Pink salmon cutlets with buckwheat in the oven

Ingredients

• 100 grams of buckwheat;
• 800 g pink salmon fillet with skin;
• 200 g fresh cabbage;
• 1 onion;
• salt, black pepper - to taste;
• 3-4 tablespoons of semolina or 1 cup of breadcrumbs - on request;
• 2-3 tablespoons of vegetable oil;
• 100 g of tomato paste;
• 300 ml of water or fish broth;
• greens - to taste;
• spices for fish - to taste.
  
  

Cooking

Pour buckwheat with boiling water and leave for 10 minutes. Mince fish, cabbage and onions. Add to the stuffing swollen grits. Salt and pepper to taste and mix.

If the mixture is liquid, add breadcrumbs or semolina. Stir the mass well, let it brew for 15 minutes and mix again.

Form the patties and place them on a greased baking sheet. Bake for 30 minutes in an oven heated to 180 ° C.

Meanwhile, dissolve the tomato paste in water or broth, add chopped herbs and spices to the fish. Salt to taste. Pour the cutlets with sauce and leave in the oven for another 15–20 minutes.

Thanks for a view.