Salmon with Berry Topping


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

Servings
For 4 people


Author

FOOBY Team


Nutritional Information

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


Ingredients

  • Salmon Maceration
  • 1 organic lemons, abgerieben Schale und 1 EL Saft
  • 1 salmon fillets with skin (ca. 800 g)
  • 1 tbsp. olive oil
  • Zucchini Salad
  • 2 tbsp. balsamic vinegar
  • 3 tbsp. olive oil
  • 500 g zucchini, finely sliced
  • 0.5 tsp. sea salt
  • Topping
  • 0.75 tsp. sea salt
  • 200 g double cream cheese (Philadelphia)
  • Sauce
  • 125 g raspberries
  • 125 g red currants
  • 1 Glas pink peppercorns in oil (100 g), abgespült, abgetropft
  • 1 tbsp. liquid honey
  • 3 tbsp. chives, finely chopped

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Instructions

  • Salmon Maceration

    Make approx. 8 incisions into the salmon fillet with a knife and place skin down onto an ovenproof tray. Mix together the olive oil, lemon zest and juice. Coat the fish with the mixture and marinate for approx. 30 mins.
  • Zucchini Salad

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

    Season the fish with salt. Mix the cream cheese well and distribute over the fish.
  • Barbecuing

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

    Mix together the raspberries and all the remaining ingredients, spread across the top of the fish.
  • Servieren:

    Fisch in Stücke teilen, mit dem Zucchettisalat anrichten.

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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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