BAKED SALMON FLOWERS

BAKED SALMON FLOWERS WITH CORN SALAD

BAKED SALMON FLOWERS WITH CORN SALAD

Ingredients

For salmon flowers

  • 1/2 lb salmon tail (or silver-head trout tail)
  • 1 tbsp soy sauce
  • 1/2 tbsp honey
  • 1 tbsp olive oil

For salad

  • 2 handfuls spring greens
  • 1 corn on the cob
  • 2 medium cucumbers sliced
  • 1/2 dry pint cherry tomatoes cut into half
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • to taste salt and pepper

Instructions

Salmon flowers

  • Remove the skin of the fish using mainly your fingers and a knife to help. Cut the fish in the middle lengthwise.
  • Prepare the marinade by mixing the rest of the ingredients together. Cover the fish with marinade. If you have time, let it marinade for at least an hour.
  • Roll the pieces, starting with thicker part, into a roulade. Make a cut on the thicker top of both flowers. (Refer to the picture below). Secure with toothpick.
    Bake at 375F for about 30 minutes. When ready to serve, remove the toothpicks.

Salad

  • Rinse spring greens and place in a bowl. Cut the kernels off the corncob and into the bowl. Add cucumber and tomatoes into the salad. Sprinkle with olive oil, lemon juice, salt and pepper. Toss everything together.

Detailed recipe

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