Recipe from the book of Alexei Zimin “Kitchen Forever”. Three different but intense flavors that perfectly complement salmon — lemon peel, berries Juniperand rosemary. In his book, Alexey writes that salmon and all its relatives — from trout to catfish — are the most accessible of noble fish. Its valence (gastronomic, of course) - the ability of the product to enter into effective alliances within a single recipe - is beyond high. And the risk of cooking errors even for novice cooks is minimal.
- 600-700 g salmon fillet
- 1 tbsp juniper berries
- 4-5 sprigs of rosemary
- 1 lemon
- olive oil
- butter
- salt
- sugar
Cover the baking sheet with a sheet of parchment paper. Sprinkle it with olive oil, put a few pieces of butter. From the fillet, especially if you have processed the fish yourself, carefully remove the purple meat with a knife, it is too fatty and makes the final taste coarse. Chop the juniper berries, tear off the leaves from the rosemary sprigs. Sprinkle them on a baking sheet. Grate the zest of 1/2 lemon, sprinkle on a baking sheet. Salt the salmon and sprinkle with sugar — a must, to balance the natural sweetness of the salmon.
Put the fish on a baking sheet. Pour olive oil, juniper, rosemary, zest of the second 1/2 lemon. Spread a few pieces of butter on top and pour lemon juice. Cover with cling film and send to the refrigerator for 15 minutes to marinate (if these 15 minutes are not available, skip this step).
Preheat the oven to 170C, bake the fish for 15-18 minutes. The meat should remain pink until the end of cooking. As a side dish, serve boiled and garlic-seasoned potatoes, asparagus or a simple salad of fresh vegetables.
Cover the baking sheet with a sheet of parchment paper. Sprinkle it with olive oil, put a few pieces of butter. From the fillet, especially if you have processed the fish yourself, carefully remove the purple meat with a knife, it is too fatty and makes the final taste coarse. Chop the juniper berries, tear off the leaves from the rosemary sprigs. Sprinkle them on a baking sheet. Grate the zest of 1/2 lemon, sprinkle on a baking sheet. Salt the salmon and sprinkle with sugar — a must, to balance the natural sweetness of the salmon.
Put the fish on a baking sheet. Pour olive oil, juniper, rosemary, zest of the second 1/2 lemon. Spread a few pieces of butter on top and pour lemon juice. Cover with cling film and send to the refrigerator for 15 minutes to marinate (if these 15 minutes are not available, skip this step).
Preheat the oven to 170C, bake the fish for 15-18 minutes. The meat should remain pink until the end of cooking. As a side dish, serve boiled and garlic-seasoned potatoes, asparagus or a simple salad of fresh vegetables.
