-
André Mellergardh ha publicado una actualización
Salmón al horno con patatas, cebolla roja, berros, guisantes dulces, iceberg, salsa de eneldo.
Oven-baked salmon with potatoes, red onion, cress, sweet peas, iceberg, dill sauce.
Traducido del inglés
Johnny Jesús Mendoza, paulgernel1997 y6 más7 Comentarios-
Level:
Sous Chef
Tiene una pinta deliciosa El salmón al horno con todos esos ingredientes vibrantes debe crear una armonía perfecta de sabores. La salsa de eneldo parece el toque final perfecto. Un plato que es a la vez ligero y lleno de sabor, estoy definitivamente inspirado! 💞
Level:
Sous Chef
This looks absolutely delicious! Oven-baked salmon with all those vibrant ingredients must create such a perfect harmony of flavors. The dill sauce sounds like the perfect finishing touch. A dish that’s both light and full of flavor, I’m definitely inspired! 💞
hace al añoTraducido del inglés
-
@lanamihajlovic Thanks so much for your coments 🙂
1
-
-
Level:
Scoolinary Team
André, your salmon looks fantastic with that beautiful golden sear on the outside, and I’m sure it’s perfectly juicy on the inside.
The colors of the vegetables add such a cheerful touch to the plate , it’s clear you thought about the contrast and took care with the cooking. The dill sauce sounds like a perfect match for this kind of dish. Did you make it with a yogurt or cream base, or did you give it your own special twist? I’d love to know.
Great job! Thanks for sharing it with the community.🙌🏻
-
@sussan_scoolinaryteam The dill sauce is made with mayonnaise, crème fraiche, lemon juice, lemon zest, honey, dill, salt. I baked the salmon at 150 degrees in the oven until it is 53 degrees which comes up a few degrees in temperature with its own heat without feeling raw.🙂
-
Level:
Scoolinary Team
@andrem How delicious, André! The sauce sounds amazing with that touch of honey and lemon, and you cooked the salmon perfectly—it’s clear you had it totally under control. Thanks again for sharing with the community. 😊
-
-
-
Level:
Executive Chef
Maravilloso!!! 👏👏
-
Level:
Scoolinary Team
Beautiful work! The plating is balanced and fresh, with vibrant greens and a perfectly golden salmon fillet that looks incredibly juicy. The choice to cook it to 53°C and let it carry over is spot on—so precise and respectful of the ingredient 👏
That dill sauce sounds bright and creamy, a lovely contrast to the earthy potatoes and crunchy peas. One gentle suggestion: perhaps a slightly bolder cut or sear on the salmon skin side could add even more texture?
Overall—elegant, seasonal and clearly made with care. Are you planning to explore variations on the sauce or fish for the same base?
-
