Pink salmon with carrot and onion marinade

How to make pink salmon with carrot and onion marinade?

1. Cut the fish fillet into portions, season with salt and pepper. Heat a little oil in a frying pan and, having paned the fish in flour, fry each piece on both sides until light brown.
2. Peel the onion and carrot. Cut the onion into strips or cubes, carrots into thin strips, or grate it on a coarse grater. Put the onion in the fish oil and fry for 2-3 minutes, until transparent. Stir. Add the carrots, cook for 3-4 minutes, until soft. Add tomato paste diluted with water to the consistency of sour cream. Add salt, sugar and pepper to taste, bay leaf, vinegar. Simmer the sauce for 7 minutes.
3. Put the fish in the sauce (so that the vegetables are both on top and on the bottom). Add water if necessary. Cover and simmer on low heat for 15 minutes (if fillet) or until the fish is ready (if the pieces are massive).
4. Transfer the finished fish to a plate, let cool and put it in the refrigerator for at least 4 hours, infuse.
Such fish is good both cold on a piece of bread, and hot with mashed potatoes.
Have fun!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.