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Pink salmon with classic marinade and egg filling

Pink Salmon with Classic Onion-Carrot Marinade and Egg Topping

Here's one for fish lovers: pink salmon can be juicy and quick to cook—and even faster if you start with a ready-made fillet. A simple onion-and-carrot marinade pairs especially well with pink salmon; the juices from the vegetables plus an egg topping soak into the slightly lean flesh, keeping it moist and flavorful. Vegetables, rice, or potatoes all make great sides. Fuss a little over the plating and an ordinary dinner turns into a small celebration!

BLUE-EYED

Recipe author

Pink salmon with classic marinade and egg filling

Composition / ingredients

Servings:

Pink salmon (large, about 1 kg whole)

Carrots (300 g)

Onion (280 g)

Eggs

Milk

Flour

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 15 g

Fats 31 % 8 g

Carbohydrates 12 % 3 g

145 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 40 min

Step 1:

Prep your ingredients. Leave the fish only partly thawed—it's easier to fillet that way.
Step 2:

Rinse the fish and cut off the head and fins. Make a cut along the belly and the back.
Step 3:

Peel off the skin.
Step 4:

Remove the backbone and pin bones.
Step 5:

You'll end up with clean fillets plus the trimmings for fish stock (be sure to remove the gills from the head).
Step 6:

Cut each fillet into three pieces. Finely chop the onion and shred the carrots on a julienne (Korean-style) grater.
Step 7:

Fry the onion until translucent, then add the carrots, salt, and pepper. Let it sweat gently over medium heat, uncovered. Transfer to a plate.
Step 8:

Stir ½ teaspoon of salt into the flour, then dredge the fish in it. Crack the eggs into a bowl and let them come up to room temperature.
Step 9:

Add oil to the pan, heat it up, and fry the fish until lightly golden on both sides.
Step 10:

Return half of the vegetables to the pan, lay the fish on top, and cover it with the rest of the vegetables. Keep the heat on its lowest setting.
Step 11:

Quickly make the egg topping: whisk 2 tablespoons of milk, salt, and pepper into the eggs. Pour it over the marinade. The egg sets very fast—use a fork to gather it from the spots not covered by fish and slide it back over the marinade, gently separating the pieces as you go. Cover and let it steam for 7–10 minutes. Your tender, juicy fish is ready!
Step 12:

Arrange it on a large platter or plate individual portions, garnished with fresh herbs. Enjoy!