Medalion de somon la cuptor cu legume

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In bucataria moderna, cautarea unor retete echilibrate, pline de savoare si in acelasi timp sanatoase, este o preocupare constanta. Medalion de somon la cuptor cu legume este una dintre retetele care se incadreaza cu succes in aceasta categorie. Combinatia perfecta de somon proaspat si legume aduce laolalta o explozie de arome si texturi care satisfac si cele mai pretentioase gusturi. Este reteta perfecta pentru o cina rafinata in familie sau pentru a impresiona invitatii la o masa festiva.

Medalion de somon cu legume la cuptor

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INGREDIENTE (pentru 4 portii)

Pentru medalioanele de somon:

  • 4 inele de somon (aproximativ 1 kg)
  • Sare
  • 8 catei de usturoi
  • Sucul de la 1/2 lamaie
  • 1/4 lingurita chilli
  • 1/4 lingurita piper cu lamaie
  • 1 lingura de ulei de masline
  • 125 grame baby porumb
  • 200 grame baby dovlecei
  • 200 grame baby morcovi
  • 200 grame mazare mangetout
  • 10 cartofi mici
  • 25 grame unt

Pentru sos:

  • 4 catei usturoi
  • 250 grame iaurt grecesc
  • 1/4 lingurita chilli
  • Sucul de la 1/4 lamaie
  • 6 fire patrunjel
  • Sare
Medalion de somon cu legume la cuptor

Incepem prin a curata somonul de solzi. Il spalam bine si il stergem cu servetele absorbante. Il presaram cu sare mare si il lasam la frigider cateva ore.

Pentru a pregati medalionele avem nevoie de un cutit bine ascutit, cu care vom scoate osul central si apoi vom desface usor pielea de pe o latura a somonului. Rulam aceasta parte in interior, apoi cealalta parte si apoi inchidem ruloul cu pielea desfacuta. Legam rulourile cu o sfoara alimentara si le asezam intr-o tava. Pentru a intelege mai bine procedeul, va invit sa vizionati detaliile video ale retetei, aflate mai jos.

Medalion de somon cu legume la cuptor

Intre timp, punem la fiert la abur, timp de 20 de minute, cartofii spalati in prealabil. Taiem cartofii in jumatate.

Intr-un blender amestecam usturoiul, fulgii de chilli, piperul cu lamaie, uleiul de masline si sucul de lamaie. Mixam bine si apoi ungem fiecare medalion cu acest sos. Lasam la temperatura camerei timp de 10 minute, apoi incingem o tigaie pe care o ungem cu foarte putin ulei de masline. Prajim medalioanele cate 2 minute pe fiecare parte, apoi le mutam intr-o tava de copt alaturi de cartofii fierti si o introducem in cuptorul incins la 180 grade Celsius pentru 20 de minute.

Medalion de somon cu legume la cuptor

Pentru a pregati legumele, le spalam si le curatam, apoi le pregatim la abur timp de 15 minute. Cand sunt gata, incingem intr-o tigaie un cubulet de unt si adaugam legumele. Le tragem la tigaie timp de 2 – 3 minute.

Pentru sosul de usturoi, mixam toate ingredientele intr-un blender.

Servim rondelele de somon alaturi de legume, sos de iaurt si de un pahar din cel mai nou si mai elegant vin de la Crama Strămutată, Protocol, un Sauvignon Blanc plin de viata, cu note de soc si arome puternice de agrise, iarba salbatica si lamaie verde; proaspat la gust cu tonuri minerale.

Medalion de somon cu legume la cuptor

Detaliile video ale retetei:

Daca v-a placut reteta de Medalion de somon la cuptor cu legume, va invit sa incercati si:

Somon cu legume la abur si sos de avocado cu kefir
Somon cu salsa de mango si creveti
Somon cu mix de cartofi crocanti

English version:

Oven Baked Salmon with Vegetables

In the modern kitchen, the search for balanced recipes, full of flavors and at the same time healthy, is a constant concern. Baked salmon with vegetables is one of the recipes that successfully falls into this category. The perfect combination of fresh salmon and vegetables brings together an explosion of flavors and textures that satisfy the most demanding tastes. It is the perfect recipe for a refined family dinner or to impress guests at a festive meal.

INGREDIENTS (for 4 servings)

For the salmon medallions:

  • 4 salmon rings (about 1 kg)
  • Salt
  • 8 cloves of garlic
  • Juice from 1/2 lemon
  • 1/4 teaspoon chili
  • 1/4 teaspoon pepper with lemon
  • 1 tablespoon of olive oil
  • 125 grams of baby corn
  • 200 grams of baby pumpkin
  • 200 grams of baby carrots
  • 200 grams of mangetout peas
  • 10 small potatoes
  • 25 grams of butter

For the sauce

  • 4 cloves of garlic
  • 250 grams of Greek yogurt
  • 1/4 teaspoon chili
  • Juice from 1/4 lemon
  • 6 sprigs of parsley
  • Salt

Start by cleaning the salmon from the scales. Wash it well and wipe it with absorbent napkins. Sprinkle it with large salt and leave it in the refrigerator for a few hours.

To prepare the medallions, we need a well-sharpened knife, with which we will remove the central bone and then gently open the skin on one side of the salmon. Roll the other side inside and then close the roll with the skin open. Tie the rolls with a food string and place them in a tray. To better understand the procedure, I invite you to watch the video details of the recipe above.

In the meantime, steam the previously washed potatoes for 20 minutes. Cut the potatoes in half.

In a blender, mix the garlic, chili flakes, lemon pepper, olive oil and lemon juice. Mix well and then coat each medallion with this sauce. Let it sit at room temperature for 10 minutes, then heat a pan and grease it with a small quantity of olive oil. Fry the medallions for 2 minutes on each side, then move them to a baking tray with the boiled potatoes and put it in the oven heated to 180 degrees Celsius for 20 minutes.

To prepare the vegetables, wash and clean them, then steam them for 15 minutes. When they are ready, heat a cube of butter in a pan and add the vegetables. Fry them in the pan for 2 – 3 minutes.

For the garlic sauce, mix all the ingredients in a blender.

Serve salmon with vegetables, yogurt sauce and a glass of the newest and most elegant wine from Crama Stramutata, Protocol, a full-bodied Sauvignon Blanc, with notes of elderberry and strong aromas of gooseberries, wild grass and lime; fresh on the palate with mineral tones.

If you liked the recipe for Baked Salmon Medallion with Vegetables, I invite you to try Salmon with Steamed Vegetables and Avocado Sauce with Kefir, Salmon with Mango and Shrimp Salsa or Salmon with crispy potato mix.

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