Pink salmon steaks in a slow cooker

Cooking salmon steaks begins with the preparation of fish. Being considered one of the budget varieties of red fish, pink salmon is often sold entirely and this is an undoubted plus. Butchering the fish yourself, you can not only allocate a few pieces for fish soup, but also get a nice bonus in the form of red caviar, especially if you buy it during the spawning period. There is no need to be afraid of the process, cleaning pink salmon takes only a few minutes, for which it is worth saying thank you to the small, easily removable scales.

We divide the cleaned fish into steaks of the desired size. You can put them in a slow cooker in one or two layers. The third layer is better not to do, even if there are a lot of fish. In this case, the cooking time will increase and the bottom layer may boil.

We wash the pink salmon under running water, dry it with a paper towel. Sprinkle with salt, pepper and other spices from all sides. Turn on the slow cooker in the "Frying" mode, heat the specified amount of vegetable oil, then spread the steaks in portions in one layer. Fry for 2-3 minutes, then turn over and fry on the other side for another 2 minutes. We put the steaks on a plate. We do the same with the rest of the steaks.

Salmon steaks cooked in a slow cooker are very tender, it is almost impossible to extract them whole. The secret that will help to serve the dish beautifully lies in the foil. We line the bottom of the multivark with foil folded in two layers for strength.

We put lemon circles on the foil. Next, we put the pink salmon in a slow cooker, place the fillet skin down, and add lemon circles on top. Cover the workpiece with one layer of foil, then spread the second layer of fish with lemon.

Close the lid of the slow cooker and cook the fish in the "Baking" mode for 25 minutes.

We take out the ready-made steaks from pink salmon, taking the corners of the foil, put them on a plate, add a salad mix (optional) and lemon slices, sprinkle with finely chopped dill. Tender fish is ready for dinner, bon appetit!