Tuesday, 25 October 2011

Salmon with Lime and Thyme


Whenever we go to restaurants and we order red meat such as steak, we are normally asked how we liked it cooked; blue, rare, medium, well done or burnt to a crisp (ha ha). Well I was very fortunate at being in a restaurant in Sydney, Australia and I ordered salmon. The waitress asked me how I liked it cooked and all I could say was ‘what,’ so she repeated her question. I was surprised because I'd never been asked how I would like to have my fish cooked before. After a few moments I said rare, as I wanted to know how it would look and taste. I was not squeamish about eating raw fish as I love sushi and especially sashimi. When the salmon was served I was surprised at how well it tasted, much better than if it was cooked fully. The salmon had a darker colour and the taste was a lot more intense. Since then I've always had my salmon cooked medium or rare. When I order it restaurants in the UK I do tend to get odd looks, but I am the customer after all and I've been known to send it back if it's not cooked how I want it.

It's been a while since I have had salmon so today, for lunch I had salmon with lime and thyme. I served it with mint and mixed pepper salad and vegetable cous cous. The recipes for the salad and cous cous will come shortly.

2 salmon fillets
1 lime
5 sprigs of thyme
2 knobs of butter
salt and pepper to season

Preheat the oven to 180C. Put the salmon on some foil and squeeze half a lime over it.

Place a knob of butter and three sprigs of thyme on each fillet. With the other four sprigs pull the leafs off the stalks and place equaly amounts of leafs onto each fillet.

Fold the foil so it is sealed and place in the preheated oven. Depending on how you like it cooked will obviously depend on how long you cook it in the oven. For rare cook for 5-7 minutes, medium 7-10 minutes and for well done 15 minutes- again this will also depend on your oven.

Once cooked remove the sprigs off the fish and with a fish slice, place the fish on a plate and pour the juices in the tin foil over the fish


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