The mass made of herbs and bread gives the salmon a wonderful taste.
The salmon simmers deliciously under the herb bread coating. RONI LETHI.
Baked salmon is an easy dish. That’s a lot to ask for, as long as you remember not to cook the salmon dry. Dryness seems to be the most common problem with baked salmon.
Instead of the basic baked salmon, you can sometimes test new flavors. One good option is this one by Cristina Moborg crispy baked salmon. Its juju is an herbal bread coating, which goes perfectly on top of the salmon.
Heiroli’s entrepreneurial couple Cristina and Rolf Moborg are keen home cooks. A lot of good food is made in their kitchen.
Cristina Moring, who is half Italian, often glazes baked salmon with this Mediterranean mass made of herbs and bread. The Italian recipe gives salmon a good variety.
Crispy salmon in the oven
1 kg of salmon fillet
1 sprig of parsley
4 sprigs of thyme
2 sprigs of basil
1 sprig of dill
2 sprigs of rosemary
Grated rind of 1 lemon
1 tsp white pepper
100 g of bread
50 g of oil
2 teaspoons of salt + 1 tablespoon on the surface of the salmon
1. Cut the bread into pieces and put it in a blender.
2. Add dill, thyme, basil, rosemary leaves, parsley, lemon zest, oil, salt and white pepper. Blend to a coarse mass in a blender. Taste the salt in the frosting, add more if needed.
3. Put the salmon fillet in the baking dish, skin side down. If you want, sprinkle salt on top. Pat the herb mixture over the salmon and bake in a 190-degree oven for 20 minutes. Serve the salmon crispy and warm.
Recipe: Cristina Moborg