Salmon with berry topping

Salmon with berry topping

main dish Fish summer
Total: 1 hr 7 Min. | Active: 25 Min.
gluten-free
Nutritional value / people: 756 kcal
, Fat: 55 g
, Carbohydrate: 13 g
, Protein: 47 g

This surprising recipe allows the salmon to reveal its sweeter side. The topping of berries and double cream cheese gives this fish dish a wonderfully creamy twist.

FOOBY Team

FOOBY Team

Ingredients

4 people

Hint:


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

To marinate the salmon

1 salmon fillet with skin (approx. 800 g)
1 tbsp olive oil
1 organic lemon, use grated zest and 1 tbsp of juice

Courgette salad

2 tbsp balsamic vinegar
3 tbsp olive oil
½ tsp sea salt
500 g courgettes, thinly sliced

Topping

¾ 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
3 tbsp chives, finely chopped
1 tbsp liquid honey
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How it's done

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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.

Good to know
Serve: Divide the fish into pieces, serve with the courgette salad.
Tip: Instead of grilling the fish, bake it in the centre of an oven preheated to 200°C.
Serve with: Toasted bread.

Print recipe

«Salmon with berry topping»
Adjust quantity?
4 people

Hint:


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

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Wine recommendation
Valais AOC Pinot Noir Saint-Léonard Domaines des Virets
Helles Rubinrot, offenes reifes Fruchtbukett von Himbeeren und roten Kirschen, schöne Gewürznoten mit etwas Nelken, im Gaumen weicher und runder Auftakt, wirkt gaumenfüllend und voluminös, die frische Säure bringt jedoch Eleganz und glasklare Frucht, bereits trinkreif und geschmeidig, mit aromatischer Länge.
CHF 11.65
CHF 1.73 / 10cl
TO MONDOVINO

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