If you are tired of the usual chicken for the holiday, try to diversify your menu with fish dishes.
Pickled salmon is easy to prepare and looks great on the holiday table. This is a real delicacy that can be eaten both hot and cold.
It is necessary
-
- 1 medium sized salmon.
- ginger root;
- carrot;
- a small chili pepper;
- soy sauce;
- Sesame oil;
- 2 cloves of garlic;
- juice of half a lime;
- 3-4 feathers of green onions;
- honey;
- powdered sugar;
- dried paprika.
Instructions
Step 1
Wash the ginger root thoroughly with a brush, peel and grate on a fine grater. Divide into two equal parts.
Step 2
Mix half the grated ginger with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, lime juice, and half a teaspoon of powdered sugar.
Step 3
Carefully cut the salmon. Remove the ridge and all small bones, peel off. The head, fins and bones do not need to be thrown away. From them, you can cook a wonderful broth, freeze it and use it for various sauces.
Step 4
Pour the fillet with the resulting marinade. Tighten the container with the fish with cling film and leave to marinate for about half an hour.
Step 5
Peel and chop the garlic. Do not use a grater or garlic, the grated garlic will look ugly in the marinade.
Step 6
Cut the carrots into small cubes. Remove all seeds from chili peppers, rinse with cold water and pat dry. Cut into thin slices.
Step 7
Heat the sesame oil in a heavy-bottomed roaster and simmer the carrots in it. Add chili peppers, the other half of ginger, and a teaspoon of honey to it. Pour in half a glass of water and simmer until the carrots are tender.
Step 8
Chop the green onion into rings. Set aside half. Lightly remember the rest with your hands and put in a roasting pan with carrots.
Step 9
Pour in the soy sauce and sweet paprika. Simmer over very low heat for 1-2 minutes and remove vegetables from heat. Leave to cool.
Step 10
Place the chilled vegetables on top of the marinated salmon and serve with boiled crumbly rice. Sprinkle the remaining green onions on top.
