We both like to cook, but as a couple we absolutely love preparing food for our friends. Must be the heart warming feeling you get when someone else thoroughly enjoys the fruits of your labour (oh and the good company of course)! While experimenting and trying our hand at new dishes is fun (you could say we’re aspiring Heston-at-homers, but in reality we’ve tried and tested more Jamie-O), there’s a comforting thought when we try to rediscover the simple joys of our favourite childhood meals.
Coming from Canada, He had this idea that we would grill a whole salmon on a cedar plank to create a rich, authentic smoky flavoured fish. So off we went around the highs and lows of London, in search for the perfect plank of wood. We looked at hardware stores, home&house sections at the likes of John Lewis and even a commercial kitchen equipment supplier in town. No luck.
However, I had a bit of a brainwave. Growing up in Sydney, mum used to cook a lovely oven poached salmon. It’s a flavoursome yet healthy dish that’s great to be shared and only requires some sturdy aluminium foil. Simple magic!
He hurriedly bought a whole salmon fillet the next day, while I frantically emailed mum to get the coveted recipe. Enjoy ladies & fellas – it’s delish!
MUM’S POACHED SALMON / OCEAN TROUT
- Fillet of half a salmon or ocean trout (I normally buy around a 3kg fish and use half, if it’s too big, try to get the smallest salmon and have it scaled, filleted, in halves without the head, or just buy a big piece of salmon fillet with skin on)
- Sea Salt or Salt
- 1 tsp ginger finely grated
- Zest of Small lemon or lime
- Baking paper or Oven bag (i use two oven bags, cut open to one flat sheet, one for the bottom and one over the top of the fish, the must fully cover the fish)
- Aluminium foil
- Line the baking tray with aluminum foil, then baking paper or oven bag.
- Sprinkle some oil and spread evenly using a kitchen towel
- Place the fish on the tray, skin side on the bottom
- Rub some salt, sprinkle some oil, then grated ginger and lemon or lime zest (only grate the skin, not the white part) and spread them evenly on the fish
- Cover with oven bag
- Place another piece of aluminium foil over and leave a gap between the fish and top of foil by pinching the bottom piece together around the sides so it forms a little mound ( like a man made oven)
- Place the tray in the oven on 150 degree centigrade and bake for 15-20mins (depending on the size of the fish)
- Poke the thickest part of the fish with a toothpick, if it can go right through without resistance then it is cooked, even if the salmon may still look rare
- Serve with yoghurt and thai chilli sauce and lemon slices for taste
- 2 or 3 teaspoon (tsp) of Dill, basil or mint
- 3 Tablespoon or one small tub of Plain yoghurt
- One tsp of honey or sugar
- Pinch of salt
- Whisk the yoghurt, Slowly add the other ingredients to taste
Thai chilli sauce
- Sweet chilli
- 2 tsp chopped coriander
- Dash of lime juice
- 0.5 tsp of brown/ palm sugar
- Mixed all the above to taste
Happy Cooking! 🙂 …..