A dish for both family and holiday table. You can use any non-bony fish, both white and red, as desired and possible. Instead of cauliflower, you can take broccoli or an assortment of them.
I have repeatedly made chopped fish cutlets, but in this recipe there are no eggs or flour (starch, crackers) in the minced meat, and they do not fall apart. Juicy, tender, delicious, flavorful pink salmon cutlets will delight lovers of fish dishes at your festive table. Of course, these cutlets can be made from any salmon fish.
Baking anything in foil-meat, fish, poultry, vegetables – almost always gives a perfect result. The product retains its natural taste and is stewed in its own juice. Pink salmon itself is not fat at all, so I always baked it, stuffing it with lard.
