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Pink salmon in the oven, whole in the sleeve

0
1533
Kitchen European
Calorie content 165.4 kcal
Portions 6 port.
Cooking time 3 hours
Proteins * 10.7 g
Fats * 5.5 gr.
Carbohydrates* 51.5 g
* per 100 gr. product
Pink salmon in the oven, whole in the sleeve
Content

Pink salmon is excellent if you bake it whole in a sleeve, stuffed with lemon slices. The juice that flows out of the fish will soak it well and soften the dry fish meat.

Ingredients

Cooking process

step 1 out of 7
Wash the fish thoroughly, gut and dry on a paper towel. Mix salt with sugar.
step 2 out of 7
Pour crushed pepper, basil to salt and sugar.
step 3 out of 7
Remove the zest from half the lemon and add to the seasoning, pour in the vegetable oil and stir. The marinade is ready.
step 4 out of 7
Grate pink salmon inside and outside with this mixture. Cut off 4-5 circles from the lemon with intact zest, put the fish inside, send a couple of sprigs of dill there.
step 5 out of 7
Put pink salmon in the refrigerator and marinate for 2 hours.
step 6 out of 7
Put the whole carcass in a roasting sleeve, fasten the edges with clips. Put the fish in a bag on a baking sheet and put in an oven heated to 190 degrees for 40 minutes.
step 7 out of 7
Take the finished pink salmon out of the bag and serve, garnish with lemon wedges.

Bon Appetit!

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