Whole salmon baked in the oven
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Baked whole pink salmon is a treat worthy of a festive table. We recommend cooking the fish in the oven, wrapping the carcass in foil so that it retains its juiciness, aroma and maximum amount of nutrients. Bake the vegetables together with the pink salmon, so the dish will turn out to be more satisfying and rich in taste.
Before cooking, gut and peel the carcass. Remove not only the insides, but also the head, tail, gills, and fins. Don’t spare the vegetables. Put different ones and more: your culinary masterpiece will only benefit from this. Recall that tomatoes, broccoli, onions, cauliflower, bell peppers, potatoes, carrots are well combined with pink salmon.
Ingredients:
Basic:
pink salmon — 1 pc.
tomatoes — 2 pcs.
bell pepper -1 pcs.
onion — 1 pc.
carrots — 1 pc.
salt — to taste
For the marinade:
lemon juice — 20 ml
vegetable oil — 30 ml
garlic — 2 cloves
salt — to taste
Method of preparation:
Make a marinade. To do this, mix freshly squeezed lemon juice, vegetable oil, garlic and salt in a bowl.
Prepare the fish for baking: make oblique deep cuts on the sides of each side at a distance of 1.5–2 cm from each other.
Cut the carrots into circles, tomatoes into half circles, and onions into half rings. Peel the pepper from the seeds and lintels, cut it into large strips.
Inside and out, brush the fish with marinade, leave for 10 minutes. Cover the baking dish with foil. Put the pink salmon on it, and around it in any order — all the vegetables that need to be salted beforehand.
Place the tomato slices in the incisions. If there is any marinade left, pour it over the fish. Wrap the pink salmon completely in foil.
Bake the fish in the oven at 200 ° C for 25 minutes. If you want the pink salmon to brown a little, remove the foil 5 minutes before turning off the stove.
If desired, aromatic herbs can be added to the marinade, for example, thyme, marjoram, tarragon or dill.