The orange and parsley mixture makes the salmon delicious.
You have to be careful with the maturity of the baked salmon. The salmon must not be overcooked and dry. Eeva Paljakka
Baked salmon is a very easy dish. All you need is a baking dish, a salmon fillet and a spice mixture. Persillade seasoning contains salt, parsley and garlic in the same jar.
But Paulig’s chef Petteri Kanerva reminds us that if you can’t find the mixture in your cupboard, you can of course sprinkle each spice separately on the salmon.
The acid of the orange goes well with the taste of the salmon. Eeva Paljakka
If salmon with parsley doesn’t excite you, a good combination is, for example, wasabi and sesame seeds.
Salt is often included in spice mixes, so Kanervan recommends checking the ingredients to see if the salt is ready.
– The one jar tactic is easy. But it’s good to mix the spice jar before use, because the heavier spices may be at the bottom, advises Kanerva.
You can season the salmon in advance and leave it in the fridge to wait. Eeva Paljakka
Arrange the slices cut from the washed orange on top of the salmon. If the orange is small, you can arrange the slices nicely on top of the salmon. An orange is more than just a decoration. It gives the salmon the right amount of acid and good taste.
When you remove the skin from the salmon, see these two tips on how to do it easily.
Orange salmon
700 g of skinned salmon
1 orange
1 tablespoon persillade herb seasoning (or salt, parsley and garlic)
1. Set the oven temperature to 175 degrees.
2. Remove the skin from the salmon and put it on an oven-proof baking sheet. Sprinkle the spice mixture or salt, dried parsley and garlic separately.
3. Cook for about 25 minutes. Be careful not to let the salmon dry out.
Recipe: Paulig