for 4 persons
4 salmon fillets ¼ lb each
salt and pepper
1 bunch of dill
1/2 bunch of chives
1/2 bunch of parsley
10 leaves of ramps
salt and pepper
2 tablespoons of oil
2 tbsp mayonnaise
arugula leaves to serve
When you cook something in a slow oven, it means you cook food in an oven set at the lowest possible temperature for a long time. In this case I roasted the salmon in a low oven, which was 150 degrees F for 1 hour. What I got was incredibly silky and juicy salmon. Turs out it is one of the best ways to cook salmon. Just wow! I ate it with a dill pesto made with fresh herbs, including first of the season ramps. The sause was very fresh in taste and in a beautiful spring color. You should definitely try it yourself.
Wash the salmon, pat it dry and season with with salt and pepper. Put the salmon on a baking tray, skin side up. Roast it in the oven set at 150 degrees F for an hour. Remove the fish rom the oven and peel of the salmon skin. In the meantime blanch the dill, parsley, ramps and chives in hot water and immediately shock the leaves in ice water to retain their color. Squeeze out all the water and chop the herbs roughly. Process the herbs in the blender with the remaining ingredients to get a thick and very smooth sauce. At the end add mayo and mix for a moment to get the smooth pesto. Arrange some arugula leaves on a plate and top with the salmon. Smear some green mayonnaise over the salmon and sprinkle with black cumin seeds.
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