I adore salmon, loove that creamy, melt in your mouth, texture...humm-hmmm.
That's what we had for tea & i'll share my very own conconction of spices for marinading the fillet- you might find it intriguing that I used an oriental sauce with saffron and again oregano but find out for yourselves how good that combination is. I must admit, i do like to play with flavours when I cook.
It's very basic and simple YET I promise that the outcome is VERY GOURMET...take my word for it.
Pair it up with your favourite side dish- roast potatoes, steamed veges, salad with feta and vinaigrette...or all that, for a really delicious and equally eye-pleasing feast!
Perfect when you have guests coming over for tea. Okay, enough talk, here we go!
- Half of a whole salmon- filleted
- olive oil & clarified butter
- minced garlic- 1 tbsp.
- 1 tbsp. hoisin sauce
- rock salt- 1 1/2 tsp.
- freshly cracked peppercorns
- saffron- 1 tsp. is enough
- oregano- 1/2 tsp.
- Prepare in advance because it needs to rest in the marinade for 30 minutes to an hour, so be mindful of the time. Actual cooking time is from 20-35 minutes, 180-200 deg. farenheit.
- 1. Prepare a roasting/rectangular pyrex dish, covering base with foil. Rub some salt onto the skin of fillet before laying it down on the dish (skin side down).
- 2. Score the Salmon fillets all the way to the bottom BUT not actually cutting the skin.
- 3. Rub in salt, garlic, Hoisin sauce and freshly ground pepper all over the fillet. Cover with foil and refrigerate for 30 minutes ( i usually leave it for an hour, so the spices will blend better ).
- 4. Preheat oven at 180 deg. , dash about 3 tbsp. of olive oil over the fillet, cut up the clarified butter into small cubes/slices and wedge between the scored salmon.
- 5. Put the tray in when the oven is ready ( hot ), still with the foil cover tucked in at the edges of the dish. (this will help cook the salmon all the way through and still retain it's moistness).
- 5. After 20 minutes ( the smell would be heavenly at this time, mmm... ), sprinkle the fish with oregano and saffron. Remove foil and turn up heat to 200, make sure you keep an eye on it !
- 6. Baste the fillet with the jus, to keep it moist.
- 7. You'll know it is ready when the fillet's a bit golden ( not totally brown, okay? ).
- IMPORTANT: upon plating, transfer the salmon as a whole parcel, with foil & all because it just breaks easily, and you don't really want it to fall apart. I just serve it on the dish itself.
- Serve with lemon wedges and enjoy :)
|Amount Per Recipe||%DV|
|Recipe Size 29g|
|Calories from Fat 42||49%|
|Total Fat 4.73g||6%|
|Saturated Fat 2.69g||11%|
|Trans Fat 0.0g|
|Total Carbs 10.28g||3%|
|Dietary Fiber 0.8g||3%|