We Cook Pink Salmon (Hunchback Salmon)

BEFORE COOKING:

We completely thaw the frozen hunchback salmon. We clean, rinse, and cut it into portions. If cooking the whole fish, we prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

We add it to a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or just wine. The liquid may cover the fish up to half its height. We cook on low heat so as not to break the delicate flesh: fillets and medallions – for 10–15 minutes, very large pieces or the whole fish – for 20–30 minutes. We add garlic crushed with salt and sugar. We can also add slices of lemon or onion, peppercorns, dill, marjoram, tarragon, thyme, and other spices. Dried mushrooms can also be added to the broth. We cook under a tight lid. The salmon is done when it changes to a lighter color, and the pieces of flesh separate easily.

AFTER COOKING:

Carefully, we remove the cooked fish with a slotted spoon. The cooking liquid is great for making a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with oil, chives, or mint. It is served accompanied by coleslaw, salads, or with rice, potatoes, lentils, or millet porridge.

Enjoy your meal!