Best 2 Gordon Ramsays Salmon With Baked Herbs Caramelized Lemons Recipes

Welcome to the ultimate guide to creating a delectable dish of Gordon Ramsay's Salmon with Baked Herbs and Caramelized Lemons. This tantalizing recipe takes you on a culinary journey, where the flavors of perfectly cooked salmon, aromatic herbs, and zesty lemons intertwine to create a symphony of taste. Get ready to impress your dinner guests or treat yourself to a restaurant-quality meal at home as we explore the secrets behind this exquisite dish.

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SALMON BAKED WITH HERBS & CARAMELISED LEMONS

Salmon baked with herbs & caramelised lemons image

Create a refreshingly aromatic centrepiece with Gordon Ramsay's easy way of cooking salmon

Provided by Gordon Ramsay

Categories Dinner

Time 1h

Number Of Ingredients 9

Ingredients

whole salmon (about 2kg), scaled, gutted and washed
3small lemons , thickly sliced
100ml olive oil
4-6 fresh bay leaves
few sprigs each fresh rosemary , thyme, basil, sage and parsley
2-3 lemongrass stalks, cut into large pieces
1head garlic , halved horizontally
1 tsp peppercorns , mixed or black
5-6 whole star anise

Steps:

Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

Nutrition Facts : Calories 388 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.56 milligram of sodium

GORDON RAMSAY'S SALMON WITH BAKED HERBS & CARAMELIZED LEMONS

Gordon Ramsay's Salmon With Baked Herbs & Caramelized Lemons image

I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.

Provided by Pinaygourmet 345142

Categories European

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 5/8 kg salmon, scaled, gutted and washed (1 whole salmon)
olive oil, and drizzling (for cooking)
sea salt
fresh ground black pepper
2 bay leaves
3 sprigs rosemary
3 sprigs thyme
3 sprigs basil
3 sprigs sage
3 sprigs parsley
1 head garlic, halved horizontally, then broken into cloves (unpeeled)
2 -3 stalks lemongrass, split in half lenghtways and bruised with the back of a knife
3 small lemons, thickly sliced
5 -6 star anise
1 teaspoon mixed peppercorns (or black)

Steps:

Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.

Tips:

Use fresh herbs: Fresh herbs will give the salmon a more intense flavor than dried herbs. If you don't have fresh herbs, you can use dried herbs, but you will need to use more of them to get the same flavor.
Caramelize the lemons: Caramelizing the lemons will give them a slightly sweet and smoky flavor that will complement the salmon perfectly. To caramelize the lemons, simply slice them thinly and cook them in a pan with some butter or olive oil until they are golden brown.
Cook the salmon to your desired doneness: Salmon can be cooked to a variety of donenesses, from rare to well-done. The best way to cook salmon is to use a meat thermometer to ensure that it is cooked to your desired temperature. For medium-rare salmon, cook it to an internal temperature of 125 degrees Fahrenheit.
Serve the salmon immediately: Salmon is best served immediately after it is cooked. This will ensure that it is moist and flaky.

Conclusion:

Gordon Ramsay's salmon with baked herbs and caramelized lemons is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The salmon is cooked to perfection and the herbs and caramelized lemons add a wonderful flavor. This dish is sure to impress your guests.