Many housewives have a moment when there is a desire to make something unusual and tasty. There are a lot of recipes, as you know, both for cooking meat and for fish. And what to choose? This question is faced by many. But, let's try to cook pink salmon under the marinade - at first glance a simple, but still very tasty dish.
To prepare this recipe, you will need the following ingredients:
- Fresh pink salmon.
- Onion.
- Carrot.
- Bell pepper.
- Soy sauce.
- Wheat flour. But you can take breadcrumbs - it's a matter of taste.
- Tomato Paste
- Vegetable oil.
- Ground black pepper.
- Salt.
Before proceeding to the marinade of fish, I would like to give one very important and valuable advice, which is the real and simple focus of this recipe - the longer the pink salmon will be in the marinade, the more tender and tasty it will turn out in the end.
Now let's proceed directly to the recipe for cooking fish.
First you need to carefully clean the fish from the scales and gut it. Also remember to cut off the tail, head and fins. Pink salmon should be cut into two loin parts with skin.
Next, wash the fish fillet and cut across into pieces of arbitrary size. Now you need to put the pan on the fire, pour oil into it and heat it well. Only then put the fish in a pan, fry on both sides until fully cooked.
At the time when your fish will be fried, you need to put out the future marinade on the next burner in a pan, because we should get pink salmon under the marinade, and not just fried fish. In order for the vegetables to stew correctly, you need to add a little butter to the pan. Onions and bell peppers should be coarsely chopped, and carrots chopped on a coarse grater.
When the vegetables are a little stewed, they must be salted and pepper. Now you can add tomato paste. Stir thoroughly and leave to simmer until the vegetables are tender. Be careful not to fry vegetables. If the juice boils, then you should add a little plain water.
After the vegetables are ready, they must be laid out in a deep salad bowl, evenly to the bottom. Now we place pink salmon on the first layer of vegetables, then vegetables again.
In this way, it is necessary to make several layers, alternating vegetables and fish. The last layer should be vegetable.
After you have laid everything, leave the fish for an hour and a half at room temperature - this is necessary so that the pink salmon under the marinade takes all the juices from the vegetables and is fully able to soak in the exquisite aroma.
When an hour and a half has passed, the pink salmon is cleaned in the refrigerator, since this dish should be served cold to the table.
There is also another cooking method where pink salmon under the marinade turns out to be no less tender and pleasant to taste. To do this, you will need:
- One small pink salmon.
- Carrots - three pieces.
- Onions - six pieces.
- 150 grams of sour cream.
- 150 grams of mayonnaise.
- One bunch of parsley.
- Vegetable oil.
- Salt.
- Pepper.
- Ground coriander.
- A couple drops of lemon juice.
Pink salmon should be thoroughly cleaned from the insides and scales. Cut off the head, tail and fins, cut the fish into pieces. Now rub it with salt and sprinkle a couple of drops of lemon juice. Leave the fish for a while while you cook the vegetables.
Cut five onions (preferably finely), chop the carrots on a coarse grater and fry all this in vegetable oil, slightly pepper and add a little coriander.
Chop another onion and mix with chopped herbs. Mix mayonnaise with sour cream and grease the fish with this mixture. You can take note of the fact that pink salmon under the marinade will be even softer if it is pickled with sour cream.
Now put the pink salmon on a baking sheet, lay the vegetables between the pieces of fish and sprinkle the top with greens and onions. In conclusion, you can pour the remaining mayonnaise with sour cream on top and feel free to send the fish to the oven for half an hour. The temperature in the oven should be one hundred and eighty degrees.