Stuffed pink salmon
Description
This recipe won't take much time. I'd like to offer you an excellent method for preparing stuffed pink salmon—despite being quite simple, the fish turns out incredibly delicious. For the filling, we'll use carrots, onion, and mushrooms; all these ingredients perfectly complement the flavor of the salmon, making it very juicy and tender. Since the fish is baked whole, it not only tastes amazing but also looks very impressive—prepare this dish for a holiday celebration, and your guests will be absolutely delighted. And if you decide to make this stuffed pink salmon at home for a family dinner, your loved ones' joy will know no bounds, believe me. Serve hot.
Instructions
- 1
Step 1
First, you need to gut the fish, remove the gills, scales, backbone, and rib bones, thoroughly rinse the salmon under running water, and dry it with paper towels. We also peel the vegetables and rinse the mushrooms.
- 2
Step 2
Heat vegetable oil in a skillet and sauté the chopped onion and grated carrot until golden brown.
- 3
Step 3
In another skillet, heat the oil and add the sliced mushrooms. Cook them until the excess moisture has evaporated from the mushrooms.
- 4
Step 4
Now mix the sautéed vegetables and mushrooms, add salt and chopped herbs, and stir well. Once the filling has cooled, place it inside the salmon, then sew up the belly with thread, leaving a large space between each stitch.
- 5
Step 5
Coat the pink salmon with sour cream on all sides and sprinkle with ground pepper, then place the fish on a baking sheet greased with vegetable oil.
- 6
Step 6
Place the baking sheet in the oven and bake the pink salmon for 30–40 minutes over moderate heat, until a golden crust forms. Now wait for the fish to cool down, then remove the strings. The pink salmon is ready—just decorate it and serve.