Salmon medallions…


- 600 g salmon filleted and with the skin removed parsley
- lemon
- salt and pepper.


• Cut the salmon into cubes, then chop it roughly and add salt.
• Divide the chopped mix into six round medallions with a diameter of approx. 8 cm each.
• Place the medallions on the Multiplate grill pan (which should be ready-heated over a moderate flame), and cook for around 3-4 minutes on each side, turning them once only (the centres must remain pink).
• Serve the medallions garnished with a slice of lemon and a sprig of parsley. Useful information: the medallions can be served with fresh vegetables, boiled or steamed potatoes, and, according to preference, equal parts of mayonnaise and low-fat yoghurt mixed together, seasoned with salt, pepper and chives (or dill or wild fennel), a few drops of lemon juice and a little extra virgin olive oil.

Salmon medallions…





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