Gordon Ramsays Crispy Salmon Food

GORDON RAMSAY'S SALMON WITH BAKED HERBS & CARAMELIZED LEMONS

Steps:

• Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
• Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
• Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
• Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
• Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.

GORDON RAMSAY'S CRISPY SALMON RECIPE

Steps:

• Score the salmon with a sharp knife and season it with salt, pepper, and cajun spice.
• To a pan, add extra virgin olive oil. As the oil heats up, add the salmon to the pan. Press it a little to keep its skin flat on the pan. Flip it over as the skin of the salmon becomes golden brown.
• Add garlic and thyme to the pan. Then, add butter and cook for about 6-7 minutes and keep it aside.
• Add olive oil to a pan over medium heat. Add chopped red onion, corn, red pepper, green pepper, yellow pepper, jalapeno.
• Add salt, cajun spice, pepper, and saute for about a minute. Then, add zucchini, yellow squash, chopped cilantro, and keep cooking for another minute.
• Finish with fresh lemon juice.
• Drizzle some olive oil over the potatoes. Season with salt, pepper, and cajun spice, and cook them in a pan over medium heat.
• Give them a little toss and add butter, chopped shallots, garlic to the pan. Blanch some mustard greens and sprinkle them over the potatoes. Zest a lemon over potatoes and then squeeze it over them for finishing.
• To plate the crispy salmon, lemon aioli mayonnaise seasoned with lemon on a platter. Place crispy salmon and potatoes on it. Add a spoonful of succotash and serve.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.