Pink salmon is an unpretentious and affordable fish that has a bright taste and aroma. Pink salmon is often sold at a more affordable price compared to other types of red fish, but it is not inferior to them in quality and flavor characteristics.
Many housewives refuse this fish because
they do not
know how to cook it. They complain that it turns out dry. Try our recipe and you will not be disappointed.
Ingredients for pink salmon:
- Pink salmon – 1 kg;
- Milk – a glass;
- Onion – 2 pcs;
- Carrots – 1 pc;
- Cloves (spice) – 2-3 pcs;
- Tomato paste – 1 tbsp;
- Flour – 3 tbsp;
- Salt – to taste;
- Butter – 1 tbsp;
- Garlic – 1 clove;
- Apple cider vinegar – 0.5 tbsp;
- Salt, sugar.
Preparation of pink salmon:
Thaw the frozen pink salmon in the refrigerator on the bottom shelf for one night. Then cut it into portioned pieces, removing fins and tail, as well as cleaning from scales.
When buying, pay attention to the quality and quantity of ice, if it is yellow, then the fish is overfrozen.
Put the pink salmon in milk for 10-15 minutes. This will help to make the fish more juicy and improve its flavor.
Choose a shallow plate, so that less milk is wasted.
In a frying pan, fry onions and carrots, add cloves. Cut carrots into straws and onions into half rings. For piquancy, add a clove of garlic, half a teaspoon of coriander and 15 peas of black pepper. Let’s not forget the cloves for a spicy flavor.
Fry the tomato paste as well, so that it is not so pungent.
Add boiling water.
We use salt and sugar for balance. To get a sweet and sour marinade, we add apple cider vinegar.
Paneer the fish in flour, adding herbs and salt. Then fry the pink salmon in a frying pan until it gets a beautiful color.
Add a little butter to the pan with fish and then add the prepared marinade.
Now transfer the fish to an oven heated to 200 degrees Celsius for 15-20 minutes.
Ready pink salmon under the marinade will become the main dish on your table. And will not yield to the taste of trout or salmon.
