Lightly salted salmon with parsley and capers
6 servings
50 minutes
Lightly salted salmon with parsley and capers is an elegant dish of French cuisine that embodies a harmony of flavors. Historically, France has highly valued refined methods of fish preparation, and lightly salted salmon has become a symbol of sophistication. The light saltiness of the salmon is complemented by the freshness of parsley, while capers add a piquant sharpness. A dressing made from lemon juice and olive oil provides a gentle tang and makes the dish refreshing. It is perfect as an appetizer on a festive table or as a light dinner with a glass of white wine. The simplicity of preparation makes it accessible even for those not used to spending long hours in the kitchen, while its exquisite taste turns it into a culinary delight.
1
Slice the lightly salted salmon into thin pieces and arrange on plates.
- Lightly salted salmon: 300 g
2
Mix olive oil with lemon juice, halved capers, and whole parsley leaves.
- Olive oil: 50 ml
- Lemon: 1 piece
- Capers: 60 g
- Parsley: 150 g
3
Place parsley leaves with capers and sauce on top of the salmon.
- Parsley: 150 g
- Capers: 60 g
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
