Samstag, 19. Juli 2014

The best and easiest salmon recipe in the world.

Today another episode in the series:
"This is the best that I have ever in my whole life…”

I give you a fool-proof and incredibly delicious recipe for bbq fish.
(Works just as well in the oven or frying pan, of course.)

I took pictures of everything arranged on my new Räder plates – ever since the day they arrived at our house we don’t use anything else anymore, because literally EVERY SINGLE dish looks fantastic on them.
In practical terms this means that I have to wash them by hand all the time, as I only have 6 of them, and they are not only used at every meal, but also as platters for fruit, vegetables, cake etc.

Whether for a delicate summery tabletop decoration or on top of a dresser:
The white vases made of matte china are available in many sizes and different designs.
Add some simple herbage from the fields: perfect!

After searching for months (according to Jil : “half your life!’) and with no success for a simple yet beautiful butter dish I finally found the right one.
After all, you use an item like this every sinlge day – I love butter and spread it onto my bread rolls half an inch high.
(Our old butter dish was made of plastic and almost unmatched in its ugliness – I was so delighted when it melted on a hot plate…)

The butter is finally “with the fish” (German colloquialism for “let’s say it in plain English!”).

The world’s best barbecue salmon:

(recipe for approx. a 10 oz piece of salmon)

a handful each of:
- basil leaves
- parsley
- rosemary
1-2 cloves of garlic
approx. ½ cup olive oil (just as much to avoid the marinade from turning too thick)

Mix evertyhing in a food processor to a paste-like consistency and spread generously on the fish.
Place on top of the bbq, grill a few minutes each side (depending on thickness).

Put leftover herb paste on the table in a small bowl and drizzle over grilled fish.

Complimenting the salmon:

Salad of chanterelles with fresh raspberries

Mix various types of lettuce, carefulle add one handful of fresh raspberries per person.
Sauté the chanterelle mushrooms in a little olive oil, add salt and pepper and place on top of salad.
Add vinagrette dressing.

(Raspberry vinegar is the perfect match, if you have any on hand).

If there is any salmon left, you can prepare a wonderful salad the next day!
Some advice: I would prepare more salmon than needed for one meal ;).
HERE is the picture that goes with it.

Lukewarm vegetable salad with salmon.

You also need:
(approx. ingredients per person)

1 bell pepper
1 small zucchini
1/3 feta cheese
dark balsamic vinegar
olive oil
salt, pepper
4-5 cherry tomatoes

Slice bell pepper and zucchini, brush with olive oil and place on top of the grill foe a few minutes (they should still be al dente).

Quarter the tomatoes, break up salmon with a fork, add the grilled lukewarm vegatables, sprinkle with feta cheese.
Add salt and pepper (on the plate), and drizzle with balsamic vinegar and olive oil.

Let’s raise our glasses to this wonderful day and to love with my current favorite drink:

Strawberry prosecco or Hugo rosé with fresh raspberries and slices of lime!

Sources of supply:
plates: HERE
salt-and-pepper set: HERE
vases: HERE
plate with fish design: HERE
butter dish: HERE

Everything by Räder.


This post was translated by Ginnell Studio.

Keine Kommentare:

Kommentar veröffentlichen