The word salmon derives from the Latin salmo, which in turn may have originated from salire, meaning “to leap”. Having returned to the river of their birth after years at sea, salmon determinedly swim upstream to their spawning grounds. They leap up a waterfall, get battered on rocks in the process, and then try again and again. Salmon farming is significant in Chile, Norway, Scotland, Canada and the Faroe Islands, and is the source for most salmon consumed in America and Europe. Salmon population levels are of concern in the Atlantic and in some parts of the Pacific. For coastal dwellers salmon has been a central part of their livelihood for centuries, and people used to catch salmon as they swam upriver to spawn. The salmon also plays an important part in poetry and mythology, and is surrounded by a rich web of myth and culture. It is often associated with wisdom and venerability, but in Native American artwork and literature, salmon are often used as a symbol of determination, renewal, and prosperity.
800 gr salmon fillet
1 tsp black, white, pink and green pepper
salt to taste
1 bay leaf, crushed
1 tsp fennel seeds
juice of 1/2 lemon
3-4 garlic cloves, minced
2-4 dry chilies, crushed and seeds removed
75 gr/ 2 2/3 oz breadcrumbs
30 gr/ 1 oz crushed almonds
black pepper to taste
fresh flat leaf parsley
Marinade: Pour the oil into a baking dish. Add all the spices: lemon juice, black, white, pink and green pepper, salt, dill, thyme, bay leaf, fennel seeds, fresh parsley, minced garlic and the chili. Add the salmon fillets and cover with the marinade. Cover the baking dish with a plastic wrap and let the salmon marinate in the fridge for 24 hours.
Coating: Prepare the coating by combining bread crumbs with crushed almonds and the spices. Remove the salmon from the fridge about 1 hour before baking it in the oven. Strain the oil from the marinade with a sieve, and mix it with the dry coating ingredients. Spread the moist coating evenly over the fillets.
Salmon: Preheat the oven to 200 C/390 F. Bake the salmon in a baking dish for ca. 30 minutes until the fish is fully cooked, and the coating has a golden color. Serve with boiled potatoes, and sprinkle some fresh dill on each plate.