For any event, baked pink salmon is a table decoration and a sign of nobility. Pink salmon, baked in a foil with a variety of spices, will be exquisite, delicious and will not leave anyone indifferent. Indeed, the design aesthetics is half of the impressions of the dish itself and its taste, the atmosphere of hospitality, celebration and festive mood. Therefore, we will not cook portioned steaks, but a royal meal. Initially, you should be creative in choosing a carcass. It should be large, beautiful and look as if it had only been taken out of the net. The quality of the fish can be determined by its eyes: in fresh, they are transparent, and its flesh is dense.
If the fish is frozen, then you need to defrost it correctly: it should gradually thaw on the lower shelf in the refrigerator, otherwise the taste of the cooked dish may change. Gradual thawing at low temperatures preserves the fillet structure and appearance, without making pink salmon flabby and watery. With a quick defrost, your carcass will have an unpresentable appearance that will erase all efforts to create a festive atmosphere.
When the fish is completely thawed, you can go directly to cooking. We put on a beautiful apron and give ourselves the confidence of a real chef. Remember: your creativity and good mood will certainly affect the preparation. And these will be your exclusive spices so that the baked pink salmon looks really royal. We will consider the pink salmon recipe in foil in the smallest details and subtleties.
Necessary ingredients: large carcass of pink salmon for 1-1.5 kg, 2 teaspoons of gelatin, lemon, olive oil, lettuce, cherry tomatoes, salt to taste, spices.
First, proceed to the cutting of your chosen carcass. We make an incision along the abdomen from the head to the caudal fin and clean out all the insides up to the film. We cut the fins with scissors and wash the fish under running water several times. The head is not cut off. It is advisable to dry the carcass with a napkin.
Then we prepare the minced meat for our royal fish. We will need: 2 heads of onions, 2 carrots, 200g of champignons (you can use not only fresh but also pickled), dill, parsley. First, over low heat in olive oil, fry the onions chopped into small cubes and carrots chopped on a grater until golden. Add medium-chopped champignons to them and leave to simmer on low heat for 3-4 minutes. Pour finely chopped dill and parsley greens into the prepared meat, as well as 2 teaspoons of gelatin presoaked in water. All components are kneaded until smooth.
Next, rub the carcass with salt and spices inside and out (I can recommend dried parsley, dill, basil and garlic). We spread it on a large sheet of foil and begin with cooked minced meat. Pour a tablespoon of olive oil into the abdomen of pink salmon, and, for reliability, pin it with skewers or sew with a thread. We close the foil, folding on the sides. We lay pink salmon in foil on a baking sheet, add a few tablespoons of water so as not to burn, and place in the oven. At a temperature of 170-200 ° C, the masterpiece should be baked for 30 minutes.
After the allotted time has passed, open the foil envelope and allow the dish to cool. We take out the skewers or thread. To make the baked pink salmon look beautiful and aesthetically pleasing, we place the washed and dried watercress leaves on a large plate, and on them - the fish with the abdomen down. On the back we make incisions and insert the halves of lemon slices. Sprinkle with fresh, finely chopped greens. To complete your culinary sketch, on the sides of the "masterpiece" we spread cherry tomatoes and yellow bell pepper cut into rings. Baked pink salmon is ready. Enjoy your meal!