GORDON RAMSAY'S SALMON RECIPE
Thanks to tips from Chef Gordon Ramsey, the flavor of this recipe for pan-fried salmon in lemon butter sauce is maximized and the texture is flaky and tender.
Provided by Jaime Bachtell-Shelbert,Mashed Staff
Categories main course
Time 15m
Number Of Ingredients 10
Steps:
- Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
- Season both sides of the salmon with salt, pepper, and cayenne.
- Heat a large skillet over medium heat.
- Add the olive oil once the pan is hot.
- Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
- Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
- Flip the salmon so that the skin side is down once again.
- Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
- Reduce the heat to medium-low and cook the salmon for 5 minutes.
- Remove the salmon from the skillet, leaving the pan on the heat.
- Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
- Plate the salmon and top the fish with the lemon butter sauce.
Nutrition Facts : Calories 527 calories, Carbohydrate 5 g carbohydrates, Cholesterol 124 mg cholesterol, Fat 43 g fat, Fiber 1 g fiber, Protein 30 g protein, SaturatedFat 16 g saturated fat, ServingSize 0 g, Sodium 486 mg, Sugar 1 g, TransFat 1 g
SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the salmon:
- Preheat the oven to 400 degrees F.
- Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
- For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
GORDON RAMSAY CHOCOLATE MOUSSE
Make and share this Gordon Ramsay Chocolate Mousse recipe from Food.com.
Provided by joiekc
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
- Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
- Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.
Nutrition Facts : Calories 805, Fat 82.8, SaturatedFat 51.4, Cholesterol 186.6, Sodium 66.7, Carbohydrate 28.5, Fiber 10.3, Sugar 6.8, Protein 10.8
SILVER PALATE SALMON MOUSSE
Make and share this Silver Palate Salmon Mousse recipe from Food.com.
Provided by Tonkcats
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soften gelatin in cold water in large bowl.
- Stir in boiling water.
- Whisk mix until gelatin dissolves.
- Cool.
- Whisk mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and dill.
- Stir to blend.
- Refrigerate until mixture begins to thicken slightly, about 20 minutes.
- Fold in salmon.
- In separate bowl whip cream to thicken then fold into salmon.
- Transfer mixture to 6 to 8 cup bowl or mold.
- Cover and chill 4 hours.
- Serve on toasts, black bread or crackers.
- Serves 12 portions.
Nutrition Facts : Calories 109.4, Fat 10.6, SaturatedFat 5, Cholesterol 29.7, Sodium 272.8, Carbohydrate 3.1, Sugar 0.7, Protein 1
GORDON RAMSAY'S SALMON WITH BAKED HERBS & CARAMELIZED LEMONS
I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.
Provided by Pinaygourmet 345142
Categories European
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
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 RAMSEY LEMON POSSET
This recipe was taken from Gordon Ramsey's Sunday Lunch, a light and simple dessert, very easy to make! Would go great with Martha Stewart's Lime Meltaway's. The serving amount is average depending on the size glasses/dishes you use to serve.
Provided by Dee-lish 2
Categories Dessert
Time 3h15m
Yield 3 glasses approx, 3 serving(s)
Number Of Ingredients 3
Steps:
- Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
- Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
- Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.
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