We suggest preparing Baked Pink Salmon Under a “Coat”. You can sauté the carrots and onions beforehand, but using them fresh preserves all their nutrients, making the salmon incredibly juicy.
Ingredients:
- Pink salmon – 400 g
- Salt and black pepper – to taste
- Onion – 30 g
- Carrot – 50 g
- Hard cheese – 50 g
- Mayonnaise – 15 g
- Lemon juice – 10 ml
- Vegetable oil – 15 ml
Instructions:
- If using a whole pink salmon, take only the fillet portion. Cut it into four portions. Season with salt, pepper, and drizzle with lemon juice.
- Grease a baking dish with oil and place the salmon fillets skin-side down.
- Add sliced onion on top. Grate the carrot using a fine grater and distribute it evenly over each fish portion. Then, sprinkle with grated cheese.
- Spread mayonnaise over the cheese to prevent it from forming a hard crust.
- Preheat the oven to 180°C (350°F). Cover the dish with foil and bake for 30 minutes. Towards the end, remove the foil and place a thin slice of cheese on each portion. Once the cheese melts, the dish is ready.
Baked Pink Salmon Under a “Coat” is ready! Serve hot with any side dish and garnish with fresh herbs. Enjoy!