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PALMYRA
Smoked salmon from the oven
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Grate and press the orange.
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Rub the salmon with orange juice and place them with the convex side up in the oven dish.
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Finely chop the leaf parsley and the dill.
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Grind some black pepper and sprinkle the fresh herbs and orange zest over it.
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Put lumps of butter on it.
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Cover with aluminum foil and let the salmon warm up in the oven for 15-20 minutes.
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In the meantime, whisk the vinegar with mustard, oil and a little salt and pepper into a dressing.
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Cut the hard stump from the pointed cabbage and cut the coals into wafer thin strips.
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Scrape the carrot and beet with a julienne peeler or peeler into thin strips.
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Mix the pointed cabbage, carrot and beet in separate bowls each with 2 tablespoons of dressing and let them stand for a while.
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Mix the lamb's lettuce with the pointed cabbage just before serving and spread it over a flat dish.
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Put the slices of salmon on it.
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Stir the mayonnaise through the roasting liquid of the salmon and scoop the sauce over the salmon.
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Garnish the slices of salmon with the carrot and beetroot and a dash of lamb's lettuce, also put some carrot and beet along the salmon.
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Tasty with baked potatoes.
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15 minMain dishfree range chicken, sweet potato, potato, cinnamon stick, orange, shallot, garlic, coriander, fresh ginger, sea salt, olive oil,roasted chicken with orange and sweet potato
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45 minMain dishSpaghetti, egg, cooking cream, mature cheese, dried Italian herbs, spring / forest onion, garlic, dried tomato on oil, tuna on oil, fresh basil,spaghetti pie with tuna
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20 minMain dishsweet potato, peanut oil, marinated Thai chicken fillet cube, Chinese wok vegetable coal and sugarsnaps, coconut milk, 1 minute basmati rice,sweet potato curry
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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