Preparation: 20 min.
Rosé baked salmon with crispy skin and braised spring onions
From Nog eenvoudiger
Ingredients for
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cider vinegar
ciderazijn
cider vinegar
cider vinegar
cider vinegar
cider vinegar
cider vinegar
cider vinegar
cider vinegar
cider vinegar
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
butter
butter
butter
butter
butter
butter
butter
butter
butter
butter
150 g spring onions
300 g spring onions
450 g spring onions
600 g spring onions
750 g spring onions
900 g spring onions
1.05 kg spring onions
1.2 kg spring onions
1.35 kg spring onions
1.5 kg spring onions
0.5 glass of wine, white
1 glass of wine, white
1.5 glasses of wine, white
2 glasses of wine, white
2.5 glasses of wine, white
3 glasses of wine, white
3.5 glasses of wine, white
4 glasses of wine, white
4.5 glasses of wine, white
5 glasses of wine, white
1 piece of salmon (with skin)
2 pieces of salmon (with skin)
3 pieces of salmon (with skin)
4 pieces of salmon (with skin)
5 pieces of salmon (with skin)
6 pieces of salmon (with skin)
7 pieces of salmon (with skin)
8 pieces of salmon (with skin)
9 pieces of salmon (with skin)
10 pieces of salmon (with skin)
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About this recipe
The crispy skin is delicious in combination with the buttery salmon and the sweet spring onions.
You can read the full recipe on page 183 from Nog eenvoudiger
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