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June 6, 2020

Salmon Fillets for your Valentine

Posted on February 13, 2020 by in seafood

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Baked Salmon Fillets

Salmon Fillets for your Valentine, of course, only the best will do.


These salmon fillets from Three Streams are prime cuts and how else will you win the heart of your beloved than by giving him/her the best. By now you should know I do not like to over-complicate matters, so I will keep it simple tomorrow. Less, done well, is always more. I might splurge a little on dessert though.

Other than cooking a whole salmon, preparing the fillets require little more than a little drizzle of olive oil, salt, pepper and the correct heat. I like it cooked on the outside with a wicked little under-cooked center.

Baked Salmon Fillets

Baked Salmon Fillets

Serves 2

Ingredients

2 x 200 g salmon fillets – skin removed ( keep it for crisps)

Salt and pepper to taste

A little olive oil

30 ml basil pesto

Young green beans

Method

Baked Salmon Fillets

Preheat oven to 180 C.  Spray a metal stacking ring or big enough cookie cutter with Spray n Cook and linr with baking paper just to be safe. Remove the skin from the salmon fillet and roll the fillet up so that it will fit into the stacking ring. Season with salt and pepper and place on a baking sheet lined with baking paper. Place the salmon skin on the baking paper on the same tray. Season with salt and pepper. Bake for ten minutes. It should be firm to the touch on top, which means it will be slightly undercooked in the middle which is how I prefer it. Serve with drizzles of pesto and lightly steamed green beans. You can make a hollandaise to go with it.

Baked Salmon Fillets

Serve the Salmon with a Fairview Chenin Blanc. Thanks to Chenin Blanc’s fresh acidity and inherently sweet flavor, you’ll find it pairs well with foods that have a sweet and sour element. Southeast Asian cuisine or pork chops with apples pair well, as well as light seafood, pasta and risotto dishes. Anything containing Fairview goat’s cheese is also a delectable coupling.

The wine has tropical fruit notes of pineapple and citrus on the nose. The palate is medium bodied with a fresh and fruity flavours follow by a lingering zesty finish.

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