Description
I suggest you to eat in the summer, most tender salmon, cooked in foil with fragrant array of herbs and spices and enjoy the flavours of the Mediterranean cuisine.
Ingredients
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Salmon
2 piece
-
Rosemary
1 piece
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Thyme
3 piece
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Basil
2 piece
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Parsley
4 piece
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Olives
8 piece
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Lemon
0.5 piece
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Chili
0.333 piece
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Bow white
0.5 piece
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Garlic
1 tooth
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Cherry tomatoes
4 piece
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Pepper white
-
Tomato paste
0.5 tsp
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Sundried tomatoes
2 piece
Cooking
The first thing that makes the true Mediterranean cuisine is, of course, their herbs: rosemary, thyme, and Basil. I have them growing on the balcony, in the middle of the flowers. Cut the right amount of herbs, not forgetting a few sprigs of parsley.
Herbs wash, dry with napkin. Thyme leaves, Basil, parsley and needles of the rosemary off the twigs.
The needles of rosemary and large leaves of herbs to grind. Finely chop the onion and garlic, add to the greens.
Lemon scald with boiling water and cut into very thin slices.
Stacks of salmon to wash, dry paper towel and check for bones!
Very finely chopped chili pepper (the amount of chili - very moderate, so as not to interrupt the other flavors and you need to focus on the sharpness of the pepper, I was a little Piri-Piri) and sun-dried tomatoes. Add to greens and season with 2 tbsp olive oil (better to use oil from under sun-dried tomatoes) and mix.
Cut 2 large pieces of foil (number of servings), doubled. Put in the center some slices of lemon on top to distribute the 1-1. 5 tsp filling
Put fish steak skin-side down, brush a thin layer of tomato paste and pepper white pepper
Mediterranean cuisine is characterized by the use of sweet cherry tomatoes and olives. Tomatoes I also grow on a balcony, and olive trees yet only get from banks. Cherry tomatoes and olives cut into slices.
Put a few teaspoons of herbal filling on the fish, spread on top of 2 thin slice of lemon, add cherry tomatoes and olives.
Tight packaging envelope, leaving a little space at the top, just a couple of inches for circulation of the vapors. The fish to cook in a pre-heat to 200*C oven for 25 min. Remove and do NOT open for at least another 5-10 minutes!
The fish is served directly in the foil.
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