Salmon Recipe
| Site: | CLD Inverclyde Council |
| Course: | Simple Home Cooking |
| Book: | Salmon Recipe |
| Printed by: | Guest user |
| Date: | Saturday, 23 November 2024, 2:47 PM |
1. Ingredients
2. Method - steps 1 to 3
Method
Cook Time 30 mins*
Prep Time 20 Mins*
*The quoted times are an estimated and may vary based upon your experience & chosen ingredients.
Pre-Heat your Oven to 170℃
1.If
your Salmon has the skin on prepare the Salmon by sprinkling a small amount of
salt on the skin.
2.Heat
1 Tbsp of oil in your pan on a medium heat and add your Salmon Skin side down.
Season your flesh side with Salt & pepper. You should start to notice the
colour of the Salmon changing through the cooking process.
3.After
a few minutes as the colour starts to change turn your Salmon over for about a
minute, this is not to cook but to colour your Salmon. You can turn it onto the
sides if you want as well but this is not full necessary.
3. Method - steps 4 to 6
4. Once
you have coloured your Salmon turn it back onto its skin side , place it in
your pre-heated oven (if your pan is oven proof you can use it, if not transfer
your Salmon to an oven tray lined with foil). Roast in the oven for approx.
10mins*.
5. When
your Salmon is in the Oven you can now start your dressing, in a separate pan
(or same pan cleaned if you are using an oven tray) heat your oil over a medium
to low heat. Once the oil is warm add your Shallots & warm through, you are
not frying these just softening and cooking through.
6.After
a few minutes when your Shallots are soft add the Tomatoes & gently cook
for few minutes.
4. Method - steps 7 to 9
7. If
using you can now add your Herb de Provence to cook out. Cook the Tomatoes
until warmed through but not braking down keeping on a low heat.
8. Check
your Salmon in the oven, if you press the top it should be slightly firm to the
touch (if it is springy/bouncy it is still undercooked, if it is hard it is
probably overcooked). Serve on warmed plates.
9. When
you open your Salmon Fillet it should be pink inside and juicy (if its opaque
its undercooked and should go back in the pan or oven).
5. Hints and Tips
Hints
* This is approx. as it will depend on the size of your fillets, especially the thickness. I recommend check every few minutes by pressing the thickest part of the fillet as per item 8. Try to buy fillets of a similar size as this will help with cooking them all evenly.
You can buy your Salmon with or without Skin, I prefer with skin as this protects the fish more when cooking and stops one side going hard or crusty.
The amount of Olive Oil you use is up to you, remember not to add to much at the start, it’s easier to add than take away.