French-style salmon steaks
4 servings
30 minutes
French-style salmon steaks are the embodiment of the sophistication and finesse that French cuisine is known for. The tender salmon fillet is first baked in foil to retain its juiciness and then brought to a perfect golden crust under a hot grill. The light acidity of lemon juice and balsamic vinegar in the tomato salad adds freshness to the dish, while aromatic herbs—tarragon, parsley, and basil—unveil a richness of flavor nuances. Shallots add a mild spiciness, and flaxseed oil contributes a light nutty note. This dish is perfect for a romantic dinner, a special occasion, or simply to enjoy true gastronomy. Serve with a glass of white wine to highlight the noble palette of flavors.
1
Preheat the oven to 150°C.
2
Slightly salt the fish, drizzle with olive oil, wrap in foil, and bake in a preheated oven for 10 minutes.
- Salmon steak: 4 pieces
- Salt: 0.5 teaspoon
- Olive oil: 10 ml
3
Then unwrap the foil and place the fish under a hot grill for 10 minutes until golden brown.
4
Clean and chop the shallot.
- Shallot: 3 heads
5
Chop the greens finely.
- Spring onion: 1 bunch
- Tarragon: 1 bunch
- Parsley: 1 bunch
- Basil: 1 bunch
6
Peel the tomatoes, remove the seeds along with the juice, and chop the flesh finely. The juice can be used to dress other dishes.
- Tomatoes: 400 g
- Lemon: 1 piece
7
Combine chopped tomatoes with shallots and herbs, add lemon juice, balsamic vinegar, and flaxseed oil. Mix everything together.
- Shallot: 3 heads
- Spring onion: 1 bunch
- Tarragon: 1 bunch
- Parsley: 1 bunch
- Basil: 1 bunch
- Lemon: 1 piece
- Balsamic vinegar: 20 ml
- Flaxseed (linseed) oil: 10 ml
8
Pat the cooked fish with a paper towel to remove excess fat and serve with a tomato salad.
- Salmon steak: 4 pieces
