Salmon marinated in Condimento Bianco Barricato

Salmon marinated in Condimento Bianco Barricato

Total: 59 Min. | Active: 35 Min.
lactose-free, gluten-free
Nutritional value / people: 349 kcal
, Fat: 13 g
, Carbohydrate: 37 g
, Protein: 19 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinate the salmon

180 g salmon fillet (organic), sushi quality
1 tbsp sea salt
1 tbsp cane sugar
1 tbsp pepper, coarsely ground
1 onion
½ bunch thyme
½ bunch rosemary
1 dl Fine Food Condimento bianco barricato

To serve

½ bunch rosemary, finely chopped
½ bunch thyme, finely chopped
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How it's done

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Marinate the salmon

Halve the salmon, rub well with salt, sugar and pepper and transfer to a deep glass or porcelain container. Arrange the onion rings on top, cover with the thyme and rosemary and pour over the Condimento. The salmon should be completely covered by the vinegar. Press the salmon down with a heavy plate, cover and chill for approx. 24 hrs., turning once.

To serve

Remove the salmon and pat dry with kitchen paper. Finely slice and arrange the rosemary and thyme on top.

Good to know
Serve with: fresh white bread.

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