Pink salmon baked with mushrooms in sour cream
6 servings
60 minutes
Salmon baked with mushrooms in sour cream is a refined dish of European cuisine that combines the tenderness of fish with the rich flavor of mushrooms and creamy sour cream. Historically, salmon was valued for its lightness and delicate taste that shines when baked. Mushrooms, whether champignons, honey agarics or chanterelles, add depth to the aroma while sour cream gives the dish softness and juiciness. Marinating the fish in lemon juice and olive oil makes it particularly fragrant. The hallmark of this dish is the harmonious combination of ingredients and an appetizing golden crust from cheese that forms during baking. It is perfect for a cozy family dinner or a festive table setting and is served with herbs and a light side dish. The taste is delicate with a slight tang of lemon and creamy richness.
1
Boil the mushrooms — champignons, honey mushrooms, chanterelles, oyster mushrooms, or any others you choose — and chop them coarsely. Then sauté in oil for 10 minutes, add onions, and simmer until partially cooked.
- Fresh mushrooms: 400 g
- Onion: 1 piece
2
Wash the salmon, cut it into portion pieces, drizzle with lemon juice and olive oil, and refrigerate for 40 minutes to marinate.
- Pink salmon fillet: 500 g
- Lemon: 1 piece
3
Take a baking dish, place mushrooms with onions in it, and pour 150 g of sour cream on top. Spread the sour cream evenly and place pieces of butter and marinated pink salmon fillet on top.
- Fresh mushrooms: 400 g
- Onion: 1 piece
- Sour cream: 350 g
- Pink salmon fillet: 500 g
4
Pepper, salt, and sprinkle with spices. Mix the remaining sour cream with chopped greens, coat the fish, and sprinkle grated cheese on top.
- Sour cream: 350 g
- Green: 1 bunch
- Hard cheese: 250 g
5
Bake the pink salmon for 30-40 minutes in a preheated oven at 180 degrees.