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Preparation time: 15 minutes
Cooking time: 30 minutes
Waiting time: 12 hours
An excellent recipe for the cooking of a thick piece of salmon, served cold along with a French mustard Hollandaise sauce. Ideal for a buffet or a garden reception between friends.
Cook salmon in a convection/microwave oven.
Hint:
Lemony honey, a delicious garnish for hot rolls or toasts, as desired: simply mix the juice and the grated rind of 1 lemon with 1 cup [250 mL] honey.
Pour mixture into a jar or a small bowl and microwave for 1 minute on 'HIGH'; stir for a few seconds; leave to rest at room temperature overnight, for next morning's breakfast.
This flavored honey will keep for 4 to 6 weeks, refrigerated.
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- 1 [2-pound / 1-kg] piece salmon, from the larger part
- 1/3 cup [75 g] melted butter
- 1/3 cup [80 mL] dry Vermouth or freshly squeezed lemon juice
- Salt and pepper, to taste
- 3 fresh basil sprigs
or
1 teaspoon [5 mL] dried basil
- French mustard Hollandaise sauce, to taste
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- Arrange salmon onto a plastic rack, into a 9-inch [23-cm] pie plate; reserve.
- Into a small bowl, melt butter for 1 minute on 'MAXIMUM'; pour melted butter all around salmon.
- Pour dry Vermouth or lemon juice over melted butter.
- Salt and pepper all over, to taste.
- Top salmon with basil sprigs or sprinkle with dried basil.
- Bake salmon in a preheated 350°F [180°C] convection oven for 30 minutes or 10 minutes per inch [2.5 cm] thickness.
- Remove salmon from oven; cover pie plate with plastic wrap.
- Cool; refrigerate for at least 12 hours.
- Juices, all around the salmon, should then resemble jelly and will be served on the side.
- Serve salmon, along with a French mustard Hollandaise sauce for everyone to help themselves.
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