《 烤三文魚春季胡蘿蔔小馬鈴薯佐沙拉 》的了。
Whenever I’ve invited a friend over for lunch in the lovely spring time and wanted to prepare a simple yet elegant lunch, I love making this:
《 Roasted salmon, spring carrots and new potatoes with salad》
- 預熱烤箱 220C/ 425F/ Gas7，先把需要份量的小馬鈴薯和胡蘿蔔放在大碗中，加入適量的橄欖油、海鹽和黑胡椒末拌勻，鋪平在烤盤上，放入烤箱烤 45 分鐘左右，期間反轉一次。
- 接著做烤三文魚的特別照燒醬汁: 把 4 湯匙的生抽 (醬油) 和 4 湯匙的砂糖加進小平底鍋內，以小火煮至微沸後再慢慢燉 2 分鐘左右至稠，輕微攪拌。然後加 2 湯匙的味琳 (日本甜米酒，各大超市有售) 拌勻，將醬汁分成 2 份，1 份即用，1 份待涼後置清潔小瓶內蓋著放冰箱冷藏留作下次應用，可保存數星期。
- 把三文魚皮向下排開在另一烤盤上，磨上少許海鹽黑椒末，掃上厚厚的一層照燒醬汁，在馬鈴薯紅蘿蔔烤了30 分鐘後把魚放進烤箱，烤 12 - 15 分鐘至剛熟，如果有白色蛋白液呈現，便是過熟，要馬上取出。
It’s so easy to make:
- Preheat oven to 220C/ 425F/ Gas7, put the baby carrots and new potatoes in a large bowl, add olive oil, sea salt and freshly ground black pepper to mix together, lay out onto a baking tray, place in the oven and roast for 45 minutes, turn over once.
- Make the teriyaki sauce by adding 4 tablespoon soy sauce and 4 tablespoon sugar in a pan over low heat until simmer, continue to simmer for 2 more minutes to thicken, stir gently. Mix in 2 tablespoon mirin ( Japanese sweet rice wine - available in major supermarkets ) and then divide into 2 portions, use 1 portion now and keep the other portion in a clean jar when cool, cover and leave in the fridge for future use, can keep for a few weeks.
- Lay the salmon skin side down on a baking tray, add a little sea salt and black pepper, brush a thick layer of the teriyaki sauce over the fish, put in the oven after the potatoes and carrots have been roasted for 30 minutes, bake the fish for 12 - 15 minutes until just cooked. If you can see the white protein - albumin seeping out, signs of the fish being over cooked, take the tray out straight away.
- Lift the fish gently from the skin and place on plates, serve with roasted baby carrots, new potatoes, cherry tomatoes and salad.
What a beautiful dish~ Love the idea you dont have to clean any pot and pan!ReplyDelete
I have tried baking salmon a few times, and the skin always stick to the pan. Any tips?
By the way, I have finally got my hands on your book (my cousin hand delivery for me from HK)!! Love it, good job :)
Thank you and your cousin so much for getting my book, your support means a lot to me! I sincerely hope that you'll enjoy reading it.
Yes, absolutely! I usually line a piece of baking paper or foil on the tray before putting the fish on it to bake, save washing the tray afterward :)
I don't normally eat the salmon fish skin, I find their scales too difficult to remove and the skins too tough, but if you don't mind and want to keep them, you could try brushing a little oil on the fish skin and on the foil if you use one before baking.