Spiced Roast Side Of Salmon Food

SPICED ROAST SIDE OF SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil - this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
• Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
• Roast, uncovered, for about 20 mins until the salmon is cooked through - check by poking a knife into the fillet and making sure the fish flakes easily.
• Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.

WHOLE ROASTED SIDE OF SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.
• In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.
• Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.
• Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.

HOW TO COOK A SIDE OF SALMON

Steps:

• Preheat the oven to 275°F*.
• Meanwhile, brush about ½ of the oil on a rimmed baking sheet. Arrange the salmon on top, skin or skinned side down, and brush with the remaining oil. Sprinkle with the salt and pepper.
• Bake for 20 minutes.
• If adding, sprinkle the sage on the salmon. Zest 2 of the lemons over the salmon.
• Bake until the salmon is barely opaque throughout, 15 to 20 minutes depending on the thickness of the salmon.
• Use 2 spatulas to carefully transfer the salmon to a platter. Cut the remaining lemon into wedges and serve alongside.

ROAST SIDE OF SALMON WITH MUSTARD, TARRAGON, AND CHIVE SAUCE

Steps:

• Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

BAKED SPICED SALMON

Steps:

• Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon. , Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon.

INDIAN-SPICED ROAST SALMON

Steps:

• Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and lemon wedges.

INDIAN-SPICED ROAST SALMON

Steps:

• Place salmon fillets, skin side down, in a roasting pan coated with cooking spray.
• Brush fillets evenly with lime juice.
• Mix together the salt and next 5 ingredients; sprinkle evenly over fish.
• Bake in a 425°F oven for 10 minutes or until fish flakes easily.
• Combine yogurt and cilantro; serve with fish.

ROAST SALMON WITH SPICED COCONUT CRUMBS

Steps:

• UP TO A DAY AHEAD:.
• Melt the butter in a medium pan, add the cardomom and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
• Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.
• TO SERVE:.
• Turn the oven to conventional 200°C (390°F)/gas 6/fan 180°C (390°F). Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).