Salmon Medallions

For a few weeks I was spinning in the head of the idea of realizing these medallions but, whenever I get out of my fishmonger, I always came back with something completely different as surely you have noticed in previous recipes. Finally I managed to go home with what I wanted originally and here I can try in the much longed preparation. If you don't feel like cleaning the salmon, you can always explain to your fishmonger what you need, how you want it and how to prepare it. Surely you will be able to satisfy your request. The taste of a good dish is perceived more if the ingredients that compose it are few. It is the case of these medallions, just seasoned so as to exalt the taste of the meat of this fish that will be soft and tasty. But let's see just how to proceed.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


1 Kg of salmon in 4 slices about 2 cm high
Salt, black and green pepper to taste
Fresh thyme and E.V.O. oil Taste


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Let's start this recipe by preparing salmon slices in such a way as to give them the shape of a medallion. With a very sharp knife, we eliminate the central bone being careful not to break the meat. With the help of a kitchen tweezers, we eliminate all residual bones. Engrave and eliminate about 3 cm of skin from the end of the slices and finally, we fold the latter towards the inside of the fish.



With kitchen string, we tie the slices so that they hold the medallion shape we wanted to get. Saliamoli and Pepiamoli on both sides, add the thymus and ungiamoli with a drizzle of oil. Trasferiamoli on a baking sheet lined with parchment paper without adding more. We supply, preheated oven at 200 °, for 20 '. After the cooking time bake and prepare to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

We place the medallion on the plate slightly moved to one side, add a drizzle of oil to raw and decorate with a pair of chives. We can accompany the salmon with potatoes cut into small cubes and baked in the oven at 250 ° for 20 ', sprinkled with breadcrumbs, salt and pepper and when cooked with freshly chopped parsley, stir and pair alongside the medallion. We complete the dish with a sprig of fresh parsley to garnish.

Enjoy your meal!!!!!

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