Summary
| Prep Time | 10 mins |
| Cook Time | 14 mins |
| Total Time | 24 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 salmon fillet (s), fresh
- 1 spring onion (s)
- 1 chilli pepper (s), red
- some ginger, fresher
- 1 tablespoon butter
- 1 tablespoon parsley, fresh
- 1 tablespoon marjoram, fresh
- 1 teaspoon pepper berries, pink
Print Recipe
Pin Recipe Instructions
- Wash the salmon fillets, pat dry and place on a perforated cooking tray. Clean the spring onion and chilli pepper and cut into fine rings.
- Spread a little butter on the fillets and place the spring onion and chili rings on top. Then rub some fresh ginger on top. Finally, pluck the parsley and marjoram leaves and place on top, season with pink pepper to taste.
- Cook in the universal program of the steamer at 70 ° C for 14 - 15 minutes.
- Baguette goes very well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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