Pink salmon with marinade

Many housewives have a moment when there comes a desire to do something unusual and tasty. Recipes, as you know, a huge variety both for cooking meat, and for fish. And what to choose? Many people face this issue. But, let's try to cook pink salmon under marinade - at first glance a simple, but still very tasty dish.

To prepare this recipe, you will need the following ingredients:

1. Fresh pink salmon.
2. Onion.
3. Carrot.
4. Bell pepper.
5. Soy sauce.
6. Wheat flour. But you can take breadcrumbs - it's a matter of taste.
7. Tomato paste.
8. Vegetable oil.
9. Ground black pepper.
10. Salt.

Before you start marinade fish, I would like to give one very important and valuable advice, which is the real and simple focus of this recipe - the longer the pink salmon in the marinade, the more tender and tasty it will end up.

Now let's proceed directly to the recipe for cooking fish.

First you need to thoroughly clean the fish from the scales and gut it. Also do not forget to cut off the tail, head and fins. Pink salmon should be divided into two loin sections with skin.

Then rinse the fish fillets and cut them into pieces of arbitrary sizes. Now it is necessary to put the frying pan on the fire, pour oil into it and warm it well. Only after this, lay the fish in a frying pan, fry on both sides until it is ready.

At a time when your fish will be roasted, it is necessary to extinguish the future marinade on the next burner in a frying pan, because we should have a pink salad under the marinade, and not just fried fish. In order for the vegetables to be cooked properly, a little butter should be added to the pan. Onions and Bulgarian peppers should be chopped and carrots chopped on a large grater.

When the vegetables are slightly extinguished, they must be salted and peppered. Now you can add tomato paste. Stir well and leave to simmer until soft. Take care that the vegetables do not start to cook. If the juice boils, then a little plain water should be added.

After the vegetables are ready, they need to be put in a deep salad bowl, even layer on the bottom. Now we put pink salmon on the first layer of vegetables, then again vegetables.

This way you need to make several layers, alternating vegetables and fish. The last layer should be vegetable.

After you have packed everything, leave the fish for an hour and a half at room temperature - this is necessary in order that the pink salmon under the marinade takes all the juices from the vegetables and completely could soak in the exquisite aroma.

When an hour and a half passes, the salmon pickled in the refrigerator, as this dish should be served cold.

There is also another method of preparation, where the pink salad under the marinade turns out to be no less tender and pleasant to the taste. To do this you will need:

1. One small pink salmon.
2. Carrots - three pieces.
3. Onion - six pieces.
4. 150 grams of sour cream.
5. 150 grams of mayonnaise.
6. One bunch of parsley.
7. Vegetable oil.
8. Salt.
9. Pepper.
10. Ground coriander.
11. A couple drops of lemon juice.

The pink salmon should be thoroughly cleaned from the entrails and scales. Cut off the head, tail and fins, cut the fish into pieces. Now grate it with salt and sprinkle a couple drops of lemon juice. Leave the fish for a while while you cook the vegetables.

Cut five onions (preferably finely), grate the carrots on a large grater and fry it in vegetable oil, lightly pepper and add a little coriander.

Slice another onion head and mix with chopped herbs. Mix mayonnaise with sour cream and oil this mixture with fish. You can take note of the fact that the pink salmon under the marinade will be even softer if it is pickled with sour cream.

Now put the pink salmon on the baking sheet, lay the vegetables between the pieces of fish and sprinkle everything on top with greens and onions. In conclusion, you can pour the remaining mayonnaise with sour cream from above and safely send fish to the oven for half an hour. The temperature in the oven should be one hundred and eighty degrees.