John Myers
Contents
show
Salmon Cutlet Baked in Oven with Asparagus
The perfect salmon cutlet baked in oven with asparagus recipe with a picture and simple step-by-step instructions.
triplets
- 350 g 8 St. Drillinge festkochend
- 500 ml Water cold
- 1 tsp Salt
- 30 g Butter
- 2 piece Young lovage branches
asparagus
- 500 g 8 St. Spargel weiß frisch, D, Beelitz
- 1 liter Boiling water
- 2 Splash Organic lemon juice
- 2 Pinches Sugar
- 1 tsp Salt
- 10 g Butter
Salmon cutlet
- 430 g 2 St. Lachskotelett, frisch, küchenfertig
- 4 Splash Organic lemon juice
- 4 Splash Sea salt from the mill
- 4 Splash Black pepper from the mill
- 4 Splash Oil: sun + olive
preparation
- Peel the asparagus and cut off approx. 2 cm at the bottom. Check room-temperature salmon cutlets for residual flakes, rinse inside and outside, pat dry, sprinkle with lemon, salt and pepper. Shape a grill tray out of double-layer aluminum foil and brush it with oil. Cook the triplets with their skins in salted water for about 15 minutes, let them evaporate and peel them. Rinse the herb sprigs and spin dry. Prepare the remaining ingredients. Preheat the oven with the aluminum tray to 180 ° C.
preparation
- Brush the salmon cutlets on the top with oil, place in the oiled grill tray, c. Bake for 15 minutes, turn and bake for another 10 minutes. The chops should get color, then they are cooked through. The times will depend on the strength of the chops. At the same time bring the water and the ingredients to the boil, add the asparagus and cook for approx. 12 minutes until al dente. Heat the butter moderately in a saucepan, add the lovage twigs and peeled triplets, fry the triplets lightly on all sides.
Serving
- Salmon cutlets, asparagus drizzled with the lovage butter of the triplets and decorate the triplets on preheated dinner plates and enjoy.
Conclusion
- I have been cooking the salmon chops like this for decades, they are always tender and juicy. We don’t like fish that is cooked glassy.
Facebook Comments