Juicy pink salmon cutlets recipe. Pink salmon fish cutlets Delicious juicy pink salmon cutlets

Fish cutlets are a fairly hearty dish that absolutely all housewives prepare. Pink salmon makes them the most tender and juicy. These cutlets are suitable not only for a regular lunch, but also for any holiday.

Fish cutlets are fried, baked and steamed. In almost any form, pink salmon retains its unique taste and usefulness.

The meat of this fish a real delicacy, it is moderately salty and aromatic. A variety of cutlets are prepared from pink salmon: with vegetables, with cereals, and even with the addition of a dairy product such as cottage cheese. Dishes made from this fish turn cutlets into real cooking masterpiece.

Pink salmon cutlets - general cooking principles

For minced meat, choose fresh fish.

Thaw frozen fish fillets in cold water for 20 minutes.

To make the minced fish elastic, knead it with your hands.

Use any oil for frying.

Bring the cutlets to readiness by covering the frying pan with a lid after frying.

If desired, add any spices that are suitable for fish to the dish.

Pink salmon cutlets in the oven

Ingredients:

890 g pink salmon;

Onion head;

Zucchini;

5 tbsp. spoons of flour;

Vegetable oil.

Cooking method:

1. Separate the meat from the bones of pink salmon, remove the skin and finely chop the fillet. First you need to rinse the fish.

2. Cut the zucchini and onion into pieces, pass them through a meat grinder and combine with minced fish.

3. Add salt, egg, pepper to the mixture and stir until smooth.

4. Divide the prepared minced meat into ten equal quarters. Roll each piece into an oval patty.

5. Dip the cutlets in flour and place them on a greased baking sheet.

6. Cook the dish at 200 degrees for 20 minutes. Don't forget to turn the cutlets once.

7. If desired, you can place potatoes cut into slices next to the cutlets during cooking.

8. When serving, decorate the potatoes with cutlets with herbs.

Pink salmon cutlets with herbs

Ingredients:

A kilogram of thawed pink salmon fillet;

A bunch of dill and parsley;

Three slices of bread;

A bunch of green onions;

Three tablespoons of sifted flour;

Spoon of sour cream;

Two chicken eggs;

A glass of sunflower oil.

Cooking method:

1. Rinse the fish fillet under water and dry. Then pass the pink salmon through a meat grinder. Choose a sieve with a medium hole.

2. Place the minced fish in a bowl. In a separate container, soak the bread in water. As soon as the bread softens, squeeze it out and transfer it to the fish.

3. Rinse parsley, green onions and dill and shake to remove excess liquid. Place it on the board, chop everything with a sharp knife and add it to the container with pink salmon.

4. Put sour cream there, break the eggs and add salt, flour and pepper. Mix all ingredients using a tablespoon.

5. Place the frying pan on the stove and pour the required amount of oil into it. Form two spoonfuls of minced meat into ovals and place them in a heated frying pan.

6. Fry the cutlets with herbs for two minutes on one side until golden brown. Then turn them over with a spatula and cover the pan with a lid. Fry for another four minutes.

7. Serve the finished cutlets hot, placing them on a large platter.

8. Suitable side dishes include: mashed potatoes, boiled rice or pasta.

Pink salmon and rice cutlets

Ingredients:

1.5 kg fish fillet;

Half a glass of rice;

Four tablespoons of sifted flour;

Two slices of loaf;

Three stalks of green onions;

Three spoons of breadcrumbs;

150 g sunflower oil;

Two glasses of water.

Cooking method:

1. Pour water into a saucepan and add salt. Bring everything to a boil and add the washed long grain rice into the pan. Boil the cereal for 25 minutes, do not forget to stir.

2. Transfer the finished cereal to a colander with a fine sieve and let all the water drain. Then transfer the rice to a plate to cool.

3. Place the loaf in a bowl, cover with water and leave for 10 minutes. Rinse the pink salmon fillet and grind it into a bowl using a meat grinder.

4. Add pepper, eggs and salt to the same bowl. Squeeze the softened loaf with clean hands, remember and place in a bowl with the fish.

5. Rinse the green onions and dill, shake over the sink and chop finely. Add them to the bowl with the minced meat.

6. Next, place the rice in a bowl and mix everything with clean hands. Turn on the stove and let the oil heat up.

7. Mix flour and breadcrumbs in a bowl. Form cutlets from the prepared minced meat and dip them in a plate with breadcrumbs and flour.

8. Place the cutlets in the pan and fry them first on one side for six minutes, then turn them over and fry for 15 minutes on the other side. Finally, you can cover the cutlets with a lid.

9. Serve the dish along with boiled potatoes. To decorate, coat the cutlets with tomato paste.

Pink salmon cutlets in tomato sauce

Ingredients:

Three slices of white bread;

630 g pink salmon fillet;

4 cloves of garlic;

Ground cumin;

6 tablespoons olive oil;

Parsley;

Two bows;

Spoon of sweet paprika;

2 teaspoons sugar;

Fresh mint;

Ground coriander;

Chili pepper pod;

420 g fresh tomatoes;

135 ml white wine.

Cooking method:

1. Peel the onion and rinse. Cut one onion into cubes (for sauce), and divide the other into quarters (for minced meat).

2. Rinse the tomatoes and remove the stems. Cut them into small cubes.

3. Heat half the olive oil in a frying pan. Add onion, cumin, pepper, coriander and paprika there. Fry for 9-11 minutes. Next, pour in white wine and, bringing to a boil, simmer for three minutes.

4. Add tomatoes, sugar, half a spoon of salt, finely chopped chili pepper and one garlic to the onion. Simmer everything, stirring, over low heat for a quarter of an hour. Set the finished sauce aside.

5. Place pieces of fish fillet, onion and bread in a separate container. Grind these ingredients using a blender. Then add salt, chopped garlic, eggs, caraway seeds and chopped cilantro and dill. Mix everything thoroughly.

6. Form fish cutlets from the minced meat and place them in the refrigerator for a while.

7. Heat the remaining olive oil in a frying pan and fry the pink salmon cutlets in it until golden brown.

8. Heat the sauce on the stove by adding a little water. Add the cutlets to the sauce and cover everything with a lid. Simmer for 20 minutes. Remove the finished pink salmon cutlets from the heat, sprinkle them with mint, cover again and leave for 10 minutes.

9. Serve the cutlets with tomato sauce. A side dish is optional for this dish.

Pink salmon cutlets with cheese

Ingredients:

525 g fish fillet;

Two pieces of stale white bread;

Two tablespoons of lemon juice;

90 g cheese;

Oil for frying;

60 ml milk;

Breadcrumbs;

Seasonings for fish.

Cooking method:

1. Place the bread pieces in a plate and pour warm milk over them. Keep them like this for a couple of minutes, then drain the milk and squeeze out the bread.

2. Wash the pink salmon fillet, remove small bones and grind using a meat grinder.

3. Cut off the crust of the cheese and grate it on a medium grater.

4. Rinse the greens under cold running water and dry with a towel. Cut it into small pieces.

5. Dip the softened bread into the minced fish, add salt, lemon juice, pepper, spices and mix. Next, break an egg into this mixture, add cheese and add herbs. Mix everything thoroughly.

6. Place breadcrumbs on a flat plate. Make flat cutlets from the fish mixture and roll them in breadcrumbs.

7. Prepare a frying pan with oil and place the cutlets in it so that they do not touch each other. Fry the dish on both sides for 6-8 minutes.

8. Serve these cutlets immediately after cooking so that the cheese does not have time to become hard.

9. Complete the dish with fried potatoes and canned peas.

Steamed pink salmon cutlets in a slow cooker

Ingredients:

420 g fish fillet;

Bulb onions;

Two spoons of semolina;

Two stalks of green onions;

Two tablespoons of vegetable oil;

Two multi-glasses of water.

Cooking method:

1. Rinse the fillet, dry it and grind it using a blender or meat grinder.

2. Peel the onions. Cut it together with the green onions into small pieces.

3. Place the fish fillet in a bowl and mix it together with salt and two types of onions. Then add semolina, pepper, break the egg and mix everything with clean hands.

4. Pour water into the multicooker bowl and place a greased steamer over it.

5. Place the round cutlets formed from minced meat onto the steamer and close the lid of the appliance. Set the “Steam” mode and cook for half an hour.

6. Cover a flat plate with lettuce leaves and place the prepared fish cutlets on them. Pour cream over them and garnish with tomato slices.

Pink salmon cutlets with cottage cheese

Ingredients:

470 g pink salmon fillet;

260 g cottage cheese 12% fat;

Spices for fish;

Half a glass of flour;

Lemon juice;

Four slices of white loaf;

Cooking method:

1. Fill the loaf pieces with clean boiled water. After some time, drain the liquid.

2. Peel the onion, cut off the ends and chop into small pieces with a knife.

3. Fry the onion pieces in hot oil until brownish. Then transfer them to a plate.

4. If the fillet is frozen, then first defrost it and rinse it under running water. Dry the fish and pour lemon juice over it.

5. Place the chopped fish fillet in a blender. Add washed greens, salt, softened loaf, cottage cheese and egg. Mix everything.

6. Transfer the resulting mass to a bowl, add fish spices, fried onions and mix with your hands.

7. Form the minced meat into fish cutlets, pressing them lightly with your hands. Dip the resulting pieces in flour and place them in a frying pan heated with oil. First fry on both sides over medium heat. Then add a little water, reduce the heat and cover everything with a lid. Simmer for 8 minutes.

8. Serve the cutlets with fresh vegetable salad, garnishing them with sour cream.

Pink salmon cutlets with squid

Ingredients:

340 g fresh frozen squid;

575 g fresh frozen pink salmon fillet;

190 g onions;

90 g stale bread;

140 ml milk;

Vegetable oil;

40 g breadcrumbs;

Cooking method:

1. Peel the squid carcasses and remove the transparent plate from them. Rinse the squid with running water and place in a pan of salted water. Cook for 8-11 minutes.

2. Thaw the fish fillet and rinse.

3. Dip the bread pieces in milk for 6 minutes, and then drain off the excess liquid.

4. Cut the onion into cubes with a diameter of a centimeter.

5. Grind the fish fillet with squid carcasses in a blender. Then add the onion and chop again.

6. Add salt, bread crumb and eggs to the squid and fish mixture. Knead everything well.

7. Make small cutlets from the minced meat and roll them in breading.

8. Fry the cutlets in a frying pan for 5 minutes on each side.

9. Serve the dish with boiled rice and herbs.

For juiciness, add chilled cream to the minced meat.

Add any vegetables to the fish cutlets if desired.

To prevent the minced meat from sticking to your hands, wet them before modeling.

If you add chicken to the minced fish, the cutlets will acquire a pleasant and unique taste.

To ensure that the cutlets retain their shape during cooking, roll them in breading or flour.

To add rich flavor to the cutlets, add fish spices.

Fish of the salmon family is one of the most useful seafood. It contains many polyunsaturated acids, useful microelements, and protein necessary for the body. The low energy value of such products allows people on a diet to include them in the menu. Fasting people also often prefer these snacks. Pink salmon is one of the most accessible representatives of the salmon family. It is distinguished from other varieties of fish not only by its relatively low price, but also by its low calorie content. But precisely because this product is not high in fat, many housewives do not risk cooking pink salmon cutlets, believing that they will come out dry. Fears are unfounded: when prepared correctly, this dish turns out tender and juicy.

Cooking features

Fish cutlets are prepared according to approximately the same principle. It is even easier to make them from pink salmon than from river fish: its meat contains fewer bones, is tender, and juicy. The pink color of the meat makes pink salmon cutlets especially appetizing. These products also retain the unique taste characteristic of salmon. However, knowing several features of preparing pink salmon cutlets will make the task easier and make the result predictable.

Fresh fish makes dishes more tasty, but frozen pink salmon or its fillets are more often sold. You can also buy frozen products for cutlets. The main thing is to give it the opportunity to thaw in the refrigerator to avoid sudden temperature changes.
On sale you can find both whole pink salmon and ready-made fillets. If you do not have the skills for primary fish processing, you should prefer the second option. If this task does not scare you, it is more profitable to take whole fish. It won’t be difficult to fillet it at home, and with some luck, your work will be rewarded with a hefty portion of red caviar.
Pink salmon fillets can be ground using a meat grinder, blender or manually. When using kitchen appliances, the cutlets will be more tender, especially if you mince the minced meat twice. If you chop the pink salmon fillet with a knife, the cutlets will come out juicier. Which option you prefer depends on your taste.
To increase the juiciness of the minced meat, it is not forbidden to add vegetables and lard to it.
The cutlets will hold their shape better if you roll them in egg and then bread them in breadcrumbs. In some cases, one breading is enough.
It will be easier to form the cutlets if you wet your hands with cold water.
Fry the cutlets over medium heat in a sufficient amount of boiling oil. When they are covered with an appetizing crust on both sides, reduce the heat, cover the pan with a lid and steam the cutlets for 5 minutes. If you pour a little broth or sauce into the pan at this time, the products will turn out more juicy.

Pink salmon cutlets can be cooked not only in a frying pan. They are steamed and fried in the oven. A large number of recipes allows you to choose an option to suit your taste.

Classic recipe for pink salmon cutlets

pink salmon fillet – 1 kg;
chicken egg – 1 pc.;
onions – 150 g;
lard – 100 g;
garlic – 1 clove;
salt, pepper, herbs - to taste;
breadcrumbs, vegetable oil - how much will be needed.

Cooking method:

Pass the pink salmon fillet through a meat grinder twice.
Peel and finely chop the onion, mix with minced fish.
Grind the lard using a blender or meat grinder.
Crush the garlic with a hand press.
Finely chop the greens with a knife.
Add garlic, lard and herbs to the minced meat, mix thoroughly.
Break an egg into a bowl with minced meat, add salt and pepper. Stir.
Add some breadcrumbs and knead the minced meat until it becomes dense and viscous.
Heat oil in a frying pan.
Wet your hands with water, form cutlets and roll them in breadcrumbs. Place in the pan at a short distance from each other.
Fry over medium heat for 3 minutes on each side.
Add some warm water, cover the pan with a lid and reduce the heat. Simmer for 10 minutes.

Pink salmon cutlets are usually served with a side dish. Mashed potatoes and rice work well. The dish can be supplemented with sour cream or any sauce suitable for fish dishes.

Pink salmon cutlets in tomato sauce

pink salmon fillet – 1 kg;
chicken egg – 3 pcs.;
white bread – 150 g;
milk – 100 ml;
bitter capsicum – 50 g;
tomatoes – 0.6 kg;
onions – 0.3 kg;
garlic – 3 cloves;
sugar – 10 g;
breadcrumbs - how much will be needed;
cilantro greens – 30 g;
dill greens – 30 g;
fresh parsley – 30 g;
dry white wine – 150 ml;
olive oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Peel the onion, chop one onion using a meat grinder or blender, finely chop the rest.
Grind the pink salmon fillet using a meat grinder or finely chop it with a knife.
Mix minced fish with minced onion.
Add the loaf soaked in milk, squeezing it and grinding it with a meat grinder.
Break 2 eggs into a bowl, knead the minced meat. Place in the refrigerator for a while.
Finely chop the greens and garlic with a knife.
Cut the tomatoes, place them in boiling water for 3 minutes, remove with a slotted spoon and cool. Peel the skin, cut into 4 parts, remove the seals around the stalk. Grind the tomatoes in a blender or puree them using a meat grinder.
Mix tomato puree with salt, spices, garlic and herbs.
Pour 50 ml of olive oil into a frying pan and fry the chopped onion in it until golden brown.
Add the wine and wait until it has almost completely evaporated.
Add tomato puree, bring to a boil, remove from heat.
Heat more oil in a clean frying pan. Form cutlets, roll them in beaten egg, then in breadcrumbs, brown on both sides in boiling oil. There is no need to bring it to readiness, just wait until the crust appears.
Place the cutlets in a baking dish, pour in the sauce and place in an oven preheated to 180 degrees.
Cook for 15 minutes.

Pink salmon cutlets in tomato sauce are soft, juicy and aromatic. When serving them, do not forget to pour the sauce in which they were stewed.

Pink salmon cutlets are an easy dish to prepare. It is inexpensive, turns out nourishing and tasty.

Calories: 1223

Today I propose to prepare fish cutlets from pink salmon, the recipe is very simple, but in the end it turns out very tasty. Pink salmon is quite a tasty fish, but it’s a little dry, so it’s just not very suitable for frying, but pink salmon cutlets come out simply excellent. I suggest not using potatoes or loaves in the recipe; for juiciness, add a little milk and an egg, onions and herbs. If you like fresh herbs, you can add a little dill, parsley, and green onions. A couple of these cutlets are perfect for a vegetable salad, they can also be served for lunch with rice or baked potatoes, it’s very tasty to use steamed broccoli or cauliflower. I also advise you to try it.

- pink salmon – 600 gr.,
- onion – 1 pc.,
- chicken eggs – 1 pc.,
- milk – 40 ml.,
- fresh dill – 5-6 sprigs,
- salt - a pinch,
- pepper - a pinch,
- vegetable oil – 1 tbsp.,
- corn flour (for breading) – 3 tbsp.

How to cook at home

The first step is to prepare all the ingredients. Take pink salmon, first remove it from the freezer, you can leave the fish overnight on the bottom shelf of the refrigerator so that the fish slowly thaws. Afterwards, you need to cut the fish in half, remove the backbone and remove the skin. Check the pink salmon fillet to ensure there are no bones. Pass the pink salmon fillet through a meat grinder, using the finest grate. Transfer minced pink salmon to a bowl.

In a separate bowl, whisk a small egg and milk.

Pour the milk-egg mixture into the minced fish. Also finely chop the peeled onions and add the onions to the bowl.

Rinse a couple of sprigs of fresh dill, chop the dill finely and add to the rest of the ingredients. Add a pinch of salt and pepper to the bowl with the minced fish.

Mix the minced meat thoroughly. Then form the minced meat into small cutlets. If desired, the cutlets can be breaded in corn flour or breadcrumbs.

The cutlets need to be quickly fried in a dry frying pan, which can also be greased with a drop of oil. After finishing

If you want to eat healthy, be sure to add fish dishes to your menu. Moreover, you can prepare a lot of things from this product, for example, pink salmon cutlets.

Delicious fish cutlets are easy to make using this simple recipe. They go great with any side dish.

Required ingredients:

garlic clove;
kilogram of pink salmon fillet;
spices as desired;
breadcrumbs and vegetable oil;
one egg and an onion.

Cooking process:

The fish fillet must be passed through a meat grinder several times or in a blender.
After this, add finely chopped onion, crushed garlic, an egg to it and add any spices to your taste and some breadcrumbs.
Lightly wet your hands, form a small cutlet, roll it well in breadcrumbs on all sides, fry in a frying pan for about 3 minutes, then pour in just a little water and simmer until tender for 10 minutes under the lid.

From canned fish

Cutlets made from canned pink salmon are no less interesting and rich in taste. They cook a little faster because you don't have to chop the fish too much.

Required Products:

three tablespoons of flour;
two eggs;
one jar of canned pink salmon;
seasonings to your taste;
one onion.

Cooking process:

Place the contents of the canned food in a bowl, mash with a fork, add seasonings to taste, beat in eggs, add chopped onion and mix everything thoroughly.
Spread the flour and bring the minced meat to a homogeneous consistency. It will be a little runny, but that's okay.
Using a large spoon, place the mixture into a hot frying pan with oil and fry on both sides until golden brown.

Recipe for cooking in the oven

Required Products:

300 grams of pink salmon fillet;
30 grams of flour;
any seasonings to taste;
0.1 kg cheese;
garlic clove;
egg.

Cooking process:

Grind the fillet in any way, it is best to pass it through a blender or meat grinder.
Add the diced onion, beat in the eggs, sprinkle with spices and don’t forget to add a little crushed garlic.
Add flour, mix and get medium thick minced meat.
We form small circles or ovals out of it, place it in a greased mold, sprinkle cheese on top, grated on a coarse grater, and cook at 200 degrees for about 25 minutes.

Delicious chopped fish cutlets

When minced meat cutlets have already passed the stage, it’s time to cook something new, for example, chopped cutlets. Due to the small pieces, the dish turns out juicy and tender.

Required Products:

30 grams of flour;
500 grams of pink salmon fillet;
seasonings to taste;
spoon of mayonnaise;
one egg;
garlic clove and onion.

Cooking process:

We wash the fish, dry it and cut it into very small pieces.
Place them in a bowl, mix with chopped onion, add crushed garlic, mayonnaise, beat in an egg and sprinkle everything with the selected spices. Don't forget about ground black pepper.
All that remains is to add flour, mix everything well and form small pieces.
Place the cutlets in the hot pan and cook on both sides until they start to get nice and golden.

Steamed in a slow cooker

Required Products:

one medium onion;
seasonings;
five spoons of semolina;
half a kilogram of pink salmon fillet;
one egg.

Cooking process:

First you need to chop the fish, you can cut it into small squares, or you can grind it in a blender or pass it through a meat grinder.
Then add all the ingredients listed in the list and mix well. Of course, cut the onion into cubes. Leave the resulting mass for 20 minutes so that the cereal swells.
We make small balls or ovals and place them on a special tray from the multicooker. Pour about a liter of water into the bowl.
Turn on the device in the “Steam” mode and after 25 minutes enjoy the dish.

How to make in tomato sauce

Required Products:

0.6 kg pink salmon fillet;
spices and herbs to taste;
three tablespoons of flour;
two eggs;
two cloves of garlic;
400 grams of tomato;
two onions.

Cooking process:

Let's make the sauce first. To do this, heat the frying pan, add one chopped onion and fry a little.
Add the tomatoes, which have been cut into small cubes, you can even put them through a meat grinder, pour in a little water, season with spices, be sure to add salt and pepper, and simmer for a while over low heat.
Turn the fish fillet into minced meat or finely chop it, mix with chopped onions, eggs, crushed garlic, you can also add a little herbs.
Sprinkle with flour and spices, you should get minced meat.
Make small balls from the mass, place them in a mold, pour in the sauce and cook in the oven for another 20 minutes at 180 degrees or simmer covered in a frying pan.

Juicy cutlets with lard

Everyone knows about the benefits of fish and cauliflower. And if you combine these 2 ingredients, you get a very tasty and nutritious dish for children and adults. I offer you a simple and quick recipe: juicy pink salmon and cauliflower cutlets. The dish is universal, it can be eaten by everyone: both children and those who adhere to a strict diet. After all, fish and vegetable cutlets are low in calories, but on the contrary, they have a lot of benefits. And most importantly, if you immediately prepare cutlets from fish fillets, you will finish it very quickly, in 20 minutes the main dish will be on the table! These cutlets turn out very tasty and tender. And besides, they are lighter due to the fact that they do not contain meat (see the recipe for delicious meat cutlets).
You can choose not only red fish, but also white fish, for example, hake, pollock, hake, cod. White will be less greasy. But the most delicious cutlets are still made from pink salmon. By the way, after preparing the minced meat, the formed cutlets can be frozen, then you will have an excellent preparation for a quick and healthy dinner after work. All that remains is to take it out of the freezer and fry it. Now let’s prepare together minced pink salmon cutlets according to a delicious recipe with photos.

Ingredients:

400 g pink salmon fillet;
300 g cauliflower;
1 egg;
100 g. sour cream;
2 cloves of garlic;
1 bunch of dill;
1 tbsp. starch;
1 onion;
Salt, pepper, paprika to taste.

How to cook pink salmon cutlets with cauliflower, recipe with photos step by step

1. Wash the cauliflower under running water. Clean with a brush. Then we dry it and separate it into inflorescences. Frozen cauliflower will also work.
Tip: For variety, you can replace the cauliflower with broccoli or Brussels sprouts.

2. Cook cauliflower in salted water until tender, about 10 minutes.

3. Peel the onion, wash it and chop it finely. Then we put it in a bowl in which we will make minced meat for the cutlets.

4. Finely chop the garlic or squeeze it out with a garlic press and add it to the onion.

5. We fillet the fish. We clean it of bones and skin. Cut into pieces and add to the bowl with the onion.

6. Place the finished cauliflower in a colander and let cool. Then finely chop it.

7. Add the cauliflower to the bowl with the rest of the ingredients.

8. Add chopped greens to the minced meat. You can take dill and parsley.

9. Beat one egg into the minced meat.

10. Add a spoonful of starch to the minced meat.

11. Place sour cream in a bowl with minced meat.

12. Lastly, salt, pepper and add spices to taste, such as paprika, turmeric, lemon pepper.

13. Mix everything thoroughly.
Tip: if you want to make the cutlets more homogeneous rather than chopped, then all the ingredients can be beaten in a blender or put into a meat grinder.

14. Heat a frying pan and pour vegetable oil into it.

15. With wet hands, use a tablespoon to form cutlets. They can also be rolled in breadcrumbs. Place in a frying pan. Fry covered until cooked on both sides over medium heat (they should be golden brown). Then place the fish cutlets and cabbage on paper towels to remove excess fat.
Tip: If you want to make a more dietary dish, you can bake the cutlets in the oven for about 15 minutes or steam them for 20 minutes. Then they will be more useful.
Pink salmon fish cutlets with cauliflower are ready. Serve with any side dish, but the most delicious combination will be paired with rice. Also, cutlets can be served with boiled or baked vegetables. And for a snack, you can put the cutlet on a piece of bread and eat a sandwich.
Bon appetit!