Oven salmon with a herbal cheese topping and rosemary potatoes
Preheat oven at 180°C. Peel potatoes and boit in salted water. Crumble the toast. Chop thyme, parsley and rosemary. Halve the garlic clove. Put the toast, herbs and parmigian reggiano in a mixer and shred. Lay the salmon skin down on a baking paper and coat with mustard, crumble mix and butter. Bake for 15 minutes. Grill the salmon in the last 2 minutes. Fry the potatoes in a pan, add one sprig of rosemary. Chop the remaining rosemary needles and add. Salt and pepper the potatoes and garnish with sea salt and chili threads.
300g salmon with skin
2 slices toast
50g parmigiano reggiano
1 sprig thyme
1 sprig parsley
1 sprig rosemary
2 tbsp medium-hot mustard
1 garlic clove
2 tbsp olive oil
salt & pepper
3 sprigs rosemary
sea salt & pepper
Salmon Burger in a wholemeal bun with avocado and zucchini
For the buns: Dissolve the yeast in warm water and 2 tbsp of milk. Add sugar and leave it standing for 5 minutes. Sift the flour into a bowl and make a hole. Add the water and yeast mixture, salt, ½ egg and butter and knead for 8 minutes until it forms a smooth dough. The dough is left to stand on a warm place for about 1 hour.
Form each bun out of 90-100g of the dough. Put the buns onto a baking plate and dust it with flour. Cover it with a kitchen towel and leave it standing for another hour. Always flour the countertop and your hands as the dough can be very sticky. Before baking, whisk the rest of the egg with 1 tbsp milk and cover the buns with it. Sprinkle them with sesame and flaxseed. Bake the buns at 200 degrees celcius (top- and bottom heat) for about 16-18 minutes until golden-brown.
For the burgers: Wash and dry the zucchini. Cut it in thin slices using a potato peeler. Roast them in oil for about 5 minutes. Peel the onion and cut it into fine rings. Wash the rocket, dry it and cut it into pieces. Wash, dry and halve the lemon. Squeeze one half. Halve the avocado and remove the stone. Remove the avocado from the shell using a spoon. Cut the avocado in slices and sprinkle it with some lemon juice so they don’t turn brown. Wash and dry the thyme. Peel the garlic and press it softly with a fork.
Heat up a little oil in a coated pan. Put the salmon in the pan with the skin side down and fry it until it’s slightly brown on the edges of its bottom and half done. Turn the fish carefully. Add the thyme, one half of the lemon and the garlic clove. Keep on cooking at medium heat. Add butter as soon as the fish has turned done on the edges and keep on cooking for approx. 2 minutes. Spice the dish with salt and pepper.
It’s difficult to indicate a precise cooking time for salmon as length and thickness of the fillet can vary. But there is a simple way to find out whether the salmon is done or not: Stretch your trigger finger and lay your thumb alongside. If the fish feels just like the skin between your fingers, it’s slightly glassy on the inside and crispy on the outside!
In the meantime, smooth down the yoghurt with oregano, salt, pepper and the rest of the lemon juice. Cut the buns open. Put the rocket and the dressing on the bottom bun. Put above the zucchini stripes, the onion rings and the avocado. Remove the skin off the salmon and put the fillets onto the burger. Put the upper bun on it and serve immediately.
For the buns:
250g wholemeal flour
100ml warm water
3 tbsp milk
1/2 cube fresh yeast
1 tsp salt
a little brown flaxseed
a little sesame
For the burger:
250g fresh salmon fillet with skin
1 small zucchini
1 garlic clove
2 tsp butter
1 sprig of thyme
1 red onion
a little oregano
100ml greek yoghurt
salt & pepper
Baked salmon filet with herb butter
Nutrition: keine Angabe
Preheat the oven to 100°C.
Rinse salmon fillet under cold water and pat dry. Sprinkle salt and pepper on top.
Fry the salmon skin side down on a medium heat, turn briefly to slightly brown the top.
Thaw the herb butter at room temperature and mix with Worcestershire sauce and mustard. Season with salt and pepper. Spread the herb butter evenly over the top of the salmon and bake in the oven for about 20 minutes at 100°C.
Serve with baguette or a tasty salad.
2 x 300g salmon fillet
For the herb butter:
1 pack frozen herb mixture
1tsp Worcestershire sauce
1 pinch mustard
Pizza with pesto, mozzarella and smoked salmon
Preheat the oven to 200°C (fan oven: 180°C). Roll out the pizza dough to the size of the baking sheet, cover the sheet with baking paper and place the dough on top.
Wash the tomatoes and cut into thin slices. Drain the mozzarella and also cut into thin slices.
Spread the pesto evenly over the dough. Cover with the tomato slices and season with salt, pepper and oregano. Lay the mozzarella slices on top.
Bake the pizza on the middle rack in the oven for about 20 minutes, until cheese is melted. Then cut the smoked salmon into strips, place them on the hot pizza and serve.
Gourmet salmon with a dill and honey crust on a bed of potatoes
Nutrition: keine Angabe
For the crust, grind the toast into regular, fine breadcrumbs. Wash the dill, shake dry and chop finely. Mix the toast, dill, egg yolk and 3 tablespoons of honey. Season with salt and pepper.
Peel the potatoes, wash thoroughly and cut into thin slices. Wash the fish, pat dry and season with salt and pepper. Peel the shrimps, except for the tail, and remove the intestines. Wash the shrimps and pat dry. Season the potato slices with salt and nutmeg.
Place in a deep ovenproof tray or a large baking dish. Top with whipped cream and lay the salmon on top. Spread the dill crust evenly over the salmon and sprinkle with coarse sea salt. Arrange the shrimps on top and bake in a preheated oven (electric oven: 200°C / fan oven: 175°C / gas mark 3) for 40-45 minutes.
Meanwhile, wash the cucumber and slice thinly. For the marinade, stir together the vinegar and 2 tablespoons of honey. Season with salt and pepper. Beat in the oil. Mix the marinade and cucumber.
Remove the fish from the oven, garnish with a lemon wedge and dill. Serve with a side of cucumber salad.
½ slice of toast
½ bunch of dill
1 egg yolk (size M)
2tbsp acacia honey
300g salmon fillet
125g raw shrimp (without head, in shell)
75g whipping cream
1tsp coarse sea salt
1-2tbsp white balsamic vinegar
Lemon wedges and dill for garnish
Salmon with a speculoos crust
Nutrition: 872 kcal per serving
Finely grate the skin off the oranges. Peel the oranges with a sharp knife, completely removing the white skin. Cut the oranges into thin slices. Spread 1 tablespoon of butter on a tin and cover with the orange slices.
Shred the zest, biscuits and marjoram in a blender. Melt the rest of the butter, mix in a bowl with speculoos mixture and breadcrumbs. Season with salt, cayenne pepper and cinnamon. Heat the oven to 220°C degrees (fan oven not recommended).
Cut the salmon into 4 large, equal pieces and salt. Spread the speculoos mixture over the fish and press down well. Set on top of the orange slices and then bake in the top third of the hot oven for 10-12 minutes.
Chop the chives. Mix the lemon juice, salt, pepper, 1 pinch of sugar and oil, stir in chives. Sprinkle the fish with the chive oil and serve with vegetables and mashed potatoes.
2 organic oranges
75g speculoos biscuits
1 Tl getrockneter Majoran
Coarse sea salt
1 pinch ground cinnamon
800g skinless salmon fillet
1 bunch of chives
4tbsp lemon juice
6tbsp olive oil
Lasagne with salmon
Wash, dry and dice the salmon fillet. Peel and finely dice the onions. Put both in a pan, add the wine and simmer for 2 minutes. Pour the juice through a sieve into a saucepan, place the fish to one side.
For the cheese sauce, gauge the right amount of fish juice (alternatively use instant fish stock). Stir in the flour, add the cream and simmer for a few minutes. Stir in the cheese and season the sauce with salt and pepper.
For the tomato sauce, peel the garlic, chop finely and fry in a pan in butter until soft. Add the chunky tomatoes and the tomato paste and simmer for 3-5 minutes. Add the salmon and onions. Season with salt and pepper.
Preheat the oven to 200°C (fan oven: 180°C). Grease a rectangular baking dish (about 30 × 20 cm) with a little butter or other fat. Alternately layer the tomato sauce, cheese sauce and lasagna sheets in the dish. Finish with a layer of cheese sauce.
Sprinkle the remaining cheese on top and bake the lasagna in the preheated oven for 25-30 minutes.