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 in his cookbook. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.
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 in his cookbook. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.
- 2 leaves
- sea salt
- fresh ground black pepper
- 3 sprigs parsley
- 1 5/8 kg salmon scaled, gutted and washed (1 whole salmon)
- olive oil and drizzling (for cooking)
- 3 sprigs rosemary
- 3 sprigs thyme
- 3 sprigs basil
- 3 sprigs sage
- 1 head garlic halved horizontally, then broken into cloves (unpeeled)
- 2 -3 stalks lemongrass split in half lenghtways and bruised with the back of a knife
- 3 small lemons thickly sliced
- 5 -6 star anise
- 1 teaspoon mixed peppercorns (or black)
- Carbohydrate 7.11480222219918 g
- Cholesterol 140.833333333333 mg
- Fat 9.52647444444329 g
- Fiber 2.62788878206794 g
- Protein 54.9089999999961 g
- Saturated Fat 1.53608777777743 g
- Serving Size 1 1 -8 serving(s) (329g)
- Sodium 279.694161111096 mg
- Sugar 4.48691344013123 g
- Trans Fat 1.73155277777773 g
- Calories 331 calories
Step-by-step
- 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 of 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 Salmon with Baked Herbs & Caramelized Lemons: A Weeknight Culinary Escape
As a busy professional, finding time for elaborate cooking can feel like a distant dream. Yet, the desire for a delicious, satisfying meal remains a constant. This is where Gordon Ramsay's Salmon with Baked Herbs & Caramelized Lemons comes to the rescue. It's a recipe that balances elegance with efficiency, allowing even the most time-constrained home cook to enjoy a restaurant-quality dinner without sacrificing precious hours in the kitchen.
The beauty of this recipe lies not just in its stunning presentation – that glistening salmon fillet, nestled amongst fragrant herbs and caramelized lemon slices – but also in its simplicity. The preparation is remarkably straightforward, requiring minimal chopping and no complicated techniques. It's a recipe that empowers even the most novice cook to feel confident and accomplished in the kitchen. The aroma alone is enough to transport you to a tranquil coastal setting, where the sea breeze mingles with the sweet fragrance of herbs.
The magic of caramelized lemons: The caramelized lemons add a touch of sophisticated sweetness that perfectly complements the richness of the salmon. The subtle bitterness balances the delicate flavors of the herbs and fish, creating a harmonious symphony on the palate. Don't be intimidated by this step – it's incredibly easy to achieve and adds an unexpected layer of depth to the dish.
Herb heaven: The generous use of herbs elevates this dish beyond the ordinary. The combination of rosemary, thyme, basil, and sage infuses the salmon with an aromatic depth, creating a flavor profile that is both comforting and invigorating. The earthy notes of the herbs mingle with the salty tang of the sea, creating a sensory experience that is both satisfying and memorable.
A weekday wonder: This is more than just a weekend feast; it's a dish that seamlessly integrates into a busy weeknight routine. The preparation takes only a few minutes, and the oven does all the heavy lifting, freeing you to focus on other tasks while the salmon cooks to perfection. The result is a healthy, flavorful meal that feels like a celebration, even on the most hectic of evenings.
Beyond the plate: This dish transcends a mere meal; it's an experience. The presentation is striking, the aroma inviting, and the taste unforgettable. It's a dish that you'll find yourself returning to time and time again, not only for its deliciousness but for the sense of accomplishment it brings. It’s a reminder that even amidst the chaos of daily life, there is always room for a moment of culinary bliss.
Serving suggestions: This salmon dish pairs beautifully with a side of roasted vegetables, a simple green salad, or creamy mashed potatoes. A crisp white wine completes the dining experience, enhancing the fresh, aromatic notes of the dish. But honestly, the salmon itself is so incredibly flavorful that it stands perfectly well on its own.
Variations and experimentation: Feel free to adapt the herbs to your liking. Experiment with different combinations or simply choose your favorites. You can also substitute other types of fish, such as cod or sea bass, but always adjust the cooking time accordingly. The possibilities are endless, making this recipe a canvas for your culinary creativity.
So, ditch the takeout menus and embrace the joy of cooking with this incredibly simple yet utterly delicious recipe. It's a testament to the fact that exceptional meals don't always require hours of preparation – sometimes, the most rewarding experiences come from the simplest of ingredients and the least amount of fuss. Enjoy!
