Baked chum salmon under cheese crust with potatoes
4 servings
35 minutes
Baked salmon under a cheese crust with potatoes is a harmony of flavors and textures, combining the tenderness of fish, the juiciness of vegetables, and a golden cheese crust. This recipe comes from European cuisine, where simplicity and ingredient quality are valued. Salmon, rich in healthy fats, gains a rich flavor infused with the aromas of sautéed onions and carrots. Tomatoes add a fresh tanginess, while melted cheese forms an appetizing golden crust. The side of potatoes boiled with dill and butter makes the dish hearty and cozy. It’s a great treat for family dinners or festive gatherings when you want to delight loved ones with something special yet simple to prepare.
1
Peel and slice the onion and carrot into half-rings, then place them in a heated pan with vegetable oil and fry until golden brown. During cooking, add salt and pepper (I always do this). Once everything is ready, transfer the sautéed mixture to a baking dish.
- Onion: 3 heads
- Carrot: 1 piece
- Vegetable oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
2
Then take a plate and mix flour, salt (to taste), ground black pepper (to taste), and fish seasoning (also to taste) in it. Next, coat the pieces of salmon in this mixture and place them in a baking dish on a bed of previously prepared sautéed vegetables.
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Seasoning for fish: to taste
- Chum salmon: 800 g
3
Now it's the tomato's turn; we slice it into rings and place it on the fish. On top, we spread a small amount of mayonnaise on the tomato rings and sprinkle our dish with grated cheese. Finally, we send the fish to the oven and bake at 180–190 degrees for 25–35 minutes.
- Tomatoes: 1 piece
- Mayonnaise: 10 g
- Ground black pepper: to taste
4
While the salmon is baking, we prepare the side dish. It's very simple. We peel the potatoes, cut them into wedges, and boil them, adding salt during the process and butter and dill to taste when done.
- Potato: 0.5 kg
- Salt: to taste
- Butter: 10 g