Cooking with Tan

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Cooking with Tan

Home Introduction Basics

Recipes Contact

Cooking with Tan

Home Introduction Basics

Recipes Contact

Friends' Recipes

I was visiting a friend in London for a few days and she had in turn asked another friend to suggest a recipe for dinner. I enjoyed it so much I had to ask for this recipe. Thank you Jackie and of course to Raili.

Raili's Oven Salmon

Easy peasy : ★ ★ ★ Economic : ★ ★ ☆ Can Freeze : ★ ☆ ☆ 4 Servings Preparation time approx 20 minutes Cooking time 1 hour 15 minutes	SUMMARY Raili is from Finland where fish is popular. She recommends this particular dish as, not only is it delicious, but that preparation is not onerous and the dish needs very little supervision while cooking, thus making it ideal when entertaining guests for dinner. Serve with pride and delight with salads of your choice.
SUMMARY Raili is from Finland where fish is popular. She recommends this particular dish as, not only is it delicious, but that preparation is not onerous and the dish needs very little supervision while cooking, thus making it ideal when entertaining guests for dinner. Serve with pride and delight with salads of your choice.	* THIS CELL DELIBERATELY LEFT BLANK *
INGREDIENTS Skin on Salmon fillet : 600g Potatoes (e.g. King Edwards or other waxy variety) : 800g Cooking cream * : 300ml approx Onion Leek Fresh lemon (lime can be used if preferred) Fresh Dill Salt and pepper * If cooking cream is unavailable then watered down single cream will be an acceptable alternative.	METHOD Squeeze lemon juice over the flesh side of the salmon, sprinkle with salt and some finely chopped dill, and leave to marinate. Butter an oven dish deep enough and big enough for the salmon and other ingredients. Peel and cut the potatoes so they are uniform shaped to cook evenly e.g. chips or squares. Cover the bottom of the dish (double layer them if necessary). Thinly slice the onions and leeks. Place in the dish. Add salt, pepper, finely chopped dill (remember to save some dill for the garnish) and stir with fingers until evenly mixed. Squeeze in some lemon juice and pour over the cream to just about cover the potatoes. Heat oven to 200 degrees centigrade. Cook potato mixture for approx. 40mins or until potatoes half cooked through. Remove from oven, then turn down to 180 degrees centigrade. Add the salmon on top of potatoes, SKIN side UP. Add some lemon juice juice and some cream over fish. Return to the centre of the oven until potatoes and the fish are cooked (Possibly another 30 - 40 mins. Check halfway). When cooked, remove the skin. Sprinkle with dill and a squeeze of lemon juice over the top, and serve with your choice of salads.
METHOD Squeeze lemon juice over the flesh side of the salmon, sprinkle with salt and some finely chopped dill, and leave to marinate. Butter an oven dish deep enough and big enough for the salmon and other ingredients. Peel and cut the potatoes so they are uniform shaped to cook evenly e.g. chips or squares. Cover the bottom of the dish (double layer them if necessary). Thinly slice the onions and leeks. Place in the dish. Add salt, pepper, finely chopped dill (remember to save some dill for the garnish) and stir with fingers until evenly mixed. Squeeze in some lemon juice and pour over the cream to just about cover the potatoes. Heat oven to 200 degrees centigrade. Cook potato mixture for approx. 40mins or until potatoes half cooked through. Remove from oven, then turn down to 180 degrees centigrade. Add the salmon on top of potatoes, SKIN side UP. Add some lemon juice juice and some cream over fish. Return to the centre of the oven until potatoes and the fish are cooked (Possibly another 30 - 40 mins. Check halfway). When cooked, remove the skin. Sprinkle with dill and a squeeze of lemon juice over the top, and serve with your choice of salads.	* THIS CELL DELIBERATELY LEFT BLANK *

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