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Baked pink salmon in the oven in foil
Pink salmon, although belonging to the salmon family, is quite budget-friendly. One of the reasons for this is its rather dry texture. Baked pink salmon in the oven in foil using the proposed step-by-step recipe will turn out very juicy, with red flesh resembling that of salmon. Although in our stores only heavily frozen pink salmon is sold, the final dish will still be wonderful. First of all, you need to buy the right fish, namely - a male pink salmon, as he is much fatter than the female. Its main distinguishing features are a beak-like nose that hangs over the jaw, as well as a characteristic hump on the back. The female lacks these features, so it's hard to make a mistake here.
Caloric value: 151 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pink salmon - more than 1 kg;
- dill - 2-3 sprigs;
- soft butter - 80 g;
- mandarin peel - 1 pc;
- fine salt - 1.5 tsp;
- black and aromatic pepper - 3 peas each.
Sauce:
- dill - 4-5 sprigs;
- honey - 1 teaspoon;
- garlic - 2 cloves;
- lemon - 0.5 pc.
Preparation
- It is not necessary to clean the pink salmon - its small embedded scales will be edible after baking. Cut the fish into portions, i.e., make a cut along the belly, remove the gills and the black long strip along the spine - these are the kidneys. Wipe everything well with a napkin (do not soak the pink salmon in water anymore). Rinse the roe, liver, and heart, and just check that no bile has got into the entrails.
- Mash the chopped dill with butter, salt, and crushed pepper.
- Coat the fish with the butter mixture on the top and bottom, then place it on a double layer of foil. Place the entrails inside.
- The mandarin peel will give the most exquisite subtle citrus aroma - place it here as well. Seal the foil tightly and send it to an oven preheated to 180 degrees.
- After 25 minutes, take the pink salmon out, unwrap the package and push the greens into the melted butter (so that it doesn't burn later). Return the fish to the oven.
- Meanwhile, prepare the base of the sauce that the pink salmon will be served with. Chop the dill and garlic. After 10 minutes, take the fish out and, without removing it from the foil, carefully pour the hot butter into the sauce preparation. Add honey and squeeze the lemon juice.
- To balance the taste, add just a little salt, and add freshly ground pepper. To make the texture more even, blend the sauce with a blender.
- Transfer the pink salmon to a platter. Make a thin cut along the head, along the back, and across the tail. Peel off the very tasty and fatty skin downwards. Pour the sauce over the meat. Some of it will remain for the garnish.
Baked pink salmon in the oven in foil pairs well with potatoes as well as with rice. Cut the fish into portioned pieces, add the garnish drizzled with the remaining sauce.
Be sure to try it - it's very delicious. Enjoy your meal!
