wizzle
Mon, Jan-26-04, 22:47
I call this Beverly Hills Salmon because it was served on a very nice Scandanavian restaurant in BH year ago. This was a favorite luncheon entree.
1. Bake fillet of salmon with skin. I do this by putting a little oil on a large piece of foil, plopping on the salmon skin side down, wrapping the foil tightly to hold in the steam and baking about 25 minutes in a 400 degree oven. This is a good method for a large piece of fish. Smaller pieces can just be put into a pan (add oil if using a non-stick) that has a lid and bringing up the heat slowly to medium and cooking 15-20 minutes. Personally, I find these methods of cooking salmon to produce a far more flavorful and tender salmon than poaching. The trick is not to overcook and use a filet with skin on. If at all in doubt, stop and cut into the fish. It may take you a few times before you work out the perfect times and temperatures. Skinned fish will NOT work. Cool fish to room temp. This can be done up to 2 days ahead. (Extra fish works just fine in salads, hashes, etc.)
2. Make a sauce of 1 1/2 cup mayonnaise, 3/4 cup dijon mustard, 3 tablespoons dried dill, juice of one lemon and splenda to taste.
3. For the non-LC'rs present a piece of the fish on a slice of dense, chewy rye bread smothered with the sauce. For others, omit the bread. Serve additional sauce at the table.
Bon appetit!!!
1. Bake fillet of salmon with skin. I do this by putting a little oil on a large piece of foil, plopping on the salmon skin side down, wrapping the foil tightly to hold in the steam and baking about 25 minutes in a 400 degree oven. This is a good method for a large piece of fish. Smaller pieces can just be put into a pan (add oil if using a non-stick) that has a lid and bringing up the heat slowly to medium and cooking 15-20 minutes. Personally, I find these methods of cooking salmon to produce a far more flavorful and tender salmon than poaching. The trick is not to overcook and use a filet with skin on. If at all in doubt, stop and cut into the fish. It may take you a few times before you work out the perfect times and temperatures. Skinned fish will NOT work. Cool fish to room temp. This can be done up to 2 days ahead. (Extra fish works just fine in salads, hashes, etc.)
2. Make a sauce of 1 1/2 cup mayonnaise, 3/4 cup dijon mustard, 3 tablespoons dried dill, juice of one lemon and splenda to taste.
3. For the non-LC'rs present a piece of the fish on a slice of dense, chewy rye bread smothered with the sauce. For others, omit the bread. Serve additional sauce at the table.
Bon appetit!!!