Salmon with berry topping

Salmon with berry topping

Total: 1 hr 7 Min. | Active: 25 Min.
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.


4 people


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:

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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


¾ tsp sea salt
200 g double cream cheese (Philadelphia)


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.


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.


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.

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