During the cooking process, a characteristic foam will form on the surface of the water. This nuance should not be considered a deviation, but it must be removed. This can be done with a regular spoon or slotted spoon. Without foam, the broth will be tasty, rich and aromatic. If it is not removed, the taste properties of the broth may be impaired.

The nuances of cooking salmon:

• Before cooking, salmon must be washed and all excess parts removed (fins, bones, tail and remaining entrails);
• You can cook salmon whole, if the fish is small, or cut into pieces (the size of the pieces may vary, but this nuance is not important);
• to cook salmon, you can use a regular saucepan, a double boiler, a slow cooker or a pressure cooker (instead of a double boiler, you can use a homemade design made from a saucepan and a sieve or a metal colander);
• you can cook salmon only if the fish is fresh (if mucus appears on its surface and the smell becomes unpleasant, then you should stop eating salmon);
• if the salmon was bought frozen, then it must be defrosted before cooking (you should not put frozen fish in boiling water, otherwise the consistency and taste of the meat will deteriorate);
• To complement the salmon, you can use salt, bay leaf, peppercorns and lemon juice;
• if salmon is cooked in a slow cooker or double boiler, then before placing the fish in a container, sprinkle the pieces with lemon juice and add a small amount of vegetable oil (you can use olive oil);
• When steaming fish, you need to salt it in advance (a small amount of salt is rubbed into the pieces or surface of the fish);
• salmon bones can be removed before cooking or after the cooking process (one of the factors indicating the readiness of the fish is the ease of separation of the bones from the meat);
• to give salmon a rich taste and aroma, you can add coarsely chopped carrots and onions during the cooking process;
• if the broth left after salmon is planned to be used for soup or another dish, then its taste can be made more intense by adding pre-fried onions and carrots;
• cooked salmon can be re-cooked (stewed or fried).

Salmon steaks can be cooked in a deep frying pan. To do this, pour water into it and bring to a boil. Then add salt to the liquid and add salmon. After 5 minutes, turn the steaks over to the other side and continue the cooking process for another 5 minutes. After the specified time has passed, cover the pan with a lid, turn off the heat and let the fish simmer for about 10 minutes. No foam is formed with this cooking method, but there will be no broth left after cooking the fish. It is better to add spices to the water when it is brought to a boil, so that the liquid changes its taste properties, and all the ingredients in it are boiled or dissolved.

How long to cook salmon

Cooking time depends solely on the size of the fish or its pieces. The smaller the portion of salmon, the faster it will cook. Whole fish or a large part of it is ready within 35-40 minutes. Small pieces will cook in 20-25 minutes.

The process of cooking salmon involves some nuances. The water is brought to a boil over high heat. After adding the fish, its level drops to medium, and after the water boils again, the heat must be reduced. There is no need to cover the salmon with a lid. The fire level must be controlled throughout the cooking time of the fish.

Cooking time for salmon depending on method:

• in a regular pan from 25 to 40 minutes depending on the size of the fish pieces;
• in a multicooker in the “Baking” or “Stewing” mode, the cooking time will be 30-40 minutes;
• in a double boiler, salmon cooks in 35 minutes;
• In a pressure cooker, the fish will be ready in a maximum of 30 minutes.

Salmon meat contains many components important for the human body: protein, vitamins of most groups, minerals, omega-3 fatty acids. Regular consumption of this product helps prevent various diseases, improve health and cope with excess weight. One of the easiest to prepare and delicious dishes that can be made from salmon is fish soup. Let's look at the best recipes with photos.

Features of cooking

Salmon soup is prepared in the traditional way from rich salmon with the addition of root vegetables. Sometimes the dish contains additional components, for example, cereals, seafood, cheese. It is permissible to replace part of the salmon with other red fish: salmon, pink salmon, trout.

To prepare salmon soup, use any part of the fish. For a more nutritious dish, you need to take the whole carcass, belly or fillet. If you need to cook a dietary soup, the ridges, tail, and head of the fish are suitable. Before cooking, all parts are thoroughly washed.

An important property of any fish soup is a clear broth. To achieve this, you need to boil the fish over low heat in an open pan. Immediately after the water boils, you need to remove the foam. How long does it take to cook salmon broth? It is enough to boil the fillet for 20 minutes, parts with bones and the head - from 40 minutes to an hour.

Salmon is a fish with a light, delicate taste, so you should not add a lot of spices to the soup. For classic fish soup, ground pepper or peas and a bay leaf are enough. The finished broth can be supplemented with fresh herbs.

Classic recipe

To prepare this dish, you take a standard set of ingredients for regular fish soup. Traditional soup is prepared quickly and is aromatic, rich and nutritious.

Required:

• 1.5 kg of fresh salmon;
• 2.5 liters of drinking water;
• 6 potatoes;
• 1 large carrot;
• 1 onion;
• 2 bay leaves;
• 4 peppercorns;
• 3 g salt;
• vegetable oil for frying.

Recipe step by step.

1. The fish is cut up: the scales are removed, the insides are cleaned, the head, tail, fins are cut off, and the backbone and bones are removed. The carcass is washed. The head is processed separately: the gills and eyes are removed.
2. The salmon head takes the longest to cook, so place it separately from the rest of the parts in a pan of cold water and cook for 30 minutes.
3. Pieces of fillet and tail are added to the half-cooked head.
4. After 20 minutes, the salmon is removed from the pan, the broth is filtered and put back on the fire.
5. Finely chop the onion and fry in oil until golden.
6. Raw carrots are chopped into slices.
7. Peeled potatoes are cut into larger cubes.
8. Potatoes and carrots are added to the fish broth, after 10 minutes - fried onions.
9. When the potatoes become soft, salt the soup, season with pepper and bay leaf and turn off after 3 minutes.
10. Salmon soup is infused under the lid for 15 minutes.

You can make cooking easier by using a multicooker. All the ingredients are placed in its bowl at once and cooked on the “Soup” program for 50 minutes.

Immediately before serving, add fresh chopped herbs to the salmon soup

Budget option for fish soup

To prepare fish soup, it is not necessary to take a whole carcass. Salmon head soup is very tasty and satisfying. Along with this part, you can use ridges, tails and other trimmings.

Ingredients:

• 1 salmon head;
• 200 g fish scraps;
• 1 carrot;
• 1 onion;
• 2 liters of purified water;
• 4 potato tubers;
• 60 ml olive oil;
• 15 g green onions;
• salt, ground black pepper to taste.

Cooking stages.

1. Place parts of fish, half an onion, and a piece of carrot into salted water and boil for 25 minutes.
2. Remove the cooked fish and vegetables from the pan and filter the broth.
3. The flesh is removed from the fish head and set aside to add to serving plates.
4. The remaining carrots and onions are finely chopped and sautéed in olive oil.
5. Potato cubes are dipped into a clear broth, after 10 minutes, washed rice and frying are added.
6. After 20 minutes, add chopped green onions to the soup and turn off the stove.
7. Salmon fish soup is served after it has been left covered for 15 minutes.

Light salmon head and rice soup can be enjoyed either hot or cold

Fish soup “Norwegian style”

This recipe makes a very delicate creamy salmon soup with a soft, creamy taste.

• 350 g salmon fillet;
• 1 onion;
• 5 potato tubers;
• 50 ml low-fat cream;
• 50 g flour;
• 3 g salt;
• 2 liters of water;
• spices as desired.

Cooking process.

1. Potatoes are cut into slices, onions into half rings.
2. Place the vegetables in boiling salted water and cook for 10 minutes.
3. The fish fillet is washed, cut into large pieces and placed in a pan. Cook for another 10 minutes.
4. In a deep bowl, whisk the cream with flour, breaking up all the lumps.
5. The creamy sauce is poured into the pan with the fish soup, the dish is brought to a boil and immediately turned off.
6. The delicate Norwegian soup is served after 15 minutes.

Before serving, the creamy fish soup is seasoned with ground black pepper and chopped parsley.

This recipe for salmon soup was popular in Ancient Rus'. Modern fishermen prepare soup in a similar way while on a hike.

Grocery list:

• 1.5 kg salmon;
• 3 large potatoes;
• 1 carrot;
• 2 onions;
• 3 liters of filtered water;
• 50 ml vodka;
• 2 bay leaves;
• peppercorns (6 pcs.);
• 5 g salt.

Step by step recipe.

1. The salmon is cleaned and washed.
2. First of all, the head is placed in the water, after removing the gills.
3. When the water boils, add the whole peeled onion and cook for 40 minutes.
4. After this time, remove the head from the pan, add the tail and ridges to the broth and cook for another 10 minutes.
5. The finished broth is filtered and poured back into the pan.
6. Add potato cubes, carrot slices and a finely chopped second onion.
7. When the potatoes are cooked until half cooked, add pieces of salmon fillet, salt, and seasonings to the broth.
8. After 15 minutes, turn off the stove, pour vodka into the ear, cover with a lid and leave for a quarter of an hour. There is absolutely no alcohol in the infused soup.

To complement the classic soup with the smell of a campfire, you need to set fire to a bay leaf, dip it in the broth for a minute, and then remove

Fish soup with cheese and salmon

The taste of melted cheese and red fish goes well in this dish. Cheese soup with salmon is aromatic, tender, nutritious and very tasty.

Required:

• 200 g fish fillet;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 30 g onion feathers;
• 100 g processed cheese without additives;
• 20 ml vegetable oil;
• 2 liters of water;
• 1 bay leaf;
• 3 g salt.

Cooking technology.

1. The onion is cut into small cubes, the carrots are chopped on a medium grater.
2. Heat the oil in a frying pan, add vegetables to it and fry them for 4 minutes.
3. The fillet is cut into medium pieces.
4. Chop the potatoes randomly.
5. All prepared components are placed in boiling water.
6. After 20 minutes, add bay leaf, finely chopped processed cheese and salt to the soup.
7. Cook the cheese soup with salmon for 5 minutes, stirring continuously.

Prepare a light but satisfying salmon and cheese cream soup for a diet menu or baby food

Salmon miso soup

The recipe for miso soup with fish broth will appeal to those who care about their own figure. This dish is a very tasty and healthy delicacy of Japanese cuisine that can quickly and effectively reduce excess weight. In addition, the soup is prepared from salmon ridges, so it is low in calories. Despite the unusual composition of this dish, all the ingredients can be found in any grocery supermarket.

List of components:

• 250 g salmon ridges and tails;
• 60 g miso paste;
• 15 g dried wakame seaweed;
• 100 g tofu cheese;
• 2 sheets of nori seaweed;
• 60 g sesame seeds;
• 1.5 liters of water.

Step by step recipe.

1. Boil broth from prepared salmon parts for 30 minutes, then filter it.
2. Miso paste is diluted with 50 ml of warm broth and poured into a saucepan.
3. Wakame is cut into strips, tofu into small cubes.
4. Sesame seeds are lightly fried in a dry frying pan.
5. Place the seaweed and cheese into the broth, bring to a boil and cook for 4 minutes.
6. Finally, add sesame seeds and noria seaweed cut into strips.

Miso soup with salmon is served hot, sprinkled with green onion rings

Salmon soup with tomatoes

The fish soup made from salmon ridges with pieces of fillet and tomatoes turns out to be very aromatic and rich. The dish looks impressive, so it can be served on a festive table.

Ingredients:

• 150 g salmon ridges;
• 200 g fillet;
• 1 large tomato;
• 1 carrot;
• 1 potato tuber;
• 2 liters of water;
• salt and black pepper to taste.

Cooking method.

1. The broth is prepared from the ridges for 20 minutes, then the bones are removed.
2. Onions, potatoes and carrots are cut into cubes, salmon fillet - into medium pieces. These ingredients are added to the broth and boiled for 10 minutes.
3. The tomato is scalded with boiling water, peeled and finely chopped. Add to the main mass and cook for another 10 minutes.
4. The finished tomato soup is salted, peppered and infused for 10 minutes.

When serving, add fresh herbs and a spoonful of sour cream to the salmon soup with tomatoes.

Salmon soup with shrimp

Every seafood lover will appreciate this fish soup recipe. This dish can be prepared for a casual lunch or a formal dinner.

You will need:

• 300 g salmon fillet;
• 300 g shrimp;
• 2 potatoes;
• 1 carrot;
• 200 g canned corn;
• 1 onion;
• 2.5 liters of water;
• 2 bay leaves;
• salt;
• black peppercorns.

Cooking process.

1. The shrimp are defrosted and rinsed. They don't clean it.
2. Place fish fillets and shrimp in the shell into boiling water. Boil for 10 minutes.
3. The broth is filtered and put back on the burner.
4. Place carrots, potatoes and whole onions cut into cubes into the boiling broth. Cook for 10 minutes.
5. The salmon fillet is cut into pieces, the shrimp are cleaned. Add to soup.
6. After 7 minutes, add corn, salt and seasonings to the pan.
7. After 2 minutes, the stove is turned off, and the soup is left to infuse for 15 minutes.

Ready-made salmon and shrimp soup served with chopped herbs and sour cream sauce

With added mushrooms

The recipe for cheese soup with salmon and champignons is not popular, as many believe that aromatic mushrooms can overpower the characteristic taste of the fish soup. However, these products combine perfectly with each other, creating a whole, delicious dish.

Required components:

• 500 g salmon bellies;
• 300 g fresh champignons;
• 3 potatoes;
• 40 g rice;
• 2 onions;
• 120 g processed cheese;
• 2.5 liters of water;
• salt and ground black pepper;
• 40 ml sunflower oil.

Cooking stages.

1. The bellies are cut into several pieces, filled with water and boiled for 40 minutes.
2. The fish is removed from the pan, chopped and set aside, salt and potato cubes are added to the liquid.
3. After 10 minutes, add the washed rice and cook for another quarter of an hour.
4. Finely chop the onion, cut the champignons into pieces. The ingredients are fried in hot oil for 5 minutes.
5. The fried salmon belly is placed in the fish soup, pepper, grated processed cheese and chopped fish are added. Cook for another 5 minutes.

Delicious, aromatic fish soup with tender salmon meat perfectly satisfies hunger, improves health, and improves immunity. Nutritionists recommend including this dish in your diet at least 2 times a week.

Boiled salmon rich in vitamins and minerals such as: vitamin B1 - 16.3%, vitamin B2 - 15.2%, vitamin E - 15.6%, vitamin PP - 61%, potassium - 19.4%, phosphorus - 33.1 %, fluorine - 14%, chromium - 142.9%

Benefits of boiled salmon

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Fluorine initiates bone mineralization. Insufficient consumption leads to caries, premature wear of tooth enamel.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Salmon soup - general principles of preparation

Salmon fish soup is a tasty and healthy first course, which is not a shame to serve for a festive dinner. There are many recipes for such a soup, but according to the classic recipe for soup, it is prepared like this: you need to cook broth from salmon heads, after which potatoes, onions, carrots, seasonings and herbs are added to it. The broth must be strained through cheesecloth. Boil the soup until all ingredients are ready. You can diversify your salmon soup with many additional ingredients: mushrooms, millet, rice, cheese, shrimp, etc. And if you add cream to the soup, you will get the most delicate dish with a creamy consistency - this soup is called “Finnish salmon soup.”

Salmon soup - preparing food and dishes

To prepare salmon fish soup, you will need a saucepan (the volume must be chosen depending on the amount of fish), a frying pan, a cutting board, a slotted spoon and other kitchen utensils. You can cook fish soup from a soup set, which includes fish fillet, head, tail, bones, etc. Before cooking, the fish must be thoroughly rinsed in running water. The finished broth must be strained. Preparing vegetables consists of peeling potatoes, slicing them (preferably into cubes or strips), as well as sautéing onions and carrots (this may not be necessary for dietary dishes).

Salmon soup recipes:

Recipe 1: Salmon soup

Classic salmon first course recipe. This soup is prepared like any other soup - with the addition of potatoes, carrots, onions and seasonings. A very easy to prepare, but tasty and nutritious dish.

Required ingredients:

• A kilogram of salmon;
• Potato;
• Carrot;
• Bulb onions;
• Salt;
• Peppercorns;
• Bay leaf;
• Greenery.

Cooking method:

We rinse the salmon, cut it into pieces, and also use the head and tail. Place the salmon in a pan, add water and place on the stove. Boil for 20 minutes. Strain the fish broth and place it back on the stove. We disassemble the boiled meat into pieces. Chop the carrots into strips, finely chop the onion. Cut the potatoes into small cubes. As soon as the soup boils, add potatoes and salmon. After 15 minutes, you can add the onions and carrots. If desired, onions and carrots can be pre-sautéed in vegetable oil, but this will result in a slightly higher calorie dish. After 5 minutes, add a bay leaf, peppercorns and herbs. Salt the ear to taste. Boil for another 3 minutes and remove from heat. Serve the salmon soup after it has steeped.

Recipe 2: Salmon soup “Finnish style”

Finnish salmon soup is a delicious fish soup with a soft, creamy texture. This dish can be prepared not only from salmon, but also from any other red fish. The basis of the soup is cream; the recipe also includes potatoes, onions, carrots and spices.

Required ingredients:

• Salmon;
• Six potatoes;
• Two onions;
• Carrot;
• 480 g cream;
• Two tablespoons of oil;
• Salt;
• Black pepper;
• Peppercorns;
• Lavrushka;
• Dill.

Cooking method:

We cut the salmon carcass: cut off the head and tail, remove the fillet, cut it into pieces. Place the head and tail in a saucepan and fill with water (about 2.5 liters). Throw in bay leaves and peppercorns. Let's cook. After the broth boils, reduce the heat and skim off the foam. Cook for 30 minutes. Cut the onion and carrots into small cubes. Throw a piece of butter into a pan, add vegetables and fry over low heat. Cut the potatoes into cubes and add to the onions and carrots. Pour in the strained broth and cook everything together until the potatoes are soft. Add the fish and after boiling, add the cream. Add salt and pepper to taste. Chop the dill and add to the soup after boiling. Leave the ear to sit for ten minutes.

Recipe 3: Salmon soup with tomatoes

A very simple but delicious recipe for salmon fish soup with tomatoes. This dish is not only satisfying and nutritious, but also low in calories. So this soup can be a note for all girls on a diet.

Required ingredients:

• Salmon soup set;
• One tomato;
• Carrot;
• Potatoes - one tuber;
• Parsley;
• Salt;
• Pepper.

Cooking method:

Rinse the soup set, put it in a saucepan, and fill it with water. Cook for 15 minutes. Chop the carrots and onions into small cubes and add them to the soup. We take out the finished fish, separate the meat from the bones, cut it and return it to the soup. Remove the skin from the tomato, after pouring boiling water over it, and cut the pulp into cubes. Cut the potatoes into cubes and add to the soup. After 10 minutes, add the tomato. Cook the salmon soup until done, add salt and pepper to taste at the end, and add chopped herbs. Let the finished soup brew for 10 minutes, then serve.

Recipe 4: Salmon soup with mushrooms

Many people do not add mushrooms to their fish soup because they are afraid that they will overwhelm the characteristic fishy taste of the dish. In fact, nothing like that will happen - the soup will only become richer, more aromatic and even tastier. Salmon and mushrooms go well together. Try using this composition in preparing the first course - you'll see - your family will appreciate your culinary skills.

Required ingredients:

• Salmon (you can use head or tail);
• 320 g champignons;
• Several potatoes;
• 45-50 g rice;
• Two onions;
• A few tablespoons of vegetable oil;
• Two tomatoes;
• Salt;
• Black pepper.

Cooking method:

Wash the salmon, cut into pieces, place in a pan. Fill with two liters of water and set to cook for 40 minutes. Then add some salt to the broth. Remove the salmon and strain the broth. We cut carrots into thin shavings, potatoes into cubes. We put the broth back on the stove, after boiling, add potatoes and carrots to it. Rinse the rice and place it in the soup half an hour after the vegetables. Cut the champignons into pieces, chop the onion. Heat vegetable oil in a frying pan, add champignons and onions.

Fry for 10 minutes, add salt and pepper. Place mushrooms and onions in the soup. Remove the skin from the tomatoes and grate the pulp. Cut the second onion into thin strips. Heat the oil in the frying pan again, add the onion. Pour in the tomato puree, add salt, and simmer the vegetables for 5 minutes. Add tomato dressing to the soup 10 minutes after the mushrooms. Boil everything together for a few more minutes, salt to taste. We remove the meat from the bones, cut it into pieces and throw it into the fish soup. After one minute, turn off the heat and leave the soup to steep. After 15 minutes, after the salmon soup has infused, the dish can be served. When serving, throw chopped greens into a plate.

Recipe 5: Salmon soup with shrimp

This recipe is a real find not only for seafood lovers, but also for all those who appreciate tasty and healthy food. This soup can be prepared for a regular lunch or a holiday dinner.

Required ingredients:

• Half a kilo of salmon;
• Half a kilo of shrimp;
• Two potatoes;
• 200 g canned corn;
• Medium carrots;
• A bunch of greenery;
• Salt;
• Pepper;
• Lavrushka.

Cooking method:

We clean the salmon from scales and rinse it in running water. Defrost the shrimp and rinse (do not remove the shells). Boil water in a saucepan, add salmon first, then shrimp. Cook for 10 minutes. Remove the salmon and shrimp from the broth, strain the broth itself, and put it back on the fire. Cut the potatoes and carrots into cubes and add them after the broth boils. Add a whole peeled onion. Boil vegetables for 10 minutes. We peel the boiled shrimp and cut the fish fillet into pieces. Finely chop the greens and drain the liquid from the corn. Place salmon fillet, shrimp, corn and herbs in the fish soup. Throw in the bay leaves, salt and pepper to taste. Cook the fish soup for another 7-8 minutes, then turn off the heat and leave the soup to steep.

• if you want your salmon soup to be hearty, add millet or rice to the soup;
• During the cooking process, the soup should not boil too much, in this case it will turn out more transparent;
• Salmon soup “does not like” an abundance of spices. Just add salt, ground pepper, peppercorns and bay leaf.

Air heating in a country house is now not popular in Russia. This method has become widespread in Canada and the USA. Steam This type of heating is practically not used in cottages. It is mainly used in industrial facilities. It is economically and technically justified if steam is involved in the technological processes of the enterprise. Stove Heating with a stove is a well-known option. In country houses, stove heating is gradually giving way to more modern, efficient and easy-to-use options. It is impossible to heat a large cottage with a stove. In many homes, the stove is an element of interior design, and not a source of heating. Heating system for country houses with liquid coolant Let's take a closer look at the most popular type of heating - water. Water heating systems, depending on the fuel used, are divided into the following classes: Systems running on gas (main gas, liquefied gas) Heating on electricity (with electric boilers) Systems running on solid fuel Systems running on liquid fuel From the point of view of comfort for accommodation, all designated heating options...

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Cooking time: 20 min
Salmon is not only tasty, but also a healthy fish that contains many useful microelements. Well, the easiest way to prepare it is boiling, but here too it is important to do everything correctly.

Description of preparation:

This noble fish requires special treatment, so even something as simple as cooking has its own peculiarities, and now I will tell you how to cook boiled salmon. First of all, I want to warn you that we will, of course, cook it not in ordinary water, but with the addition of white wine, because this way we can emphasize the amazing taste of this fish. Otherwise, everything is very simple: a little pepper, onion and salt - we don’t need anything else. With these simple ingredients and my simple poached salmon recipe, we can quickly and easily create an amazing dish that you and your family will love.

Purpose: For lunch / For dinner / In a hurry
Main Ingredient: Fish and seafood / Salmon
Dish: Hot dishes Ingredients:

• Salmon – 700 grams
• Onion – 1 piece
• Dry white wine – 0.5 glasses
• Ground black pepper - To taste
• Salt - To taste
• Water – 1 glass

Number of servings: 4

How to cook Boiled Salmon

Cut the onion into small cubes and place it in a frying pan, add wine and water and put it on the fire. When the liquid boils, put the salmon slices in the frying pan. It should be immersed in liquid by about half. Cook the salmon for about 4-8 minutes (depending on the thickness of the piece), and then turn it over to the other side. Place the finished fish on a plate, add salt and pepper, and serve. Bon appetit!

Rate the Boiled Salmon recipe:

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