Pink salmon has good taste and high nutritional value. If there is a lot of it, then you can try to cook a fish salad with vegetables and preserve it for the winter. Such an appetizer will help diversify the daily diet or even become the highlight of the festive table.
Selection and preparation of ingredients
It is worth buying fish from trusted distributors. After the acquisition, it should be washed and gutted, and then divided into portions according to the recipe. Vegetables will need to be peeled, then washed and dried.
Important! If you buy frozen pink salmon, the amount of ice on the carcass should not exceed 5% of its weight. On average, one fish has a mass in the range of 800-1500 g.
Preparing a salad with pink salmon for the winter with tomatoes, carrots and onions
6-8 cans of 0.5 l each 90 minutes
vegetable oil
400 ml.
black peppercorns
5 pieces.
allspice
3 pcs.
Nutritional value per 100 g:
- Chop the onion finely, grate the carrots on a coarse grater. Pour oil into a pan and place the first vegetable in it. Fry until translucent, then add carrots. After reducing heat, continue heat treatment for 5 minutes.
- Grind tomatoes with a meat grinder. Place them in a skillet over the vegetable mixture and simmer over low heat with the lid closed for 20 minutes.
- Divide the prepared fish fillet into small portioned portions (about 5 cm long and the same width).
- After the vegetable mixture is stewed for 20 minutes, add fish, all spices to it and continue heat treatment for 1 hour.
- 5 minutes before ready to pour vinegar into the workpiece.
- Sterilize half-liter jars over a water bath. Fold in them the fish and vegetable mass and roll up.
- Turn the container with the salad and wrap it with a blanket.
- After waiting for the product to cool completely, move it to a dark, cool place, turning the cans into a normal position.
Important! For such a salad, you can take mackerel instead of pink salmon or combine several varieties of red fish.
Features of storage of blanks
Canned fish and vegetable salad can be stored for up to 12 months in dark, dry, well-ventilated areas. Acceptable temperature values for such a product are +1 ... + 10 ° C.
Covering a delicious pink salmon salad with a vegetable mixture is very easy. This recipe is useful not only for housewives, but also for avid fishermen who do not know where to put the big catch.Did you know? Flocks of pink salmon live mainly in the seas and oceans, and go to rivers to spawn. At the same time, they change color from silver to greenish brown.