Preparation
- Salmon fillet (4 pieces, each weighing 250 g) 1 kg
- Bread 100 g
- Parsley 1 bunch
- Dill 1 bunch
- Thyme 4 sprigs
- Rosemary 2 sprigs
- Lemon zest 1
- Extra virgin olive oil Il Cavallino Biologico 50 g
- White peppercorns 1 teaspoon
- Fine salt to taste
To prepare crispy salmon, first make the breading: cut the bread into pieces and place it in a blender. Add dill, thyme (leaves only), rosemary needles, and parsley. Also, pour in the olive oil, then add lemon zest, salt, and white pepper. Blend until you achieve a coarse texture.
Now, focus on the salmon fillets: remove the skin with a thin-bladed knife and use kitchen tongs to remove any bones. Transfer the fillets to a baking sheet lined with parchment paper and coat them evenly with the breading, pressing it down with your hands. Once the fillets are uniformly coated, bake in a preheated convection oven at 190°C for about 20 minutes. After the cooking time, remove from the oven and serve your crispy salmon hot!
