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.
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
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.
  2. 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.
  4. Cut the onion into rings.
  5. Beetroot-bars.
  6. Just – bars-cut carrots.
  7. 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.
  9. 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.
  11. Put a couple of onion circles on the fillet.
  12. On them-lard, also salt.
  13. 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.
  15. 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!
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