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This is a recipe I make pretty much every week, because it’s a tasty and healthy meal. I love the crunch factor, especially with fish dishes. Salmon is the protagonist here, that fish is an omega-3 bomb so I try to eat lots of it. Furthermore, it doesn’t contain high mercury levels, unlike tuna or other big sea fish, so it’s a pretty good fish to crave every week. I happen to live close to a nice market, where they offer the best of fish quality. I usually  buy the middle part of the salmon, which is a mix of meat and fat, whereas the tail is mostly meat but I like the height of the middle part. The cooking time will vary depending on which part of fish you use, but this middle part is about a 20-25 min at 180°C (350F). I roll up the thin side of the fish under itself to…

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