Salmon Grutense

Salmon Grutense Recipe from Argentina with Milk, Onion, Parsley, Olive Oil, Lemon, and Salt

Region / culture: Argentina | Preparation time: 1 hour 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Salmon Grutense is a delicious and flavorful dish that features tender salmon steaks marinated in a mixture of onion, parsley, olive oil, and lemon juice. This recipe is perfect for a special dinner or a weekend meal with family and friends.

History

Salmon Grutense is a traditional dish that originated in the Grutense region of Europe. The recipe has been passed down through generations and is a favorite among seafood lovers for its rich flavors and simple preparation.

Ingredients

4 salmon steaks
240 ml/8 fl oz milk
1 onion, chopped
1 tbsp freshly chopped parsley
180 ml/6 fl oz olive oil
The juice of 1 lemon
salt and pepper

How to prepare

Place the salmon and milk in a large saucepan. Season with salt and pepper. Bring to a simmer and gently poach for about 15 minutes.
Meanwhile, place the onion, parsley, olive oil, and lemon juice in a shallow dish. Mix well.
Drain the salmon and place it in the onion mixture. Turn to coat, then cover and let it marinate for 1 hour, turning from time to time.
Preheat the grill to a high temperature and line the grill pan with aluminum foil.
Transfer the salmon to the grill pan and cook for 5 minutes on each side, or until lightly browned and heated through. Serve immediately.

Variations

Add a sprinkle of dill or capers to the marinade for extra flavor.
Substitute lime juice for lemon juice for a slightly different citrusy taste.

Cooking Tips & Tricks

Be sure to poach the salmon gently to ensure it stays tender and moist.

- Marinating the salmon for at least 1 hour will allow the flavors to fully develop.

- Preheating the grill pan and using aluminum foil will help prevent the salmon from sticking and ensure even cooking.

Serving Suggestions

Serve the Salmon Grutense with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Poaching the salmon before grilling ensures that it stays moist and tender.

Ingredient Substitutions

You can use any type of fish steak in place of salmon for this recipe.

Make Ahead Tips

You can marinate the salmon in the onion mixture up to 24 hours in advance for even more flavor.

Presentation Ideas

Garnish the Salmon Grutense with fresh herbs or lemon slices for a beautiful presentation.

Pairing Recommendations

Serve the Salmon Grutense with a crisp white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Salmon Grutense in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

2g per serving

Fats

25g per serving

Proteins

30g per serving

Vitamins and minerals

Salmon is rich in vitamins B12, D, and selenium, which are essential for overall health.

Alergens

Allergens: Fish (salmon)

Summary

Salmon Grutense is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a great addition to a balanced diet.

Summary

Salmon Grutense is a delicious and nutritious dish that is perfect for a special occasion or a cozy dinner at home. With its flavorful marinade and tender salmon steaks, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Salmon Grutense. It was a crisp autumn day, and I was wandering through a quaint little fishing village on the coast of Norway. The salty sea air filled my lungs as I passed by rows of colorful houses, their windows adorned with lace curtains fluttering in the breeze.

As I wandered down the narrow cobblestone streets, my stomach growled in anticipation of a hearty meal. I followed the mouthwatering scent of freshly caught fish to a cozy little inn nestled along the shore. The sign above the door read "Fiskerhuset," which I later learned means "Fisherman's House" in Norwegian.

I stepped inside and was greeted by the warm glow of a crackling fire and the sound of laughter and chatter. The walls were lined with fishing nets and seashells, and the air was filled with the savory aroma of simmering broth and bubbling stews.

I made my way to a wooden table by the window and settled in, eager to sample the local cuisine. The innkeeper, a kindly old woman with twinkling blue eyes and a weathered face, approached me with a smile.

"Velkommen, dearie," she said in a lilting voice. "What can I get for you today?"

I asked her for a recommendation, and without hesitation, she suggested the Salmon Grutense, a traditional dish beloved by the locals.

"It's a family recipe passed down through the generations," she explained. "It's made with fresh salmon, creamy potatoes, and a secret blend of herbs and spices. It's sure to warm your heart and fill your belly."

I couldn't resist the temptation, and so I eagerly placed my order. As I waited for my meal, I watched as the innkeeper bustled about the kitchen, her skilled hands moving with precision and grace.

When she finally emerged from the kitchen with a steaming platter of Salmon Grutense, my mouth watered at the sight. The dish was a masterpiece of colors and textures, with the pink salmon fillets nestled atop a bed of golden mashed potatoes and drizzled with a velvety cream sauce.

I took my first bite, and my taste buds exploded with flavor. The salmon was tender and flaky, the potatoes creamy and rich, and the sauce a perfect balance of tangy and sweet. It was unlike anything I had ever tasted before, and I knew in that moment that I had to learn how to make it myself.

I begged the innkeeper for the recipe, and she smiled knowingly as she handed me a tattered piece of parchment.

"Remember, dearie, the key to a good Salmon Grutense is love and patience," she said. "Take your time, savor each step, and let the flavors meld together like old friends."

And so, armed with the innkeeper's recipe and a heart full of determination, I set out to recreate the magic of Salmon Grutense in my own kitchen.

I gathered the freshest ingredients I could find – a plump salmon fillet, creamy Yukon Gold potatoes, fragrant dill, and a splash of rich cream. I carefully followed the instructions, chopping, sautéing, and simmering with a gentle hand.

As the aroma of cooking filled my home, I felt a sense of peace and contentment wash over me. I thought of the innkeeper and the generations of women who had lovingly prepared this dish before me, and I felt a kinship with them that transcended time and distance.

When the time came to sit down and savor my creation, I felt a surge of pride and joy. The Salmon Grutense was a symphony of flavors and textures, a tribute to the sea and the land, and a testament to the power of tradition and love.

And as I enjoyed each bite, I knew that this recipe would become a cherished part of my own culinary repertoire, to be shared with future generations and passed down through the ages.

For in the simple act of cooking and sharing a meal, we connect with our past, our present, and our future. And in the warmth of a well-loved dish, we find comfort, nourishment, and a sense of belonging that transcends borders and boundaries.

So, dear reader, if you ever find yourself in a cozy fishing village on the coast of Norway, be sure to seek out the Salmon Grutense at Fiskerhuset. And if you ever long to recreate that magic in your own kitchen, remember the innkeeper's words: love and patience are the key to a good meal, and the recipe for Salmon Grutense is a gift worth savoring.