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.
Very flavorful, delicious dish. You can use any fish of salmon breeds, even the most budget-pink salmon. Decorate your holiday table.
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.
Very juicy and delicious fish. No extra ingredients, just those that will emphasize its taste.
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.
Very bright and delicious snack. Cook it for a few minutes. The taste is spicy, salty, smoked.
I recently shared a recipe for a similar snack, this version is similar in ingredients, but very different in taste, more bright and spicy.
Pink salmon, baked with a crust of almonds and vegetables, turns out very juicy and tender. Breading gives a special, interesting taste to fish.
This version of the snack will take pride of place on the festive table. It is not difficult to cook, and such a delicious result!
For the broth, I used the carcass of a large pike – before that, I cooked salted and stuffed, the fillet and head were gone, the spine remained. And as the main fish I took a small pink salmon-700-800 grams, or rather I will not say: I did not weigh it. I also used mushrooms that were left over from another dish: for stuffed mushrooms, only the caps were needed, the legs were left. So they came in handy.