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Fillets of salmon with two sauces

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Rate this recipe 3.2/5 (78 Votes)
Fillets of salmon with two sauces 0 Picture

Ingredients

  • Salmon with lime sauce and Merken Mapuche spices:
  • 4 salmon fillets
  • 1 large or 2 small lime
  • 1 small piece of ginger
  • 30 g butter
  • 2 tbsp of cream
  • 1 rounded tsp of Merken spice mix
  • Fleur de sel with lemon zest
  • Penja pepper
  • Basil sauce:
  • 2 handfuls of spinach leaves
  • ½ bunch of basil
  • 40 cl of single cream
  • 1 tbsp of green tea
  • Fleur de sel Ifaty
  • Penja pepper

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

- Wash the lemons, grate the zest and squeeze them.
- Place the zest in boiling water for 1 minute and drain.
- Steam cook the salmon fillets for 5-6 minutes.
- Grate the ginger and cook in a pan in the lemon juice over low heat 2-3 minutes.

Step 2

- Add the butter, cut into small cubes, and the cream, while whisking.
- Season with Merken Mapuche spice, sea salt and Penja pepper.
- Place the cooked salmon fillets on your serving plates, salt and pepper and garnish with the zest.
Serve with plain rice.
Sprinkle with the Merken Mapuche spice.

Step 3

For the sauce with basil:
- Place the basil and spinach previously washed in a blender with sour cream and green tea.
- Salt and pepper the sauce.
- The sauce should be firm.
- Using two teaspoons, prepare dumplings to place on each fillet of fish.

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Hello - where can i buy Merken in the UK?

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