Rheinlachs (rhine River Salmon)
Rheinlachs, or Rhine River Salmon, is a traditional dish from the Baden cuisine, known for its rich flavors and hearty ingredients.
Ingredients
- 4 salmon fillets
- 1/4 cup white wine
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh dill
Instructions
- Preheat the stovetop to medium heat.
- Season the salmon fillets with salt and pepper.
- Heat the olive oil in a pan and place the salmon fillets skin-side down.
- After 3 minutes, carefully flip the fillets and add the white wine and lemon slices.
- Cover the pan and let the salmon cook for another 5-7 minutes until it flakes easily with a fork.
- Sprinkle the fresh dill over the salmon before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 18g
- Carbohydrates
- 20g
Supplies
Stovetop Frying pan Cooking spatula Cutting board Knife
Tools
Measuring cup Measuring spoons
Serving suggestions
Serve the Rheinlachs with a side of roasted potatoes and a crisp green salad.
Tips & tricks
For a richer flavor, you can marinate the salmon fillets in the white wine and lemon slices for 30 minutes before cooking.
Cost
$20