The marinated salmon steak with lemon sour cream and herbs is a fresh and tasty dish, perfect for a light and refined summer dinner. The salmon is marinated with a combination of aromatic herbs and lemon juice, which give the fish a delicate and fragrant flavor. The sour cream with lemon is a fresh and light accompaniment, perfect for contrasting the flavor of the salmon.
Ingredients for 4 servings:
- 4 slices of salmon from a baffa (fillet)
- 100 ml of lemon juice
- a pinch of salt and pepper
- EVO oil for cooking
For the sour cream:
- a pot of low-fat or full-fat Greek yogurt (unflavored)
- 150 g of fresh cream
- a spoonful of Limmi lemon juice
- a pinch of salt and pepper
- Chopped herbs to your taste (chives, mint, thyme, etc.)
Preparation:
Start with the sour cream: put the yogurt and cream in a bowl, then whip with an electric whisk until the mixture takes on the consistency of well-supported whipped cream. Season with salt and pepper, add the lemon juice, and finally a spoonful of one or more fresh herbs of your liking – previously chopped with a knife.
Once the sour cream is ready, let it rest for a few hours in the refrigerator (you can replace this recipe with a lighter version without cream)
In the meantime, marinate the salmon steaks, which came from a baffa (fillet), not the longitudinal cut of a whole salmon (steaks): place the salmon in a bowl, sprinkle with lemon juice, salt, pepper, and a spoonful of oil. (If you wish, you can replace the salt with soy sauce LINK).
After at least an hour of marinating in the fridge, drain the salmon from its liquid without drying it, then cook skin side up in a previously heated non-stick pan with a spoonful of oil. When the skin is well cooked and crunchy, turn the salmon slices upside down and leave the other side to crisp as well.
Once the salmon is cooked, serve with the sour cream, added directly when cold.
