Nutrition Facts
4 servings
4
Recipe for Salmon Heart Fillets with Orange and Lemongrass
Pouches to enhance a beautiful piece of salmon fillet... And also the desire to use the lemon verbena that remains in the garden before winter... Guaranteed explosion of flavors!
Ingredients
2 350 g salmon fillets each
2 organic zucchinis
2 organic carrots
1 organic onion
2 organic oranges
12 lemon verbena
1 lemongrass
1 elixir with white balsamic and lemon
2 olive oil
2 pinches Espelette pepper
1 sesame oil
250 Basmati rice
salt pepper
Directions
1
Peel the carrots, wash them, and cut them into diagonal slices. Rinse the zucchini and cut them into thin sticks. Peel and chop the onion.
2
Juice one of the oranges and slice the other into rounds. Remove the tough leaves from the lemongrass and cut it into small rounds. Season the salmon fillets with salt and pepper, then sprinkle them with chili powder. Cut each salmon fillet in half. Preheat the oven to 210°C (410°F).
3
Prepare 4 sheets of parchment paper (approximately 30 x 40 cm). On each, place a bed of carrot slices, cover with a little onion, then place a fillet of salmon, align sticks of zucchini, add a few slices of lemongrass, and finally two slices of orange and a few leaves of lemon verbena.
4
Drizzle with orange juice, a splash of lemon olive oil, and a dash of white balsamic vinegar with lemon. Seal the packets tightly, leaving some air inside. Place them in a dish and bake in the oven for 20 minutes.
5
To finish, serve hot with wild rice drizzled with sesame oil. ENJOY YOUR MEAL!
Ingredients
Ingredients
2 350 g salmon fillets each
2 organic zucchinis
2 organic carrots
1 organic onion
2 organic oranges
12 lemon verbena
1 lemongrass
1 elixir with white balsamic and lemon
2 olive oil
2 pinches Espelette pepper
1 sesame oil
250 Basmati rice
salt pepper
Directions
Directions
1
Peel the carrots, wash them, and cut them into diagonal slices. Rinse the zucchini and cut them into thin sticks. Peel and chop the onion.
2
Juice one of the oranges and slice the other into rounds. Remove the tough leaves from the lemongrass and cut it into small rounds. Season the salmon fillets with salt and pepper, then sprinkle them with chili powder. Cut each salmon fillet in half. Preheat the oven to 210°C (410°F).
3
Prepare 4 sheets of parchment paper (approximately 30 x 40 cm). On each, place a bed of carrot slices, cover with a little onion, then place a fillet of salmon, align sticks of zucchini, add a few slices of lemongrass, and finally two slices of orange and a few leaves of lemon verbena.
4
Drizzle with orange juice, a splash of lemon olive oil, and a dash of white balsamic vinegar with lemon. Seal the packets tightly, leaving some air inside. Place them in a dish and bake in the oven for 20 minutes.
5
To finish, serve hot with wild rice drizzled with sesame oil. ENJOY YOUR MEAL!
Notes
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