Salmon pairs perfectly with so many different ingredients, from fresh fruits and vegetables to indulgent foods like cream cheese.
No matter how it is served, the texture of the fish makes all the difference to the dish which is why it’s so important to get it right.
British chef Mary Berry knows a thing or two about cooking food to perfection, and when it comes to salmon she has one easy tip.
Sharing a recipe from her book Foolproof Cooking, Mary explained that the positioning of the fish fillets is key for good results.
She explained: “Place the salmon fillets fairly close to each other on the baking tray so that they keep each other moist and don’t dry out during cooking”
Of course, this method works best when cooking more than one piece of salmon at a time, so it’s ideal when making a big meal or doing preparation for the week.
There are a few things to do before cooking the salmon to infuse the fillet with moisture and flavour, so always start by removing the skins.
Then, season the raw fish with plenty of salt and pepper, the top with a mixture of lemon juice, zest, and fresh parsley.
Less than 20 minutes is needed to cook the fish fully in the oven, after which the flesh “will become a matte pink colour all the way through”, according to Mary.
Method
Preheat the oven 200C/180C fan/Gas 6, then line a baking tray with grease-proof paper.
In a bowl, combine the cream cheese, parmesan, garlic and chives, then season the mixture with salt and pepper and stir once more.
Season the salmon fillets with salt and pepper and spread the cream cheese mixture equally over each fillet.
Mix the lemon zest and parsley and sprinkle over each fillet, pressing down lightly. Then, place the fillets on the prepared baking tray and arrange the peppers on top in a neat pattern.
Roast in the oven for 15 to 18 minutes or until the salmon is cooked through, then squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.
