Today’s recipe is wonderful as it can be a sophisticated dinner for adult company and an easy meal for kids. Of course, I am talking about salmon. Now, the first thing you need to know about salmon is that it is one of the most flavourful fish, special spices aren’t absolutely necessary to make it taste wonderful. There are many ways of turning salmon into a delicious entrée:
You can steam it: Cut salmon into desired portions, place it in the steamer or steaming baskets, then pour wine or water over it. Cover and bring to a boil. Use medium heat and steam three minutes per 100 grams or one minute per ounce. Tip: Wrap salmon portions in cheese cloth so you can remove them from the steamer in whole pieces.
You can grill it: Place salmon steaks on tin foil, lightly spread with mayonnaise and seasoning. Cover it with a separate piece of tinfoil and seal the edges leaving 3 cm opening for the steam. Place on the barbeque and grill for 8-10 min. Tip: leave it covered for 10 minutes after grilling.
You can poach it: Use a mixture of chicken broth, white wine and water to poach the salmon. Add one bay leaf and 1/2 teaspoon each dried parsley and dried thyme. There should be enough water to cover the fish in a skillet. Bring to a boil and reduce to simmer, poaching for 6-7 minutes. Chill and serve cold. Tip: Add several drops of lemon juice to the water.
You can fry it: Preheat the skillet with butter or oil, there should be enough to cover half of the fish thickness. Make sure that the butter is not too hot and doesn’t smoke, but it must be hot enough to capture juices and oils inside the fish. Dip the salmon in milk then in flour or crumbs and place in the skillet. Fry on medium heat for 5-6 minutes on each side, until golden brown and crispy. Tip: after frying, place salmon on paper towels to absorb the fat.
Today we will bake it!
All of these ingredients can easily be found in any grocery store in Hungary
Salmon fillet – 1.5-2 kilos (lazac filé)
1 teaspoon of honey (méz)
1 teaspoon of butter (vaj)
One pack of tortilla wraps (tortilla lap)
1 teaspoon of mayonnaise (majonéz)
Fresh lettuce leaves (friss saláta levelek)
2 teaspoons of basil, freshly chopped (bazsalikom)
2 teaspoons of Philadelphia cream cheese
Preheat oven to 375°F (190°C or Gas Mark 5). Place the salmon fillet on a baking tray with tinfoil. Melt a teaspoon of butter and mix it with a teaspoon of honey (the honey will take the bitterness away and give the fish a delightful aroma). Spread the mixture over the salmon and place it in the oven, uncovered. Bake for 15-20 minutes (10 minutes per inch / 2.5 cm of thickness). Take out of the oven and let it sit for 10 minutes before cutting (you can also cut it before placing it in the oven). Garnish with vegetables on a tortilla and serve.
Now the fun part: making wraps! Place a tortilla flat on a plate, lightly cover it with the cream-cheese-mayo-basil spread, add fresh lettuce leaves and salmon. Roll it up tightly and secure with toothpicks. Cut in half, serve and enjoy! Tip: make ahead of time and store in the fridge for up to two days.
I am Bibi Ebel, Kazakh by birth, living in Canada with my wonderful husband and two adorable daughters Hannah (3 years) and Lara (7 months). We moved to Budapest in August 2011 and love-love-love it here. My attitude to life is like my attitude to our house: must be clean enough to be healthy and messy enough to be happy.