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Baked pink salmon in the oven: a recipe. Video
Pink salmon is a red fish of the salmon family with tender, not too fatty meat. It contains many vitamins and trace elements useful for the body. To preserve all the nutrients and not overload the stomach, it is best to bake it in the oven in its own juice.
Pink salmon with mushrooms and cheese
Ingredients: – 3 pink salmon steaks; – 2 mushrooms; – 250 g of hard cheese; – black pepper and salt to taste; – lemon.
Wash and dry the steaks on a napkin. Rub salt on all sides and pepper. Drizzle with lemon juice and refrigerate for 15 minutes to soak the fish with spices. Then place the steaks in a fireproof dish. Put thinly sliced mushrooms and grated cheese on them. Place in the oven and bake for 20-25 minutes at 200 ° C.
Pink salmon with onions and tomatoes
You can bake pink salmon at home in your own juice in another way – using foil. In this case, the fish will be even juicier.
– 3 pink salmon steaks; – 1 large tomato; – onion head; – lemon; – salt and black pepper to taste.
Salt and pepper the pink salmon to taste. Cut the tomatoes, onion and half a lemon into thin slices. Place each steak in foil, place a circle of onion, tomato and lemon on top of it. Drizzle with the leftover lemon juice. Wrap the foil carefully so that there are no gaps. Carefully place the wrapped steaks on a baking sheet and bake in the oven for 20-25 minutes. Take out the finished pink salmon and arrange on plates, garnish with a few feathers of green onions.
Boiled rice, tender mashed potatoes or grilled vegetables are suitable as a side dish for pink salmon in their own juice.
Stuffed pink salmon recipe
Ingredients: – whole small salmon; – 1 lemon; – 200 g brown rice; – ½ cup canned corn; – onion head; – 1 teaspoon of fennel; – olive oil; – a bunch of parsley; – salt and black pepper to taste.
Peel and gut the pink salmon. Cut off the fins and remove the gills. Wash it thoroughly under running water and pat dry with a napkin. Rub with a mixture of salt, pepper and fennel inside and out. Pour the juice of one lemon and leave to saturate with spices for 30 minutes.
Boil brown rice in salted water until tender. Chop the onion and fry in a little olive oil. Add boiled rice, canned corn, and finely chopped parsley to the skillet. Mix everything and sprinkle with black pepper. Salt as needed.
Stuff the fish with the prepared filling and secure the edges of the belly with a toothpick. Wrap the pink salmon in foil and transfer to a baking sheet. Place in an oven preheated to 200 ° C and cook for 30-40 minutes. After that, remove the fish from the foil and place on a dish covered with lettuce leaves. Remove toothpicks. Serve with lemon sliced into large wedges.