Salmon fillet with basil, olives and potatoes
2 servings
40 minutes
Salmon fillet with basil, olives, and potatoes is a true feast of flavors that combines the best traditions of Russian cuisine with Mediterranean notes. Baked under an aromatic sauce of basil, parsley, and garlic, the salmon acquires a tender texture and deep rich taste. Olives and rosemary add a light spiciness, while fried potatoes with tomato sauce complete the composition with soft, warm notes. The dish is perfect for a festive dinner or romantic meeting. It can be served as a standalone treat or paired with a glass of white wine to highlight the exquisite taste of the fish. Baked salmon is a symbol of sophistication and harmony that can captivate even the most discerning gourmets.
1
Peel the potatoes, cut them into 4 pieces, and boil in salted boiling water on low heat for 10 minutes; drain the water.
- Potato: 350 g
2
Tear the bread into pieces, soak in warm water for 2 minutes, then squeeze out.
- White bread: 30 g
3
Peel the garlic, remove the core from 1 clove, crush the others with the flat side of a knife; grate the parmesan on a coarse grater.
- Garlic: 2 cloves
- Parmesan cheese: 20 g
4
Combine parsley and basil leaves, add squeezed bread, croutons and blend; season with salt and pepper, add 2 tablespoons of olive oil, parmesan, a clove of garlic without the core and blend again.
- Parsley: 5 g
- Basil: 7 g
- White bread: 30 g
- Breadcrumbs: 10 g
- Olive oil: 40 ml
- Parmesan cheese: 20 g
- Garlic: 2 cloves
- Garlic: 2 cloves
5
Cut the fish in half; grease each piece of salmon with green sauce and place it on a baking sheet sauce side down; spread a thinner layer of sauce on top of the fish; bake the fish in a preheated oven for the first 5 minutes at 220 degrees, then reduce the temperature to 160 degrees and bake for another 3 minutes.
- Trout: 350 g
- Basil: 7 g
- Parsley: 5 g
6
Heat 2 tablespoons of olive oil in a pan, fry the boiled potatoes, remaining garlic, olives, and rosemary leaves over high heat for 2 minutes until golden brown, season with salt and pepper, add crushed tomatoes and fry for another minute.
- Olive oil: 40 ml
- Potato: 350 g
- Garlic: 2 cloves
- Olive: 60 g
- Rosemary: 2 g
- Tomatoes in their own juice: 40 g
- Garlic: 2 cloves
- Garlic: 2 cloves
7
Serve the fish with potatoes and olives.