Best Baked Salmon Recipe Biography
Source(google.com.pk)
Recipe 1: Garlic-Butter Baked Salmon
Ingredients
2 whole garlic bulbs
4 teaspoons olive oil, divided
3 tablespoons butter
6 salmon fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 to 3 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/4 teaspoon minced fresh rosemary
Directions
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil.
Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside.
Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet.
Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.
Recipe 2: Baked Salmon
Ingredients:
2 garlic cloves, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets
Directions:
1 In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2 Place salmon fillets in a medium glass baking dish, and cover with the marinade.
3 Marinate in the refrigerator about 1 hour, turning occasionally.
4 Preheat oven to 375 degrees F (190 degrees C).
5 Place fillets in aluminum foil, cover with marinade, and seal.
6 Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Recipe 4: Baked Salmon
Ingredients:
12 ounces salmon fillets (about 2 fillets)
1/4 cup soy sauce
1 teaspoon lemon juice
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon pepper
Directions:
1 Preheat oven to 325 degrees.
2 Mix together soy sauce, lemon juice, and spices.
3 Place salmon in a shallow baking dish, and pour liquid mixture over the filets.
4 Bake about 25 minutes or until salmon is flaky.
Recipe 5: baked salmon with dill yoghurt
Ingredients:
3 kg whole salmon, from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet
8 sprigs fresh rosemary
extra virgin olive oil
For the dill yoghurt
500 g fat free natural yoghurt
1 bunch fresh dill, chopped
juice and zest of 1 lemon
Method:
Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.
Recipe 1: Garlic-Butter Baked Salmon
Ingredients
2 whole garlic bulbs
4 teaspoons olive oil, divided
3 tablespoons butter
6 salmon fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 to 3 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/4 teaspoon minced fresh rosemary
Directions
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil.
Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside.
Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet.
Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.
Recipe 2: Baked Salmon
Ingredients:
2 garlic cloves, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets
Directions:
1 In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2 Place salmon fillets in a medium glass baking dish, and cover with the marinade.
3 Marinate in the refrigerator about 1 hour, turning occasionally.
4 Preheat oven to 375 degrees F (190 degrees C).
5 Place fillets in aluminum foil, cover with marinade, and seal.
6 Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Recipe 4: Baked Salmon
Ingredients:
12 ounces salmon fillets (about 2 fillets)
1/4 cup soy sauce
1 teaspoon lemon juice
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon pepper
Directions:
1 Preheat oven to 325 degrees.
2 Mix together soy sauce, lemon juice, and spices.
3 Place salmon in a shallow baking dish, and pour liquid mixture over the filets.
4 Bake about 25 minutes or until salmon is flaky.
Recipe 5: baked salmon with dill yoghurt
Ingredients:
3 kg whole salmon, from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet
8 sprigs fresh rosemary
extra virgin olive oil
For the dill yoghurt
500 g fat free natural yoghurt
1 bunch fresh dill, chopped
juice and zest of 1 lemon
Method:
Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.
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