{"id":61434,"date":"2014-05-17T15:00:39","date_gmt":"2014-05-17T13:00:39","guid":{"rendered":"https:\/\/ellerepublic.de\/lachs-mit-zitrone-und-kraeutern\/"},"modified":"2020-07-13T14:37:03","modified_gmt":"2020-07-13T12:37:03","slug":"salmon-with-lemon-and-herbs","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/salmon-with-lemon-and-herbs\/","title":{"rendered":"Salmon with Lemon and Herbs"},"content":{"rendered":"

A classic Mediterranean combination of lemon, thyme, lemon balm (lemon verbena leaves) and tarragon add a certain depth of flavor to an otherwise elegantly simple dish. Using fresh ingredients there is tons of flavor ideal and this salmon recipe is moist, tastes amazing and makes for a super easy, quick dinner dish. Serve with a side of saut\u00e9ed spinach and some boiled salted potatoes or a simple parmesan risotto. Yum.<\/p>\n

I am told that Atlantic “organic” Salmon from Norway and Sweden lead by example when it comes to regulations for organic fish; \u201corganic\u201d labeling in this case meaning the salmon was farmed following the best possible regulations. There are conflicting opinions on this, so I prefer to buy wild-caught salmon if I can get my hands on it (or choose more sustainable types of fish). <\/p>\n

When choosing salmon, it’s important to look for sustainable wild Alaskan salmon with these market names: Chinook, Coho, Chum, Keta, King, Pink, Red, Silver, Sockeye, Sake. Wild salmon from Alaska is considered the best choice by Seafood Watch and is certified as sustainable to the standard of the Marine Stewardship Council (MSC). It\u2019s very carefully regulated and monitored by a number of agencies and most Alaska salmon populations are robust enough to withstand the pressure of commercial fishing.<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Salmon with Lemon and Herbs<\/h2>
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