Oven-baked pink salmon with vegetables
Pink salmon with vegetables, baked in the oven. We are introduced to this dish in early childhood. It is served for dinner in kindergartens, schools, summer camps, and all catering establishments also have it on the menu. How can we explain such great popularity? Probably because it is easy to prepare and very difficult to spoil. Pink salmon itself is a little dry. But if you cook it with vegetables, you get a very tasty and juicy dish.
Slice the onions into half-rings and coarsely grate the carrots. Cook together in a little vegetable oil with salt and pepper. I often use frozen grated carrots, which I prepare in batches when they are in season.
In the meantime, prepare the pink salmon. Carefully remove the scales from the fish. We remove the head, spine and small bones, cut off the fins. We do not remove the skin. Immediately cut into portions.
Stir the onions and carrots from time to time. If required, add a little water. The vegetables need to be moist and not burn. We bring it to readiness.
Place pieces of pink salmon, skin side down, in a mold greased with vegetable oil. Salt and pepper. Place the vegetable mixture on top. Let's level it out.
Lightly beat sour cream with mayonnaise and pour over each piece of fish. There will be a little sauce. Fish should not swim in it.
Bake in a hot oven for 25-30 minutes, until lightly golden.
Mashed potatoes are ideal as a side dish for baked pink salmon. Although it is also very tasty without a side dish.