In the recipe I have one secret ingredient, so the pink salmon turns out to be juicy, tender, completely dry, very tasty! It is not a shame to serve the guests on the festive table. Well, you can just cook it to please your family.
Ingredients:
Pink salmon
Cheese
Milk
Tomatoes
Mushrooms
Mayonnaise
Salt
Pepper
Greens
Vegetable oil
You will need about 1.5 kg of pink salmon, or slightly less, depending on how large your fish is. Cut the pink salmon into fillets, remove the bones and cut into portions.
Sprinkle each piece with salt and pepper to taste. If you wish, you can add any other spices, but personally I am limited only to black ground pepper.
Then cut 150-200 g of champignons into plates. Cut 2-3 tomatoes into slices. Grate 100-150 grams of cheese.
Grease a baking sheet or baking dish with oil and lay out the pieces of fish. Put the champignons on the pink salmon, a circle of tomato on top. Sprinkle the tomato with a little salt and pepper.
And now the trick of this recipe, thanks to which the fish is juicy. We take mayonnaise and dilute it a little with milk (here it is, my secret ingredient). For 5-6 tablespoons of mayonnaise, you need 2-3 tablespoons of milk.
Pour the tomatoes on top with the resulting sauce, sprinkle with grated cheese and send to the oven. Pink salmon is baked at a temperature of 180-200 degrees for about 30-40 minutes (until a delicious golden cheese crust).
Sprinkle the finished pink salmon under a fur coat with fresh herbs and serve. Bon appetit my dears!
Read also: How I fry the fish so it doesn't fall apart. My culinary trick
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