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Fried pink salmon with lemon in a pan

0
1923
Kitchen European
Calorie content 229.2 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 12.8 g
Fats * 4 gr.
Carbohydrates* 61.8 g
* per 100 gr. product
Fried pink salmon with lemon in a pan
Content

In order for the fried pink salmon to retain its juiciness, it is advisable to take a chilled carcass, because frozen ones have the worst taste. Pink salmon should be marinated in any marinade and with various spices for several hours. You need to fry this fish quickly. In this recipe, you are invited to pickle pink salmon in a mixture of salt and sugar.

Ingredients

Cooking process

step 1 out of 6
We clean the pink salmon carcass of scales and cut off the head and fins with a tail with a knife. Then we remove the insides and rinse the fish thoroughly with cold water.
step 2 out of 6
We cut the carcass into portioned pieces up to 2-3 cm thick. We do not remove the skin from the fish, with the skin the fish turns out to be more tasty.
step 3 out of 6
Place the pieces of fish in a separate bowl and sprinkle with a mixture of salt and sugar on all sides. Cover the dishes with a napkin and leave the fish to marinate for several hours. The fish can be in this marinade for 24 hours.
step 4 out of 6
Then rinse the pickled fish again with running water and dry well with a towel. You can sprinkle the fish prepared for frying with spices to your liking.
step 5 out of 6
Preheat a frying pan with vegetable oil and fry the fish pieces in it for 5 minutes on each side. Simmer the fried fish over low heat for another 15 minutes under a covered lid.
step 6 out of 6
Then we transfer the pieces of pink salmon to paper napkins to remove the remaining oil. We put the fish on portioned plates, pour the juice over the halves of a lemon and serve with a salad of fresh vegetables.

Bon Appetit!

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