Simple Salmon in Vegetable-Citrus Marinade on Potato Rosti Recipes

Salmon in vegetable-citrus marinade on potato rosti with paprika yoghourt

  • 1 side of a salmon with skin, 1.3 kg / 2 lb 13 oz

  • 2 celery stalks

  • 1 fennel bulb

  • 2 peeled white onions

  • 2 un-waxed oranges

  • 1 un-waxed lemon

  • 1 bunch of dill, finely chopped

  • 100g/ 31/2 oz sea salt and sugar mixture, 1:1 ratio

  • 2 star-anise

  • 10 cloves

  • 1 tsp juniper berries

  • 1 tbsp coriander seeds

  • 300 g / 10 1/2 oz large potatoes

  • Freshly ground nutmeg

  • Sea salt

  • 4 tbsp sunflower oil

  • 200 g / 7 oz whole milk yoghourt

  • 1 tsp fine chili sauce

  • 1 tsp lemon juice

  1. Dice the vegetables and wash the orange and lemon in hot water before cutting them complete with the peel into small cubes. Put all the ingredients in a bowl and mix with the chopped dill, sea salt-sugar mixture and the hand ground spices. Put the salmon skin side down on a platter and cover with the vegetable marinade and then cling film. Marinate for 48 hours - turn after 24 hours. Grate the potatoes, preferably with a machine. Place in a bowl and season with sea salt and freshly-ground nutmeg. Let stand for 5 minutes and firmly press with hands. Heat oil in a non-stick pan and fry the grated-potato patties 10 cm (5 in) apart until golden brown. Cut the marinated salmon in very thin slices and serve on top of the potato rosti.
     

  2. Mix the yoghourt with the chili sauce and the lemon juice and pour some onto the salmon. Garnish with a few drops of chili sauce.

TIP

Salmon in a vegetable marinade has a very mild and fresh taste. It can be kept in the refrigerator for several days. Any remaining pieces of salmon can be used in pasta, for salmon tartare or in a salmon and pea quiche.
 

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