4 ingredients salmon
2
LF
GF
Portions: 2 filets
Preparation: 15 minutes
Cooking time: 15 minutes
When we talk about a recipe that will become a favorite, this is it! Easy, even very easy, this salmon recipe will become THE ONE when cooking salmon at home. This recipe gives two servings, but it can be doubled, tripled, etc. according to the number of guests.
Serve on rice, risotto or with a kale salad, grilled vegetables, etc.
Serve on rice, risotto or with a kale salad, grilled vegetables, etc.
4 ingredients salmon
2
LF
GF
Portions: 2 filets
Preparation: 15 minutes
Cooking time: 15 minutes
When we talk about a recipe that will become a favorite, this is it! Easy, even very easy, this salmon recipe will become THE ONE when cooking salmon at home. This recipe gives two servings, but it can be doubled, tripled, etc. according to the number of guests.
Serve on rice, risotto or with a kale salad, grilled vegetables, etc.
Serve on rice, risotto or with a kale salad, grilled vegetables, etc.
4 ingredients salmon
Ingredients
2 salmon fillets of 8 oz. (250 g), skin-on
Pickling salt, enough to cover both filets
3 tablespoons (45 ml) of fresh ginger, crushed
3 tablespoons (45 ml) of brown sugar
The zest of one lemon
Freshly ground pepper, to taste
Pickling salt, enough to cover both filets
3 tablespoons (45 ml) of fresh ginger, crushed
3 tablespoons (45 ml) of brown sugar
The zest of one lemon
Freshly ground pepper, to taste
Steps
1. Place your fillets on a plate and cover them with the pickling salt. Each side should be covered.
2. Refrigerator for a minimum of 2 hours, maximum 3 hours. The salmon is ready when the skin has changed to a darker color and the flesh feels harder.
3. Rinse, under cold water each filet to completely remove the salt and pat dry with a paper towel.
4. Put back on the plate, add a good amount of black pepper on each side, and reserve.
5. In a bowl, mix together the ginger, the brown sugar and the lemon zest and cover the fillets with the marinade.
6. Refrigerate for a minimum of 1 hour or until ready for dinner. You cannot marinate for too long, the longer the better.
Two cooking options
A- On the BBQ: you will need a cedar wood plank, soaked for 2 hours. Cedar planks are available at your supermarket in the BBQ section. Otherwise, favour cooking in the oven.
Place the salmon, skin down on the wooden plank and cook on indirect fire for about 15 minutes, or until salmon is medium rare.
B- In the oven: preheat the oven to 400°F and place the salmon, skin down, on a baking sheet and cook for about 15 minutes, or until salmon is medium-rare.
2. Refrigerator for a minimum of 2 hours, maximum 3 hours. The salmon is ready when the skin has changed to a darker color and the flesh feels harder.
3. Rinse, under cold water each filet to completely remove the salt and pat dry with a paper towel.
4. Put back on the plate, add a good amount of black pepper on each side, and reserve.
5. In a bowl, mix together the ginger, the brown sugar and the lemon zest and cover the fillets with the marinade.
6. Refrigerate for a minimum of 1 hour or until ready for dinner. You cannot marinate for too long, the longer the better.
Two cooking options
A- On the BBQ: you will need a cedar wood plank, soaked for 2 hours. Cedar planks are available at your supermarket in the BBQ section. Otherwise, favour cooking in the oven.
Place the salmon, skin down on the wooden plank and cook on indirect fire for about 15 minutes, or until salmon is medium rare.
B- In the oven: preheat the oven to 400°F and place the salmon, skin down, on a baking sheet and cook for about 15 minutes, or until salmon is medium-rare.
