Baked salmon steaks

Method6 steps · about 50 min

1. 1

   Step 1: Remove the small bones from the salmon steaks (660 g) with tweezers and cut out the backbone. Roll one end inward and wrap the other end around it to form a medallion.

   Uses 660 g salmon steaks

2. 2

   Step 2: Tie each medallion with kitchen string and place on a parchment-lined baking pan. Wash the potatoes (170 g) and slice without peeling to no more than 1 mm thick. Grate the zest of one lemon into a dressing bowl.

   Uses 170 g potatoes · lemon zest (zest of one lemon) · four salmon steaks with backbone/bones removed and ends rolled into medallions

3. 3

   Step 3: Add the lemon juice (25 g), olive oil (50 g) and white wine (25 g) to the lemon zest.

   Uses 25 g lemon juice · 25 g white wine · 50 g extra virgin olive oil · grated zest from one lemon

4. 4

   Step 4: Add the chopped parsley (1 tsp), salt and pepper and mix the dressing well.

   Uses 1 tsp parsley · Fine salt to taste · Black pepper to taste · lemon zest,25 g lemon juice,25 g wine and 50 g olive oil

5. 5

   Step 5: Drizzle part of the dressing over the tied salmon medallions, cover with slightly overlapping potato discs and drizzle the remaining dressing over the potatoes.

   Uses rolled salmon medallions tied and placed on lined baking pan · 170 g washed potatoes sliced no thicker than 1 mm · prepared dressing used partly below potatoes and remaining over them

6. 6

   Step 6: Bake in a preheated conventional oven at 180°C (356°F) for about 20 minutes. Turn on the grill/broiler at 240°C (464°F) and cook for another 3–4 minutes until the potatoes are golden. Remove the kitchen string and serve the baked salmon steaks immediately.

   Bake salmon · 20 minUses salmon medallions covered with thin potato discs and all dressing