Pink salmon is a type of fish that is very healthy for the body. At the same time, it cannot be said that pink salmon is in the segment of expensive fish. It is on the average price threshold. Therefore, everyone can afford pink salmon once a month or even a week.
However, many people do not buy and cook pink salmon. The fact is that the fish may not always be delicious. With improper storage and defrosting, fish loses its flavor qualities. Defrosting fish, it is worth lowering it into a special solution of salt and sugar. So the fish will retain its useful substances and liquid, when cooking will become juicier.
Let’s tell you how to cook stuffed pink salmon
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Ingredients for stuffed pink salmon:
- pink salmon – pcs;
- salt – ½ tsp;
- smoked paprika – ½ tsp;
- basil – ½ tsp;
- rosemary – ½ tsp;
- dried garlic – ½ tsp;
- juice of ½ lemon;
- tomato – pcs;
- crab sticks – 3 pcs;
- cheese – 50 g;
- mayonnaise – tbsp;
- Teriyaki sauce – tsp.
Preparation of stuffed pink salmon:
Clean the fish from the gills, fins, tail and head, remove the backbone and divide into two parts. Salt the fillet of pink salmon, sprinkle with paprika and basil, rub into the fibers of the fish.
Pour rosemary and dried garlic on the fillet, pour lemon juice. While the fish is marinating, finely dice tomato and crab sticks
. Grate cheese and mix with tomato and crab sticks, dress with mayonnaise.
Put parchment on a baking tray, lay out ropes for baking across.
Put one part of the fillet on the tray, on it lay out the stuffing in the form of tomato and crab sticks.
Cover the stuffing with the second part of the fillet, tie with flagons.
Smear the fillet with Teriyaki sauce.
Bake the fish at 180 degrees for 30-35 minutes.
You get juicy pink salmon with stuffing inside. You can use soy sauce with olive oil instead of Teriyaki, it turns out just as good.
