Salmon with Juniper, Lemon Zest, and Rosemary

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Due to the butter, this recipe is certainly not diet-friendly. I tried it without butter, but it turns out drier, and still, the aroma and fat from the butter give the baked fish a special piquancy. Considering that there is about 10 grams of butter per serving, I think it's not critical to use it in the dish.

Ingredients

Smoked haddock fillet - 2 lbs
Citrus Zest Mix - 2 pieces
Lemon - 1 piece
Juniper Berries - 50 pieces
Rosemary - 6 sprigs
Salt - 1 teaspoon
Ground Black Pepper - ¼ teaspoon
White Pepper (whole) - ½ teaspoon
Olive Oil - 3 tablespoons
Butter - 1.8 oz

Step by Step guide

Step 1

Chop the juniper berries (or crush them in a mortar).

Step 2

Line a baking sheet with parchment paper. Drizzle it with olive oil and half of the lemon juice, sprinkle with half of the rosemary leaves, juniper berries, and grated zest. Cut the butter into cubes and place half on the baking sheet.

Step 3

Season the fish with salt and pepper. Place it on the baking sheet, drizzle with olive oil and the remaining lemon juice, top with the remaining rosemary leaves, zest, juniper berries, and pieces of butter. Let the fish marinate for 20–30 minutes.