SKIN ON SALMON RECIPE RECIPES

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CRISPY SKIN SALMON RECIPE | CLAIRE ROBINSON | FOOD NETWORK



Crispy Skin Salmon Recipe | Claire Robinson | Food Network image

Provided by Claire Robinson

Total Time 37 minutes

Prep Time 10 minutes

Cook Time 7 minutes

Yield 2 servings

Number Of Ingredients 7

2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves

Steps:

  • Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
  • Preheat the broiler to high.
  • Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
  • In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
  • What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

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

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