Cooking Salmon | How to cook salmon 2 Easy Ways | Vincenzos Plate Salmon Recipe (VIDEO)
SALMON IN PARCHMENT
Light and delightful, this salmon recipe is a fillet cooked in parchment with asparagus, fennel and cherry tomatoes.
Ingredients: (p/serve)
Salmon fillet (skin on or off depending on your preference)
2 x asparagus stalks
Fennel
Fennel leaves
Cherry tomatoes
Capers
Lemon rind
2 x thin slices of lemon
Salt and Pepper
Extra virgin olive oil
Thyme
Method:
1. To prepare this salmon recipe, place a sheet of parchment foil on your working bench.
2. Drizzle some extra virgin olive oil over the top of the foil.
3. Cut up the asparagus stalks and fennel into short strips and the cherry tomatoes, in half.
4. On one side of the foil, leaving room to curl up the sides later on, place the asparagus, fennel and cherry tomatoes on the parchment foil along with a small sprinkle of capers.
5. Grate some fresh lemon rind over the top of the vegetables and add salt and pepper.
6. Place the salmon fillet over the top and add a handful of fennel leaves on top along with some fresh thyme, another small sprinkle of salt and pepper and a little more rind.
7. Place the two slices of lemon on top for the perfect finish.
8. Fold the other half of the parchment foil over the top and seal all of the edges by curling them inward, making sure to leave no room for air to get inside.
9. Place the parcels in the a pre-heated oven for 20 minutes at 180 degrees celcius.
SALMON TARTS RECIPE
Salmon tarts are pretty morsels of seafood and vegetable goodness! Smoked salmon wrapped in short crust pastry filled with cream cheese, sweet potato and zucchini are the perfect starter to kick off a delicious meal. You can also make a mini-version as a canape.
Ingredients:
Smoked Salmon
Taleggio/Mascarpone/Philadelphia (your choice!)
Sweet potato
Zucchini
Sheet of short crust pastry
1. Cut a rectangular strip of shortcrust pastry, approx. 12cm wide.
2. Spread your choice of cream cheese on top, leaving a boarder all the way around – make sure you don’t spread the cheese too thick!
3. Cut the sweet potato and zucchini into round strips using a potato peeler and place them on the top section of your strip of pastry.
4. Layer a few thin strips of salmon on top of the vegetables and cheese spread.
5. Starting on one side, gently roll up the pastry keeping all of the delicious ingredients in place.
6. Once you get to the end, stand the parcel up and place it onto a baking tray covered with baking paper.
7. Add as many as you like to the tray. Pop them in the oven for 20 minutes at 180 C degrees.
E ora si mangia……ENJOY!
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