Salmon Recipes Jamie Oliver Biography
Source(google.com.pk)
Recipe 1: Whole roasted salmon stuffed with lemon & herbs
Ingredients:
2.5 kg whole salmon, from sustainable sources, ask your fishmonger, scaled and gutted
1.5 kg red-skinned potatoes, scrubbed clean and sliced into ½cm rounds
sea salt
freshly ground black pepper
6 pieces baby fennel
olive oil
1 small bunch fresh dill
1 small bunch fresh flat-leaf parsley
1 small bunch fresh tarragon
2 lemons
extra virgin olive oil
Method:
1. Preheat your oven to full whack. Get yourself a large roasting tray that your whole salmon will fit inside – you'll probably need to lay the fish diagonally across the tray, and it won't matter if the head and tail drape over a little. Lay your sliced potatoes over the base of the tray and season well with salt and pepper. Scatter your baby fennel over the top and give it all a generous drizzle of olive oil.
2. Now get on with your fish. Pick half the leaves from each of the herb bunches and put them on a chopping board, keeping the remainder to one side. Grate the lemon zest over the herbs then roughly chop everything together. Scrape this mixture into a bowl and wipe the board down with a piece of kitchen paper.
3. Transfer your salmon to the board, then wipe it inside and out with a fresh piece of kitchen paper. Make sure there are no scales on the silvery salmon skin – the fishmonger should have taken all of these off for you. If there are any left on there, scrape them with a blunt knife until they ping off. Make vertical slashes in the skin on both sides of the salmon from its back towards its tummy – about 2cm deep and at an angle, so you leave a flap of skin you can stuff your herbs under. Make about 6 slashes on each side of the fish. Sprinkle salt and pepper into each slash, then stuff with a pinch of your lemon-herb mix. Smooth the flaps down again and drizzle the fish all over with a light coating of olive oil. Lay it on top of your potatoes and fennel.
4. Take the leftover herb bunches and stuff them inside the belly cavity of the fish, then slice up one of the zested lemons and stuff these slices in there as well. Bake the fish in your screaming hot oven for 15 minutes, then turn the temperature down to 180؛C/350؛F/gas 4 and cook for another 30 minutes.
5. To check the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip. If it's nice and warm, the fish is cooked. Squeeze the juice of your remaining lemon over the top, drizzle with a little extra virgin olive oil and serve. Delicious.
Recipe 2: Crispy barbecued side of salmon with cucumber yoghurt
Ingredients:
1.5 kg side of salmon
scaled and pin-boned
zest and juice of 1 lemon
1 bunch fresh herby fennel tops or basil, leaves picked and finely chopped
olive oil
sea salt
freshly ground black pepper
1 cucumber, peeled lengthways at intervals
300 ml fat-free natural yoghurt
1 fresh red chilli, deseeded and finely chopped
1 small bunch fresh mint or oregano, leaves picked and chopped
extra virgin olive oil
Method:
1. Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable.
2. Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavourings into the incisions – don't hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off.
3. When your barbie's ready, lay the salmon on the bars, skin side down. The flesh will start to colour from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it's cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up.
4. If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to us Brits, who nuke fish beyond belief, this is a really good idea! If it's (organically) farmed, cook it through, but please don't overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadoms.
5. Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper.
6. Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chilli and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin.
Recipe 3: Crispy fried salmon with spring vegetable broth
Ingredients:
½ aioli recipe
850 ml organic chicken or vegetable stock, lightly seasoned
8 baby bulbs fennel, stalks removed and herby tops reserved
4x120 g salmon steaks, from sustainable sources, ask your fishmonger, scored
1 small handful fresh mint, ripped
1 small handful fresh basil, leaves picked
extra virgin olive oil
sea salt
freshly ground black pepper
100 g green beans, tops removed
100 g podded broad beans
100 g podded peas
Method:
1. First, make the aïoli. When you've done that, bring your stock to the boil in a large pan then add your fennel and allow this to boil for 4 minutes while you heat up a non-stick frying pan. Take your salmon steaks and, if you fancy it, you could finely slice a little of your mint and basil and push this into the score marks. Pat the salmon steaks with a little olive oil, season and place skin-side down in the frying pan. Leave them for 2 minutes to get really crispy then check how they're doing. They'll want around 4 minutes on the skin side and 1 minute on the other. You'll get an idea of how they're cooking as you'll see the salmon change colour.
2. When the fennel has had 4 minutes, add the green beans and the broad beans. Give them a further 2 minutes. By this time you will probably want to turn over the salmon steaks for their last minute. Add the peas to the other veg and cook for a final 2 minutes. Don't be tempted to overcook the salmon – remove it from the heat. Divide the vegetables between 4 bowls, rip over the mint and basil, ladle over some of your hot cooking stock and place the salmon on top. Serve with a dollop of aïoli. Fantastic!
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Jamie Oliver Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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