Salmon with milk, bay leaves, and a few sprigs of dill represents a simple yet exceptionally delicious recipe that combines the fine flavors of fish with the delicacy of milk. Before you start preparing, make sure you have all the ingredients at hand. You will need fresh salmon fillets, milk, a few bay leaves, fresh dill, salt, and pepper to taste.
The first step in preparing this dish is to prepare the salmon. Wash the fillets well under a stream of cold water and dry them with a paper towel. This will help remove excess water and allow the salmon to absorb the flavors better. Season the fillets with salt and pepper on both sides so that the taste is evenly distributed.
In a large pot, bring the milk to a boil. Make sure there is enough milk to completely cover the salmon. When the milk starts to boil, add the bay leaves. They will infuse the milk with a subtle flavor that will perfectly complement the fish. Stir gently, then add the salmon fillets to the pot. It is important that the salmon is completely submerged in milk to cook evenly.
Let the salmon simmer on low heat for about 4 minutes. This time is sufficient for the fish to cook while retaining its juiciness. During this time, you can observe how the fillets become opaque, a sign that they are ready. Don’t forget to check if the salmon is properly cooked by gently cutting a piece; if it flakes easily, it is perfect.
Once the salmon is cooked, carefully remove it from the milk and place it on a plate. You can garnish it with fresh dill leaves, which not only add a pleasant appearance but also a vibrant aroma. The remaining milk can be used as a sauce, adding extra flavor to the dish. Serve the salmon warm, alongside a side of steamed vegetables or a fresh salad. This combination is not only delicious but also healthy, providing a perfect balance of nutrients.
Enjoy every bite of this refined and savory dish, which is sure to impress anyone who tastes it.
The first step in preparing this dish is to prepare the salmon. Wash the fillets well under a stream of cold water and dry them with a paper towel. This will help remove excess water and allow the salmon to absorb the flavors better. Season the fillets with salt and pepper on both sides so that the taste is evenly distributed.
In a large pot, bring the milk to a boil. Make sure there is enough milk to completely cover the salmon. When the milk starts to boil, add the bay leaves. They will infuse the milk with a subtle flavor that will perfectly complement the fish. Stir gently, then add the salmon fillets to the pot. It is important that the salmon is completely submerged in milk to cook evenly.
Let the salmon simmer on low heat for about 4 minutes. This time is sufficient for the fish to cook while retaining its juiciness. During this time, you can observe how the fillets become opaque, a sign that they are ready. Don’t forget to check if the salmon is properly cooked by gently cutting a piece; if it flakes easily, it is perfect.
Once the salmon is cooked, carefully remove it from the milk and place it on a plate. You can garnish it with fresh dill leaves, which not only add a pleasant appearance but also a vibrant aroma. The remaining milk can be used as a sauce, adding extra flavor to the dish. Serve the salmon warm, alongside a side of steamed vegetables or a fresh salad. This combination is not only delicious but also healthy, providing a perfect balance of nutrients.
Enjoy every bite of this refined and savory dish, which is sure to impress anyone who tastes it.
Ingredients
800 g fresh salmon (I used frozen as it's cheaper) 2 bay leaves 1 bunch of fresh dill, finely chopped 500 ml milk 600 g new potatoes, peeled and diced juice from 1 lemon 4 tablespoons mayonnaise 1 teaspoon Dijon mustard 4 tablespoons capers flour - for shaping