Stuffed chum salmon (pink salmon) in the oven with a side dish
7 servings
30 minutes
Stuffed salmon (sockeye), baked in the oven, is a dish that combines Mediterranean simplicity and exquisite taste. In ancient times, fish was a primary food source in coastal regions, and baking it with stuffing became a tradition in many cuisines. This recipe reveals the tenderness of red fish infused with spices and butter, while the filling of cheese, carrots, and onions adds juiciness and aroma. The turmeric rice and vegetable garnish provide balance and brightness to the dish. Before serving, the fish is drizzled with lemon juice to enhance its freshness and make the flavor even richer. This dish is perfect for a family dinner or festive table, impressing with its richness of flavors and appetizing appearance.
1
It is better not to freeze salmon (you can take pink salmon) as its structure may break during thawing; it is better to buy it fresh.
2
Before cooking, the fish must be cleaned and thoroughly washed. Cut the salmon along the belly, open it up, and remove the spine and bones. To soften, place pieces of butter inside the fish, rub the inside with salt and pepper, and let it marinate (from 20 minutes to 2 hours).
- Red fish (salmonids): 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Prepare the minced meat. Clean, chop, and fry one onion with grated carrot. Add 100 grams of grated cheese and one raw egg. Mix well and fill the fish's belly with the mixture.
- Onion: 1 head
- Carrot: 1 piece
- Grated cheese: 100 g
- Chicken egg: 1 piece
4
Carefully wrap the fish in baking foil and place it in a preheated oven. Bake the fish until cooked (about 20–30 minutes), then unwrap the foil, spread mayonnaise on top, and brown it on the grill for 5–7 minutes.
5
For the side dish, boil two cups of rice, seasoning it with turmeric.
- Rice: 2 glasss
6
You can mix rice with finely chopped bell pepper, green peas, canned corn kernels, mushrooms, and olives.
7
Before serving, drizzle the fish with lemon juice and garnish with a sprig of parsley.
