SALMON RECIPES

 
   

Salmon Recipes

Cooking Salmon
Salmon Spaghetti
Asian Grilled Salmon
Salmon Burgers
Peppered Salmon
Manx Smoked Salmon
Salmon Teriyaki
Seared Salmon
Spicy Salmon Broth
Salmon Tagliatelle
Italian Poached Salmon
Grilled Salmon & Salsa
Marinated Salmon
Smoked Salmon Terrine
Poached Salmon Salad
Salmon & Ginger Salad
Salmon Fish Cakes
Smoked Salmon & Rice
Grilled Salmon & Salad
Salmon Flan
Salmon in Cream
Smoked Salmon Pate
Salmon Kedgeree
Salmon Fuseli
Garlic & Herb Salmon
Salmon en Croute
Salmon Sweet Potato
Salmon Tortilla Cones

 Copyright Nick Nairn

Cooking Perfect Salmon    by Nick Nairn

serves 4                   preparation time 5 to 10 mins

One of the greatest attractions of salmon is how well it adapts to different cooking methods. Whether steamed, poached, grilled, baked, fried, smoked or eaten raw as sachimi, each method produces different results in terms of texture and taste. Whichever method you choose, it is vital not to overcook it. Really, it comes down to personal preference, but I believe that salmon should be served the same way as steak: medium rare. In practice, this means that the salmon should still be pink inside when it is served. To test, give it a gentle press or squeeze. Perfectly cooked salmon will give slightly, but not too much; if it's wobbly or jelly-like, then it's undercooked. Salmon which is firm to the touch is definitely overcooked and you'll find eating it akin to chewing on cotton wool.
Quick and easy
 
4 x 140g (5oz) salmon fillets or steaks
freshly ground sea salt and freshly ground black pepper
a squeeze of lemon juice
 
Baking Preheat the oven to 200°C/400°F/Gas Mark 6. Dot the fillets with butter or drizzle with olive oil, season and place them on a greased baking tray. Put them in the oven for 7-8 minutes.
Char-grilling Using a ribbed cast-iron griddle pan is the easiest way to recreate the charred smoky flavour of the barbecue. To prevent the salmon sticking to the pan, make sure you oil the salmon, not the pan and don't be tempted to fiddle with the fillets while they're cooking. To form the characteristic "stripes", cook for two to three minutes on one side, then rotate the fish through 90 and cook for a further two minutes. Repeat on the other side. Season and serve.
Grilling  Preheat the grill to the highest setting. Line the grill pan with foil, dot the salmon with butter or drizzle with olive oil and grill for two to three minutes on each side. Season and serve.
Pan-frying/searing Heat a non-stick frying pan until very hot, then add a little sunflower oil. For thin cuts, fry the fillets for 2-3 minutes on each side, to get a caramelized crust; for thicker cuts, reduce to a medium heat once the salmon has been added, then cook for 5-7 minutes on one side and a further 2 minutes on the other side. Season and serve.
Poaching Fill a wide frying pan with water, just deep enough to cover the fillets. Once the water is barely simmering, poach the fish for about 5 minutes, until opaque and just set. Using flavoured stock or even some lemon juice adds an extra dimension to the taste. For cold-poached salmon, slip the salmon into the simmering water, remove from the heat and leave to cool. The salmon will poach slowly in the cooling water. Season and serve.
Steaming This is the healthiest way to cook salmon. Throw some aromatic herbs, say tarragon or thyme into the base of a steamer, add water and bring to the boil. Place the salmon, lightly oiled, into the steamer basket, put on the lid and steam for 5-8 minutes, making sure the steamer doesn't boil dry. Season and serve.

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