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 Pink Salmon in Foil with Vegetables Recipe
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.
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the pink salmon: cut off the head (if with the head – I had already been decapitated), fins, tail-all this can be used to make broth.
    Cut the pink salmon: cut off the head (if with the head – I had already been decapitated), fins, tail-all this can be used to make broth.
  2. Cut the carcass into parts about 9-10 cm long. I got three of them.
    Cut the carcass into parts about 9-10 cm long. I got three of them.
  3. Make a deep incision along the spine, remove the fillet from the bones – this can be done directly with your hands.
    Make a deep incision along the spine, remove the fillet from the bones – this can be done directly with your hands.
  4. Cut the onion into rings.
    Cut the onion into rings.
  5. Beetroot-bars.
    Beetroot-bars.
  6. Just – bars-cut carrots.
    Just – bars-cut carrots.
  7. Cut the fat into three thin slices – so that each one is about the size of a fish fillet.
    Cut the fat into three thin slices – so that each one is about the size of a fish fillet.
  8. Put a piece of butter on the foil.
    Put a piece of butter on the foil.
  9. Top with beetroot and carrot sticks-6-8 pieces per serving.
    Top with beetroot and carrot sticks-6-8 pieces per serving.
  10. On them – fillet skin-side down, season with a little salt and pepper.
    On them – fillet skin-side down, season with a little salt and pepper.
  11. Put a couple of onion circles on the fillet.
    Put a couple of onion circles on the fillet.
  12. On them-lard, also salt.
    On them-lard, also salt.
  13. Top with the second part of the fillet, season with salt and pepper, and roll the foil tightly.
    Top with the second part of the fillet, season with salt and pepper, and roll the foil tightly.
  14. Place the finished envelopes on a baking sheet.
    Place the finished envelopes on a baking sheet.
  15. Bake in the oven at 200 degrees for 40 minutes. You can serve directly in foil.
    Bake in the oven at 200 degrees for 40 minutes. You can serve directly in foil.
  16. But you can also put it on a dish, garnished with herbs. Bon Appetit!
    But you can also put it on a dish, garnished with herbs. Bon Appetit!
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