Immerse yourself in the world of flavours of our latest creation - salmon in a lemon and herb crust and spicy curry potatoes. In this recipe, the subtle nuances of fresh salmon meet the zesty freshness of lemons and herbs, rounded off by the spicy heat of curried potatoes. It's a taste explosion like you've never experienced before!
Ingredients for Salmon Salad
Potatoes
Sea salt
Red onions
Salmon fillets
Lemon juice and zest
Soy sauce
Curry powder
Fresh oregano and thyme
Mixed salad (your choice)
Fresh ginger
1 teaspoon Dijon mustard
White wine
Agave syrup
Quark
Panko or breadcrumbs
Garlic
Olive oil
Ingredients for Salmon Salad
Cut the potatoes into cubes and boil them for 10 minutes in salted water with a pinch of sea salt.
Preheat the oven to 200 degrees convection. In the meantime, peel and thinly slice the red onions.
Prepare the salmon on a baking tray. Make a marinade of lemon juice, zest and soy sauce and soak the salmon in it.
Put the drained potatoes in a bowl and mix them with curry powder, fresh oregano, thyme and some olive oil.
Spread the salmon, potatoes and onions on a baking tray. Make a crust for the salmon with panko or breadcrumbs, garlic, oregano, thyme and some olive oil and spread it on the salmon fillets.
Bake everything in the oven for 20 minutes until the salmon is cooked through and the potatoes are crispy.
Resumé
Very simple and delicious. A light dish with great values and high protein. Great for the summer and I'm super for the next barbecue. get inspired by food for flexitarians
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