Hi, I am looking for some ideas on toppings/marinades/flavours to use on a large piece of salmon to serve at christmas.
kassie48,
Dec 6, 6:17am
Have you checked out lefthand message board! Under keyword put salmon then under date posted put last year.
buzzy110,
Dec 6, 6:24am
I usually make a pesto type mix with lots of lovely fresh herbs, olive oil, lemon juice, pinenuts and a small onion, which I spread all over the top then add a few thin slices of Lisbon lemon. I get a large piece of tinfoil or baking paper and lie it flat on the bench. Onto that I layer onion rings and lemon slices and lay the salmon on top and wrap. With tinfoil it is easy to make a "packet" but harder with baking paper - I have to use papered twistie ties and tricky folding to make a 'gusset down the top. However, I prefer paper.
I don't serve the bottom layer of onion rings and lemon. Don't forget to season your fish.
wizardoo,
Dec 6, 6:27pm
Along the same lines I would like cold smoked salmon ones for a starter.
griffo4,
Dec 6, 7:44pm
x1
Here is a recipe from Mrs Easy Peasy (Jo Seagar) and it is very nice hope that helps
Baked Salmon Fillets With A Lemon Chive Sauce Ingredients Lemon Chive Sauce 1/4 cup sour cream 1/4 cup thick mayonnaise (Best Foods or homemade thick real mayonnaise) 1/4 cup chopped fresh chives juice and grated rind of a lemon 1 teaspoon dijon style smooth mustard salt and freshly ground black pepper to taste Salmon 4 salmon fillets skin on but carefully remove any bones (I find tweezers work well for this task) salt and freshly ground black pepper Method Sauce:
Mix all ingredients together in a small bowl - season well with salt and freshly ground black pepper to taste. Cover and refrigerate (can be prepared one day ahead).
Salmon: Preheat oven to 200°C. Line a large baking sheet with tinfoil - spray with non stick olive oil spray. Arrange salmon on foil - also spray the salmon fillets with olive oil and season with salt and freshly ground black pepper. Bake until just cooked through - about 15 minutes. Transfer to serving plates and serve the sauce alongside.
Garnish with chives and fresh chive flowers - these are completely edible and add a snazzy splash of colour and texture.
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