Salmon Podliva (Рис с Подливой из Лосося)
Salmon Podliva is a type of Russian sauce, cooked over boneless salmon fillets, carrots and red peppers. Served over rice or the carb or your choice!
Ingredients
- ½ salmon filet - boneless and cut into 6-8 pieces
- flour for dusting salmon
- 1 cup oil
- 2 onions diced
- 4 carrots cut into approx 3" matchstick pieces
- 1 red bell pepper capsicum, cut into approx 3" matchstick pieces
- ¼ cup flour
- 1.5 - 2 cups water
- 1 teaspoon Seafood Vegeta Stock
- salt and pepper to taste generous on black pepper
Instructions
- Salt the salmon, place some flour on a plate and lightly coat the salmon completely into the flour.
- Heat on high about 1 cup of oil in a frying and fry salmon in the oil. Set aside fried salmon.
- Fry the onions in 1 tablespoon of oil on high. When the onions are browning, add 1 tablespoon of tomato paste, stir together and set aside.
- Heat 2 tablespoons of oil in a frying pan, add the carrots and fry until cooked for about 10 minutes.
- Add the Vegeta to the water and mix together to make a stock.
- Heat 2 tablespoons of oil in a frying pan and add ¼ cup of flour and mix until cooked. You are making a roux here, mix together while cooking then add 1 cup of stock and stir. Keep cooking and stirring until the roux starts to thicken. If it is too thick, add more stock until it has the consistency of a gravy, not too thick! Allow the thickened sauce to cook for a about 5 minutes and taste. Important to cook the thickened sauce, otherwise it will taste raw and floury. Add salt and pepper, taste and set aside.
- In stockpot, put the salmon, side by side so they snugly fit together. Layer with cooked onions evenly over the salmon.
- Add the carrots evenly over the onions. Add the uncooked red bell pepper on over the carrots.
- Pour the thickened sauce over the top of it all and let it simmer for 10 to 15 minutes. Careful so the bottom doesn't burn, keep it on low heat, and don't stir together, otherwise the salmon will break into pieces. Serve over rice.