Recipe: Encrusted Zesty Salmon Filet

by | May 27, 2014 |

59e670fa995dIngredients for 10 servings

2-3 lbs salmon filet

2 Tbsps of extra virgin olive oil

Home made bread crumbs (see directions below)

2-3 Zest lemons

white wine (optional)

kosher salt

1 Loaf Ezekiel bread or any other hearty whole grain bread

Preparation

1. Preheat oven to 375 F
2. Place small pieces of bread into blender and pulse until it reaches a course texture
3. Transfer desired amount of bread crumbs to a bowl. At this time you can add, crushed garlic, parsley, cilantro, nuts or zests. Unused crumbs can be stored using air tight containers in the freezer.
4. Zest 2-3 lemons with micro plane grater, then juice them. (If you are using white whine, you do not need to juice the lemons)
5. Fill pan 1/4 full with a 50/50 mixture of white whine and water. If you are not using white wine, use a mixture of water and lemon juice obtained from your zest lemons and fill the pan 1/4 full (the lemon-water mixture is not necessarily 50/50, just use all but 1/4 cup the lemon juice that you squeezed.)
6. Place filet of salmon on the sheet pan. Drizzle the Salmon with olive oil, smear on a thin layer of lemon zest, top zest with bread crumbs and finish with a drizzle of olive oil and lemon juice.
7. Roast for about 25 minutes or until internal temperature of the fish is 140 F (or if you cut through the thickets part of the salmon and it no longer looks raw.) Do not overcook.
8. Sprinkle with kosher salt when it comes out of the oven
9. Serves approx. 10

Check out this recipe at Foodily.com!

Using your oven’s “Convection Roast” setting

by | May 27, 2014 |


Ever wonder when is the best time to use the “convection roast” setting on your oven? Convection roast is great for meats and fish. If used properly, you can get a nice sear on the outside of your meats, locking the flavorful juices in. In order to do this, increase the temperature of your oven by 100 degrees for the first 20 minutes of the roasting process. This works best when the circulating air inside the oven can hit more of the surface of your meat, so it is best to use a low-sided pan or to elevate the meat on a rack.

Helpful Tip: Don’t be fooled by concealed elements in your oven

by | May 27, 2014 |

Helpful tip:

If your oven has concealed elements, do NOT mistake the bottom of the oven for a shelf on which to put a drip pan or aluminium foil. They will melt to the enamel permanently, which is not only a costly fix, but can also cause the heating elements in the bottom of your oven to short out due to the melted aluminium keeping some of the heat from rising into the oven cavity. Studies also show that aluminium contains chemicals that can be harmful to the human body, so it would be unwise to continue using an oven that has the metal being heated to melting temperatures every time you are baking. The general rule of thumb is never to put anything on the floor of the oven.