Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pink salmon with cheese? Remove the pink salmon fillets without scales from the fins and cut into portions. I have a width of each piece about five centimeters. Place the pink salmon skin down on a pre-greased baking dish with a drop of olive oil. Sprinkle each piece with lemon juice. Season the fish with salt and pepper to taste.
Step 2:
Wash the fresh coriander greens and shake off excess moisture. Finely chop.
Step 3:
For the marinade, mix the grainy mustard (with mustard seeds) and olive oil. Add garlic grated on a fine grater (or passed through a press). Mix the marinade with coriander.
Step 4:
Spread the marinade evenly on each piece of prepared pink salmon.
Step 5:
Grate the sharp cheese on a coarse grater. Sprinkle the pink salmon cheese generously on top. Bake the fish for twenty minutes to half an hour in a preheated 200 degree oven. The cheese should completely melt, and an appetizing ruddiness will form on the surface. The time and temperature of baking depends on your oven!
I really liked the pink salmon baked according to this recipe. The cheese crust combined with grainy mustard and my favorite cilantro is beyond praise. And the pink salmon itself turned out to be tender, juicy and with a slight sourness from lemon. Garlic, by the way, was practically not felt in the dish.
Therefore, such fish as a main dish (with a side dish of rice, for example) you can safely take it to the office for lunch. Let your colleagues envy you a little :)
Due to the large amount of cheese, the cheese cap will be dense and will allow moisture to remain in the pieces of fish when cooking. Thus, the dryish pink salmon itself will turn out juicy. This is the main secret.
Try to make the cheese completely cover the whole piece of fish. Greens should not be visible, otherwise it will burn when baking.
And it is also important not to over-dry the pink salmon. It is prepared very quickly. Of course, it all depends on the individual characteristics of the oven. Therefore, I advise you to focus on the ruddiness of the cheese on top. He should have time to become beautiful in a time of twenty to thirty minutes maximum. No more.
Bon appetit!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Coriander greens - 25 kcal/100g
- Granular mustard - 135 kcal/100g
