Pink salmon in tomato marinade
4 servings
30 minutes
Salmon in tomato marinade is a refined dish of European cuisine that combines tender fish fillet and rich tomato sauce. This recipe recalls traditional Mediterranean fish cooking methods, where the acidity of tomatoes highlights the natural softness of seafood. The dish's flavor is rich and balanced: the sweet notes of carrots and onions harmoniously complement the sweet-sour base of the tomato marinade with hints of lemon juice and spices. The salmon simmers in aromatic broth, gaining a deep flavor and juiciness. This dish is perfect for both everyday dinners and festive tables, especially when served with a side of potatoes or rice. Salmon in marinade is not just food; it's a culinary journey into the world of gastronomic delights.
1
We take fresh salmon, remove the head, fins, and tail. Cut along the spine and separate from the bones. Divide the fillet into large pieces and place them in a deep pan. Prepare broth from the scraps, about 0.5 liters, and strain it.
- Pink salmon: 1 piece
- Fish stock: 0.25 l
2
We chop the carrot and onion into thin strips, sauté them in vegetable oil with flour, add tomato paste, a little broth, and place it on top of the salmon.
- Carrot: 2 pieces
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
- Wheat flour: 1 tablespoon
- Tomato paste: 2 tablespoons
- Fish stock: 0.25 l
3
Add 1/4 liter of prepared broth, lemon juice, sugar, bay leaf, salt, and pepper to taste, cover with a lid, bring to a boil, then switch to the lowest heat and let simmer for 20 minutes.
- Fish stock: 0.25 l
- Lemon juice: 1 tablespoon
- Sugar: 1 teaspoon
- Bay leaf: 2 pieces
- Salt: to taste
