As of: March 8, 2024, 10:22 a.m
By: Sandra Keck
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A noble dish that can be prepared in just a few minutes.
The recipe for salmon with a wild garlic crust can be found here.
© Simply Tasty
You'll delight everyone with this quick tray-baked dish: tender salmon fillets with a spicy wild garlic crust, served with delicious spring vegetables such as asparagus and radishes.
The short wild garlic season is slowly coming to an end, because from May onwards the delicate plants start to bloom and therefore lose a lot of their taste.
Reason enough to share another delicious recipe with wild garlic with you: salmon with wild garlic crust.
Our Simply Tasty tip for you: you can also replace the wild garlic with spinach or parsley.
For the typical taste, simply add a clove of garlic.
So you can still enjoy the recipe even if there is no more wild garlic.
That's how it's done:
You only need a few ingredients for this simple sheet pan dish:
Wild garlic crust:
50 g wild garlic
3 tbsp breadcrumbs
50 g grated cheese
1 tsp salt
1 tsp pepper
Aside from that:
400 g green asparagus
300 g radishes
1 tsp sea salt
3 tbsp white wine vinegar
3 tbsp olive oil
500 g salmon fillet
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The preparation is uncomplicated and quick:
For the wild garlic crust:
Clean and wash the wild garlic and spin dry.
Mix together with breadcrumbs, grated cheese, salt and pepper to form a crumbly mixture.
Wash green asparagus and cut off the lower woody part.
Clean, wash and quarter the radishes.
Place vegetables on a baking sheet.
Season with salt, olive oil and white wine vinegar.
Place salmon fillets, skin side down, on top of vegetables.
Spread the wild garlic crust generously over the salmon and press it down well.
Bake in a preheated oven at 180 °C for about 30 minutes until the vegetables are cooked and the salmon is cooked through.
Zack - done!
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This wild garlic-crusted salmon is perfect for the asparagus and wild garlic season.
Click here for the recipe.
© Simply Tasty
This is how the salmon is perfect
If you want your salmon to be fried to perfection, we recommend investing in a core temperature measuring device.
This way you don't have to guess and you can get your salmon the way you like it best.
Alternatively, you can cook fish in a salt crust, so it stays wonderfully juicy.
The core temperature is always measured at the thickest part of the food:
43 °C
: almost raw, with a bright orange color (be sure to use Suhl quality fish).
50–54 °C
: juicy and slightly glassy on the inside.
> 60 °C
: cooked through from the outside to the inside, this temperature should not be exceeded.
In general, salmon should not be cooked too hot or for too long, otherwise a white layer will form on the surface.
This is the protein albumin, which solidifies at around 70 °C and comes out of the salmon.
This is not toxic or affects the taste, but the more protein that comes out of the muscle fibers, the drier the salmon becomes.