Slow Cooked Salmon With Olive Bread Crumb Sprinkle Food

SLOW-COOKED SALMON WITH SALSA VERDE

Steps:

• Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
• Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
• In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.

PANKO PARMESAN SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

OLIVE BREAD

Steps:

• To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, until a somewhat elastic dough has formed. The starter will be thick and stretchy.
• Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
• At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
• If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
• To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
• Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
• Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
• Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
• Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
• To make the olive bread, place the dough on a lightly floured surface, spread the dough out gently, and then spread the chopped olives all over the surface. Roll the dough up, and let it rest for 1 hour.
• Line 2 (8-inch square) pans with parchment brushed with olive oil.
• When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 3 equal pieces. Shape each piece into log shapes, pressing the olives into the dough, and sealing the seams. Place on a floured cloth to rise for 1 to 2 1/2 hours.
• Preheat oven to 425 degrees F.
• Place the loaves onto a peel coated with cornmeal and slide onto a preheated baking stone, or place the loaves onto a baking sheet covered with parchment paper, and place it in the oven. Mist the loaves with water from a spray bottle, and shut the oven door. Mist again 1 minute later.
• Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
• Remove the olive bread from the oven immediately and let cool on a cooling rack.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

OLIVE LADDER BREAD (FOUGASSE)

Steps:

• You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
• Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume.
• Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done.
• Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven.

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

LEMON & BLACK PEPPER CRUSTED SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
• While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
• When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.

LEMON PANKO CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.