Pink salmon with potatoes in a multicooker
Description
The recipe won't take much time. Pink salmon is an incredibly healthy fish that can be prepared in various ways. I'm sharing a classic recipe for pink salmon in a multicooker—it cooks within half an hour and turns out incredibly delicious. Don't worry about it becoming dry—the sour cream and egg sauce will keep it moist, allowing you to delight your taste buds with wonderfully juicy and tender fish. Serve hot.
Instructions
- 1
Step 1
1. The recipe for salmon cooked in a multicooker with potatoes is very simple. First, take the fish and clean it, removing the innards. Salmon tends to be dry on its own, so I use a sour cream sauce. But more about that later.
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Step 2
2. Slice the potatoes into rounds and place them on the bottom of the multicooker—this will create a kind of cushion for the fish. Place the salmon, cut into medium pieces, on top. Season with salt and pepper to taste, then cover with grated carrots and onions. Pour in one multicooker measuring cup of water and set the "Steam Cooking" program. This function usually cooks the dish for 20 minutes.
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Step 3
3. I got 6 pieces, but you can cut it however you like.
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Step 4
4. After layering all the ingredients, mix the sour cream with the eggs and beat well. Spread the thick mixture over the fish and vegetables.
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Step 5
5. Sprinkle cheese on top, and now you can set the program. There is another option: while the fish and potatoes are cooking, prepare the sauce, and a few minutes before cooking is complete, pour the sauce over the fish and sprinkle with cheese. I cooked pink salmon in the multicooker with potatoes using the first method—it turns out tastier and more tender this way.
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Step 6
6. After twenty minutes, you can remove the casserole using the steaming container. This dish can delight your loved ones at lunch or dinner.