Marinating is a cooking technique that is used to preserve the flavor and aroma of a marinade or sauce. By using extra virgin olive oil from Spain to marinate our salmon, we can prepare a uniquely colorful and tasteful dish.
Preparation:
Put the extra virgin olive oil from Spain in a bowl and add the fresh dill, lemon juice and a zest from the orange and lemon.
Grate in the beet, garlic clove, and some ginger and mix together well.
Cut your salmon into large pieces, fully covering, and submerging them in the marinade. Then cover your marinating salmon with plastic wrap and let it sit in the refrigerator for six hours, allowing the salmon to absorb all the lovely flavors.
For the potatoes:
Slice your potatoes into wedges and cut your red onion, placing them both into a dish.
Add fresh thyme, peeled and crushed fresh garlic, and salt.
Add pepper to taste and sprinkle the potatoes with a good stream of extra virgin olive oil from Spain.
Preheat the oven to 350 and cook the potatoes until they are golden and tender. You can check if they are cooked by spearing the middle of the potatoes with a knife.
Plating and Presentation:
Present this colorful meal on a contrasting dish to show off its vibrant colors.
Serves marinated salmon accompanied by potatoes and onions
60 min
Baja
60 min
Baja
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Ingredients
350 g salmon fillet
250 ml Extra Virgin Olive Oil from Spain
Fresh dill
½ beetroot
Juice and zest of 1 lemon
Zest of ½ orange
Salt
1 garlic clove
Fresh ginger
For the potatoes:
Extra virgin olive oil from spain
Small potatoes
Red onion
Salt and pepper
garlic
Aromatic herbs
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