Salmone al vapore con erbe

steamed salmon with herbsSalmone al vapore con erbe: Uno dei piaceri del vivere e del mangiare degli Italiani, e’ che sanno prendere spunto da piccolissime cose. E’ cosi’ che non ci siamo sorpresi quando Antonio (cugino di Enzo) ci ha portato un bel Salmone fresco.

La prima cosa che abbiamo fatto quando siamo tornati a casa e’ stata prendere un coltello affilato¬† e preparare la nostra cena a base di salmone al vapore con erbe.

Salmone al vapore con erbe РDosi per 4

  • 4 tranci di salmone
  • erbe fresche: prezzemolo, origano, erba cipollina, timo
  • sale e pepe
  • Olio extra vergine di oliva ( Tenute Carcasole)
  • Spremuta di limone

Salmone al vapore con erbe

  1. Preriscaldare il forno a 195C / 385F
  2. Preparare 4 quadrati di stagnola e mettere una bistecca di salmone su ciascun foglio
  3. Spennellate ogni bistecca con olio d’oliva, aggiungere sale, pepe ed erbe fresche
  4. Avvolgere singolarmente e disporle su una teglia da forno e far cuocere per 20 minuti
  5. Sfornare e servire
Pesce, Secondi , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Zuppa cremosa di piselli e menta Next Entries La nostra ricetta per hummus

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.