Salmon Fillet for Gabi

FOREWORD “Hello dear Gabi” a plate for you !!!

1. I am a person who always tries when he promises something to keep it if possible. So now – a plate for you – all by yourself ♥ it is the last plate picture number 16 (unfortunately my dear greeting from the kitchen to you is not readable because the bar covers it) so that it stays there only for you.

The preparation

1. First check the salmon for bones, then remove them with tweezers, if any. Remove the scales from the skin, then dry the salmon off. It should really be DRY – so that it accepts the spices nicely. Then they peel the potatoes and cut them into eight. Cook in salted water.
2. Combine the spices for the salmon in a blender and then heat up in a suitable pan. Now place the fillet with the skin side UP- in the melted butter. Set the stove to medium temperature and fry the salmon for 7 minutes without turning it in between.
3. Now prepare the salad and mix the dressing. Add the dressing directly and mix the salad well. As soon as the butter spice mixture has taken on color, cut the spring onion and garlic once. Put on the plate (in the pan) and let roast.
4. Time to check on the salmon. As soon as the butter spice mixture has turned color, cut the spring onion and garlic once. Put on the plate (in the pan) and let roast. Turn the salmon beforehand and let it fry gently for another 5 minutes.

tip

1. If you fry the salmon as described here, you can later serve it whole on a platter. Simply serve with the skin side down and remove the appropriate portion from the skin with a slider. It (the skin) remains whole and at the end lies completely on the serving plate. – The fish is particularly juicy because the natural fat is absorbed into the fish.
2. So everything should now be ready to serve. Simply press the garlic out of its shell with your thumb and serve separately.

Bon appetit and culinary greetings your Biggi ♥