow cooker, they will be very useful to us.

Ingredients

• Chum salmon head - 1-2 or more
• Carrots - 1 pc.
• Tomatoes - 1 pc.
• Onion - 1 pc.
• Potatoes - 2-3 pcs.
• Rice - 0.5 cups
• Water - 2.5 l

Preparation

First, cook the broth - the basis for chum salmon soup in a slow cooker. Use the “Stew”/”Soup” mode for 40 minutes.

After preparing the broth, strain it, bring to a boil, add washed rice, diced potatoes, whole onions and coarsely chopped carrots. Set the “Stew”/”Soup” mode for another 30 minutes.

This simple chum salmon soup in a slow cooker turns out rich and tasty.

Bon appetit!

If you like fried chum salmon, treat yourself to the following recipe.

— Fried chum salmon in a slow cooker

There are a large number of recipes for fried chum salmon in a slow cooker; we bring to your attention an option in which the fish remains juicy.

Ingredients

• Chum salmon – 4 fillets
• Hard cheese - 30 g
• Parsley and dill - 1 handful
• Bread crumbs - 2 tablespoons
• Vegetable oil - 2 tablespoons

Preparation

We will fry the chum salmon using the “Baking” mode. We will need 15 minutes of frying the fillet on each side.

First, prepare the breading mixture: using a blender, mix the bread crumbs with dill and parsley. Grate the cheese on a fine grater, mix with herbs and crumbs.

Pour vegetable oil into the multicooker bowl, place the chum salmon in the multicooker, after dipping it in the breading.

Don't forget to turn over halfway through cooking.

Fried chum salmon in a slow cooker is ready!

Bon appetit!

For fans of video recipes: what else can you cook from sea fish in a slow cooker?

Time: 30 min.

Servings: 2

Difficulty: 3 out of 5

Recipe for juicy chum salmon with steamed sauce in a slow cooker in 30 minutes

Chum salmon, the most delicate of the commercial salmon fish, has gained popularity and well-deserved respect in our territory. The fish itself is quite large, so one piece will be enough to feed the whole family. Nowadays it is difficult to find a housewife who has not at least once prepared such a dish as chum salmon in a slow cooker. Fragrant, beautiful, tasty, and most importantly absolutely dietary fish is prepared very quickly and allows you to please and feed guests who unexpectedly knock on the door!

Today we propose to steam this light fish, rich in vitamins and proteins. To make it easier to navigate, be sure to look at the photo in the recipe. Also look for other recipes and housewife secrets on our website.

The quantity of products was selected based on a 5-liter multicooker bowl.

Ingredients:

Step 1

The first thing to do is wash your fillet. If you have a whole fish, then to get the fillet you need to do the following:

• Remove the head and gut the insides
• Carefully cut off the tail and fins
• Remove the skin from the fish - make an incision along the entire length of the back, along the fin line. Pry the skin with a knife and pull off one side of the fish, and then the other.
• Next to the previous cut, make another one so as not to cut the spine and leave it carefully on one side and then pull it out.

Step 2

After these operations, in order to cook delicious steamed chum salmon, it must be cut into thin pieces. Dry it with a paper towel and rub each piece on both sides with spices and pepper. Add additional salt, but note that the spices may already have enough salt in them.

Step 3

Our recipes mainly concern dietary foods, so we would advise not to salt them at all. Leave the fish for 30-40 minutes so that the fish is thoroughly soaked. Some recipes also advise covering the fish with sour cream if you like it.

Step 4

Wash and cut all the vegetables into thin half rings, also cut half a lemon. The thinner the lemon rings, the better.

Fill the multicooker bowl halfway with hot water and place a special container on top to steam our dish.

Step 5

Place the fish in a basket, arrange the vegetables, cut into circles, in a circle, in the manner of ratatouille. Place lemon half rings on top of the fish so that they cover the entire fish. It will add a slight sourness, dilute the taste of salmon fish and add piquancy. It will perfectly soak the fish while it is cooking, and then you can remove it if desired, but we recommend leaving it anyway.

Step 6

Set the multicooker to “steam” or just “steam” mode for about 20 minutes.

When the fish is completely ready, you will notice the aroma. Take it out, garnish with herbs and place the side dish on a plate next to it; if you wish, you can sprinkle the fish with grated cheese! If the side dish is not enough, then chum salmon perfectly harmonizes tastefully with rice and bulgur, as well as gray whole grain bread.

Bon appetit!

If you are interested in other recipes on how to cook chum salmon, look for them along with photos on our portal! We highly recommend an excellent dietary recipe for chum salmon in sour cream sauce, where you only need a little sour cream or mayonnaise and potatoes to prepare a dinner of stunning taste!

Watch another version of this dish in the video below: