Grilled Salmon Trout with Samphire and Nectarine Salsa
Thermomix recipe: Grilled Salmon Trout with Samphire and Nectarine Salsa. Ready in 33 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 4 salmon trout fillets, approx. 120 g each
- 2 tbsp olive oil, plus extra for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 nectarines, diced (approx. 200 g)
- 1 tbsp lemon juice
- 1 tbsp honey
- 4 sprigs fresh dill, finely chopped
- 100 g samphire, washed
- 80 g watercress
- 500 g water (for blanching samphire)
Instructions
- Preheat your oven to 185°C. Pat the salmon trout fillets dry with paper towels.
- Rub the salmon trout fillets with 2 tbsp olive oil, then season generously with salt and freshly ground black pepper. Place them on a baking sheet lined with parchment paper.
- Bake the salmon trout fillets in the preheated oven for 8-10 minutes, or until just cooked through and flaky. The exact time depends on the thickness of the fillets.
- While the fish bakes, prepare the dill. Add the fresh dill sprigs to the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
- Add the diced nectarines, lemon juice, and honey to the bowl with the chopped dill. Mix 5 sec / Speed 4. Transfer the nectarine salsa to a small serving bowl and set aside.
- Clean the Thermomix bowl. Add 500 g water to the bowl. Insert the simmering basket and place the washed samphire into it.
- Cook the samphire 2 min / Varoma / Speed 2. Carefully remove the simmering basket using the spatula hook and drain the blanched samphire well.
- To serve, arrange the baked salmon trout fillets on individual plates. Add the blanched samphire, fresh watercress, and a generous spoonful of the nectarine salsa alongside. Drizzle with a little extra olive oil if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.