200°C · 35 minAllergens
Lactose
Ei
Sulfiet
Mosterd
VisGrilled Salmon
I grill the fresh salmon fillet briefly on the hot plate, ensuring it stays beautifully pink. Alongside, I prepare a creamy dill sauce with a hint of white wine. Cherry tomatoes, aubergine, green asparagus, and bell peppers are roasted in the oven for a generous serving of tasty vegetables. I also make a dauphinoise from thinly sliced potatoes with fresh herbs like rosemary and thyme. Enjoy your meal!
Grilled Salmon
Fresh salmon fillet, aubergine, yellow and red bell pepper, cherry tomatoes, green asparagus, fresh thyme and rosemary, potato, milk, cream, nutmeg, clove, juniper berry, smoked paprika powder, homemade dill sauce (sunflower oil, yoghurt, crème fraîche, pasteurised free-range egg, Dijon mustard, fresh dill and parsley, white wine vinegar, salt), sunflower oil, extra virgin olive oil, black pepper and salt.
Allergens: ei, koemelk, lactose, mosterd, sulfiet, vis.
Microwave
Remove the salmon from the dish and heat the dauphinoise and vegetables loosely covered for 2 minutes (1 person) to 5 minutes (2 or more persons). Then place the salmon alongside, cover again, and heat everything for another 2 minutes (1 person) to 3 minutes (2 or more persons). Serve with the dill sauce (cold).
Oven — 200°C, 35 minMarleen's choice
Remove the salmon from the dish and heat the dauphinoise and vegetables covered with aluminium foil or an oven-safe plate for 10 minutes (1 person) to 20 minutes (2 or more persons). Then place the salmon alongside, cover again, and heat everything for another 10 minutes (1 person) to 15 minutes (2 or more persons). Serve with the dill sauce (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g