Superb Cold Salmon
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven 700 watts
Preparation time: 5 minutes
Cooking time: 20 minutes
Waiting time: 12 hours
A Norwegian specialty, this salmon is cooked in parchment. Traditionally, it is served with a cucumber salad and steamed potatoes.
As parchment is not always easy to find, it is possible to replace it with 2 thicknesses of waxed paper.
Servings: 2
IngredientsPreparation
  • 1 [2-pound / 1-kg] piece salmon
  • 1/3 cup [75 g] melted butter
  • Juice of 1/2 a lemon
  • 1/3 cup [80 mL] vodka or white vermouth
  • Salt and pepper, to taste
  • 2 or 3 sprigs fresh dill
  • Lettuce leaves
  • Parsley sprigs
  • Thin lemon slices
  • Thin cucumber slices
  • 1 sheet parchment, large enough to wrap the salmon
  • Arrange parchment into a glass 8-inch [20-cm] square glass dish.
  • Lay salmon over parchment.
  • Brush salmon with melted butter.
  • Pull-up parchment, shaping some kind of a bag.
  • Pour in lemon juice and vodka or white vermouth; salt and pepper.
  • Arrange dill sprigs on top of salmon.
  • Close bag, folding both end of parchment together.
  • Microwave for 20 minutes on 'MEDIUM-MAXIMUM'.
  • Leave to rest for 20 minutes.
  • Do not unwrap salmon.
  • Refrigerate cooled salmon for 12 hours [cooking juices will become jelly-like].
  • Unwrap and serve salmon over lettuce leaves.
  • Decorate with parsley sprigs, lemon and cucumber slices.