Stewed pink salmon with cranberry sauce

Everything is very simple and fast, but very tasty and original! Sweet and sour cranberry sauce is perfect for pink salmon. Such a fish can be safely prepared for any festive table!

Ingredients

• pink salmon 400 gr
• a handful of cranberries
• onion 1 pc.
• lemon 0.5 pcs.
• coriander 1 tsp
• provencal herbs 1 tsp
• wine vinegar 1 tbsp
• sugar 2 tablespoons
• salt to taste
• pepper to taste
• butter
• vegetable oil

Directions

1. Season the pink salmon fillet with salt, pepper, and Provencal herbs. Peel the zest from the lemon and squeeze the juice. Sprinkle the fish with zest and sprinkle with lemon juice. Let stand for 15 minutes.
2. While the fish is marinating, prepare the cranberry sauce. Finely chop the onion. Mix with coriander, sugar and wine vinegar.
3. Bring to a boil and heat all together for 3-5 minutes. Add 2-3 tablespoons of water if thick.
4. Rinse the cranberries and send to the pan, stir and cook for 2 minutes, stirring occasionally. Remove from heat and set aside for now.
5. Dissolve butter and vegetable oils in a frying pan. Put the pink salmon in the pan, skin side down and turn on a small fire. Simmer the fish, covered, until it turns white and cooked. Do not turn the fish over! If it starts to fry, then reduce the heat even more. Periodically pour hot oil on top. To do this, slightly tilt the pan so that the oil is glass on one side, sprinkle with a spoon and pour over the pink salmon. I cooked the fish for 10-15 minutes.
6. Gently, using a spatula, put the fish on a plate, put the cranberry sauce on top of the fish. The fish turns out to be simply wonderful, despite the fact that pink salmon is not the most delicious fish.