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


  • 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home