There are many ways of making tastydishes from fish such as salmon. In the multivark, it also turns out great. To see this personally, it's enough to try out at least one of the set of existing recipes.
The fastest recipe is fish for a couple.In the bowl of the multivarka water is poured, into which it is necessary to add a bay leaf and other spices and seasonings. You can choose parsley, basil or pepper, that is all that inspiration tells you. A piece of salmon must be defrosted beforehand, sprinkled with pepper and salt and put on a plate for steaming. After that, the multivarker is switched to steam cooking mode for half an hour. Such a salmon in the multivark definitely deserves its place on the table. A quick and simple recipe guarantees an incredibly aromatic result, which will appeal to both guests and loved ones.
Baked Salmon in the Multivariate
Recipes for cooking fish include the following option: the fish is baked with onions and carrots. This method of cooking makes it possible to get a very tasty and juicy salmon.
Salmon with cream sauce
If you have a fish scheduled for dinner, trycook it with a gentle sauce. Take fresh salmon, a quarter of a glass of sour cream of medium fat, 35% cream, a little dill and green onions, and salt, spices, half a lemon and four glasses of water. Salmon should be seasoned with spices and sprinkled with lemon, pour water into the bowl and add the bay leaf there, after which a plate for steaming is inserted into the multivark, where the fish is laid. After twenty minutes of steaming, the fish will be ready. During this time, you can make the sauce, thoroughly mixing cream, sour cream, onions, greens and seasonings. Freshly prepared fish with sauce can be decorated before serving with a slice of lemon. Cooked for a couple of salmon in a multi-store will retain all of its useful qualities. Creamy sauce with lemon will give it an unusual piquancy.
In combination with vegetables this fish willmore useful and tastier. For one of the options for this dish, take 200 grams of fillet, 300 grams of string beans and 200 - Brussels sprouts, medium-sized carrots and onions, and a little thyme. Especially elegantly complement the dish with a sauce of fatty cream with pepper, coriander and turmeric. Salmon and vegetables should be cut into pieces, salt and season with thyme. In the bowl of the multivarker, first the fish are laid, then the onions cut into rings, and then the remaining vegetables. All this is poured by a creamy dressing and is prepared in the "quenching" mode for forty minutes. The result is unlikely to leave you and your family indifferent. And if you add a little less spice to the sauce, even the smallest gourmets can estimate the salmon according to their merits.
