Materials

• 3 salmon slices (Approximately 750-800gr.)

For marinade;

• Half a tea glass of olive oil
• Juice of 1 lemon
• 5-6 sprigs of dill
• 5-6 sprigs of parsley
• 2 cloves of garlic
• Teaspoon tip of thyme
• Ground black pepper
• Salt (Rock salt is preferred)

Suggestions for accompaniment;

• Baked spicy potato wedges
• Boiled broccoli.

For the marinade, wash and chop the dill and parsley in a large bowl. It doesn't need to be very thin. Add the juice of 1 lemon. Our garlic is cut into thin round shapes and included in the subject.
Add half a tea glass of olive oil, spices and salt. Our salmon slices are turned upside down a few times to ensure that the sauce penetrates all over them. When we are sure of this transition, cover the bowl tightly with stretch film and keep it in the refrigerator for at least 2 hours. It is important to ensure that it is as airtight as possible.

As with all marinades, foods containing acid have a very positive effect on meat. Although Balsamic vinegar or wine is preferred for red meat and white meat such as chicken, I think lemon juice is the most suitable for fish marination. It can also be used in white wine in some applications.

If you keep your fish in this mixture for 8-9 hours or more, you will see that the fish has entered the cooking process. Some types of fish are even cooked this way.

In my detailed marination pictures, you will see the difference between the fish after application/marination. Their colors and textures change, which is proof that the marinade gives good results.

Our salmon, which has completed the marinating process, is cooked front and back in a non-stick, preferably cast iron pan, without adding any extra oil. Baking time should not be too long; The fish will immediately show that it is cooked.

As a service recommendation; I can recommend boiled vegetables and baked spicy potatoes. Their harmony with each other is amazing.