Pink salmon with rosemary
4 servings
30 minutes
Salmon with rosemary is an exquisite dish with a delicate taste and aromatic spice notes. Chinese cuisine is known for its ability to combine simplicity in preparation with deep flavor sensations. This recipe represents a harmony of the fish's softness, crispy crust, and subtle rosemary aroma. A light coating of flour and spices adds a pleasant texture, while butter enriches the flavor. Baking after frying preserves the fish's juiciness, making it wonderfully tender. This dish is perfect for a light dinner when you want something nutritious but not overloaded with sides. It's best served with a glass of white wine or fresh vegetables to highlight its natural taste. Such a treat will not only adorn the table but also delight true seafood connoisseurs.
1
Cut the cleaned fish, free of scales and entrails, into pieces 2 centimeters wide across the body. Only the part of the fish with rib bones and back is used. The tail section is not cut into steaks.
- Pink salmon: 1 piece
2
Mix flour with salt and pepper. Pour vegetable oil into the pan and heat it over medium heat. Coat the salmon pieces well in flour. Fry for 5 minutes on one side and 3-4 minutes on the other. The fish cooks very quickly, so try not to overcook and dry it out.
- Wheat flour: 4 tablespoons
- Salt: to taste
- Ground red pepper: to taste
- Vegetable oil: 6 tablespoons
3
Place the cooked fish in a suitable baking dish and sprinkle each piece with rosemary.
- Rosemary: 2 tablespoons
4
Place thin slices of butter over the spices to cover the fish. Put the dish with the fish in a preheated oven at 220 degrees for 5 minutes. Then immediately take it out, not allowing the fish to dry out. Serve without a side dish, with two pieces per portion.
- Butter: 50 g
