A fish

Baked pink salmon in a foil with vegetables


Ingredients for making pink salmon baked in foil with vegetables

  1. Fresh salmon fillet, peeled, fresh 2 pieces, 400 grams each
  2. Sweet carrots 2 pieces
  3. Celery stalks 4 pieces
  4. Garlic 1-2 prongs
  5. Marjoram leaves fresh 5-6 pieces
  6. Salt 1 teaspoon
  7. Ground black pepper to taste
  8. White wine vinegar 1 tablespoon
  9. Lemon 2 pieces
  10. Olive oil 2-3 tablespoons
  11. Red onion 1 piece
  12. Capers 1 tablespoon
  13. Chili pepper 1 piece up to 3 centimeters in length
  • Main Ingredients: Pink Salmon, Carrot, Celery
  • Serving 2 servings
  • World Cuisine

Inventory:

Oven, Paper kitchen towels, Kitchen table, Aluminum foil - 1 meter, Cutting board - 2 pieces, Knife - 2 pieces, Garlic gum, Nonstick pan, Kitchen towel, Kitchen spatula, Plate - 2 pieces

Cooking pink salmon baked in foil with vegetables:

Step 1: prepare the fish, cut and stack the vegetables.

A very simple recipe that does not require much imagination or huge work. First, preheat the oven up to 200 - 220 degrees. Rinse the fish fillet under running water, dip with paper kitchen towels to get rid of excess moisture, rub with salt, black pepper and lay the fish on a kitchen table covered with aluminum foil pre-oiled with olive oil. Let the fish soak in salt 10 to 15 minutes. With a knife, peel onions, garlic and rinse vegetables under running water along with celery stalks. Then lay them on a chopping board one at a time and chop. Chop the onion into a small cube with an approximate diameter up to 1 centimeter. Cut carrots with celery into strips with an approximate thickness up to 5 - 7 millimeters. Put the garlic on a separate plate, you will need it later. Place chopped onions on top of the fish, and then put celery and carrots in any order.

Step 2: add capers and marjoram leaves.

Rinse the marjoram leaves under running water, shake off excess liquid above the sink, and pick it into pieces of arbitrary shape, which you then lay on top of a layer of carrots and celery. Then, using the canned wrench, open the can of capers and use a tablespoon to scatter them over a layer of vegetables. The number of capers is not important, you can put as much as you want, it all depends on the taste that you want to get in the end.

Step 3: add lemon, chili pepper and garlic.

Squeeze the garlic onto a layer of capers through a garlic press, and evenly distribute it over the entire surface of the vegetables. Rinse lemons and chili under running water and pat dry. Do not cut the chili pepper, make several holes in it with a knife so that it releases its aroma and pungency. Place one lemon on a cutting board and cut into slices. Place the last 2 ingredients on top of the vegetable pad in any order. Cut the second lemon into 2 parts and squeeze its juice on top of all the ingredients.

Step 4: bake pink salmon in the oven.

Very quickly so that lemon juice does not flow out, connect the 2 sides of the foil on the sides, leaving a small hole on top. Pour over it on vegetables and fish 1 tablespoon wine vinegar. Then, pinch the edges of the foil from above so that during baking, the hot steam generated inside does not escape through the cracks and steams all the ingredients. Put a pocket with fish and vegetables on a non-stick pan and place it in a preheated oven. Bake a dish 15 - 17 minutes until fully prepared, believe me, this time will be quite enough. After using a kitchen towel, remove the pan from the oven. Carefully cut the foil with a knife and let the hot steam come out of the pocket. Then fully open one side of the foil, divide the vegetables and fish into 2 parts by weight, and place them on plates, helping yourself with a kitchen spatula. As a result, you will get 2 servings of delicious baked fish with vegetables.

Step 5: serve pink salmon baked in a foil with vegetables.

Pink salmon, baked in a foil with vegetables, is served hot, laid on a plate in a portion, first baked vegetables are placed and fish is placed on top of them. This dish does not require any additions, but sometimes such pink salmon is seasoned with a small amount of olive oil or wine sauce. This dish can be served with a side dish in the form of boiled rice, jacket potatoes, mashed potatoes. As an exception, for proponents of diets and healthy eating, you can serve this dish with a salad of fresh vegetables or vegetable slices. Fast, not expensive and very tasty! Enjoy your meal!

Recipe Tips:

- - Do not try to replace wine vinegar with a regular dining room, it can ruin the whole taste, if you do not have it, just do not add this ingredient at all.

- - Fresh leaves of marjoram can be replaced with dried ground marjoram, you can also put spices such as mint, coriander, allspice.

- - If you purchased a whole fish, cut it into fillets. It is very simple to prepare the fillet, strip the fish from the scales, cut off the head, fins and tail. Rinse under running water from the hymen, blood and remaining small scales. Dry the fish, cut along the ridge, cut the spine bone with a knife and carefully cut the fillet, then cut the skin, easily pull it on yourself and remove from the fillet. Then follow the prescription.

- - Remember that for slicing vegetables and fish, as for any other raw and boiled ingredients, there must be separate knives and cutting boards.