Salmon with berry topping

Total time: 1hr 07m
Preparation Time: 25m

For 4 people



Nutritional Information

Contains 756 Kcal, 47g Protein, 13g Carbohydrates, 55g Fat


  • To marinate the salmon
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 1 salmon fillets with skin (approx. 800 g)
  • 1 tbsp olive oil
  • Courgette salad
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 500 g courgettes, thinly sliced
  • 0.5 tsp sea salt
  • Topping
  • 0.75 tsp sea salt
  • 200 g double cream cheese (Philadelphia)
  • Dressing
  • 125 g raspberries
  • 125 g red currants
  • 1 glass preserved pink peppercorns (100 g), rinsed, drained
  • 1 tbsp liquid honey
  • 3 tbsp chives, finely chopped

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  • To marinate the salmon

    Make approx. 8 incisions into the salmon fillet with a knife and place skin side down on a baking tray. Mix together the olive oil, lemon zest and juice. Coat the fish with the mixture and marinate for approx. 30 mins.
  • Courgette salad

    Combine the balsamic, oil and fleur de sel. Add the courgette, mix, cover and set aside.
  • Topping

    Salt the fish. Mix the cream cheese well and spread on top of the fish.
  • To grill

    Charcoal/gas/electric grill: Place the tray on the grill. Cover and grill the fish over/on a medium heat (approx. 200°C) for approx. 12 mins.
  • Dressing

    Mix the raspberries with all the remaining ingredients, spread on top of the fish.
  • Serve:

    Divide the fish into pieces, serve with the courgette salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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