Pink salmon with vegetables is a dish that can be prepared with inexpensive ingredients. To surprise even the most demanding gourmet, the chef should responsibly approach the selection, preparation of components and the cooking process itself. Various recipes with step-by-step instructions are presented below.
Selection and preparation of ingredients
Before cooking, fish should be washed and cleaned of scales. Next, you should proceed from the recipe: in some cases, pink salmon need to be cut into steaks, in others it is necessary to use fillets. Vegetables must be peeled and washed under running water.
Important! Choose fresh, unfinished ingredients. Spoiled and rotten foods cannot be trimmed: they should be discarded.
Cooking pink salmon with vegetables
A juicy dish with a delicate taste can be prepared according to several recipes. A useful juicy version of the dish will turn out if you bake fish with cheese in the oven. More caloric, but no less tasty, is fried pink salmon in a pan with tomatoes, or you can cook a stew in tomato sauce.
Baked in the oven with cheese
460 minutes
vegetable (refined) oil
for frying
Nutritional value per 100 g:
- Grind potatoes, tomatoes and onions in half rings.
- Grate the garlic on a fine grater.
- Cut the fillet into bars approximately 3 cm wide.
- Oil the bottom of the baking dish.
- Spread fish pieces evenly and salt.
- Lay out alternately on top: half the chopped onion, potatoes, then the rest of the onion, salt.
- Place the tomatoes on top and sprinkle with a little salt. Mix grated garlic, sour cream, mayonnaise, pepper and water in a separate container, mix to a uniform consistency.
- Pour the ingredients with the resulting sauce.
- Bake pink salmon with vegetables in the oven, heated to +180 ... + 200 ° C, for half an hour.
- After the specified period, take out the dish, sprinkle with grated cheese, and send to cook in the oven at the same temperature for another 10 minutes.
Did you know? Dishes from pink salmon should not be consumed by people who have revealed pathologies of the liver, as well as allergic reactions to iodine.
In a pan with tomatoes and cheese
445 minutes
tomato (large)
0.5 pc
ground black pepper
taste
vegetable oil
6 tbsp. l
Nutritional value per 100 g:
Butcher the fish: remove the entrails, rinse and cut into pieces approximately 5 cm wide.
Mix 3 tbsp. l butter and sauce, juice from half a lemon, pepper and salt.
In the resulting marinade, leave the pink salmon for 15 minutes.
Cut the onion half rings in half more.
Grate carrots on a coarse grater, cheese - on a fine.
Slice the tomato.
Heat a frying pan with oil and sauté the carrot-onion mixture until golden, then transfer it to a separate bowl.- In an additional container, mix the cheese with mayonnaise.
Pour the vegetable oil into a skillet and set it on fire.
Sauté the fish in a medium flame for 3-4 minutes on each side.
Without turning off the heat, put tomatoes in half portion pieces of fish and evenly spread the cheese-mayonnaise mixture on top with a spoon.
Lay out the remaining carrots with onions on the remaining fish, then cover with a “cap” of cheese and mayonnaise.
Cover the pan and cook over low heat for 20 minutes.
Butcher the fish: remove the entrails, rinse and cut into pieces approximately 5 cm wide.
Mix 3 tbsp. l butter and sauce, juice from half a lemon, pepper and salt.
In the resulting marinade, leave the pink salmon for 15 minutes.
Cut the onion half rings in half more.
Grate carrots on a coarse grater, cheese - on a fine.
Slice the tomato.
Heat a frying pan with oil and sauté the carrot-onion mixture until golden, then transfer it to a separate bowl.
Pour the vegetable oil into a skillet and set it on fire.
Sauté the fish in a medium flame for 3-4 minutes on each side.
Without turning off the heat, put tomatoes in half portion pieces of fish and evenly spread the cheese-mayonnaise mixture on top with a spoon.
Lay out the remaining carrots with onions on the remaining fish, then cover with a “cap” of cheese and mayonnaise.
Cover the pan and cook over low heat for 20 minutes.Important! For cooking, choose mayonnaise with a fat content of 72%.
In tomato sauce
490 minutes
ground red pepper
taste
vegetable oil
for frying
Nutritional value per 100 g:
Gut the fish, cut in half over the ridge and cut into pieces approximately 4 cm wide.
Dip the fish pieces in a pre-heated skillet with vegetable oil for 3 minutes on each side.
Chop the onion into cubes. Cut the carrots into strips.
Mix tomato paste, mayonnaise, salt, black and red peppers, turmeric, water, lemon juice in a separate container and mix until smooth.
Heat the butter in a pan and fry the chopped onion until caramel color.
Add carrots, mix, keep on fire for another 5 minutes, stirring occasionally.
Put pre-prepared fish to the onion-carrot mixture, pour the sauce and simmer under a closed lid on minimum heat for 20 minutes.
Gut the fish, cut in half over the ridge and cut into pieces approximately 4 cm wide.
Dip the fish pieces in a pre-heated skillet with vegetable oil for 3 minutes on each side.
Chop the onion into cubes. Cut the carrots into strips.
Mix tomato paste, mayonnaise, salt, black and red peppers, turmeric, water, lemon juice in a separate container and mix until smooth.
Heat the butter in a pan and fry the chopped onion until caramel color.
Add carrots, mix, keep on fire for another 5 minutes, stirring occasionally.
Put pre-prepared fish to the onion-carrot mixture, pour the sauce and simmer under a closed lid on minimum heat for 20 minutes.Did you know? In Norway, pink salmon is considered a parasite fish that poses a threat to Atlantic salmon, and they intentionally destroy the pink salmon population in their rivers.
Even an inexperienced chef can cope with the preparation of pink salmon with vegetables. This does not require many ingredients and special devices. You can get a tasty and juicy dish in the oven and in a pan. The main thing is to adhere to the correct proportions and time frames.
