BAKING SALMON 375 RECIPES

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SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES



Salmon en croûte recipe | Jamie Oliver salmon recipes image

I couldn’t resist the opportunity to go a bit retro and include my version of salmon en croûte here – it’s such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it creates a brilliantly exciting centrepiece.

Total Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 16

2 onions
2 cloves of garlic
olive oil
50 g unsalted butter
½ a bunch of fresh oregano (15g)
1 kg frozen chopped spinach
1 x 375 g packet of all-butter puff pastry (cold)
1 x 1 kg side of salmon, skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish) from sustainable sources
1 large free-range egg
1 leek
50 g sun-dried tomatoes
100 ml white wine
1 tablespoon plain flour plus extra for dusting
250 ml semi-skimmed milk
50 g Red Leicester cheese
cayenne pepper

Steps:

    1. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
    2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
    3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
    4. Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
    5. Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
    6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
    7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
    8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
    9. Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
    10. Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 657 calories, FatContent 43.5 g fat, SaturatedFatContent 14.8 g saturated fat, ProteinContent 37.3 g protein, CarbohydrateContent 36.7 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 1.2 g salt, FiberContent 2.9 g fibre

HONEY-GLAZED BAKED SALMON RECIPE | ALLRECIPES



Honey-Glazed Baked Salmon Recipe | Allrecipes image

I got this recipe from a friend and, as a new cook, it is easy to make and delicious to boot! Even when I make this recipe with fewer pieces of salmon (2 small salmon filets), I still make the same amount of honey glaze, because it is so delicious and I prefer having more sauce rather than not enough.

Provided by Jacob

Categories     Baked Salmon

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 fillets

Number Of Ingredients 10

⅓ cup honey
⅓ cup thinly sliced green onions
2 tablespoons soy sauce
2 teaspoons sesame seeds
1 teaspoon minced garlic
1 teaspoon minced onion
¾ teaspoon ground ginger
½ teaspoon crushed red pepper flakes, or more to taste
½ teaspoon red pepper flakes, or more to taste
4 salmon fillets

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.
  • Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.
  • Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 290.9 calories, CarbohydrateContent 25.8 g, CholesterolContent 56.5 mg, FatContent 12 g, FiberContent 0.8 g, ProteinContent 21 g, SaturatedFatContent 2.4 g, SodiumContent 508.8 mg, SugarContent 23.7 g

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BLACKENED SALMON FILLETS RECIPE | ALLRECIPES
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SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES
I couldn’t resist the opportunity to go a bit retro and include my version of salmon en croûte here – it’s such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it creates a brilliantly exciting centrepiece.
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 657 calories per serving
    1. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
    2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
    3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
    4. Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
    5. Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
    6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
    7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
    8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
    9. Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
    10. Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.
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