Pink salmon with potatoes in a slow cooker
0
1074
Kitchen
European
Calorie content
98.3 kcal
Portions
4 port.
Cooking time
21.10 h.
Proteins *
4.8 gr.
Fats *
5.3 gr.
Carbohydrates*
12.4 gr.
The multicooker greatly facilitates the cooking process. In addition, the bowl is heated at a predetermined temperature from all sides: the food is cooked more evenly and more delicately, and the finished dish turns out to be juicier and more tender. Pink salmon is distinguished by a somewhat dry pulp, therefore, when preparing it, all measures must be followed so as not only not to lose the natural moisture content, but also to add juiciness. Let's cook fish in a slow cooker with the addition of potatoes and sautéed vegetables - this will beneficially complement the pink salmon to taste and make it juicy.
Ingredients
Cooking process
We wash and dry the pink salmon. Remove the bones and cut the fillets into portions. Sprinkle the fish with salt and ground black pepper and set it aside: while we prepare the vegetables, the fish will marinate. Peel carrots, onions and potatoes, rinse and dry. Cut the onions into thin semicircles, rub the carrots on a coarse grater. Pour a small amount of vegetable oil into the multicooker bowl and turn on the "Fry" mode. Dip the chopped onion into the heated oil and fry it with the lid open and stirring occasionally until translucent. Add the carrots and continue to fry until soft. Then we spread the fish pieces on the sautéed vegetables. Stop the "Frying" mode.
After the signal of readiness, open the lid of the device and try the potatoes for readiness - they should be soft. When serving on portioned plates, first put the potatoes, then cover them with sautéed vegetables and put fish pieces on top. Sprinkle with fresh chopped or dried herbs if desired. Serve hot.
Bon Appetit!