|
 Simple Honey Glazed Salmon
If you want to cook fresh salmon fillets and you want some extra flavour try this.
Heat some butter in a pan until it is bubbling but not burning.
Meanwhile take your salmon fillet (skin on or skinless)
and season with lemon juice and salt and pepper.
Lay flesh side down in the hot butter and sear for one
minute then turn.
Spoon over the fillet a mixture of clear honey and
whole grain mustard.
After 30 seconds transfer the pan into a pre heated
oven at approx 210 degrees (on the bottom shelve)
and leave
to cook for a further 15 minutes.
The salmon will come out moist and flavoursome.
Gravadlax
A very simple way to add flavour to salmon.
Gravadlax hails from the Scandanavian countries and is basically
sides or fillets of salmon which are salted and marinated
with dill, sugar and juniper berries.
The traditional way to process gravadlax
is to take two evenly sized fillets of salmon. Lay one flesh
side up on a metal tray and sprinkle a mixture
of salt , brown sugar and dill weed in even quantities
over the flesh.
Then sprinkle some crushed juniper berries on top.
Take the second fillet of salmon and lay
it flesh side down over the first fillet so it looks like a
salmon
sandwich with the skin sides outward.
Cover tightly with cling film and then lay something
heavy on top. ( a brick is ideal)
Put the fillets somewhere cool (preferably a fridge)
and leave for a minimum 72 hours, but every 12 hours
unwrap
the salmon and you will find a liquid forming in the
tray. Turn
the salmon opposite sides top and bottom while spooning
the liquid over the flesh. Then rewrap and press and
put back
in the fridge.
After 72 hours the salmon will be ready.
Slice thinly as you would smoked salmon and serve on
brown bread or biscuits.
|
