Fish dishes are a great option for both lunch and dinner. Any fish is an irreplaceable source of useful microelements and vitamins, especially for red fish. There are many recipes for cooking this fish, one of which is salmon stew with vegetables. It turns out to be very tender and juicy, and spicy herbs give it a special taste and exquisite aroma.
It is necessary
- - 1 pink salmon of medium size;
- - 1 large bell pepper;
- - 1 carrot;
- - 1 head of onion;
- - stalked celery;
- - greens;
- - sunflower oil;
- - salt, herbs to taste.
Instructions
Step 1
Defrost the fish, peel off the scales and rinse it thoroughly under cold running water.
Step 2
Peel the onion, divide into four equal parts and cut into thin strips. Cut the bell pepper and tomato into medium-sized cubes and the celery into small pieces. Chop the peeled carrots for Korean salads.
Step 3
Pour a little sunflower oil into the multicooker bowl, put the chopped vegetables into it and fry for 10 minutes in the "Fry" or "Bake" mode until golden brown.
Step 4
While the vegetables are fried, separate the head, tail and fins from the pink salmon, and then divide it into several portions.
Step 5
Add the pieces of fish to the multicooker bowl to the fried vegetables, salt, season with herbs and pour in half a measuring glass of water. Switch the multicooker to the "Stew" mode and cook the dish for 1 hour.
Step 6
Stewed pink salmon with vegetables is best served with rice or buckwheat. Before serving the dish, sprinkle it with finely chopped herbs.
