This dish tastes really intense when you have enough time to let the fish for about 3 hours in a garlic and herb marinade. If it has to happen quickly, you can also just the salmon fry unmariniert - the highlight in this recipe is already the wild berry sauce.
Salmon in forest berry sauce
the recipe: Salmon with wild berry sauce
Serves 2 // active: 15 minutes // Total: 200 minutes
400 g wild salmon fillets
1 clove garlic
1 organic lemon
2 tablespoons rosemary (fresh)
1 pinch (es) salt and pepper
1 tbsp coconut oil
100 g berries (TK)
4 tbsp Balsamic Vinegar
2 tsp honey (optional)
Defrost frozen berries.
Peel the garlic and chop or pressing very fine.
The lemon peel, rub and mix with 1 tablespoon rosemary, garlic, salt and pepper and rub into salmon fillets. The fillets before further processing covered in the refrigerator for about 3 hours.
Thereafter, the lemon spice mix as much as possible away from the salmon and fry the salmon in a pan in coconut oil for 3 minutes. Apply and continue to fry.
Meanwhile, crush the berries in a pot with a fork and then heat with the vinegar and the remaining rosemary in a pan over medium heat.
Can be reduced by about half, stirring occasionally. To taste with honey to taste.
Pour and serve the finished fish with the sauce.
Fennel salad oranges
Who likes the sauce especially fine, she strokes before serving through a fine sieve - then the seeds of wild berries stuck.