Pink Salmon on a Vegetable Bed
Pink salmon is baked on a layer of zucchini, carrot and onion with cheese and a tender sour-cream mayonnaise mixture. The fish stays moist, the vegetables provide fiber, and the dish supplies complete protein.
Ingredients: pink salmon (1500 g), carrot (200 g), courgettes (200 g), onion (200 g), sour cream 30% (100 g), mayonnaise (homemade or sugar-free) (100 g), lemon (50 g), hard cheese (150 g), sunflower oil (30 g), bay leaf (2 g), garlic (6 g), dill (10 g), table salt (to taste), black pepper (to taste).
Cut the pink salmon along the backbone, remove the bones, and divide it into portions. Drizzle the fish with lemon juice.
Grate the carrot, cut the onion into rings and the zucchini into thin rounds. Press the garlic.
Mix the sour cream, mayonnaise and garlic. Coat each piece of fish with the mixture. Sauté the carrot and onion in sunflower oil.
Place the sautéed vegetables in a baking dish, add the fish, salt, pepper and bay leaf, then cover with zucchini, dill and grated cheese.
Add a mayonnaise grid on top, cover the dish with foil and bake at 180 °C for 30 minutes. Remove the foil and bake for another 15 minutes until browned.
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