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Baked Salmon Fillets


With Alex MacKay

Baked Salmon Fillets

Farmed salmon needs more culinary help than wild, so I've come up with some highly seasoned recipes to energise its flesh and excite your tongue. Inspired by my friend Justin North of Becasse in Sydney, I'm using a method of cooking the salmon at a low temperature. The result is the succulent equal of pink meat. The flesh is cooked through, slowly and evenly to 55-60°C. There is no raw, no rare, nor is there any well done and the exterior seasoning has time to take hold of and flavour the flesh. If you can buy only pre-cut salmon and the fillets are smaller than I suggest, don't worry. The cooking time is determined by the thickness of the fish rather than the weight. I rub the seasonings into the salmon with a pastry brush to gently push the flavour into the flesh. Use a non-stick tray and you don't need any oil. Sometimes fish needs a crisp exterior to tempt kids, so if baking fails don't assume they dislike salmon, try frying it. Good to puree or chop and freeze for babies and toddlers.

Serves 2
Prep/cooking 23 mins
Active time 1 min

Ingredients
2 skinless farmed salmon
fillets, 130-140g each and
2-2.5cm thick
Salt
Freshly ground black pepper or other seasoning 
Method
Preheat your oven to 120C/Gas 1/2, position middle shelf.
Get a non-stick baking tray, or if you don't have one, line a baking tray with non-stick paper.
Put the salmon fillets on the tray. Pat them as dry as you can with kitchen paper.
Season all sides of the salmon with salt and pepper, or something instead of pepper.
Bake for 22 minutes.
If you are not quite ready to eat your salmon, turn off the oven, leave the door slightly ajar and the salmon will happily sit for at least 5 minutes. Because it is slowly baked, the salmon is warm rather than red hot.
If there is a little milky residue around the outside of the salmon, don't worry, it is just the salmon's blood that sets in the heat, in the same way an egg does. Just brush it off for appearance's sake. If you look carefully, you can see my brush marks on the tray.

(Broadcast: 10 July 2012)


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