Salmon medallion in herb crust
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In a bowl put: breadcrumbs, finely chopped parsley, lemon peel, salt, pepper, Italian herbs, finely chopped garlic clove and olive oil. Mix well.
The salmon medallion is washed, salted, peppered and greased with a little olive oil.
The piece of fish is given through the mixture of herbs.
A ceramic bowl is greased with a little olive oil.
Place the salmon medallion in the bowl. Pour the 2 tablespoons of white wine on top.
The vessel is covered with food foil.
Bake at 175 degrees for 20 minutes.
After 20 minutes, remove the foil and let it brown slightly for another 10 minutes
While the fish is in the oven, prepare the salad.
The beans are boiled, cut, salted, peppered.
Add chopped dill, garlic and lemon juice.
Sprinkle with olive oil.
Salmon medallion with vegetables
Salmon medallion with vegetables from: salmon, carrots, red onions, parsnips, celery, herbs from Provence, salt, pepper, lime juice, tomato juice, rice.
- 4 salmon medallions
- 2 carrots
- 1 red onion
- 1 parsley root
- ¼ celery
- herbs of provence
- lime juice
- Tomato juice
- 250 g Chinese rice
- 2-3 cups chicken soup
Method of preparation:
Wash the salmon medallions and place them in a suitable tray. Cut the carrots and parsley root into rounds, cut the celery into thin slices and cut the onion into juliennes. Add to the pan between the salmon pieces.
Season with salt, pepper and herbs from Provence, add tomato juice and bake for about 1 hour and a half. After half an hour, add the lime juice.
Salmon in parmesan crust
An easy and quick recipe that you can make even on the busiest day of the week. Ideal for dinner because it does not fall on the stomach. Extremely good-looking, it is suitable for festive meals.
Preheat the oven to high temperature. On a tray, spread some baking paper or aluminum foil (this way you will have less to clean).
Put the salmon, skin down, in the pan. Cover with another baking sheet / aluminum foil and bake for 10 minutes. Meanwhile, grind the garlic, chop the parsley and mix them with the Parmesan cheese. Remove from the oven and set aside the baking paper / aluminum foil on top. Cover the salmon with the mixture of garlic, parsley and Parmesan. Put it back in the oven, without covering it, until the Parmesan cheese on top melts and turns into a golden crust. (If you have a kitchen thermometer, it will be useful: salmon is ready when it reaches an internal temperature of 135 degrees Celsius).
Remove the tray from the oven. Salmon is good to serve after 5 minutes.
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Salmon in aromatic herb crust with potatoes and camembert sauce
I admit that we rarely eat fish, although we should include it in the weekly menu. Even less often we eat salmon which is famous for its high omega 3 content and which is known to be good to include in a healthy menu. But the lucky man of the house was the little one who until some time liked salmon made according to a recipe as simple as possible. But as he changed his mind and didn't like it anymore, I put him on the big men's menu.
And how could I cook it except in a combination of big days with potatoes and camembert sauce. I saw this kind of salmon recipe on Alice (Country of Dishes) blog. I liked the idea and so I couldn't miss the opportunity to test it, especially since I found the offer at LIDL camembert. So this time we included o in our menu salmon recipe in aromatic herb crust with potato garnish and camembert sauce. It's a delight, I guarantee you :)
Salmon is a soft, fatty fish, and that means it can be cooked at high temperatures without fear of drying out. However, the cooking time is quite short.
At 220 ° Celsius it takes about 20 minutes to be ready, if it is not more than 3 cm thick. You can grease it with a little olive oil, salt and pepper and any kind of aromatic herbs, lemon slices to give it an extra flavor. This method of preparation is suitable for both fillets and pieces prepared for steak.
Breaded salmon recipe in mustard crust
For this recipe, we choose the right salmon fillets in thickness. They must penetrate quickly during frying to prevent oil from entering them.
They can also be prepared in the oven if you want to avoid frying. But the tastiest ones are still fried.
We prepare the mustard crust with our favorite mustard: classic, with honey, with horseradish, etc.
We used the classic one, because it is to everyone's taste.
Lemon juice is not missing from the recipe either, because we will spray it over the salmon fillets.
Follow below the list of ingredients and how to prepare the recipe for salmon schnitzels.
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In the preparation of your recipe you can use one of the products below.
Combine the spice ingredients and mix well. In addition to the explosion of aggressive flavors, sleep will also enjoy a special texture offered by these seeds and spices. Many interesting and crunchy textures will entice you to guess what you taste with each new bite.
Place the salmon fillet on a suitable baking tray, with the skin facing down. Then sprinkle the spice and seed mixture over it, pressing lightly. The composition should be spread as evenly as possible.
The salmon thus dressed in a crust with seeds and spices is put in the oven, at 190 degrees Celsius, for 15-20 minutes, depending on the thickness of the fillet.
Salmon in sesame crust is very good when hot. It goes great with asparagus threads, sprinkled with lemon juice or even a clove of garlic.
Salmon in herb crust, with goat cheese
Salmon in herb crust, with goat cheese is one of the tastiest recipes with which you can greet your guests. This salmon in crust has a full aroma, and when mixed with fried tomatoes and polenta with cheese, it becomes the perfect mix. Healthy and delicious.
Preheat the oven to 230 degrees Celsius. Line a baking tray with oil or butter.
In a blender, mix the parsley, basil, garlic, breadcrumbs, olive oil and salt over high heat. Stir until evenly combined. Then put it aside.
Put the salmon fillets in the baking tray and place the tomatoes around the salmon. Spread half a tablespoon of dijon mustard on each salmon fillet in a thin layer. Place a spoonful of aromatic herbs on top of each piece of salmon. Press so that the herbs are as uniform as possible and form a crust on the fish.
Bake in the oven for 15 -20 minutes or until the salmon is well cooked.
While the salmon is in the oven, prepare the polenta. In a large pot, boil water and add salt to taste. Add corn in the rain, gradually, until it thickens, according to your preferences. Turn off the heat and add the goat cheese.
Spread the polenta on each plate, next to the salmon and tomatoes. Serve combined with all the flavors on the plate.
Salmon in herb crust
Salmon in herb crust from: fillets of salmon, herbs, lemon, peas, milk, sour cream, butter, potato, cinnamon, pine buds, salt, pepper.
- 2 salmon fillets
- 1 sachet of Provence herbs
- 1 lemon
- 200 g peas
- 1 small onion
- 200 ml of milk
- 200 ml liquid cream
- 50 g butter
- 1 sweet potato
- 1/4 teaspoon cinnamon
- 50 g pine buds
Method of preparation:
Wash the salmon, dab with a kitchen towel. Season with salt and pepper, add lemon juice, Provence herbs and refrigerate for 30 minutes. After removing it, cook it in the pan for 5 minutes on one side and 5 on the other.
Separately, boil the peas in milk with the finely chopped onion. After the peas have boiled, remove the milk from the heat, mix the peas and onions. Add a little butter and 100 ml of liquid cream, salt and pepper.
Separately, boil the diced sweet potato. After it has boiled, put it in a blender, add the cinnamon, the rest of the liquid cream, the rest of the butter and, at the end, the pine buds, pulled into the pan.
How to prepare salmon in a flavored crust in the oven
If you have the whole fish, you decapitate it and clean it of scales and fins. The cleaned fish is cut into 2 cm thick rounds, salted, peppered, seasoned with a little rosemary, placed in a bowl and squeezed 1/2 lemon on top. Sprinkle with a little olive oil and leave in the fridge for 1 hour.
Prepare the sauce, stirring constantly, in a saucepan in a bain-marie, the yolk, the juice and peel of 1/2 lemon, yogurt, 1 tablespoon of olive oil, salt and pepper (white, preferably):
Leave on the steam, stirring, only until it thickens (slightly thicker than whipped cream) and then remove immediately:
Prepare the flavored mixture for the crust:
Half of the lemon peel, the garlic, the coriander, the aromatic herbs, the pepper, a little salt and the mixture are put in the blender.
Remove the fish from the refrigerator and roll in this mixture, pressing lightly with your palm to better adhere to the surface:
Place the salmon slices in a tray covered with baking paper and place in the preheated oven at 180 degrees for 20 minutes.
Salmon in Bread Crust with Aromatic Herbs
Salmon in breadcrumbs with aromatic herbs
Salmon recipe in breadcrumbs with aromatic herbs is one of the challenges posed by Minus22, the largest regional supplier of fish and frozen products, to test the new product range Family Mix.
The new Family Mix product line is available in 4 tasty variants that are easy to prepare in the oven. Family Mix contains fish fillets and frozen vegetable mixes, an innovation in preparing a healthy dinner for two.
Salmon in breadcrumbs with aromatic herbs-ingredients
2 pieces of salmon fillet
salt and pepper
a tablespoon of lemon juice
4 teaspoons mustard with honey
a teaspoon of finely chopped chivas
a teaspoon finely chopped parsley
4 tablespoons bread crumbs
a tablespoon finely chopped parsley
a teaspoon of finely chopped thyme
4 tablespoons olive oil
mixture of french vegetables
40 g butter
1 lg olive oil
2 tablespoons sweet cream
100 ml orange juice
100 ml sweet cream
20 g butter
Aromatic herb pesto
2 lg olive oil
a few sprigs of parsley, chivas (thyme) and thyme
Salmon in breadcrumbs with aromatic herbs- Method of preparation
The salmon fillet is left to thaw in the refrigerator. After the fish pieces have thawed, dab them with paper towels to remove water from the surface. Sprinkle with lemon juice, salt, pepper and a little olive oil and leave to marinate for 10-15 minutes.
While the fish is marinating, prepare the mustard icing and breadcrumbs by mixing the ingredients for each one.
Place the fish in a tray lined with baking paper and greased with olive oil
Grease the salmon pieces with mustard icing and sprinkle on top in abundance, lightly pressing the breadcrumbs.
Put the tray in the oven for 10 minutes at the grill function, step 1. After 10 minutes we turn off the oven, cover the fish with a baking paper and leave it warm in the oven until serving time.
While the fish is in the oven, we take care of the garnish and sauces.
Aromatic herb pesto
Using a vertical sieve or blender, mix the ingredients until you get a homogeneous emulsion.
In a frying pan, melt the butter carefully so as not to burn it, add the sweet cream, orange juice, salt and pepper to taste and boil the sauce, stirring constantly, until it begins to gain consistency.
The mixture of French vegetables is boiled in salted water.
When they reach the texture of the dente, take out half the amount of vegetables and sauté them in 20 g of butter and a tablespoon of olive oil and season them with salt and pepper to taste.
Boil the rest of the vegetables until soft, then pass them together with 20 g butter and 2 tablespoons of sweet cream until you get a puree.
We mount on the plate putting two tablespoons of vegetable puree, a piece of salmon, sauteed vegetables, orange sauce and aromatic herb pesto.