Salmon steaks cooked in foil
Posted by Philip, on 1st August 2009, at 7:28 pm · No Comments
Filed under: Free Recipies
Salmon steak
By cooking the salmon in ‘parcels’ of foil, the flavour and goodness of the fish are sealed in and not lost in the cooking process. Salmon herb parcels may be served with parsley sauce, minted green peas and potato croquettes.
Ingredients: (serves 4)
- 4 salmon steaks
- 50 g (2 oz) butter
- 2 bay leaves, halved
- 4 parsley sprigs
- 4 onion slices
- 4 slivers of lemon rind
- 4 thyme sprigs or 1 tsp
- 2 teaspoons of pernod (optional)
- Spoon dried thyme
- Salt and freshly ground black pepper
- Watercress sprigs to finish
Method:
1. Place each salmon steak on a square of foil, large enough to enclose the whole steak.
2. Place a knob of butter on each steak and top with 1/2 bay leaf, 1 parsley sprig, 1 onion slice, 1 sliver of lemon rind and 1 thyme sprig or sprinkling of dried thyme. Add the pernod at this stage, if you wish, it does add a little WOW!! factor to this dish.Season to taste.
3. Wrap the steaks in the foil then place in an ovenproof dish. Barely cover the bottom of the dish with water and bake in a moderate oven (180‚°C/350‚°F or Gas Mark 4) for 15 to 20 minutes or until the salmon is tender. Test with a fork - the flesh should flake easily.
4. Remove the ‘parcels’ from the dish, unwrap and discard the herbs and seasonings before serving, garnished with watercress.
