This year why not have Salmon en Croûte for Easter lunch if your family isn't all keen on a joint of lamb. Now I don't bother to do anything more elaborate than chopping a few herbs and sacrificing an egg to get that lovely golden colour when it's cooked - both of which are optional, but really, 5 minutes extra is all that takes. Looking for a quick alternative, I tried cream cheese with salt and pepper on top of the salmon. Often Salmon en Croûte is not a quick recipe because the topping for the salmon is cooked and takes some time to prepare. Whole Salmon en Croûte What's in the topping? If you keep a fillet of salmon (about 500g for 4 people) in the freezer with a pack of ready-rolled puff pastry, you can make a meal to impress at very short notice. It isn't money that I'm looking to minimise though, it's time and effort - energy, I suppose.īecause mine always seems to be in short supply or in demand for other things, I totally love recipes like this. Above 145✯ (63✬) the fish will taste dry.I'm always looking for the biggest bang for my buck, foodwise - and in all areas of my life really. ![]() For medium and fully opaque flesh, target 140º (60✬). If you like a medium-rare center, target 125✯ (52✬). If you have an instant-read thermometer, insert the probe in the thickest part of the salmon. The color should be opaque unless you like it medium-rare, and it will be a little more glossy in the center. Use a fork to gently separate a few layers of flesh in the thickest part to test for doneness. If you skip broiling, add a few more minutes of bake time for medium-cooked doneness. This step is optional but deepens the flavor of the fish and citrus with roasted notes. Make sure the garlic browns but doesn’t burn. ![]() Keep a close eye on the fish after the first 2 minutes of broiling. To add extra flavor to the surface, broil the salmon for 3 to 4 minutes after baking. For example, for a 1-inch thick fillet, you need at least 10 minutes of cook time. Generally, it takes about 5 minutes for every half-inch thickness. Note that the tail end cooks faster than the thicker body portion. The cook time depends on the fish’s thickness. The fish will continue to cook once broiled, to about medium doneness.įor a 1 ½ pound salmon, you need about 10 to 12 minutes for medium-rare doneness. Salmon does not experience carryover cooking like red meat because it does not hold heat well. Using a moderate temperature will ensure the flesh stays moist. Then a quick 3 to 4 minutes broil will complete the cooking process and deepen the flavor on the surface with additional browning.īake at 375✯ (191✬), until it reaches 125✯ (52✬) for a medium-rare texture. Now just bake until the fish reaches medium-rare doneness, around 125º (52✬). Squeeze some on top for a simple and delicious sauce. I like to add lemon wedges because the juices will cook as they bake, mellowing out in acidity and tartness. Place the salmon in the center, then season evenly with melted butter, salt, black pepper, and minced garlic. Grease the pan with oil or cooking spray to prevent sticking. This method is fantastic because it has minimal clean-up! Just grab a rimmed baking sheet and line it with foil. Serve with hollandaise sauce on the side for a luxurious brunch dish. Add some homemade barbecue sauce for a sweet and tangy taste.
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