Salmonmollee Recipes

SALMON MOUSSE

Steps:

• For the salmon:
• Preheat the oven to 400 degrees F.
• Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
• For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SALMON MOLLEE

Steps:

• Mix the turmeric and salt in a bowl and roll the fish in the mixture.
• Leave to sit while you make the sauce.
• If using cardamom pods or whole cloves, crush to a fine dust.
• Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
• Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
• Taste and adjust with lemon juice.
• You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
• Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
• Cook for 10 minutes over a medium heat or until the salmon is just cooked.
• Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.