Recipes with Salmon fillet with skin

Strawed salmon

Salt and sugar are mixed and sprinkled on the salmon and packed in. Marinate 2 - 3 days - turn around every day.

Grilled salmon with new potatoes and green asparagus

marinade: Peel and juice limes, lemon, orange stir together with oil and soy sauce. The salmon is marinated 1 / 2-1 hours in the refrigerator. The grill is brushed with oil before the fish comes on. The grill must be warm and the fish must lie downside dow

Salmon with pimentaucece

Start with the pimentauceau: Peel the slices and chop it into slices, freeze the green pepper for kernels and cut it into coarse pieces. Sauter onions and pepper pieces in a little oil, they must not take color. Bring the vinegar and let it boil. The white

Lemonade II

Cut the salmon fillet for approx. 4 cm wide pieces (about 100 g per piece). Cut each piece through the middle without cutting through the skin. Bend the 2 thin slices to each side, held together by the skin in the middle. Place the salmon slices on a greased p

Diced salmon with sweet red pebersauce and fried pork

The salmon is divided into two. Place a piece of 700 g in a greased, oven-proof dish with the skinside downwards. The rest of the fresh salmon is chopped with a knife and mixed with herbs, salt and pepper. The fathers are spread on the fillet in a smooth layer

Salmon carpaccio with capers and green olives

Remove the legs from the salmon fillet, if necessary. Using a small flat pliers. Cut the fillet clean for bone residue, cover it with film and place it in the freezer for 1 1/2 - 2 hours. Grab the peppers into the stanol roll, put them in a refractory dish and

Fried salmon with Hollandaice

Chop the spices well and mix them up in the sauce immediately before serving. Pick the spinach and rinse carefully. Stir it in a spacious saucepan with a little butter. Stir the salmon in a little oil on the skinside with even heat. When the heat reaches

Salmon dish with white wine and asparagus

Turn on the oven at 220 degrees. Put asparagus and bell celery in the bottom of a refractory dish and pour the white wine over. It is important that the white wine only covers the asparagus exactly. Distribute the cabbage over it. Spice the salmon with lemo