We all love Salmon. That’s that. If any of you comment saying that you don’t, you can just go right ahead and kill yourself, because you’re a waste of oxygen and resources.
As I’ve come to learn in recent months, perfecting any recipe - and ensuring it stays that way every time - is all about timing. Once you nail down the timing, you will never botch your soft boiled eggs, your pasta will never overcook, your rice won’t come out half-cooked, and more importantly, your salmon will come out tasting like chocolate sauce covered boobs (In this context, this is a great metaphor, just go with it)
So what’s the trick? Let’s get to it!
Goes without saying, you need to buy a legit salmon steak - Gourmet in Cairo actually sells 150-gram chunks in packs of two’s which go for under 85 EGP which is quite cheap if you consider the alternative in fish sections in Alfa or Metro for instance. Gourmet also sells a large salmon steak which weighs anywhere between 1.2 and 1.4 kgs for a price ranging between 270 and 310 EGP depending on the weight so you can buy that, chop it up into blocks in your size of preference and chuck in the freezer.
First of you need to make sure your salmon’s been taken out of the freezer and that it’s thawed out and currently sits at room temperature - albeit a tad cold in the center. At this point when your salmon is thawed out - and it should have been taken out early in the morning if you’re planning on having it for lunch - you should pre-heat your oven to 180 degrees Celsius.
Second, you need to lightly coat the pan or pyrex container you will use for baking the salmon steak with coconut or olive oil. Don’t go overboard, you just want to coat it enough where the salmon steak will rest to avoid it sticking to the pan. You should also lightly grease the salmon steak itself from all four sides. Lay it down in the pan, skin facing the pan.
I personally like to whip up a dash of mixed herbs to really bring out my salmon, your herbs of choice ought to be Basil, Parsley, Rosemary, Oregano and cruched Mint. Sprinkle a dash of each across the fleshy top. You can also grind some black pepper and throw in a dash of ginger powder to taste.
Now that you’ve got this bad boy spiced up and ready to rock and roll - and now that your oven’s been pre-heated - you can tuck it in for EXACTLY 12 minutes on the motherfucking clock. Do this, and you will be treated to the most exquisite slab of fish meat ever to end up on a plate. I guarantee it. Make sure you’ve set an alarm doing a 12-minute countdown and click “Start” the moment you shut the oven door. When that thing beeps, take it out and serve immediately. None of this “Let it rest shit”. This ain’t a steak you classless fucks.
I usually have my salmon steaks with a side of mixed roased vegetables but you can pretty much have it with anything else. It doesn’t matter, the salmon is the center piece of the action.
That’s it for today, short and sweet! Hopefully more coming soon!
Let me know how yours turns out!
