John Myers
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Herbal Salmon from Oven
The perfect herbal salmon from oven recipe with a picture and simple step-by-step instructions.
filling
- 5 g Fine cubed shallots
- 0,25 Pc. Garlic finely chopped
- 40 g Leaf parsley, finely chopped
- 10 g Dill fresh, finely chopped
- 0,5 Pc. Organic lime
- 4 Tablespoon (level) Lime olive oil
- Black pepper from the mill
- 1 tsp Fleur de sel
Potatoes and salmon
- 0,5 tsp Coriander seeds
- 0,5 tsp Red chilli flakes
- 1 tsp Fleur de sel
- 0,25 tsp Black pepper from the mill
- 6 Tablespoon (level) Extra virgin olive oil
- 450 gr Freshly peeled potatoes
- 120 g Leeks / leeks
- 2 Poles Celery
- 1 Tablespoon (level) Capers
- 0,5 tsp Thyme
- 2 piece Salmon fillet with skin, a 250 gr.
- Kitchen twine
Spice oil
- Roast the coriander fat-free in a pan and then put in a mortar. Crush and mix well with the chilli flakes, fleur de sel, pepper and olive oil and set aside.
filling
- Grind the shallot cubes, finely chopped garlic and fleur de sel in a mortar to a paste. Put in a bowl. Mix well with the parsley, dill, olive oil, zest and juice of the lime. Season to taste with pepper. Chill for at least 6 hours.
Potatoes and salmon
- Slice the potatoes into thin slices. Clean the leek and celery in 1 cm pieces. Mix everything together with capers, thyme and spice oil and fill in an ovenproof dish for 20 minutes. In a preheated oven (top / bottom heat 220 degrees) Pre-bake for 10 minutes. Place 3 pieces of kitchen thread (each 30 cm long) next to each other on the worktop with a small gap.
- Serve in the dish at the table and distribute on plates.
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