The smoky depth of the Sal de Ibiza Smoky Paprika chips transforms in the oven into a crispy crust that gives tender salmon fillet an unexpected texture and spice.
A cool sour cream with lemon and dill goes well with it, which beautifully balances the smoky notes – a dish that makes a big impression with little effort.
For how many, and what goes with it
Main course for two.
Goes well with small oven potatoes that you put on the tray with the salmon (they need a ten-minute head start), and green asparagus as desired, which bakes for the last ten minutes. Or a fennel-orange salad.
For four, you double all quantities; the baking time remains the same.
Ingredients
- 2 salmon fillets of approx. 180 g each, skinless
- 40 g Chips Smoky Paprika (SAL de IBIZA), the rest of the bag is for the wine
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and black pepper
- 150 g sour cream
- 1 organic lemon, zest and juice
- 1 tbsp fresh dill, finely chopped
- 1 small garlic clove, finely grated
Method
- Preheat the oven to 200 °C top/bottom heat and line a baking tray with parchment paper.
- Weigh out 40 g of chips (a good handful), put them in a freezer bag, and crush them with your hands or a rolling pin into medium-fine crumbs; it's fine if there are still coarser pieces. The remaining chips stay whole; you will put them on the table later with the wine.
- Mix mustard and olive oil in a small bowl and brush the salmon fillets evenly with it.
- Spread the chip crumbs on a flat plate and press the coated side of the fillets firmly into them so that an even crust is formed.
- Place the salmon fillets with the crust facing up on the prepared baking tray and season lightly with pepper – additional salt is usually not necessary because of the chips.
- Bake the salmon in the hot oven for 15–18 minutes until the crust is golden brown and the fish is still slightly translucent in the center.
- Meanwhile, mix sour cream, lemon zest, a splash of lemon juice, dill, and garlic, and season with salt and pepper.
- Arrange the salmon directly from the tray onto preheated plates and place the lemon sour cream next to or underneath it.
