Pink salmon with mushrooms baked in the oven is a refined dish, ideal when you want something delicious and healthy without much effort. The salmon cooks slowly, retaining its juicy texture, while the mushrooms add an earthy flavor that complements the delicate taste of the fish. This recipe is perfect for elegant dinners or evenings when you want to impress your family or guests, with simple ingredients and outstanding results.
Some people consider pink salmon to be a fish to be discarded and prefer farmed trout, but I really like pink salmon! First of all, it is much cheaper than trout and even cheaper than meat. Secondly, pink salmon is not inferior to trout in terms of its nutritional content. Thirdly, you can make a lot of delicious dishes from pink salmon! What to cook with pink salmon? I salt it, make an excellent soup, fill pies with it, and bake it.
Ingredients
- Pink salmon, gutted and headless1.5 lb
- Onion2
- Fresh mushrooms3 cup
- Mayonnaise2 tbsp
- Sour cream2 tbsp
- Soy sauce1 tbsp
- Salt and fish herbs
Per serving
Method
- Clean the fish of its scales (pink salmon scales are small and few in number), rinse thoroughly.
- Coat all sides and the inside with soy sauce and olive oil.
Sprinkle with aromatic herbs (I used tarragon and parsley) and set aside.-
Clean the mushrooms and wipe them with paper towels, then slice them.
- Peel and chop the onion, season with salt, and gently fry (about three minutes) in olive oil.
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Place half of the onions and mushrooms in the pan. You can salt the mushrooms if you wish.
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Place the fish on top of the mushrooms and onions. Put the remaining mushrooms and onions on top and inside the belly.
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Coat the fish with a mixture of sour cream and mayonnaise. Bake at 190°C for 40 minutes.
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The salmon is ready.
The pink salmon turned out juicy, tasty, and aromatic. I decided to complement the fish and mushrooms with prunes and fresh parsley—it was delicious!
