Chum salmon baked with tomato pulp plus your favorite side dish and an excellent dinner is ready.
Cooking time 1 hour 15 minutes
Chum salmon 2 pcs
Mashed tomatoes 100 g
Olive oil 2 tbsp l.
Dried Provencal herbs 1 tsp
Lettuce leaves for decoration
Parsley (herbs) for decoration
Salt to taste
Defrost fish and remove bones and scales, if necessary.
In a bowl, combine tomato pulp, olive oil, salt and Provencal herbs. Mix well.
Put the dressing on the fish and leave for 1 hour.
Transfer the fish to a baking sheet and bake in the oven at 180 degrees C for 15 minutes.
Cool chum salmon a little on a baking sheet.
Chum salmon baked with tomato pulp is ready. Transfer the fish to the salad platter. Decorate with a sprig of parsley.