Origin and History of Baked Salmon with Herbs
Baked salmon with herbs is a recipe that combines the freshness and flavor of salmon with the aroma and intensity of natural herbs, offering a healthy and delicious dish. This dish has its roots in regions where salmon is abundant, such as Northern Europe and the Pacific Northwest of America. However, its popularity has spread throughout Latin America, where it is adapted with different names and variations depending on the country.
In countries like Mexico, Argentina, and Chile, it is known simply as "baked salmon with herbs," while in other places, specifications like "salmon in a herb crust" or "salmon with a spice mix" are often added. The use of fresh herbs like parsley, oregano, and thyme highlights the European influence, but its simple and nutritious preparation makes it ideal for any Latin American table.
Furthermore, this dish reflects a growing trend towards balanced and natural meals, taking advantage of the high omega-3 content of salmon and the aromatic and digestive properties of the herbs. Thus, baked salmon with herbs is not only a delight for the palate but also a healthy option in contemporary cuisine.
How to Prepare Baked Salmon with Herbs
Baked salmon with herbs is a simple, fresh, and very tasty recipe that combines the mild flavor of the fish with the aroma of fresh herbs and a crispy layer that forms thanks to the breadcrumbs and egg white. Ideal for a nutritious meal, it is a versatile dish that can be accompanied by salads, rice, or steamed vegetables.
Ingredients: Vegetable Oil Spray, Salmon Fillet, Dijon Mustard, Fresh Parsley, Fresh Oregano, Fresh Thyme, Breadcrumbs, Salt and Pepper, Egg White.
Preparation Steps:
Preheat the oven to 350 °F.
Line a baking tray with aluminum foil.
Spray with vegetable oil.
Wash the salmon, dry it with paper towels, and spread mustard on top.
Mix the parsley, oregano, thyme, and breadcrumbs.
Season with salt and pepper.
Incorporate the egg white to bind the mixture.
Spread the mixture over the mustard.
Bake for 20 minutes for a 1-inch thick fillet, 25 minutes for a 2-inch thick fillet.
