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Pink Salmon in Carrot-and-Onion Marinade

So simple, so tasty, so juicy! Pink salmon in a marinade—haven't tried it yet? You're missing out! Everyone knows fish braised in a vegetable marinade, and this one makes pink salmon especially juicy and flavorful. Pan-fried or baked, this fish can turn out dry or a little bitter, but this recipe smooths over all its minor flaws!

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Pink salmon with carrot marinade and luke
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Pink salmon with carrot marinade and luke
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 7 g
Fats 40 % 8 g
Carbohydrates 25 % 5 g
118 kcal
GI: 67 / 0 / 33
  • How do you make pink salmon in a carrot-and-onion marinade?
    1. Cut the fish fillet into serving pieces and season with salt and pepper. Heat a little oil in a skillet, dredge the fish in flour, and fry each piece on both sides until lightly golden. 2. Peel the onion and carrots. Cut the onion into strips or dice it, and cut the carrots into thin matchsticks or grate them on a coarse grater. Add the onion to the same pan and cook for 2–3 minutes, stirring, until translucent. Add the carrots and cook for 3–4 minutes, until soft. Stir in the tomato paste thinned with water to the consistency of sour cream. Season with salt, sugar, and pepper to taste, then add the bay leaf and vinegar. Simmer the sauce for about 7 minutes. 3. Nestle the fish into the sauce so it's covered by vegetables both on top and underneath. Add a splash of water if needed. Cover and simmer over low heat for 15 minutes (for fillets) or until the fish is cooked through (for thicker pieces). 4. Transfer the finished fish to a plate, let it cool, and refrigerate for at least 4 hours to let the flavors settle. This fish is delicious both cold on a slice of bread and hot with mashed potatoes. Enjoy!
  • Every oil is only healthy up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature and pick the best oil for the job (and which to avoid entirely), read more here.
  • Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
  • Keep in mind that how you cut the carrots affects the final result: grated carrots break down into a purée during cooking and blend evenly with everything else, while carrots cut into strips or sticks hold their shape.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Boiled pink salmon - 168  kcal/100g
  • Pink salmon fresh - 142  kcal/100g
  • Salted pink salmon - 169  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

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