Pink salmon stuffed with vegetables and mushrooms
4 servings
60 minutes
Salmon stuffed with vegetables and mushrooms is a refined dish of European cuisine that combines the tenderness of fish with the aroma of mushrooms and the sweetness of carrots. This recipe originates from the tradition of baking fish with stuffing, popular in various countries. Salmon has a mild flavor that pairs wonderfully with spicy dill and sautéed vegetables. Baking gives the dish a special juiciness, while the crispy crust makes it even more appetizing. It is an ideal option for a festive table or family dinner, which can be served with a light garnish or fresh vegetables. Stuffed salmon not only delights in taste but also in its richness of beneficial elements, making it an excellent choice for balanced nutrition.
1
Clean the salmon, cut off the head, slit the belly, and remove the central bone. You can use ready-made fillet. Rinse the fish thoroughly. Sprinkle salt, pepper, and chopped dill on top and bottom.
- Pink salmon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Dill: 1 bunch
2
For the filling, finely chop the onion, grate the carrot on a coarse grater, and slice the mushrooms.
- Onion: 2 pieces
- Carrot: 1 piece
- Fresh champignons: 500 g
3
Fry the mushrooms in vegetable oil first, then add the carrots and onions. Season the filling with salt and fry until cooked.
- Fresh champignons: 500 g
- Carrot: 1 piece
- Onion: 2 pieces
- Salt: to taste
- Vegetable oil: 50 ml
4
Place one piece of salmon skin-side down on a baking sheet greased with vegetable oil. Lay the filling on the fillet and cover with a second fillet. Bake in the oven at 200 degrees for 45 minutes.
- Pink salmon: 1 piece
- Vegetable oil: 50 ml