✅ Pink salmon marinated with carrots and onions: a classic recipe with photos, how to cook fried fish, pink salmon fillet in the oven and in a slow cooker

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Prepared by: Dashuta

09.21.2014 Cooking time: 1 hour 0 minutes

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This dish will shock you with its simplicity and excellent taste - sunny carrots and aromatic onions will make pink salmon juicy and tender, just what you need for a warm autumn dinner with family and friends.

A classic recipe for fish marinated with carrots and onions - delicious, you'll swallow your tongue

Marinated fish, a dish known to everyone who has not tried it as a main dish, hot with mashed potatoes or as a cold appetizer.

Content:

A universal dish that is suitable for both the festive table and the everyday menu.

Very easy to prepare, does not require any special ingredients, is quick to prepare and very tasty.

To prepare it, you can take almost any fish, preferably, of course, one that has few small bones, sea, river, fresh, salted, although then first you will need to soak it from salt.

The remaining ingredients are onions and carrots.

Selection and preparation of ingredients

The ideal fish should be fresh and not too oily. Old and frozen fillets are not suitable, as they have lost their original taste. And the dish will turn out tasteless. Good pink salmon does not have scales that flake off, the meat is springy, and the smell is fishy.

Important! Use only fresh fish for cooking. The dishes and tools for this must be perfectly clean so as not to spoil the marinade by fermentation.

The marinade is prepared according to the recipe. Its preservative effect is based on creating unfavorable conditions for the proliferation of microorganisms. The effect is achieved using food acid - acetic, citric or other.

Classic recipe for fish marinated with carrots and onions in a frying pan

The simplest recipe since our grandmothers

We will need:

fish fillet, cut into portions 400 g
one large onion
4 – 5 carrots
tomato paste, can be prepared with tomatoes or a mixture of tomato paste and tomatoes
vinegar,
salt,
pepper

Cooking fish with marinade

Cut the onion into half rings, or finely cubed, in general, as you like or are used to

Grate the carrots on a coarse grater; it is better, of course, to cut them into thin strips

Salt and pepper the fish pieces on both sides, roll in flour

Heat the vegetable oil in a frying pan and lay out the fish, fry on both sides, there is no need to bring it to readiness, it is enough for it to set with a light crust

Remove the fried pieces, add vegetable oil if necessary and fry the onion until transparent

Add carrots and fry along with onions

Add tomato paste with tomatoes; if you use only tomato paste, you need to dilute it with water until it becomes sour cream; if you use only tomatoes, it is better to remove the skin and finely chop or grind through a meat grinder

Let fry a little, add water so that the onions and carrots are covered with water, add a bay leaf, a few black peppercorns, salt and add sugar to taste, let simmer for a couple of minutes

Add a little vinegar, now look at your taste preferences, if you have a marinade with tomatoes, then they already give off sourness, so try the marinade, adjust to taste, for spiciness you can add a little red pepper.

Place the fried fish pieces in the marinade and distribute them so that the vegetables are under the fish and above the fish; if you have a lot of pieces, you can lay them out in layers

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Recipe for fish marinated with onions and carrots in the oven

Cooking fish in the oven is very simple and won’t take you much time.

Ingredients:

1.3-1.5 kilograms of fish (hake, cod, coho salmon, salmon)
5 medium carrots
4 medium onions
1 teaspoon each sugar and salt
3-4 table. spoons of tomato paste
3 glasses of water
4-5 black peppercorns
1-2 cloves
2 bay leaves
vegetable oil

Preparation:

Everything you need to prepare it. This recipe uses coho salmon fish, but you can use any fish, as long as it is firm and without small bones

First, you need to cut the coho salmon into steaks and add salt to the flour

Then roll the steaks on both sides in flour.

Then they need to be fried on both sides in vegetable oil in a frying pan until golden brown.

Cut onions into half rings

Grate carrots to prepare Korean carrots

Fry the onion in vegetable oil until transparent and add the carrots

Since carrots require a lot of oil when frying, I advise you to add a couple of tablespoons of vegetable oil

Add 2 cups of boiled water, 3 - 4 tbsp. spoons of tomato paste

Mix everything, add salt, sugar, black peppercorns, bay leaf and cloves

Mix everything well again, add another glass of water, simmer over low heat with the lid closed for 10 - 15 minutes

When the marinade is ready, put half of the marinade in a baking dish

Place fish on top

Spread the rest of the marinade onto the fish, cover the top with foil and place in the oven preheated to 180 degrees for about 40 minutes.

The marinated fish is ready, the aroma is amazing, it can be served hot, but it is especially tasty when it cools down and sits in the refrigerator for about 8 hours, then it will be an excellent appetizer for any table.

Marinated pink salmon in mustard sauce

Fish marinated in mustard sauce acquires a piquant taste.

We clean the fish and cut it into fillets without skin and cut into strips about 1 cm wide. Measure out 50 ml of vegetable oil, pour over the fish, mix well. Mix salt and sugar separately, sprinkle the mixture over the fish, trying to distribute the mixture evenly. Place the fish in a closed container in the refrigerator for 1 day.

In a separate bowl, mix two types of mustard, add vinegar and the remaining oil. Let's mix everything.

We take out the salted fish, rinse with water and dry well. Place it back into the container and pour over the mustard marinade. Stir, cover and refrigerate for at least 12 hours.

How to cook pollock with carrot and onion marinade

We cook pollock with marinade; this dish is very tasty when cold, so after cooking it needs to be put in the refrigerator for several hours.

Ingredients:

1.2 kg pollock
1 tsp. lie Adyghe salt
2 large carrots
1 parsnip root
2 onions (1 white and 1 red)
2 bell peppers
1 hot pepper
Corn oil - half a glass
3 table. lie tomato paste
1 tsp. lie Sahara
1 table. lie adzhiki
1 bunch of dill
4-5 bay leaves
10 black peppercorns

Preparation:

Wash the pollock, trim off the fins, and cut into pieces.

Sprinkle the pieces with Adyghe salt, using half a teaspoon for this. Let marinate in the cup for 20 minutes.

Cut white and red onions into quarter rings. We clean and cut into small cubes the sweet and hot peppers.

Grate the parsnip root and carrots on a coarse grater.

Add the onions to the carrots and parsnips, mix the vegetables thoroughly.

Add the chopped peppers to the vegetables and mix thoroughly again.

Place some of the vegetables on the bottom of the roasting pan and arrange the pieces of fish.

Sprinkle the layer of fish with vegetables again, lay out another layer of fish and the rest of the vegetables on top.

In a glass of boiled water, dilute tomato paste, add sugar, half a teaspoon of Adyghe salt and adjika.

Whole pink salmon on the grill

Another option is to cook pink salmon whole on the grill. The recipe will not leave fish lovers indifferent.

According to the recipe, take:

pink salmon – 1 pc.;
lemon – 1 pc.;
salt, pepper, seasonings to taste.

Before cooking, clean and wash the fish, cut off the head and tail. Salt and pepper the finished carcass, add seasonings and sprinkle with lemon juice.

Let the fish stand in the refrigerator for at least 30 minutes; it is better if it is in a closed container, as fish absorbs odors well.

Place the pink salmon on the barbecue grill, turn over and cook until done. Remove the pink salmon from the grill carefully, so as not to damage it. Garnish the finished dish with lemon slices and herbs.

Total cooking time is about 40 minutes.

Pink salmon under marinade

pink salmon once again , I wondered how to cook it so that it was juicy, spicy and tasty?

Of course, there are many delicious recipes - you can bake pink salmon in foil, make an amazingly tasty and juicy fish casserole, or pickle pink salmon and make wonderful sandwiches. but I wanted something spicy.

You can cook fish with marinade in the oven, in a slow cooker, but we will do it in a frying pan.

Well, it's time to make marinated pink salmon - tasty, juicy, spicy! Can be eaten as a main course with a side dish, rice, for example, or as a cold appetizer. Lovely!

600 g pink salmon fillet
3 table. spoons of flour
vegetable oil for frying

1 glass of water
1 large onion
4 cloves of garlic
2 tomatoes
1 table. spoon tomato. pastes
1 table. spoon of sugar
1 teaspoon salt
1 teaspoon paprika (not hot red pepper)
1/4 tsp. spoons of black pepper
salt to taste
2 tablespoons lemon juice (or 1 tablespoon 9% vinegar)

Community recommendations

Most often, you can buy fresh frozen uncut pink salmon in stores. The fish must first be defrosted naturally, then cleaned and gutted. The head, tail and fins can be set aside for making soup, and the cleaned carcass can be marinated whole, but this is not very convenient. Usually, pink salmon is cut into steaks or fillets before marinating.

For pickling, prepare a marinade, which must include salt, sugar, spices and vinegar. Sometimes lemon juice is used instead of vinegar. Marinated pink salmon is served as an appetizer or used to make sandwiches or salads.

Recipe for cooking pink salmon with marinade in a frying pan:

The list of products, of course, turned out to be impressive... but don’t be alarmed, everything is simple in cooking.

So, you can buy pink salmon fillet ready-made or make it yourself. Decide whether to cook it with or without skin is at your discretion. I cleared both bones and skin:

Roll pink salmon in a mixture of flour and salt and fry on both sides in vegetable oil:

Place the fried pieces of pink salmon on a paper napkin to remove excess vegetable oil:

Prepare the marinade for pink salmon:

Cut the onion into half rings and fry in vegetable oil for 5 minutes:

Cut the garlic cloves into rings and add to the onion, fry 2 minutiae and add salt, sugar, red pepper:

Fry for 2 minutes until the sugar dissolves and add the tomatoes cut into thin slices:

and add a spoonful of tomato paste (I used homemade concentrated ketchup)

Mix everything carefully and fry for another 2 minutes, continuing to stir.

Then pour a glass of water into the marinade and 2 tablespoons. spoons of lemon juice (or vinegar). And add 2 more cloves of garlic, already crushed in a crush, so that the taste is sharp and rich. Bring the entire mixture to a boil.

Place pieces of pink salmon into the resulting marinade:

Bring to a boil and simmer the fish for 5 minutes, the liquid will thicken a little and the fish will be saturated with the marinade.

Pink salmon under marinade is ready:

It needs to cool a little. Can be served warm, with a side dish of rice or mashed potatoes, or as a cold appetizer. If you leave it in the refrigerator for a day, the taste of pink salmon will only benefit from this - the fish will be juicy and spicy - delicious! But this is, of course, a cold appetizer.

Appetizers with pickled pink salmon

Juicy pickled pink salmon makes very tasty sandwiches.

You can use any bread as a base, depending on your taste – be it baguette or rye. To make the bread crispy, you can dry it in a dry or greased frying pan.
Apply butter or sauce to the cooled bread. The sauce can be mayonnaise - homemade or store-bought. You can add finely chopped garlic and herbs to the sauce.
Place pink salmon slices on top. You can stop there or complement this masterpiece with a leaf of lettuce, fresh or pickled cucumber, olives, or a boiled egg.

One of the delicious and colorful snacks will be canapés. They will decorate any holiday table and are very easy to prepare. And they are easier to eat than sandwiches. To prepare them you need skewers or toothpicks. Pink salmon are impaled on them. For canapés, fish can be cut in two ways:

in the form of cubes or small rectangles;
long thin slices - they are rolled or bent in half and pricked (in the latter version it should be a sail, and in order to finally turn the canape into a boat, it needs to be made into a deck).

To make canapés more satisfying and elegant, pink salmon can be combined:

with cucumber, cream cheese and crackers;
onion, tomato, sweet pepper;
with avocado and lemon;
with baguette and cream cheese.

A “heh” appetizer is often made with pickled salmon. In the classic version, it looks something like this:

Fillet cut into small pieces (300-400 g) is poured with 9% vinegar (50 ml) and marinated for 1-2 hours.
Then the fish is squeezed out and the excess liquid is drained. Add salt and sugar (20g), chopped onions (2 pieces) and garlic (4-5 cloves) and mix.
Take 30 ml of oil, add pepper or Korean seasoning to it, heat it and pour it into the fish. Add 15 ml of soy sauce on top and mix well. After an hour, the appetizer is ready to serve. It is also prepared with carrots, peppers or cucumbers, adding them along with onions.

To learn how to marinate pink salmon, watch the video below.

Nowadays, we usually call “marinade” a brine, sauce or mixture of spices, seasonings, seasonings in which meat, poultry or fish is aged before heat treatment. And in this dish, the marinade is carrots and onions stewed in tomatoes, which are used to cover the pieces of fish. This name came to us from a classic recipe from Soviet times, when a simple but very tasty appetizer or salad, as you like, was prepared from the minimum of products that were available. Let's remember and look at two recipes, both with step-by-step photos.

But first, let's talk about what has changed in the snack now? The marinade remained the same, the fish changed. Previously, they cooked with the one that could be bought. For some reason I remember the traditionally used pollock, or rather the back of a pollock. As a child, I thought that “pollack backs” were a type of fish.

Fish marinated with carrots and onions

As a child, I didn’t eat fish at all, but I loved vegetable marinade for it. It was so juicy, a little sour, and sometimes there were random peppercorns in it (ambush!). Now I have grown up and love fish, so I enjoy the snack to the fullest. And today I would like to talk about my version of preparing fish with carrot and onion marinade, the recipe with a photo of which you can see below.

Returning again to childhood, I remember that the backs of pollock were usually placed under a coat of vegetables, which were first simply boiled until tender. But in my adult life, I prefer the recipe when red fish is taken for fish under a marinade of carrots and onions and fried. In the photo below I have pink salmon, but any salmon will do.

I had a very small piece of pink salmon, so the appetizer only made 2 servings. Simply increase the remaining ingredients according to the weight of the fish.

Features of choice

You should choose a high-quality and fresh product to ensure the perfect treat. It is important to remember that this fish is lean, so if the fillet is old or frozen, the dish will not be very tasty and dry. Before purchasing a component, you should study its color.

If the fillet is pale pink or slightly red, then the fish is good. If it is white, it is better not to choose such a product, since it has definitely been defrosted and frozen again 2-3 times. This affects the taste of pink salmon.

If the fish is old or has been sitting for a long time, it has a yellow or rusty tint. Sometimes you can buy fillets with the skin on. Then you should see if the skin will come away from the meat. If so, then pink salmon will have an unpleasant taste.

Preparation:

The fish must be freed from bones and skin. If you suddenly decide to boil it, you can do this after cooking. If, like me, you fry it, be sure to do it before it hits the pan. Then we cut the fish quite coarsely, into cubes about 1.5-2 centimeters wide.
Heat the sunflower oil a little in a frying pan. Fry the fish on both sides until cooked, adding salt while frying. You need just a little salt, since later we will cook and salt the marinade, and then it will share its salt with the fish.

Place the finished fish in a container large enough to accommodate the carrot and onion marinade on top.
We grate the carrots on a coarse grater, and, for example, I like to cut the onions long - into half rings.
Let's prepare peppercorns (I have a mixture of peppers) and bay leaf.
Place the vegetables in the frying pan (add sunflower oil if necessary). Cook over moderate heat, stirring occasionally, for 15 minutes. Add tomato paste, salt, sugar and spices.
Stir and simmer over low heat until the vegetables are soft. Place the finished marinade on top of the fish (remove the bay leaf and discard).
Cool and put in the refrigerator for several hours (usually 8 hours). The recipe involves serving the fish with a marinade of carrots and onions as a cold appetizer, in portions, as you see in the photo below.

Sources:

https://kopilpremudrosti.ru/recept-ryby-pod-marinadom.html https://1-dream.ru/vtorye-bljuda/ryba-vtorye-bljuda/kak-prigotovit-gorbushu-gorbusha-pod-marinadom.html https://bloggourmet.ru/ryba-pod-marinadom-iz-morkovi-i-luka/

Fried pickled pink salmon

Pickled pink salmon takes on a completely different taste if the fish is pre-fried.

Cut the fish into steaks about 1 cm thick. Roll them in flour and fry. Add a little salt during frying. Peel the onions and cut into rings. Place fried fish and onions in layers in a suitable bowl.

Boil water, add salt, spices, sugar and vinegar. Pour the hot marinade over the fish. Let cool completely and place in the refrigerator for at least 12 hours. You can marinate longer, it will be even tastier. Serve fried pickled pink salmon as a cold appetizer.

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After removal from the abdomen, the milk is thoroughly washed with water and completely dried. Cooking time is 2 days.

milk – 500 g;
granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

Place the dried milk into the mold.
Season with a sprinkle of salt and sugar.
The dish is seasoned to taste with your favorite spices and herbs.
The container is tightly closed with a lid and shaken a couple of times.
When sealed, it is placed in the refrigerator for 2 days.
You should systematically remove the lid without removing the container from the cold.
After just 2 days, the milk is ready to serve.

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since synthetic flavors and preservatives are not used in the process. Be prepared that the fish according to the original recipe will fly off the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Pink salmon with grilled vegetables

Pink salmon baked on the grill with vegetables is a tasty and healthy dish that is easy to prepare even for someone who has little knowledge of cooking.

To prepare 300 g of pink salmon, take vegetables:

zucchini – 1 pc.;
eggplant – 1 pc.;
bell pepper – 1 pc.

The recipe also requires lemon, salt, pepper and spices to taste.

Cut the cleaned and washed pink salmon into portions. Add salt, pepper, spices and freshly squeezed lemon juice.

Cut the eggplant and zucchini into slices, 1 cm thick. Divide the pepper into four parts. To remove the bitterness of eggplant, it must be salted in advance and left for 15 minutes.

Pink salmon with grilled vegetables

Grill pink salmon and vegetables until cooked. Thanks to this recipe, you will immediately get a side dish.