![]() ![]() Shelf life: stable for at least 10 days at +2 to 7 degrees Celsius. Ingredients: salmon, salt, sugar, spices, maple syrup, fresh rosemary, fresh thyme Processing: Salmon are delivered as fresh raw material and are pickled at the Hamburg fishmongers at our production site just outside of Hamburg with the specially developed spice mixture in the traditional Nordic style and thus refined. Good with a salad of fennel, chickpeas, oranges filigrees and orange juice with a little olive oil. Hamburger Fischwerker's delight: Do not grill the salmon completely, it will make it especially tender and retain its reddish color in the meat. A low stocking density and clean North Atlantic waters on the west coast of Norway make Norwegian farm salmon salmon of the highest quality. Origin: The main suppliers from Norway operate high quality ASC certified salmon farms. The salmon can be prepared very well both directly on the grill and in an aluminum bowl with a little olive oil, pay attention only to the heat so it does not burn. By marinating, the skin becomes especially crispy and tender when grilling and thus a culinary experience. Important Information about dining, etiquette and etc.Product information "Graved to Grill maple syrup, rosemary and thyme 1.1 kg"įreshly pickled salmon in a spice mixture prepared by us and matured in several stages with various herbs and thus suitable as a whole or in pieces directly for the grill.My take on Shrimp Cauliflower Fried Rice.Join 497 other subscribers Follow Peaches Gourmet on Social If you are using a much smaller salmon fillet weighing only 2-3 pounds, use a total of 1 tsp salt and 1/4 teaspoon pepper to rub the salmon on both sides so it won’t be salty and spicy because you want the herbs’ flavor to stand out. Serve with Steamed Jasmine and Wild Rice or with Roasted Tri-Colored Baby Potato Halves, Green Beans and Cherry Tomato Halves with lots of Herbs. Remove from the oven and place in the dining table and with your heat resistant gloved hands, cover tightly with the aluminium foil then rest for 10 minutes and let the steam completely cook the salmon fillet to perfection. Bake uncovered at preheated oven 400 degrees F for 12 minutes. ![]() Gently slide the herbed covered salmon into a huge oven safe platter and put all the herbs and juices back to the platter.Ĥ. ![]() Take off all the cover and save the aluminium foil for later, wipe the inside of the foil with a paper towel to dry out the moisture build-up. Next morning, take the tray out and let it rest for 30minutes to an hour. ![]() Cover with plastic Saran Wrap and finally with aluminium foil and place inside the refrigerator overnight.Ĥ. Pour white wine over and around the fillet, gently rock the glassware to mix in the wine into the fillet and scatter in the whole glassware.ģ. Make sure that the bottom of the glassware is also wet with the mixture. Scatter the herb mixture over the salmon fillet with a spatula. Chopped equal amounts of sage, cilantro, rosemary, thyme and scallions then add into the measuring cup with oil and lemon, mix very well and pour all over the front and back of the salmon. Now pick up the herbs and spin on a salad spinner and dry with paper towel. Soak all the herbs in a bowl with filtered water for all the dirt to settle down at the bottom a couple of minutes, Prepare a measuring cup and pour 1/4 cup of olive oil and add the lemon juice. You can gently squeeze the huge salmon in our standard glass baking tray.Ģ. freshly cracked peppercorns in one side of the salmon, flip the other side and rub with the same amount of salt and pepper and lay on a glass baking tray. Paper towel dry the salmon and rub with your cleaned, washed and dried hands with 1 tsp. Here’s how it looks like before placing inside the refrigerator, marinating overnight for the flavor to be absorbed by the citric acid or the fresh lemon juice and oil and with a lot of herbs.ĥ-6 pounds Wild caught salmon skinless filletĪ packet of fresh mixed herbs like rosemary, sage and thyme ( got mine from Stop and Shop supermarket)ġ. Due to my friends and classmates’ demand, I am posting this Thanksgiving Salmon to die for. As a rule of thumb, I always remember, fish with white wine and reds for beef and other meats. I served it yesterday Thanksgiving Day as a variation to a meat based holiday repertoire and everybody loved it. I am also fascinated with Ina Garden, the Barefoot Contessa, but I tweak the recipes to reduce salt and other things to fit my family’s needs and for my own prefences. ![]()
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