From simple, healthy options through more involved butter sauces to decadent glaze for salmon options.
Recipe Summary Fresh Salmon Medallions
Not only will I show you an easy and delicious way to make salmon, I'm going to show you what I think is a very clever technique for turning the least desirable cut of salmon into something absolutely fabulous. Basically, this is one of those "when life gives you lemons" lessons. Serve on top of a shaved cucumber salad and sprinkle with more cayenne pepper if you like.Ingredients | Salmon Recipes With Lemon Caper Sauce
2 teaspoons olive oil, divided
1 pound boneless salmon tail fillet
aluminum foil
2 tablespoons mayonnaise
1 pinch cayenne pepper, or to taste
1 tablespoon fresh lemon juice
salt to taste
1 tablespoon chopped fresh dill (Optional)
Directions
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil.
Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips.
Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion.
Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion.
Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl.
Season the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one.
Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil.
Feel free to use a skinless piece of salmon tail instead of cutting the skin off yourself.
Make sure you mix and match larger and smaller salmon slices in each medallion, so that each is fairly even.
Your favorite vinegar will work in place of fresh lemon juice in the mayonnaise mixture, or a nice garlic aioli would work as well.
Info | Salmon Recipes With Lemon Caper Sauce
prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
2
Yield:
2 servings
TAG : Fresh Salmon Medallions
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