Salmon is a fish that blends harmoniously with a wide variety of flavors. While fish with a more pronounced aroma and flavor of their own come into conflict with various spices, marinades and side dishes, and those with a delicate and delicate taste are "lost" behind less delicate seasonings and additives, salmon enters into an alliance, from which the dish only wins.
It is necessary
-
- Salmon with herbs and caramelized lemon
- 2 kg carcass of gutted salmon;
- 3 small lemons;
- 100 ml olive oil;
- 4 bay leaves;
- a few sprigs of rosemary
- thyme
- basilica
- sage and parsley;
- 2-3 stems of lemongrass;
- 1 head of garlic;
- 1 teaspoon pepper
- 5-6 stars of anise.
- Mediterranean-style stuffed salmon
- 1 salmon fillet weighing about 1 kg;
- 9 sun-dried pickled tomatoes;
- 18 large pitted olives;
- 18 basil leaves;
- 3 tablespoons olive oil
Instructions
Step 1
Salmon with herbs and caramelized lemon
Trim the tail and fins of the salmon. Wipe inside and out with dry paper towels. Make notches on the skin of the fish, cleaned from the scales, at intervals of 2-3 centimeters. Rub the carcass with olive oil, salt and pepper. Line a baking sheet with cling foil and place the fish on top of it. Preheat oven to 200C.
Step 2
Slice lemons into thin slices. Heat a little olive oil in a frying pan, without reducing the flame, fry the lemon slices in oil for 1-2 minutes on each side, until golden brown. Suck out the lemon wedges. Place a sprig of lemongrass and some herbs under the fish, spread the caramelized lemons, herbs and peeled garlic cloves around and inside the salmon. Place the anise stars on top of the carcass. Wrap the fish in foil, pack tightly so that no juice flows out, and bake for 30-40 minutes. The thicker the salmon, the longer it will take to bake.
Step 3
Remove the baking sheet with salmon from the oven, without removing the foil, let the fish "rest" for about 10 minutes. Carefully open the foil, making a "spout" out of it, drain the accumulated juice inside the gravy boat. Remove the skin and bones from the salmon meat, arrange on bowls and garnish with caramelized lemons. Serve with the sauce.
Step 4
Mediterranean-style stuffed salmon
Cut the sun-dried tomatoes lengthwise. Cover a baking sheet with foil, sprinkle with vegetable oil and place the salmon fillets, skin side down, cut off the thin edges. Punch 18 round holes in the fish using the apple core remover. If you don't have one, just cut the holes with a long, small, sharp knife, like a fruit knife. Try not to cut the fish all the way, stopping a few millimeters from the skin.
Step 5
Wrap each olive in a piece of sun-dried tomato, and then swaddle in a tight bundle with a leaf of basil, place this bundle in the prepared holes in the fish. Season the salmon with pepper and salt, brush with olive oil and bake for about 20 minutes until tender. Serve warm. Also, such a dish is delicious and cold.
