Pink salmon are cleaned, cut into pieces a La carte. The celery and the chili pepper cut into slices, dill chopped. The pieces of fish to put in a heat proof dish, I used a baking sheet with sides. The fish sprinkle with dill, next place the celery, chili pepper, salt and pour over the lemon juice. Leave to marinate for a few minutes. Next to the fish add water and bake in the oven. My process took about 30 minutes. Seasoning cast their "juices" into the water and feed the resulting broth over the fish. Turned out very tender and juicy.

To make the sauce. To do this, scald the tomatoes with boiling water, remove their skins, cut into cubes. In a pan pour vegetable oil, put on fire. In a hot pan place the tomatoes and cloves of garlic.

When the tomatoes are converted to sauce, add chopped dill, season with salt and pepper. Saute for a few minutes and remove from heat.