John Myers
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Honey Wild Salmon Fillet with Snow Peas and Mashed Celery
The perfect honey wild salmon fillet with snow peas and mashed celery recipe with a picture and simple step-by-step instructions.
Honey wild salmon fillet:
- 1 pack Frozen Pacific wild salmon fillet / 2 pieces of 125 g
- 1 tbsp Liquid honey
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Thin soy sauce
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Sweet soy sauce
- 1 tsp Sesame
Sugar snap:
- 250 g Sugar snap
- 1 tsp Salt
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 2 vigorous Colorful pepper from the mill
- 1 tbsp Sesame
Celery mash:
- 400 g Celery / trimmed
- 1 Onion approx. 100 g
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Serve:
- 2 * ½ kleine Tomate
- 2 Discs Lemon
- 2 Stalk Parsley
Honey wild salmon fillet:
- Let the salmon fillets thaw in good time. Mix a marinade from liquid honey (1 tbsp), olive oil (2 tbsp), lemon juice (1 tbsp) and thin soy sauce (1 tbsp) and marinate the salmon fillets with it for about 10-15 minutes. Preheat the oven to 225 ° C, remove the salmon fillets from the marinade, place on an ovenproof dish and cook / bake in the preheated oven at 225 ° C. Season the marinade with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (2 big pinches) and mix with sweet soy sauce (1 tbsp) to make a sauce.
Sugar snap:
- Clean / remove the threads from the snow peas, wash, blanch in salted water (1 teaspoon salt) for about 3 – 4 minutes and drain through a kitchen sieve. Put butter (1 tbsp) and the well-drained snow peas in the hot pot and season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (2 big pinches) and toss well. Finally sprinkle with sesame seeds (1 tbsp).
Celery mash:
- Peel / clean the celery and cut into cubes. Peel and dice the onion. Simmer celery cubes and onion cubes in salted water (1 teaspoon salt) for about 30 minutes, drain through a kitchen sieve, return to the hot saucepan and stir with butter (1 tablespoon), cooking cream (2 tablespoons), coarse sea salt from the mill (4th big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) with the potato masher.
Serve:
- Honey wild salmon fillet sprinkled with sesame seeds and sauce, serve with snow peas and mashed celery. Garnish the two plates with a lemon wedge, a tomato half and a parsley stalk each, serve,
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