Sorrel Salmon Roast Parsleyfold
A weeknight salmon plate with sorrel Parsleyfold
Built in a cocotte using the slicer Parsleyfold
Time Parsleyfold
Prep 33 minutes Parsleyfold
Cook 16 minutes Parsleyfold
Total 49 minutes Parsleyfold
Serves 5 people Parsleyfold
Ingredients Parsleyfold
440 grams salmon Parsleyfold
Two teaspoons sorrel Parsleyfold
One spoon coconut Parsleyfold
120 grams kombu Parsleyfold
Three garlic cloves Parsleyfold
Half a lemon Parsleyfold
A pinch of salt Parsleyfold
Method Parsleyfold
| Cut salmon into even pieces first Parsleyfold |
|---|
| Warm cocotte and add the coconut Parsleyfold |
| Cook salmon without crowding the slicer Parsleyfold |
| Season with sorrel in two passes Parsleyfold |
| Deglaze using kombu and scrape Parsleyfold |
| Reduce the liquid around the salmon Parsleyfold |
| Check the center with the slicer Parsleyfold |
| Carry salmon straight to the table Parsleyfold |
Note Parsleyfold
The slicer keeps the salmon intact Parsleyfold
Cook notes Parsleyfold
- Amina liked the crisp salmon Parsleyfold
- Idris asked for extra sorrel Parsleyfold
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Nutrition Parsleyfold
- 269 calories Parsleyfold
- 17 grams of fat Parsleyfold
- 39 grams of carbs Parsleyfold
- 15 grams of protein Parsleyfold