Luxurious looks, simple prep: three recipes from a Ufa chef

To set a bright, restaurant-quality table, you don«t need to spend the whole day at the stove. Ufa chef Artem Kalinin showed UFA1.RU recipes that anyone can make quickly and easily without culinary heroics. They are suitable for a romantic dinner, a holiday, or just when you want to treat yourself to something tasty and beautiful.

Salad with lightly salted salmon

We will need:

• tomato;

• cucumber;

• avocado;

• lightly salted salmon;

• salad mix;

• citrus dressing based on soy sauce;

• toasted sesame seeds or rice balls to taste.

For one serving, you can cut half of each vegetable. About eight slices of fillet will be enough for a plate. You can go by your own preferences, but the ratio shown in the video is acceptable so the flavors don«t overpower each other.

Mix the chopped vegetables and salad mix with the citrus dressing—it contains orange juice, lemon juice, and soy sauce. You can find such dressing in large supermarkets or make it yourself. If the dressing is store-bought, shake it first.

Place the salad on a plate and arrange with the fillet slices. You can sprinkle toasted sesame seeds or rice balls on top.

Besides salmon, you can use other products. This salad goes well with, for example, shrimp and squid.

Grilled seafood assortment

Ingredients:

• mussels;

• crab;

• langoustines;

• shrimp;

• butter;

• garlic;

• thyme;

• white wine.

Add butter to a heated pan. It will give the mix a nutty flavor. Add garlic and thyme for herby piquancy.

When the butter has melted a little, place the mussels, crab, shrimp, and langoustines in the pan. Fry them for about ten minutes. You can always check for doneness by the shrimp. If they are firm, you can remove from heat.

Add a little wine during the process. The alcohol and vinegar from it will evaporate, leaving the aroma.

If you want to make the dish even more varied, sesame-crusted tuna fillet also goes well with it. This serving option is shown in the video.

Ribeye steak

Ribeye is the most famous beef steak, cut from between the 6th and 12th ribs. Thanks to abundant fat marbling, the meat turns out very juicy and tender.

We will need:

• vegetable oil;

• ribeye steak;

• salt;

• pepper;

• thyme.

Heat a pan and add a little vegetable oil. Don«t overdo it, as the meat will release a lot of fat during cooking.

First, «seal» the steak—fry it lightly on both sides to create a crust.

The chef believes you should not salt the steak in advance; this is the point at which the dish is most often ruined.

«I am an advocate of salting the steak after it has been sealed. If we salt it before cooking, all the moisture will leave too early. In the end, you»ll get stewed meat, not a fried steak,« Artem Kalinin said.

To check the doneness, the chef shared this life hack: touch the tip of your thumb to the tip of another finger on the same hand. At that moment, use your other hand to check how tense the muscle under your thumb is. Its firmness will correspond to the doneness. Index finger—rare, middle finger—medium, ring finger—medium well, pinky—well done. More clearly—in the video.

If you«re cooking at home on a regular stove, it»s also important to periodically adjust the temperature. On high heat, the steak will simply burn.

Earlier, UFA1.RU found out how much it costs in Ufa to cook one of the most famous Bashkir dishes—beshbarmak. We went through the recipes and looked at ingredient prices in supermarkets.