SALMON WITH WHITE WINE

One of the oldest fish preserved as a species since the Mesozoic era is salmon.
In danger or when chasing prey, it swims very fast.
It can develop up to over 60 kilometers per hour.
The inhabitants of the ocean depths overcome huge distances and numerous obstacles to overcome the river paths leading to the spawning grounds. A powerful instinct causes them to leave the salty ocean waters and leads them to the places where they hatched themselves.
Another interesting piece of information is that in preparation for spawning, Pacific fish are transformed. Their body acquires a different shape, the upper jaw curves like a hook, the teeth erupt, the lower jaw lengthens, and the scales acquire a bright red color. In male specimens, a characteristic hump also appears. In addition to external transformation, fish undergo internal changes. The digestive system degenerates because the fish do not feed at all throughout the long journey.

Nowadays it is especially relevant to eat salmon in different variations of cooking. And I did not stay behind to try this fish, which is so interesting in terms of survival in time.

Necessary products:

2 pieces of salmon fillet 200 g.
1 bunch of onions
1 lemon
2 tbsp. White wine
salt, pepper

Method of preparation:

Cut green onion feathers and stew it.

Pour onion on foil and put the salmon in a separate foil.
Sprinkle salt, dill, black pepper on it. Cut one half of the lemon and pour the other half over the fish.

You also add 1 tbsp. White wine.
Bake at 170 degrees for about 20 minutes.

What I found after dinner with such fish is that it is heavy, nutritious and does not need to be bought in gastronomic quantities to eat.