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Pink salmon with mayonnaise, carrots and onions

Pink Salmon with Mayonnaise, Carrots, and Onions

Yes, pink salmon can be on the dry side — but not the way it's done here! This comes out juicy and tender. It's a surprisingly simple and, for salmon, fairly budget-friendly recipe. No fancy or hard-to-find ingredients: it's just right for a weeknight dinner or a weekend lunch with the whole family around the table.

Foster

Recipe author

Pink salmon with mayonnaise, carrots and onions

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Composition / ingredients

Servings:

Pink salmon

1.7

Onion

Carrot

Mayonnaise

175

Salt

Ground black pepper

Dry spices (for fish)

Bay leaf

Sunflower oil

100

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 13 g

Fats 42 % 11 g

Carbohydrates 8 % 2 g

160 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Clean the fish and cut it into serving pieces. Heat the oil in a skillet and sear the fish on both sides — not all the way through, just until golden.
Step 2:

To keep the crust from sticking, first coat the pan with a thin film of oil and heat it well, then add as much oil as you need. Pat the fish dry with paper towels so it won't stick. Sear all the fish this way.
Step 3:

Peel the onions and slice them however you like — dice them any size, or cut into strips.
Step 4:

Peel the carrot and grate it on the coarse side of a grater (or cut it into cubes or matchsticks).
Step 5:

Sauté the vegetables in the oil left from the fish. Add the onion to the skillet.
Step 6:

Add the carrot to the onion.
Step 7:

Sauté the vegetables for 5 to 7 minutes over medium heat, stirring now and then.
Step 8:

Lay the seared fish on top of the vegetables and add a cup of water.
Step 9:

Spread the mayonnaise and spices over the top and pour in another cup of water. You can use sour cream instead of mayonnaise.
Step 10:

Cover and simmer the fish with the vegetables and mayonnaise for about 15 minutes. Season with salt and pepper, add the bay leaves, and simmer another 5 to 7 minutes until the fish is cooked through.
Step 11:

This fish and its gravy are great served over mashed potatoes, pasta, or with buckwheat or rice.