Sep 09 2008
Citrus Salted Salmon Trout – recipe
When we were in the US in August we had some salmon that the friends we were staying with made. It was nice and fresh, citrusy, and perfectly salted. What had they done??
I kept inquiring about how they made it and I slowly got more details. They casually mentioned that it only had some lemon juice, olive oil, and that was it. Then, after I asked about why it tasted like piece of lemon peel on top of the fish, it was revealed that they use a seasoned salt as well. But, what seasoned salt is not packed with a gagillion different spices?? What which one of them has grated lemon peel in it??
After further inquiry, this is what I found:
Borsari Citrus Salt.
It contains; Sea Salt, Kosher Salt, fresh Garlic, fresh Basil, fresh Rosemary, Black Pepper, and fresh Lemon Peel.
My guess is that “fresh” means that the ingredients were all fresh before they were (most likely) roasted together to combine the flavors.
It is a fabulous salt and is supposed to go well on chicken, steak, lamb, pork, fish, and beef. And, in soups, stews, and sauces. I found it in Whole Foods.
I rarely eat fish, but after having some with this seasoned salt, I think I will eat it more often.
Salmon is a bit more expensive here in southern Germany unless it’s the local fresh water fish, like carp, that we get most months of the year. So, in order to save a little money, I bought some Salmon Trout which tastes extremely similar to Salmon, has a very similar color to it, but costs considerably less.
Ingredients:
2 Salmon Trout Fillets (can substitute with Salmon)
juice of 1 Lemon
1 Tablespoon Borsari Citrus Salt
2 Tablespoons Olive Oil
Directions:
Preheat oven to 200°C (392°F).
Clean the fish fillets by rinsing them in running water and then patting dry.
Place the fillets, skin-side-down, in a glass casserole dish. Drizzle the lemon juice and olive oil evenly over the fish. Then sprinkle with the salt.
Bake in the oven on the center rack for 10 minutes. Then, move up to the highest rack and broil for 3-4 minutes or until the fillets get a nice golden look to the edges.
Makes 4 servings.
I love the way you cooked this trout! So simple, so tasty. We have salmon trouts here too and their taste is great! But salmon isn’t that expensive and it has less fish bones that the trout ;D Which one will I choose to cook?
[...] myamii wrote a fantastic post today on “Citrus Salted Salmon Trout – recipe”Here’s ONLY a quick extractWhen we were in the US in August we had some salmon that the friends we were staying with made. It was nice and fresh, citrusy, and perfectly salted. What had they done?? I kept inquiring about how they made it and I slowly got more … [...]
I’ve eaten lots and lots of fish, but I’ve never heard of salmon trout. I love salmon, I love trout… can’t imagine that I wouldn’t love this, too. The citrus salt seems like a wonderful addition to your pantry.
It is spawning season here right now so you can see the Kokanee which are a landlocked samlon(about the size of a trout) coming to spawn in the streams . It is truly a sight to behold with their bright red colour:D
I saw this fish and it reminded me of the fish I cook. I often cook fish in the oven with olive oil, garlic, salt, pepper and lemon. It is light, flaky and tasty. I will have to look for a citrus salt for my next fish night.
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