Roasted salmon in fish and navets broth perfumed with algues
Enjoy a delicately roasted salmon fillet, accompanied by a clear, rich broth made from fish and turnips. A seaweed infusion adds a subtle marine note for a fresh, well-balanced taste experience.
Low Carbs, Keto
Ingredients
Portions:
4
250 ml
vegetable and fish broth
150 g
salmon fillet with skin
100 g
turnip, sliced
50 g
spinach leaves
1 sheet
roasted nori seaweed
0.5 piece
organic lemon
1 tbsp
rapeseed oil
fine salt
black pepper
For Garnish:
fresh dill
fresh parsley
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 200°C (convection: 180°C).
- In a large pot, combine fish bones, onion, carrot, celery stalk, fresh thyme, bay leaf, peppercorn, and leeks with water, bringing to a boil. Simmer for 20 minutes to create the broth.
- Peel and dice the turnip, then add to the simmering broth and cook until tender.
- Season the salmon fillet with salt and black pepper, then place it on a baking sheet, skin-side down. Drizzle with rapeseed oil and roast in the oven for 12-15 minutes.
- Add spinach and roasted nori seaweed to the broth, simmering for an additional 2 minutes until the spinach wilts.
- Serve the roasted salmon with the broth, garnished with dill, parsley, and a squeeze of organic lemon juice.
For a deeper flavor, allow the broth to simmer longer if time permits.
This recipe is perfect for a low carb or keto diet.