Description
Marinated salmon served with pickled vegetables.
Ingredients
Scale
- 500 grams of salmon fillets
- 1 cup of apple cider vinegar
- 1/2 cup of sugar
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 cucumber
- 1 carrot
- 1 red onion
Instructions
- In a bowl, mix the apple cider vinegar, sugar, salt, and black pepper until the sugar and salt dissolve completely.
- Wash and slice the cucumber and carrot into thin rounds. Slice the red onion into julienne strips.
- In a glass jar or airtight container, place the sliced vegetables and pour the vinegar mixture over them, ensuring the vegetables are fully submerged. Close the jar and let marinate in the refrigerator for at least 2 hours.
- While the vegetables marinate, prepare the salmon. Wash the salmon fillets and pat them dry with paper towels.
- Place the salmon fillets on a plate and pour some of the vinegar mixture over them. Let marinate in the refrigerator for 30 minutes.
- Preheat a non-stick skillet over medium-high heat. Cook the salmon fillets for about 4 minutes on each side, or until golden brown and cooked to your liking.
- Remove the salmon from the skillet and let it rest for a couple of minutes before serving.
- Serve the salmon accompanied by the pickled vegetables you prepared earlier.
Notes
- For a stronger flavor, marinate the salmon for a longer period of time.
- Adjust the amount of sugar and salt according to your taste preferences.
- This dish pairs well with rice or crusty bread.
- Prep Time: 10
- Cook Time: 8
- Category: Main Dish
- Method: Marinating and Pan-Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 300
- Sugar: 6
- Sodium: 600
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 70
Keywords: salmon, pickled vegetables, easy recipes, Spanish cuisine