Thursday, 7 April 2011
I thought I should talk to you about this obsession of mine (this is really the only way of describing it).
You know, I grew up nearly 700 km away from the sea (and since we're talking about European standards here, that is quite a lot) and while I like fish, I never really knew what to do with it.
Until an ex-boyfriend's mum showed me how to steam fish in baking parchment a few years back.
And I was completely sold.
Lately I've started steaming the fish in an ovenproof dish because it makes adding different liquids a bit easier (my baking parchment parcel wrapping skills aren't that great I must admit) so, without further ado...
Let me introduce you to my favourite dish these days :)
Oven Steamed Salmon
100g piece of Salmon (I'm not saying that is how much you should eat, but that's the weight I go for so you might have to adjust the cooking time)
Some Orange Juice
1/2 fresh Lemon (wash it in really hot water before you use it)
Preheat your oven to 220˚C.
Sit your salmon into an ovenproof dish, then pour some orange juice around the fish (you don't want to drown it but at the same time this will also be what the fish is steaming in so go for a healthy medium).
Cut the lemon into slices and stick them into the dish as well (I normally don't arrange them as neatly as I did for the photo, I did that just for you :)).
Cover the dish with tinfoil and stick it into the oven.
Give it about 20 minutes, then check whether the salmon is done.
This works fabulously with the leeks I told you about a couple of weeks ago, but it's also quite spectacular with some sweet potato fries (you'll get the recipe for those in a couple of days).
Oh, and it's also nice with lime juice, or tomatoes, or....I haven't tried a combination that I haven't liked...