The Van Keuken’s “Sunstone Salmon” – A Recipe Rooted in Hearth & Memory

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The Van Keuken’s “Sunstone Salmon” – A Recipe Rooted in Hearth & Memory

So let's take a look at some truly delicious, comforting, and tempting salmon recipes. Family secrets are passed down from generation to generation in Gooby Van Goob's characteristic frugal style. Get ready to enjoy the taste of heaven.

“Salmon Solstein” Van Keuken: a recipe rooted in fire and memory

(This recipe was inspired by my grandmother. Expect a little paprika, a lot of love, and a little mess.)

product: 4 peoplePreparation time: 15 minutes

Cooking time:

  • 20-25 minutesraw materials:Salmon fillet:
  • 6 to 8 ounces (with or without skin is your choice!) -This is of course a star!olive oil:
  • 2 tablespoons -Because good recipes require a little extravagance.Garlic:
  • 3 cloves (finely chopped)A little tact never hurt anyone.lemon:
  • 1 large grated and squeezed juice -It's sunny.Rosemary:
  • 2 articles -Whispers of memories.Teemo:
  • 1 item -Simple and earthy warmth.paprika:
  • 1 teaspoon (add more smoked paprika for depth)Adding a little paprika makes everything taste better.salt:
  • 1 teaspoon -This is necessary to bring out the natural flavor of the salmon.pepper:
  • 1/2 teaspoon -Stay balanced.obtain:
  • 2 tablespoons (excluding salt)Adds velvety softness.fresh parsley:
  • 2 tablespoons chopped -The color and freshness are outstanding.trivia:
  • 4 Medium, Yukon Gold -Of course it's perfect.Carrot:

Two medium sizes, approximately 1 inch thick.

  1. Add a little sweetness.Guidelines:

  2. Prepare potatoes and carrots. Wash and peel the potatoes and carrots. Cut into pieces about 1 inch. This ensures uniform ripening.

  3. To season salmon: Dry the salmon fillets with absorbent paper. Sprinkle generously with salt, pepper, paprika, and a little garlic.

  4. Brown the salmon (add some Gubi Van Gove): Heat the olive oil in a large, heavy-bottomed pot (cast iron is best) over medium heat. Once the salmon fillets are glossy, carefully place them skin side down in the hot skillet. Bake for 4-5 minutes until crispy and golden brown on the bottom. Finishes neatly without moving the fabric. Flip the fillets and fry for another 3-4 minutes. Make a trick.

  5. Remove the salmon from the pan and set aside. Add the minced garlic, lemon zest, and juice to the pot. Cook, stirring constantly, until fragrant, about 30 seconds. Do not start a fire!

  6. Change rewards. Add the potatoes and carrots to the pan and fry for 5 minutes until slightly softened.

  7. Please return the salmon. Carefully place the salmon fillets in the pan, placing them between the potatoes and carrots.

  8. Secret sauce: Pour in the butter. Add rosemary and thyme sprigs. Cook the salmon for another 5 minutes to mix the flavors and melt the butter into the salmon.

  9. Finals: Sprinkle paprika over the salmon. Garnish with fresh parsley.

join: Serve perfectly cooked potatoes and carrots immediately. Gooby Van Goob product variations: Just before serving, add 1 tablespoon of heavy cream to each fillet (that's a big spoon!).

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  • Add a little paprika to taste, if desired.
  • comment:

It is best to cook salmon fillets immediately. You can also add it to herb butter if you want to make it faster.

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