Salmon is a fish that harmoniously combines with a wide variety of tastes. While fish with a more pronounced own aroma and taste come into conflict with various spices, marinades and side dishes, and those with a delicate and delicate taste are “lost” for less delicate seasonings and additives, salmon enters into an alliance from which the dish only wins.
Pick your recipe
You will need
-
- Salmon with Herbs and Caramelized Lemon
- 2 kg carcass of gutted salmon;
- 3 small lemons;
- 100 ml of olive oil;
- 4 bay leaves;
- several sprigs of rosemary
- thyme
- basilica
- sage and parsley;
- 2-3 stems of lemongrass;
- 1 head of garlic;
- 1 teaspoon of pepper;
- 5-6 stars anise.
- Mediterranean Stuffed Salmon
- 1 salmon fillet weighing about 1 kg;
- 9 dried pickled tomatoes;
- 18 large pitted olives;
- 18 basil leaves;
- 3 tablespoons of olive oil
Instruction manual
1
Salmon with Herbs and Caramelized Lemon
Trim salmon's tail and fins. Wipe the inside and out with dry paper towels. On the skin of the fish, cleaned from scales, make notches at intervals of 2-3 centimeters. Rub the carcass with olive oil, salt and pepper. Cover the baking sheet with foil and place the fish on it. Heat the oven to 200 ° C.
2
Slice lemons into thin slices. Heat a little olive oil in a pan, without reducing the flame, fry the lemon circles in oil for 1-2 minutes on each side, until golden brown. Sue the lemon wedges. Put a sprig of lemongrass and some herbs under the fish, spread the caramelized lemons, herbs and peeled cloves of garlic around and inside the salmon. Put anise stars on top of the carcass. Wrap the fish in foil, pack it tightly so that juice does not leak out and bake for 30-40 minutes. The thicker the salmon, the longer it takes to bake.
3
Remove the baking tray with salmon from the oven, without removing the foil, let the fish "rest" for about 10 minutes. Carefully open the foil, making a “nose” out of it, drain the juice that has accumulated inside into the gravy boat. Free salmon meat from skins and bones, arrange on plates and garnish with caramelized lemons. Serve with the sauce.
4
Mediterranean Stuffed Salmon
Sun-dried tomatoes cut along. Cover the baking sheet with foil, sprinkle with vegetable oil and put the salmon fillet, skin down, cut off the thin edges. Make 18 round holes in the fish, it’s convenient to take a device for removing core from apples. If you don’t have one, just cut holes with a long, small, sharp knife, like a fruit knife. Try not to cut the fish through, stopping a few millimeters to the skin.
5
Wrap each olive in a piece of sun-dried tomato, and then swaddle it in a tight bundle with a leaf of basil, place this bundle in the prepared holes in the fish. Pepper and salt the salmon, grease with olive oil and bake for about 20 minutes until tender. Serve warm. Also, such a dish is tasty and cold.
Related article
How to cook salmon hodgepodge