Many housewives have a moment when it comesdesire to do something unusual and tasty. Recipes, as you know, a huge variety both for cooking meat, and for fish. And what to choose? Many people face this issue. But, let's try to cook pink salmon under 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 you start marinade 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 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 thoroughly clean the fish from the scales and gut it. Also do not forget to cut off the tail, head and fins. Pink salmon should be divided into two loin sections with skin.
Next, rinse the fish fillets and cut intopieces of arbitrary sizes. Now it is necessary to put the frying pan on the fire, pour oil into it and warm it well. Only after this, lay the fish in a frying pan, fry from two sides until completely ready.
At a time when your fish will be grilled,it is necessary to extinguish the future marinade on the next burner in the frying pan, because we should have a pink salad with marinade, and not just fried fish. In order for the vegetables to be cooked properly, a little butter should be added to the pan. Onions and bell peppers should be chopped and carrots chopped on a large grater.
When vegetables are extinguished a little, they are necessarysalt and pepper. Now you can add tomato paste. Stir well and leave to simmer until soft. Take care that the vegetables do not start to cook. If the juice boils, then a little plain water should be added.
After the vegetables are ready, they need to be put in a deep salad bowl, even layer on the bottom. Now we put pink salmon on the first layer of vegetables, then again the vegetables.
This way you need to make several layers, alternating vegetables and fish. The last layer should be vegetable.
After you have laid everything, leave the fish onan hour and a half at room temperature - this is necessary to ensure that the pink salmon under the marinade takes all the juices from the vegetables and completely absorbed the exquisite aroma.
When an hour and a half passes, the pickled salted pickle is taken to the refrigerator, since this dish should be served coldly to the table.
There is also another method of preparation, where the pink salted salmon turns out to be equally tender and pleasant to the taste. To do this you will need:
- One small pink salmon.
- Carrots - three pieces.
- Onion - 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 fromintestines and scales. Cut off the head, tail and fins, cut the fish into pieces. Now rub it with salt and sprinkle a couple drops of lemon juice. Leave the fish for a while while you cook the vegetables.
Cut five onions (preferably finely), grate the carrots on a large grater and fry it in vegetable oil, lightly pepper and add a little coriander.
Cut another onion head and mix withchopped herbs. Mix mayonnaise with sour cream and oil this mixture with fish. You can take note of the fact that the salmon with the marinade will be even softer if it is pickled with sour cream.
Now put the pink salmon on the baking sheet, betweenpieces of fish lay vegetables and sprinkle everything on top of the greens with onions. In conclusion, you can pour the remaining mayonnaise from the top with sour cream and safely send the fish to the oven for half an hour. The temperature in the oven should be one hundred and eighty degrees.
