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Salmon steak
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What is the tastiest way to cook a salmon steak?
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Low fat salmon steak which I have because I have to watch my weight !!. Put salmon on foil top with chopped up cherry toms and slices of lemon,fresh chopped parsley,squeeze more lemon juice over and just a drizzle of olive oil wrap the parcel and bake for 10 to 15 mins depending on the size of the steak.
Hi PF - Healthy? Well if you must, though whats wrong with double cream . . .
Anyway: Spray Frylight onto a hot pan. Place salmon skin side down for 3 mins or so til the skin is crispy. Turn over and turn heat off under pan. The flesh cooks through and stays really nice and moist.
Meanwhile, place red peppers under a hot grill and char the skin. Remove from heat, place in a paper bag and the skin sweats off. Remove the rest of the skin, place pepper flesh in a blender and blitz with a little seasoning.
Place the pepper sauce on a plate with salmon on top, and serve with steamed carrot juilenne cooked with a touch of ginger.
Fish - healthy oils; peppers - loads of Vit C - carrot - packed with vit D - eat with a fresh seasonal salad on the side for a crunch.
Kitchens open any time you want hen . . . . . or hire me for �40 and hour min 3 hours plus travel / accom. Other services available on request and I don't do other peoples washing up ☺☺☺
(skips off humming quietly to self . . . )
Anyway: Spray Frylight onto a hot pan. Place salmon skin side down for 3 mins or so til the skin is crispy. Turn over and turn heat off under pan. The flesh cooks through and stays really nice and moist.
Meanwhile, place red peppers under a hot grill and char the skin. Remove from heat, place in a paper bag and the skin sweats off. Remove the rest of the skin, place pepper flesh in a blender and blitz with a little seasoning.
Place the pepper sauce on a plate with salmon on top, and serve with steamed carrot juilenne cooked with a touch of ginger.
Fish - healthy oils; peppers - loads of Vit C - carrot - packed with vit D - eat with a fresh seasonal salad on the side for a crunch.
Kitchens open any time you want hen . . . . . or hire me for �40 and hour min 3 hours plus travel / accom. Other services available on request and I don't do other peoples washing up ☺☺☺
(skips off humming quietly to self . . . )
Okay this isn't as healthy but it's nice: mix together enough runny honey and light soy sauce (about 3:2) to marinate your steaks in for at least 30 mins. Heat a little rapeseed oil in a frying pan then fry your steaks, adding some extra marinade to cook off. Alternatively grill. Serve with noodles and/or shredded carrots & leeks.
Hi blue2 - appreciate the nod to the idea - if you want to get a bit creative - variations are:
Add finely sliced shallots to the leeks
Add a little garlic to the leeks
Dot salmon with a tiny amount of (ideally salt free) butter - just adds a little extra to the juices that the fish gives up when cooked
Decorate plate for serving - sprinkle some paprika round the edge for a restaurant look, or place some chives across the top of the fish for presentation.
Cook 'en papillote' - greaseproof paper - and serve 'a table' for a bistro effect, with a good rustic bread to get the juices from the fish. Foil is actually a better result in this instance, but the paper does work. When you open the pack you get a really nice smell of real food . . .
Serve with a side of wild rice - the black stuff. Its actually a wild grass, but the nutty texture and flavour are a good balance to the fish/sauce.
Serve with a black pasta which has a few red chillie flakes through it - scares the guests, but as its made with squid ink to get the colour it all ties in with the fish theme.
Turned baby carrot, turnip and new potatoe also are nice with this.
Have a yummy meal . .
Add finely sliced shallots to the leeks
Add a little garlic to the leeks
Dot salmon with a tiny amount of (ideally salt free) butter - just adds a little extra to the juices that the fish gives up when cooked
Decorate plate for serving - sprinkle some paprika round the edge for a restaurant look, or place some chives across the top of the fish for presentation.
Cook 'en papillote' - greaseproof paper - and serve 'a table' for a bistro effect, with a good rustic bread to get the juices from the fish. Foil is actually a better result in this instance, but the paper does work. When you open the pack you get a really nice smell of real food . . .
Serve with a side of wild rice - the black stuff. Its actually a wild grass, but the nutty texture and flavour are a good balance to the fish/sauce.
Serve with a black pasta which has a few red chillie flakes through it - scares the guests, but as its made with squid ink to get the colour it all ties in with the fish theme.
Turned baby carrot, turnip and new potatoe also are nice with this.
Have a yummy meal . .
Marinade salmon in a balsamic vinagrette. Top with coarsely chopped pecans and bake (time/temp depends on your oven). I bake it in a glass pan covered with foil and sprayed with Pam. I cover it with foil for 3/4 of the cooking time, then remove the foil, drizzle extra vinagrette and cook uncovered for the remainder.
Serve with your favorite sides - we usually roast red-skin potatoes with olive oil, parsely and rosemary and have a small salad of baby field greens, arugula and pine nuts.
Serve with your favorite sides - we usually roast red-skin potatoes with olive oil, parsely and rosemary and have a small salad of baby field greens, arugula and pine nuts.
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