Preparations for winter
06.01.2023
Canned pink salmon with vegetables for winter
3 h. 20 min.
3 servings
The best way to stock up on pink salmon for the future is to cook canned fish with vegetables from it. Plus, this is already a full-fledged dish that can be served immediately to the table. And the effort to cook actually takes very little.
Ingredients
- Pink salmon - 2 kg
- Tomatoes - 2 kg
- Carrots - 800 g
- Onion - 500 g
- Salt - 30 g
- Sugar - 200 g
- Vegetable oil - 400 ml
- Bay leaf - 3 pieces
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Peel the tomatoes, mince them, add sugar and salt, and simmer for 20 minutes.
Chop the onion, grate the carrots and fry in oil until soft.
Cut the pink salmon into portions.
Mix all the ingredients, the remaining oil and spices, and simmer together for another hour on low heat.
5 minutes before the end, pour in the vinegar and roll the pink salmon with vegetables into sterile jars.
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