Creamy baked pink salmon
Composition / ingredients
6
servings:
Cooking method
So, let's start cooking:
- cut the pink salmon into portions, wash the dill, dry it, chop it with a knife;
- pour cream into a bowl, pour ground black and red pepper, salt, add mustard, chopped dill, mix;
- place the fish in a baking dish, tightly stacking the pieces, pour the prepared cream sauce;
- decorate the dish with lemon slices and send it to the oven preheated to 180 degrees, bake for 20 minutes.
Serve hot on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
