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Baked Herb Garden Salmon

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CATEGORY CUISINE TAG YIELD
Kerr 4 servings

INGREDIENTS

1 4 lb whole salmon; (4 to 6)
1 ts Light oil with a dash of toasted sesame
; oil
1 tb All-purpose flour mixed with a pinch of
; salt and a pinch of
Freshly ground black pepper
2 Cloves garlic; crushed
1 Pinches salt
1 Pinches freshly ground black pepper
1 bn Fresh tarragon or 1/2tsp dried
1 bn Fresh rosemary; intact if possible
1 bn Fresh thyme
1 bn Fresh dill
1 Whole lemon; cut in 1/2 inch
; slices
1 Lemon; cut in wedges
Rosemary branches
Thyme sprigs
Dill sprigs

INSTRUCTIONS

GARNISH
Place the salmon in a sink filled with cold water. Using a small
knife, brush the skin from tail to head, loosening and removing the
scales. Run your hand back over the entire body, checking to make
sure that all the scales are gone. Rinse under running water and
place on a cutting board.
Sprinkle a little salt on a small soft piece of wet cloth, then wipe
out the centre of the fish so that no blood or discolouration remains.
For a delicious crispy skin, brush one side of the fish with the
olive oil, making sure to work it well into the skin, and sprinkle
with the flour, salt and pepper mixture, patting it firmly into the
surface. Gently shake off any surplus, then place the fish back on
the cutting board, prepared side up.
Using the back of a knife, mark a lengthways centre guideline on the
fish body, but do not cut the skin. Using a very sharp knife or sharp
clean razor blade, score diagonal incisions 1 inch apart from the top
of the body down the centre line almost to the belly. Make a final
incision down the backbone so that the skin comes away easily when
served.
Make a paste of the garlic, salt and pepper, and rub in to the
incisions. Layer the herbs inside the fish. Lay the lemon slices down
the centre line.
Line a shallow baking pan with heavy-duty aluminium foil, shiny-side
up. Lift the prepared fish by the head and tail and place it so that
the main body of the fish (at least) is in the pan. Wrap the head and
tail in oiled aluminium foil. Be sure to fan the tail out so that it
holds its shape.
Preheat the oven to 230C/450F. Bake the prepared fish for 8 minutes
per inch of thickness.
Remove from the oven and take off the foil and paper towels. Switch
the oven to broil and pop the fish back in to crisp the skin for its
table presentation, just until it blisters and browns - about 5
minutes.
To serve, lift the fish out of the pan still on its aluminium foil
bed and on to a large oval serving plate, then slide the foil out
from underneath. The bottom skin will usually come away with the
foil. Slice by following the skin lines, serving slices from the back
and belly, and garnish with pieces of crispy skin. Save the pan
drippings to drizzle over your side dishes for added flavour.
When the top layer has been served (usually 6 portions), simply
remove the head to a large side plate together with all the herbs and
lemon and pry up the backbone to reveal the remaining bone-free
fillet. Serve these pieces to your guests who don't want to eat the
crispy skin.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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