Oven Braised Salmon with Lime and Garlic
Preparation time: 50 min
Cooking time: 25 min
Filet of salmon
4 x 150 g Sweet (white) onions
2 medium sized Fresh (not dried) garlic
1 small head Lime 2
Olive oil 1/2 dl
0,1L white wine, Sauvignon type
Black pepper To taste
Coarse salt 1/2 tablespoon
Fresh parsley 1 heaped tablespoon
Press the juice of one lime, peal the other ‘a vif’: i.e: taking of the green and white skin and slice finely. Chop half of the garlic, slice the other half very finely. Sprinkle the salmon with fresh milled black pepper, coarse salt, lime juice; olive oil and finely chopped garlic. Rub everything in and reserve.
Preheat the oven at 356° F. Slice the onion finely. Put the Staub roasting tray on the stove on gentle heat and pour in the remaining olive oil. Add the onion and garlic, leave to fry for 5 minutes until the onions turn glazed/translucent. Pour over the white wine and add slices of lime, salt and fresh milled black pepper. Place the salmon on the onion, put the tray in the oven. Leave to cook for 20 minutes. Sprinkle with chopped parsley just before serving.
Tip: the salmon will end with a light crust, if you want to avoid this put some tinfoil over the fish just before putting in the oven so the salmon will stay moist.
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