John Myers
Ana’s Style Salmon Fillet
The perfect ana’s style salmon fillet recipe with a picture and simple step-by-step instructions.
- 800 g Salmon fillet with skin
- 2 Onions
- 8 medium sized Cherry tomatoes
- 3 Bay leaves
- 2 teaspoon Flor de Sal
- 6 Stems Parsley
- 1 teaspoon Spice marinade- spice oil Piri-Piri
- 0,25 Lemon fruit juice
- Black pepper from the mill
- Sweet paprika
- Dried garlic from the mill
- 800 g Small potatoes, e.g. triplets, Rosemary
- 75 Milliliters Extra virgin olive oil
- 250 Milliliters White wine
- 8 Splash Worcester sauce
- Put some olive oil in the baking dish. Peel the onion and cut into fine strips. Wash the tomatoes and cut them in half (because I don’t like the skin and seeds, I peeled and pitted them).
- Rinse the salmon with cold water, remove any scales from the skin (luckily it was already free of scales;)) and place in a large baking dish with the skin facing down. Next, spread the onions, tomatoes, bay leaves, parsley with stalk and ketchup around it. Season the salmon with lemon juice, salt, a little pepper, paprika, piri-piri <>, garlic and Worcester sauce. Then olive oil is spread over it again and finally the white wine is poured over it. Brush the salmon again with the stock and let it steep for at least half an hour.
- Peel the potatoes and put them in cold water. As soon as the salmon is ready, place the potatoes dripping wet around them and move the baking dish back and forth so that everything is covered with the brew.
- Now in the oven at 150 ° C hot air, for 30-45 minutes. After approx. 20 minutes, turn the potatoes and wet the salmon with the stock again and again in between. As soon as the potatoes are done, they can be served. I remove the skin of the salmon beforehand.
- Go with a nice fresh salad, or e.g. cauliflower and in any case a piece of fresh bread, baguette to soak up the delicious brew. 😉
- Bon appetit !!! Bom Apetite !!!
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