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Salmon with berry topping
25 m active | 1 h 7 m total
Nutrition facts per serving:
  • Energy in kcal about 756
  • Fat about 55g
  • Carbohydrates about 13g
  • Protein about 47g
Author: FOOBY Team
This is needed
This is needed for 4 people
To marinate the salmon
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 1 salmon fillets with skin (approx. 800 g)
  • 1 tbsp olive oil
Courgette salad
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 500 g courgettes, thinly sliced
  • 0.5 tsp sea salt
  • 0.75 tsp sea salt
  • 200 g double cream cheese (Philadelphia)
  • 125 g raspberries
  • 125 g red currants
  • 1 glass preserved pink peppercorns (100 g), rinsed, drained
  • 1 tbsp liquid honey
  • 3 tbsp chives, finely chopped
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And that's how it's done
And that's how it's done
To marinate the salmon
Make approx. 8 incisions into the salmon fillet with a knife and place skin side down on a baking tray. Mix together the olive oil, lemon zest and juice. Coat the fish with the mixture and marinate for approx. 30 mins.
Courgette salad
Combine the balsamic, oil and fleur de sel. Add the courgette, mix, cover and set aside.
Salt the fish. Mix the cream cheese well and spread on top of the fish.
To grill
Charcoal/gas/electric grill: Place the tray on the grill. Cover and grill the fish over/on a medium heat (approx. 200 °C for approx. 12 mins.
Mix the raspberries with all the remaining ingredients, spread on top of the fish.