In the pan

430–40 minutes

1. Prepare a dry marinade by mixing salt, pepper and spices.
2. Cut pink salmon in portions. Roll each piece of fish on all sides in a mixture of spices and spices.
3. Sprinkle the fillet with vegetable oil and massage a little so that the seasonings are evenly distributed on the surface and better impregnate the pulp. Leave on for 10 minutes.
4. While the fish is pickled, vegetables can be prepared. Peel onions and carrots, wash the eggplant and mushrooms. It is better to take red Kherson onion, its taste is not as sharp as that of the usual golden one, which will be much better in harmony with the tender fillet of pink salmon.
5. Slice carrots and eggplant into thin strips, cut onions in half rings, mushrooms in small slices.
6. Preheat the pan, add 2/3 of the remaining vegetable oil, let it warm up well.
7. Put carrots, eggplant, mushrooms and onions in boiling oil, thoroughly mixing each ingredient with a wooden spoon or plastic spatula, before adding the next.
8. Fry the vegetable group until half cooked. As you cook, you can add a little water, then the vegetables will be softer. At the same time, do not leave a large amount of liquid in the pan; before laying the fish, let it evaporate.
9. Pour teriyaki sauce into the pan, mix well, simmer over low heat for 7-10 minutes until vegetables are fully cooked, then remove from heat.
10. Pour the remaining vegetable oil onto a clean, well-heated pan and, when it warms up, put pieces of pink salmon. In order to cook fried fish correctly, it is important that there is free space between each piece of fillet or carcass in the pan. Otherwise, the temperature on the frying surface drops and the fish lets the juice out, which, in turn, causes two problems: firstly, no crispy crust forms on the slices, and secondly, the fillet loses its juiciness, which for pink salmon , the meat of which is already dry, is especially unpleasant.
11. Quickly fry the fish on both sides, literally a few minutes on each. Turn the fillet during the roasting process only once, and at that very moment when the same golden crust forms on the surface.
12. Add about 50 ml of water to the pan and reduce heat.
13. While the fish is stewing, chop the tomato into a small cube. You can pre-blanch a tomato and remove the peel from it, but some housewives consider such manipulation in this dish to be absolutely superfluous. Finely chop the greens.
14. Add the pieces of tomato to the fish, mix well, let the sauce evaporate a little.
15. Now you can fill pink salmon with cream. It is important to ensure that the cream covers all the fillet pieces as evenly as possible. You don’t need to boil and even boil such a sauce, because the cream may curl, but even if this does not happen, the dish will turn out to be chubby and tasteless. It is enough just to strain the fish in cream for a few minutes, so that the sauce is slightly thickened or, as professional chefs put it, “dragged on”.
16. Prepare a serve. Put a pillow of vegetables in teriyaki sauce on a clean plate, place a slice of stewed pink salmon in cream on top, cover the fish with another layer of vegetables and, if desired, lay the second piece of fillet.
17. Garnish with fresh herbs and lemon slices if desired.

Important! Since the basis of teriyaki is soy sauce, and it, in turn, is quite salty, you need to be very careful with salt in this recipe.

Baked in the oven with cheese

440 minutes

1. Cover the baking dish with foil pre-lubricated with vegetable oil. Cut pink salmon in portions and lay on a foil in one layer, trying to avoid free space between the pieces of fish.
2. Sprinkle the fillet with salt and pepper, if desired, can be lightly massaged to better distribute the spices on the surface. Cut the lemon into two halves and pour the fish fillet over the freshly squeezed juice.
3. Leave the form to stand at room temperature for 15–20 minutes, so that pink salmon is well marinated.
4. While the fish is saturated with aromas, prepare the sauce. Pour the starch into a deep plate, then carefully, in parts, add cream to it, constantly stirring the mixture with a whisk.
5. For all recipes, one fundamental principle applies: the liquid components are poured into the dry, and not vice versa. In this way, uniform mixing is ensured and lumps are eliminated. Finely chop the herbs and add to the sauce.
6. Prepare cheese crumbs. To get a delicious crust, it is better to rub the cheese on a fine grater, but if there is not much time, you can limit yourself to a large one. Pour the pink salmon with cream sauce so that it completely covers the fish, then sprinkle with grated cheese.
7. Preheat the oven to 190 ° C. Another golden culinary rule is that all baking products must be put in the oven only after its temperature is brought to the temperature indicated in the recipe. Warming the oven with the dish in it is a serious mistake.
8. Bake pink salmon until cooked. The exact time depends on many factors, but you should focus on 25-30 minutes. A control signal that the dish can be served to the table will be the appearance on the surface of a golden cheese crust and a breathtaking aroma that spreads throughout the house.
9. Arrange the finished fish on plates, optionally, decorate with greens and lemon. It can be served as a standalone dish or complemented with a side dish. In this quality, rice is best suited, as well as potatoes - boiled or baked.

Important! According to generally accepted standards, prepared fish dishes can be stored in the refrigerator for no more than 36 hours, but it is better to eat baked pink salmon immediately before it has cooled down.

Video recipe

Baked in the oven with damp