Categories
Blanks for the winter
  1. home
  2. ➠ Fish dishes
  3. ➠ Pink salmon in the oven
  4. ➠ Pink salmon marinated with carrots and onions

Pink salmon marinated with carrots and onions

0
1880
Kitchen European
Calorie content 116 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 7.5 g
Fats * 6.2 gr.
Carbohydrates* 26.3 gr.
* per 100 gr. product
Pink salmon marinated with carrots and onions
Content

Pink salmon is a healthy fish that can be found in the store at any time of the year. There are many different recipes for making pink salmon. Today I want to share a recipe for pink salmon marinated with carrots and onions. The dish turns out to be juicy and tender, it can be served as a stand-alone dish, or you can additionally prepare a side dish for it.

Ingredients

Cooking process

step 1 out of 13
Rinse the pink salmon thoroughly under running water. Remove the head, clear the tail of entrails and fins. Rinse again under water and pat dry with paper towels. Cut the pink salmon carcass into steaks.
step 2 out of 13
Put a small amount of wheat flour on a plate, add salt and stir the mixture thoroughly. Roll the pieces of pink salmon in dry ingredients on both sides.
step 3 out of 13
Heat a deep frying pan well over medium heat and fry the pink salmon pieces until golden brown on both sides.
step 4 out of 13
Put the fried pink salmon on a pre-prepared baking sheet.
step 5 out of 13
Place the baking sheet in a preheated oven for 20 minutes and cook at 200 degrees.
step 6 out of 13
In the meantime, prepare the marinade. Peel the onions, rinse under water, and then cut into small pieces.
step 7 out of 13
Wash the carrots thoroughly under water, then peel them with a vegetable peeler and grate on a Korean carrot grater or cut into thin strips.
step 8 out of 13
Put the onions in a preheated frying pan greased with vegetable oil and fry until softened.
step 9 out of 13
Then lay out the prepared carrots, mix thoroughly, stirring occasionally, fry for about 5-7 minutes.
step 10 out of 13
Add a small amount of drinking water so that it completely covers the vegetables. Then pour in the vinegar essence, add black peppercorns and bay leaves, mix thoroughly and simmer for about 15 minutes over low heat.
step 11 out of 13
When the liquid has practically evaporated, add the required amount of cornstarch, previously diluted with a little drinking water. Mix thoroughly and simmer for just a couple of minutes.
step 12 out of 13
Spread the prepared marinade evenly over the pink salmon. Then place it back in the oven and cook for another 5-7 minutes.
step 13 out of 13
Gently remove the cooked pink salmon marinated with carrots and onions from the oven, cool a little and serve in portions.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *