Keta in a slow cooker

The taste characteristics of chum salmon have long won their fans. Nutritionists, in turn, argue that keta should be a mandatory component of the proper nutrition menu. Carcasses of this fish contain many substances necessary for the establishment and regulation of metabolic processes in the body. It is a valuable source of vitamins, trace elements, fatty acids and other essential substances. Chum salmon meat contains protein, which is especially necessary for athletes and people leading an active lifestyle. Moreover, protein is easily absorbed by the body.

Many different dishes can be prepared from chum salmon: this is both ear and aspic, fry in batter, bake in foil in the oven. In this recipe we will talk about an interesting kind of cooking. This is baking, but not in the oven, but in the microwave. It turns out just as tasty and healthy.

1. Chum salmon steaks are washed under a stream of cold running water. Then gently dry the fish with paper towels.

2. Each steak is generously greased with vegetable oil. We also lubricate the bowl of the slow cooker with it. To do this, we use a culinary silicone brush.

4. Season the ketu with salt and pepper on both sides. We place the steaks in the bowl of the slow cooker.

5. Grate the hard cheese on a coarse grater. Spread on top of the fish.

6. Choose the program "Baking" and the cooking time is 35 minutes.

7. After the specified time, we extract the fish, serve it on a platter.

Before serving, decorate with herbs as desired. Boiled and baked potatoes, rice, vegetables can serve as a side dish. Although the steak itself may well act as an independent dish.

Bon appetit!