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Pink salmon baked in sour cream

2502

Kitchen European

Calorie content 107 kcal

Portions 4 port.

Cooking time 55 minutes

Proteins * 7.3 gr.

Fats * 8.3 gr.

Carbohydrates* 5.2 gr.

Content

A very simple recipe for a delicious pink salmon dish. For baking sour cream, it is better to use fatty and always high-quality. The combination of a fermented milk product and tender pink salmon is very successful: the dryish flesh of the fish becomes much juicier thanks to the fatty sour cream. Onions and black pepper add a savory flavor. Fresh vegetables are perfect as a side dish.

Ingredients

Pink salmon 1 kg Sour cream 20% 400 gr. Onion 1 PC. Vegetable oil for lubrication Salt taste Ground black pepper taste Dill for decoration

Cooking process

We wash the peeled pink salmon, dry it with paper towels and cut it into pieces one and a half to two centimeters thick. Place the pieces of fish in a bowl and sprinkle them with salt and black pepper to taste. Mix gently with your hands, rubbing the spices into the pulp. Leave the fish to marinate for ten minutes.

We cover a baking dish or a small baking sheet with foil, forming small sides - they will protect the fish juice from spreading, and the pink salmon will turn out to be more juicy. Lubricate the foil with vegetable oil. We put the pieces of fish on the foil quite tightly to each other.

Peel, wash and dry onions. Cut the onion into thin translucent semicircles.

Spread the onion slices over the top of the fish.

Using a spoon, spread the sour cream on top of the fish and onions, trying to form an even layer. Pour enough water into the mold to cover the bottom. Preheat the oven to a temperature of 200 degrees and put the dish with fish on a medium level.