A tasty dish, a unique dish recipe with a salmon fillet previously marinated in a mix of mixed peppers and some strips of untreated or organic lemon zest!
Just add a green leaf salad, but we could also add a base of grilled vegetables such as zucchini, peppers, eggplants to taste to have a dish that we can prepare in all seasons.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SALAD with MARINATED AND GRILLED SALMON
- 1 package mixed salad
- 4 fillets salmon
- 1/2 lemon (zest in strips)
- 2 tablespoons green peppercorns
- 2 tablespoons pink peppercorns
- 1/2 teaspoon thyme
- to taste extra virgin olive oil
- 10 datterino tomatoes (mixed between yellow and red)
- to taste salt
- to taste pepper
- to taste onion (a few slices to taste)
Tools RECIPE SALAD with MARINATED AND GRILLED SALMON
- Bowls
- Grills
FOR THE PREPARATION OF THE RECIPE SALAD with MARINATED AND GRILLED SALMON
I prepare the marinade by mixing the green and pink peppercorns in a bowl, crushing them with a pestle or a meat mallet.
Then I add some lemon zest, only the yellow part, excluding the white part called albedo due to its bitter taste.
I also add salt, black pepper, and some thyme, whether fresh or dried, then pour a few tablespoons of extra virgin olive oil and season with this mix the salmon fillets.
I seal with plastic wrap and leave it in the refrigerator for at least an hour to absorb the various aromas.
After the marinating time, I put a grill on the flame and let the iron heat up properly.
Then I drain the salmon fillets from the marinade, pat them lightly, and then cook them on both sides, leaving the inside slightly pink: it is essential not to make the fish dry!
While the salmon is cooking, I wash the mixed salad and datterino tomatoes, slice a few onion rings if I like, and then arrange the vegetables in the four separate single-portion bowls.
When the fillets are cooked and tender, I place them on top of each plate, then add a little marinade or simply some EVO oil and a splash of apple cider vinegar or lemon juice for that touch of acidity that, for me, does not spoil the balance of the dish!
At this point, we can sit down at the table to enjoy this mixed salad, datterino tomatoes, and marinated salmon fillet with mixed peppers!
Bon appétit! Annalisa
IF YOU LOVE SALMON, HERE’S A COLLECTION OF RECIPES!
https://blog.giallozafferano.it/asilannablu/ricette-facili-e-appetitose-con-il-salmone/
Start browsing my blog and read the LIST OF ALL RECIPES!
