Salmon with Herbs
A quick dish, delicious and light. An excellent meal with a fine sauce, e.g. cream/lemon and a small side dish (vegetables or rice).
Important – as always – the ingredients. Fresh herbs from our own garden are a hit. The fresher the fish, the better.
In Italy this dish is cooked as salmone in crosta di erbe, in France as saumon aux herbes. The herbs used vary, the basic idea remains the same.
Ingredients
4 servings
– 4 pieces of salmon, approx. 150 g each
– 50 g of crumbs
– 50 grams of butter
– 1-2 cloves of garlic
– Juice of a lemon or lime
– 2 tbsp parsley
– Thyme, rosemary, oregano
Refining
Depending on the herbs and the amount of garlic, the dish can be interpreted more “flowery” or “spicy”. Tarragon, for example, gives a delicate tone. Whatever is fresh in the herb garden can be used. The Italian variant also uses some parmesan in the herb mixture.
CULINAMUS
For our Culinamus salmon we use parsley, rosemary, garlic and fresh lemon juice.
Preparation
15 minutes
– Rinse the fish and pat dry
– Cut spices
– Squeeze lemon juice
– Weigh and prepare the crumbs, butter and possibly Parmesan.
– Butter should be at room temperature
– Preheat the oven to 200 degrees top/bottom heat
Cooking
10 minutes & 25 minutes in the ofen
– mix the herbs, the garlic, the crumbs.
– Add lemon juice and butter and mix.
– Season with salt and pepper.
– Place the salmon fillets, skin side down, in an oiled baking dish
– or place on a baking sheet.
– Put the herb butter on the salmon and put it in the hot oven.
– Cook for about 25 minutes.
and next?
There are also fine vegetables and liquid flavored butter (e.g. lemon)
A white wine goes well with it. Nothing too heavy. Maybe a Sauvignon Blanc from France (Puilly Fumé) or maybe from Styria, e.g. from Peter Skoff. The brave can also switch to a New Zealand wine, for example s Sauvignon Blanc from Seifried (an emigrant from Styria).
CULINAMUS!
