Pink salmon, prepared according to the proposed recipes, can cause only positive emotions even in the most demanding gourmet. Properly cooked fish, moderately seasoned with spices, will decorate any festive feast.
Pink salmon stew
It’s pretty easy to cook the stew of pink salmon. Fish need to be cleaned, separate the head and tail, cut fins. Then remove the insides and rinse. Cut the fish across, in small pieces with a thickness of not more than two centimeters, grate with pepper and salt. Roll pieces of pink salmon in flour and put in a roasting pan, fry until half cooked.
Now you need to cook the carrots, peel and rub on a coarse grater, chop the onion. Fry vegetables in a skillet in oil until half cooked. The next stage: we shift everything to the brazier. Add spices and a little boiled water, put on fire and simmer for 20 minutes.
Pink salmon stew with apples.
The original recipe for stewed pink salmon with apples will not leave you indifferent. The delicate taste of fish and the pleasant aroma of apples and spices will help you to please your household both on a holiday and on a weekday.
You will need:
- pink salmon fillet with peel - 1 kg;
- 2 apples;
- 2 onions;
- carrots - 2 pcs;
- sunflower oil - 6 tbsp. spoons;
- flour - half a glass;
- chicken broth - 200 ml;
- basil.
Cut the fish into portions, pepper and salt, roll in flour and fry until golden brown.
Stir the sliced apples with basil, fry lightly in a pan with a little oil. Finely chop the onions and carrots with straws and sauté, then combine with apples. It remains to lay the pink salmon in a ducklings, laying it with layers of apples and vegetables, pour in the broth and simmer until tender for 10 minutes
Pink salmon stewed in sour cream
You will need:
- 400-500 grams of pink salmon (its middle part);
- 200 grams of sour cream;
- 500 grams of potatoes;
- onion - two pieces;
- sunflower oil for frying;
- ground pepper;
- seasoning for fish ;
- greens and salt.
Peel, rinse and cut the fish into pieces with a thick finger, salt and pepper. Finely chop the onion and sauté. In the same dish, put pink salmon on the onion. Dilute sour cream with water, add spices and herbs. Put on medium heat and simmer for 15 minutes. Serve boiled potatoes separately for the fish.
Braised pink salmon with vegetables
- 1 carcass of pink salmon;
- 3 carrots;
- 3 pieces of onions;
- 150 ml of wine;
- 100 ml mala olive;
- 3 tablespoons of vinegar;
- 300 ml of water;
- spices;
- parsley;
- salt.
Cut pink salmon, peel and rinse. Chop onions and herbs. Rub carrots on a coarse grater. Mix everything and put on the bottom of the cast-iron roasting pan, salt and add pepper, put the fish. Mix water, wine, oil and vinegar, and pour fish over this mixture. Stew for one hour.
Pink salmon stew with mushrooms
- 1 kg fillet of pink salmon;
- broth (1 glass);
- onion;
- carrots and greens;
- mushrooms - 200 grams;
- lemon (half);
- spices and salt.
Pink salmon is poured with broth, salt, greens and onions are added, stewed until tender. Mushrooms with spices are boiled separately. When ready, fish express the broth and use it to make the sauce.
The sauce is prepared on the basis of the broth. The onions are steamed, flour is added, and the mixture is poured with broth. In the process of boiling, be sure to stir. Ready fish is laid out on a dish, decorated with finely chopped mushrooms and watered with sauce. Served with boiled potatoes or mashed potatoes with butter.
Braised pink salmon with tomato sauce
- 1 kg of pink salmon;
- 1 onion;
- 1 carrot;
- slices of lemon;
- greens;
- salt and pepper.
Cut pink salmon into small pieces, grate with salt and pepper. Lightly fry the fish breaded in flour in a roasting pan with a small amount of oil. Separately, pass the onions and fry the carrots, combine with the fish. Dilute the tomato sauce with boiled water, salt and pour the fish. Add greens and seasoning, simmer for 20 minutes. When serving, garnish with greens and lemon.