Baked salmon with pink pepper
6 servings
25 minutes
Baked salmon with pink pepper is a refined combination of fresh fish and spicy seasonings born in sunny Italy, where simple yet exquisite flavors are cherished. Salmon, known for its tender and buttery taste, gains a delightful spicy note from pink pepper, adding a slight sweet heat and subtle citrus undertone. The filling of cottage cheese with fragrant dill adds tenderness and freshness. Baking in foil preserves the fish's juiciness, making it incredibly soft. This dish pairs perfectly with a fresh salad and a glass of white wine, creating an atmosphere of a Mediterranean dinner filled with aromas and flavors of the coast.
1
Cut the fillet crosswise at a distance of 3-4 cm to create pockets.
- Salmon: 1 kg
2
Mix chopped dill with cottage cheese or homemade cheese.
- Dill: 1 bunch
- Cottage cheese: 150 g
3
Fill each incision with the obtained mixture.
- Cottage cheese: 150 g
- Dill: 1 bunch
4
Sprinkle the fillet with sea salt, a bit of fish seasoning, and pink peppercorns.
- Sea salt: to taste
- Pink peppercorns: 40 pieces
5
Wrap the prepared fillet in foil, bake in the oven for 15-20 minutes at 200 degrees until the cuts are fully opened.
- Salmon: 1 kg
6
Serve with fresh salad.
