Pink salmon with vegetables is the guest of honor on the table. The best recipes for various pink salmon with vegetables: baked, stewed, aspic. Recipe: Fried and stewed pink salmon with carrots - in a frying pan

Pink salmon with vegetables - general principles of preparation

To prepare pink salmon with vegetables, you can use the whole carcass, individual pieces, or fillets. If the fish was frozen, then let it thaw.

Before cooking, pink salmon is rubbed with spices, sprinkled with lemon juice, and coated with sauces, sour cream, and mayonnaise. If you have time, you can let the fish marinate.

All vegetables go well with pink salmon, but most often they are cooked with potatoes, tomatoes, onions, carrots, and zucchini.

All ingredients need to be washed, peeled and chopped. Next they are mixed with fish or laid in layers, according to the recipe.

All kinds of spices and herbs are used. You can cook pink salmon on the stove, in the oven, in a slow cooker, or on the grill. Again, we focus on the chosen recipe.

Recipe 1: Pink salmon with vegetables and cheese in the oven

An easy way to make juicy pink salmon is to seal the fish with vegetables in a cheese crust. Delicious and very fast.

Ingredients

One pink salmon 0.8-1 kg;

Two onions;

Two carrots;

3-4 tomatoes;

Spices;

Cheese 200 grams.

Preparation

1. Chop the carrots, finely chop the onion and fry in a frying pan.

2. Place the vegetables on a baking sheet, level with a spoon and sprinkle with salt.

3. Clean the fish, remove the head and fillet it. We cut each one across 3 cm. Salt, pepper and place on top of the vegetables.

4. Cut the tomatoes into slices and cover the pink salmon.

5. Sprinkle with grated cheese and place in the oven. Bake for 25 minutes at 180 degrees.

6. Sprinkle the finished fish with chopped parsley. It can be served not only hot, but also cold.

Recipe 2: Stuffed pink salmon with vegetables

It is not necessary to use fish with the head for stuffing. For pink salmon with vegetables, any carcass is suitable for this recipe. The foil will prevent the filling from falling out and will retain all the juices inside, and the butter will add the missing fat content to the fish. If you don’t put it in, you’ll end up with a dietary option.

Ingredients

Pink salmon;

Small-diameter carrots;

3 onions;

A bunch of dill or parsley;

Butter;

Seasoning for fish.

Preparation

1. We wash the fresh or defrosted carcass, remove the remaining scales and clean the internal cavity with a knife. On top of the skin we make cuts at a distance of 2-3 cm from each other.

2. Squeeze lemon juice and mix with fish seasoning. You can simply use salt and pepper.

3. Rub the carcass with seasonings, treat the cuts and the internal cavity.

4. Cut the butter into small pieces and place it in the slits. You don't need much. If the oil is soft, you can simply lubricate the holes.

5. Shred the carrots into thin rings, as well as the onion.

6. We put a bunch of dill inside the carcass, put onion rings, you don’t have to take them apart. If there is any seasoning left with lemon juice, you can sprinkle on the onion.

7. Insert carrot rings into the slits, 1 or 2 pieces each. They won’t fit completely, they will stick out, that’s how it should be. If there are carrots left, then we send the slices to the onion and fold them inside.

8. If you have time, then let the fish lie for an hour, soak in the seasonings and juice of the vegetables. But you can put it in the oven right away. Wrap the fish in foil, place it on a baking sheet and bake for half an hour.

Recipe 3: Pink salmon with vegetables “Lemon”

Lemon and fish are inseparable concepts. Citrus gives pink salmon with vegetables an unusual aroma and emphasizes the taste.

Ingredients

Large pink salmon;

2 lemons;

3 tomatoes;

2 bell peppers;

2 onions;

150 grams of sour cream;

Spices, oil.

Preparation

1. Grease the baking dish.

2. Remove the fins from the fish and cut the carcass crosswise. Make pieces no thicker than 3 cm. Salt and pepper.

3. Chop the onion and bell pepper and scatter them onto the bottom of the mold.

4. Place prepared pieces of fish on top.

5. Cut the lemon and tomatoes into rings. Place a lemon on each piece of fish, then a slice of tomato. Leftover vegetables can be spread between pink salmon.

6. Salt the sour cream and spoon onto the tomato pieces.

7. Bake for half an hour at 180°C.

Recipe 4: Pink salmon with vegetables in wine

To prepare pink salmon with vegetables, you will need white wine, and fresh cucumbers, tomatoes, and herbs to serve.

Ingredients

800 grams of pink salmon;

Garlic clove;

Bulb;

150 ml wine;

Spices;

120 grams of mayonnaise;

Half a lemon;

Preparation

1. Mix lemon juice, mayonnaise and chopped garlic.

2. Cut pink salmon into portions and coat with mayonnaise sauce. Let it sit for half an hour.

3. Fry the finely chopped onion in a frying pan and place it on the bottom of the baking dish.

4. Arrange the fish in shape.

5. Place in the oven, cook for 15 minutes at 190 degrees.

6. Take out the mold, pour in the wine and leave the pink salmon for another 5 minutes.

7. Cut fresh tomatoes and cucumbers into slices, place them on a plate and add pink salmon. Sprinkle with chopped herbs.

Recipe 5: Stewed pink salmon with vegetables

Stewing pink salmon with potatoes has some peculiarities. To ensure that the pieces remain smooth and do not boil over, they need to be placed after the potatoes. You can use any tomatoes: fresh, canned, frozen.

Ingredients

500 grams of pink salmon;

4 potatoes;

Bulb;

Carrot;

Garlic;

2 tomatoes;

Oil, spices.

Preparation

1. Peel the carrots and onions, fry in oil. Add chopped tomatoes, chopped garlic and fry together. It is advisable to remove the skin from tomatoes.

2. Peel the potatoes, cut each tuber into 6-8 pieces. Put it in a saucepan.

3. Add 300 ml of water, cover and simmer for 10 minutes.

4. Cut the pink salmon into pieces, fry on both sides for a minute.

5. Transfer the fish to the potatoes and cook together until the vegetables are soft. At the same stage, add salt, pepper, or you can simply add fish spices.

6. Add frying, simmer for another minute, season with herbs and let stand under the lid for half an hour.

Recipe 6: Pink salmon with vegetables in milk sauce

Milk saturates pink salmon well and makes the fish juicy and tender. To prepare this dish, you can use a product of any fat content.

Ingredients

400 grams of milk;

800 grams of pink salmon;

Bulb;

2 carrots;

Greenery;

Spices;

Preparation

1. Cut the pink salmon into portions, sprinkle each with spices, roll in flour and fry in vegetable oil on both sides.

2. Chop the onion and carrots. Place half of it in a frying pan, arrange the fish pieces and cover with the remaining vegetables.

3. Pour milk over the fish, salt it and put it on the stove. Simmer after boiling for 25 minutes.

4. Let the finished dish stand so that it absorbs as much sauce as possible, then sprinkle generously with herbs and serve.

Recipe 7: Pink salmon with vegetables and sour cream in a slow cooker

Cooking in a slow cooker not only saves time, but also allows you to get a dish with even, neat pieces. The products do not need to be mixed, which preserves their appearance.

Ingredients

5 potatoes;

One pink salmon;

Onions, carrots;

250 grams of sour cream;

Garlic clove;

80 grams of cheese;

A little oil;

Spices.

Preparation

1. Peel the onion and cut into cubes. Just three or cut the carrots into strips. Place everything in the multicooker bowl, pour a little oil and fry for 10 minutes.

2. Peel the potatoes, cut into slices and place on top of the vegetables.

3. Cut the pink salmon into fillets, cut each into strips and place on top of the potatoes.

4. Squeeze the garlic into half the sour cream, add spices, salt, half a glass of water and mix well.

5. Pour the sour cream sauce into the slow cooker.

6. Spread the remaining sour cream on top of the potatoes.

7. Three cheeses and just sprinkle sour cream.

8. Cook on stewing mode for 40 minutes.

Recipe 8: Pink salmon in zucchini

A light, tender fish dish that also looks impressive. Prepared in the oven. It is better to cook from pink salmon fillet with skin. For taste, dried tomatoes are added, which can be replaced with paprika or completely omitted.

Ingredients

400 grams of pink salmon;

One zucchini;

Olive oil;

Spoon of dried tomatoes;

Salt pepper;

Half a lemon.

Preparation

1. Cut this amount of fish into portioned pieces. You should get 4 pieces.

2. Season each piece with spices.

3. Squeeze lemon juice, mix with 3 tablespoons of olive oil, chopped dried tomatoes and coat the fish. Leave to marinate while you cook the zucchini.

4. Cut the zucchini lengthwise into thin strips - slices. It is more convenient to do this using a special grater.

5. Wrap the pieces of fish with zucchini in 2-3 layers, add a little salt, and grease with olive oil.

6. Place in a greased pan, cover with foil, bake for 30 minutes at 190 degrees.

Recipe 9: Pink salmon with vegetables in lavash

An unusual and interesting dish, the preparation of which requires thin Armenian lavash. It will be saturated with juices from below, become unusually aromatic and tender, and will be covered with an appetizing crust on top. We take all products by eye.

Ingredients

Pink salmon fillet;

Bulb;

Spices;

Lemon juice;

Sour cream or mayonnaise;

Tomatoes;

Preparation

1. Cut the fillet crosswise into pieces, 5 centimeters wide. Sprinkle with lemon juice and sprinkle with spices.

2. Cut the onion into half rings and marinate in 3% vinegar. For 100 ml add a tablespoon of sugar and the same amount of any oil. Stir everything well and immerse the vegetable, leave for half an hour. Then we squeeze it out.

3. Cut the pita bread into squares. Grease with sour cream.

4. Place pickled onion in the center, a piece of pink salmon, a tomato on top and grease with sour cream, sprinkle with cheese.

5. Roll up envelopes from pita bread. It is important that the onion remains under the fish, and the free edge is located below. This way the envelope will not open.

6. Place the envelopes on a greased baking sheet.

7. Grease the pita bread with the same sour cream, or with butter or mayonnaise. This will prevent it from drying out.

8. Place in the oven for 30 minutes, cook at 180. You can serve either cold or hot.

Recipe 10: Jellied pink salmon with vegetables and eggs

This pink salmon aspic will be a real decoration for the holiday table. Bright, juicy and amazingly tasty. To ensure that the aspic hardens well, we will use gelatin. But if you have a pink salmon head and backbone, you can do without it and pre-cook a rich broth from these parts.

Ingredients

0.6 kg of pink salmon (plus head, bones);

Carrot;

Bulb;

10 grams of gelatin;

Bay leaf;

Salt; peppercorns;

Greenery.

Preparation

1. Boil the head and other illiquid parts in water. It should just barely cover the pieces. Then we filter the broth and then prepare it according to the recipe.

2. If we cook with gelatin, then simply put pink salmon in water. If the broth is cooked, then place the pieces in it.

3. Peel the carrots and place them whole in a saucepan. Wash the onion, cut it into 4 parts and also add it to the rest of the ingredients. You don’t have to remove the husks, the broth will be more beautiful. Add peppercorns and place on the stove.

4. Cook the fish until cooked, but so that the pieces keep their shape. At the end add bay leaf and salt.

5. Boil the eggs separately.

6. Take out the pieces of fish and carrots. Everything else is simply filtered and thrown away. We need broth. If you plan to add gelatin, then fill it with water in advance, let it swell, add it to the already strained broth and warm it up.

7. Pour half a centimeter of broth into the mold and cool until it hardens. Arrange pieces of fish, chopped eggs, herbs and carrot slices.

8. Carefully pour in the broth so as not to displace the composition. Let it harden for 3-4 hours.

Pink salmon with vegetables - useful tips and tricks

Scissors are an indispensable kitchen item for the housewife. They are convenient for cutting off fins from fish, as well as cutting greens. You can simply take a bunch and “cut” it into a pan or onto a plate, thereby not dirtying the board or knife. Just choose special kitchen scissors that will withstand moisture well, as you will have to wash them quite often.

Pink salmon can be combined with any spices, but do not overuse it. A large amount of spices will overwhelm the inherent taste of fish.

Pink salmon will be especially juicy and tender if you soak the pieces in vegetable oil for 2-3 hours before cooking. Next, wipe with a napkin and prepare according to any recipe.

In sour cream - a delicious dish that children and adults love. Its taste is rich, and the fish itself baked in sour cream comes out juicy and tender. Below are several recipes for preparing this dish.

Pink salmon stewed in sour cream

Ingredients:

  • sour cream – 350 g;
  • pink salmon fillet – 500 g;
  • lemon – 1 pc.;
  • butter – 60 g;
  • hard cheese – 250 g;
  • fresh herbs - 1 bunch;
  • salt, pepper, seasonings.

Preparation

Cut the pink salmon fillet into portions and pour in lemon juice, add a little vegetable oil and marinate for 45 minutes in the refrigerator. Pour 150 g of sour cream into a baking dish and evenly spread pieces of butter on top. Then lay out the pieces of fish, salt, pepper and add seasonings. Mix the remaining sour cream with finely chopped herbs and coat the fish on top. Sprinkle with grated cheese. Place in the oven preheated to 180 degrees and bake for 40 minutes.

Pink salmon in sour cream in a slow cooker

Ingredients:

  • pink salmon carcass – 1 piece;
  • sour cream – 3 tbsp. spoons;
  • mayonnaise – 2 tbsp. spoons;
  • hard salted cheese – 200 g;
  • spices.

Preparation

We thoroughly clean the pink salmon, rinse it several times under running water to ensure that all the scales are washed off. Cut into large pieces. All spices are pre-mixed into a homogeneous powder. Coat the pieces of pink salmon on all sides with a mixture of spices. Coat the multicooker bowl with sunflower oil, put pink salmon in it and fry in the “Baking” or “Frying” mode for 15 minutes on each side.

Pour the fried fish pieces with the sauce, which was obtained by mixing sour cream, into a homogeneous mass. Leave it to cook in the “Baking” mode for another 35 minutes. Ten minutes before the end of cooking, sprinkle our dish with grated cheese. Serve the finished dish warm.

Pink salmon in a frying pan in sour cream

Ingredients:

  • pink salmon – 500 g;
  • sour cream – 300 g;
  • butter – 50 g;
  • onions – 1 pc.;
  • potatoes – 300 g;
  • seasoning for fish;
  • salt, black pepper;
  • a mixture of dried herbs.

Preparation

We wash the pink salmon carcasses in cold water and dry them lightly. Cut into medium-sized pieces. Salt and pepper. Peel the onions and cut into small pieces. Heat a frying pan and sauté the onion in hot oil for about five minutes until golden brown. Add pieces of pink salmon to the onion and pour in a pre-prepared mixture of water and sour cream. The liquid should completely cover our dish. Add fish spices and salt to the pan. Simmer for 25 minutes and carefully ensure that the liquid does not evaporate, otherwise the fish may burn. Serve the finished fish to the table along with boiled potatoes and sprinkle them with chopped herbs for flavor.

Pink salmon fried in sour cream

Ingredients:

  • pink salmon – 900 g;
  • sour cream – 250 g;
  • chicken egg – 1 pc.;
  • flour – 2 tbsp. spoons;
  • vegetable oil – 3 tbsp. spoons;
  • dill - 1 bunch.

Preparation

We fillet the pink salmon and cut it into portions. Add some salt to the sour cream. Salt the fish pieces, dip in egg, roll in flour, fry in oil until cooked. Sprinkle the fried pink salmon with chopped dill, pour over sour cream and put in the oven for 20 minutes. Serve warm.

Pink salmon with sour cream

Ingredients:

  • pink salmon fillet – 600 g;
  • sour cream – 1 glass;
  • champignons – 300 g;
  • onion – 1 pc.;
  • flour – 2 tbsp. spoons;
  • turmeric, dry dill, pepper, salt;
  • vegetable oil.

Preparation

We cut the mushrooms into slices and fry them in oil for 10 - 15 minutes, then add the onion cut into half rings and fry for another 5 minutes over low heat. Add 2 tbsp to the onions and mushrooms. spoons of flour, season with turmeric, fry until the flour is browned. Add sour cream and stir, add water, season with spices, stir, bring the sauce to a boil. Cut the pink salmon fillet into pieces, roll in flour and fry in a hot frying pan on all sides until golden brown. Dip the finished fish into the sauce, stir and simmer for 15 minutes until the sauce becomes thick.

Pink salmon prepared according to the proposed recipes can evoke only positive emotions even in the most demanding gourmet. Properly cooked fish, moderately seasoned with spices, will decorate any festive feast.

Stewed pink salmon

Cooking pink salmon stew is quite simple. The fish needs to be cleaned, the head and tail separated, and the fins cut out. Then remove the insides and rinse. Cut the fish crosswise into small pieces no more than two centimeters thick, rub with pepper and salt. Roll pieces of pink salmon in flour and place in a roasting pan, fry until half cooked.

Now you need to cook the carrots, peel and grate them on a coarse grater, and chop the onion. in oil until half cooked. Next step: transfer everything to the roasting pan. Add spices and put a little on the fire and simmer for 20 minutes.

Pink salmon stewed with apples.

The original recipe for stewed pink salmon with apples will not leave you indifferent. The delicate taste of fish and the pleasant aroma of apples and spices will help you please your household both on holidays and on weekdays.

You will need:

Pink salmon fillet with skin - 1 kg;

2 apples;

2 onions;

Greens and salt.

Clean the fish, rinse and cut into finger-thick pieces, add salt and pepper. Finely chop the onion and sauté. Place pink salmon on top of the onion in the same bowl. Dilute sour cream with water, add spices and herbs. Place on medium heat and simmer for 15 minutes. Serve boiled potatoes separately with the fish.

Pink salmon stewed with vegetables

1 pink salmon carcass;

3 carrots;

3 pieces of onions;

150 ml wine;

100 ml olive oil;

3 tablespoons of vinegar;

300 ml water;

Parsley;

Cut the pink salmon, clean and rinse. Chop the onion and greens. Grate the carrots on a coarse grater. Mix everything and put salt and pepper on the bottom, place the fish. Mix water, wine, oil and vinegar and pour this mixture over the fish. Simmer for one hour.

Pink salmon stewed with mushrooms

1 kg pink salmon fillet;

Broth (1 glass);

Bulb;

Carrots and greens;

Mushrooms - 200 grams;

Lemon (half);

Spices and salt.

Pink salmon is poured with broth, salt, herbs and onions are added, and simmered until cooked. Separately, boil the mushrooms with spices. When the fish are ready, strain off the broth and use it to prepare the sauce.

The sauce is prepared based on broth. The onion is sauteed, flour is added, and the mixture is filled with broth. Be sure to stir during the boiling process. The finished fish is placed on a dish, decorated with finely chopped mushrooms and poured over with sauce. Boiled potatoes or mashed potatoes with butter are served as a side dish.

Pink salmon stewed with tomato sauce

1 kg of pink salmon;

1 onion;

1 carrot;

Lemon slices;

Salt and pepper.

Cut pink salmon into small pieces, rub with salt and pepper. lightly fry the flour in a Dutch oven in a small amount of oil. Separately sauté the onion and fry the carrots, combine with the fish. Dilute the tomato sauce with boiled water, add salt and pour over the fish. Add herbs and seasoning, simmer for 20 minutes. When serving, garnish with herbs and lemon.

    To prepare this dish for 2 servings, we need half a pink salmon carcass weighing 300-400 grams. The head and tail parts are used to prepare fish soup. The carcass needs to be washed and cut crosswise in half. One half can be removed, and the second half can be cut crosswise into 4 steaks. The skin and scales may not be removed (up to the chef's discretion). It is advisable to season the steaks with salt and ground black pepper. In this form they should marinate for 10-15 minutes.

    Take one carrot and a quarter (or half) of a large onion. Vegetables need to be washed and peeled.

    Grate the carrots into strips and cut the onion into half rings.

    Pour some vegetable oil into the frying pan and heat it up. We put our cuttings there.

    Stirring constantly, simmer the chopped vegetables over low heat until almost done. The onion takes on a characteristic “carrot” hue. The vegetable base should not be overcooked.

    We place our pink salmon steaks directly on a bed of fried onions and carrots.

    Pour one glass of boiling water into the frying pan and add bay leaf. We begin to simmer the fish over low heat. You can cover the frying pan with a lid. The fish takes about 10 minutes to cook. There is no need to turn the pieces of pink salmon over. Gradually the water boils away and the fish is ready.

    Let's prepare the gravy. In a separate bowl, mix one tablespoon of flour, a teaspoon of Achim soy sauce, two tablespoons of any ketchup and add a little water. Stir the gravy until no lumps of flour disappear. Pour the resulting sauce over the contents of the pan and let it boil.

    The gravy hardens before our eyes, taking on a jelly-like state. Remove the frying pan from the heat and let the dish sit for 7-8 minutes to soak the pieces of fish in the resulting gravy.

    Pink salmon stewed with vegetables in gravy is ready. Pour the gravy generously onto the plates. Place two pieces of fish directly onto the gravy. Boiled rice or potatoes are ideal as a side dish for this dish. Lay out pieces of potatoes and slices of spicy pickled tomatoes (you can use fresh tomatoes). Decorate the dish with dill sprigs. Bon appetit! Happy New Year!

Most fish products are very tasty and healthy. But not all home cooks know how to prepare them correctly. Moreover, each type of fish raw material requires its own special approach.


Peculiarities

Stewed pink salmon is considered a more attractive dish than other options. After all, its meat is quite dry and often causes problems when frying or boiling.

Treating pink salmon with sour cream helps make the taste more delicate. But if you use herbs and fruits, you can make the fish suitable for the holiday table.

Reviews about this dish are certainly favorable.

Cooking pink salmon in a frying pan with sour cream

You will need to use 0.4 kg of fresh fish. It is cut moderately wide. Heat the frying pan thoroughly. Then pour in 90 ml of sunflower oil. Onions are sautéed in this oil.


When it is ready, add the fish. It is filled with a mixture of 0.15 kg of high-fat sour cream and 50 ml of water. Be sure to use:

  • black pepper;
  • seasonings for fish;
  • salt.

This dish needs to be simmered without a lid. Make the heat moderate and keep the pan on the stove for ¼ hour. When the pink salmon is ready, sprinkle the contents of the pan with parsley and dill. Before serving, add boiled potatoes to the table.

It is not necessary to boil the potatoes whole or in their skins; mashed potatoes are also good.


Recipe for pink salmon with potatoes

One large fish is cleaned of scales, additionally cutting off:

  • head;
  • tail;
  • fins.


The carcass is cut into portioned pieces, after which:

  • seasoned with special spices;
  • salt;
  • pepper;
  • coat with mustard (thinly, but on all sides).

To make the dish tastier, place 4 bay leaves in the pan. The fish pieces are placed vertically. They are separated by halves of potatoes. Then water is poured into the pan. Carefully ensure that it overlaps the fish by 2 cm. The dish needs to simmer for ½ hour at moderate heat.


With celery and apple

This recipe makes 4 servings, 0.2 kg each. The fish is sprinkled with lemon juice. Seasoning for sprinkling is chosen individually. Add salt and pepper, then transfer the workpiece to a cold place for 60 minutes. A couple of medium-sized apples are sliced ​​as thinly as possible. Before doing this, you need to remove the central part with seeds from the apples.


  • fry apple slices and celery root in a deep frying pan;
  • put fish fillet and parsley on them;
  • fill the dish with water;
  • salt to your taste;
  • cook covered until the fish is ready.


With carrots and onions in the oven

Before putting this recipe into practice, you need to consider a few basic recommendations. And the first of them will be the mandatory independent thawing of the frozen product. Attempts to speed up this process threaten to violate the integrity of the carcass.

To make the fish juicier and piquant, use mayonnaise (sometimes sour cream), lemon juice and rub with spices. The choice of vegetables and other side dishes is made at your own discretion; there are no strict requirements.

Typically, 0.25 kg of onions and carrots are added to 1 kg of fresh fish. Olive oil is used sparingly, no more than 60 ml. The skin is removed from the carrots, after which the root vegetable is grated. The onion is chopped into half rings. For cooking use heating up to 180 degrees.


You need to simmer on low heat. When the vegetables are ready, add the fish cut into equal pieces. Everything is salted, seasoned and peppered together. Pink salmon is filled halfway with wine. The released alcohol vapors will soften the upper part of the piece and give it elasticity.


As soon as the contents of the pan boil, reduce the heat. You'll just have to wait 15 or 20 minutes. When 15 minutes have passed, you should definitely try to see if the fish is ready yet. Before serving, prepare a side dish of your choice.


It will be very good if flatbreads are served as a side dish.

If pink salmon is cooked with vegetables, you can use either the whole carcass, fillet or individual pieces.

But when choosing the best option, we must not forget that the processing mode and cooking duration change.


Whenever possible, you should marinate the fish in advance. But mixing the components with pink salmon or laying them out in layers must be strictly observed: what is written in the recipe is what they do. The best vegetable supplements are considered (excluding carrots and onions) tomatoes, zucchini and potatoes. The best vegetable supplements are considered (excluding carrots and onions) tomatoes, zucchini and potatoes.


For another recipe for making pink salmon, see the following video.

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