Baked Salmon is one of those dishes that is a good fit for the unique qualities of the toaster oven, allowing it to be cooked to tender perfection every time. This recipe is fuss free and fast, you can manage it in under 15 minutes if you are versed in the ways of the kitchen. The dish also comes complete with pasta and veggies cooked in the juices of the salmon, making it a complete meal in of itself. This recipe is for 2 servings but can easily be scaled down to 1.
- Salmon Fillet (2 belly fillets = 450g)
- Pasta (140g)
- Garlic (9 cloves = 3/4 bulb)
- Coriander Seed Powder
- Butter (30g)
- Misc Vegetables (optional)
- Put a few cups of water with 1t salt and a knob of butter to boil in a pan. You can also use a pot, but a pan means one less thing to wash up later. Also preheat the toaster oven, after you remove the baking tray.
- Peel the garlic and mince it through a garlic press. Wet the garlic with a touch of olive oil. I normally use bottled garlic (see notes), a great time saver.
- Sprinkle a generous amount of salt on the salmon fillets, including the sides and wait 20 minutes for the par-curing to complete. Rinse the salt off, pad dry with paper towels and dust with black pepper and coriander seed powder.
- If you plan to have veggies, you can use practically any type, par boil them in the pan at this stage.
- Arrange the garlic on the tray in the shape of the fillets. Place the fillets on the garlic in the position shown in the picture below. Cover the fish with thin slices of butter.
- Put the tray into the (hot) toaster oven and readjust the dial to 5 minutes. When the toaster goes ding! leave the fish in for a further 5 minutes to slow cook.
- In the mean while, fish out the veggies and throw the pasta into the same boiling water. When the pasta is semi soft, drain the water away and turn off the heat, leaving the pasta in the pan.
- When the 10 minutes is up, temperarily place the salmon onto a plate. Mix 1T of mayo into the hot drippings of salmon oil, butter and garlic. Pour the mixture over the pasta in the pan. Fire up the pan and add the veggies.
- Put the salmon back on the now empty tray and use a kitchen torch or cigar lighter to crisp the skin evenly. Then put the whole thing back into the toaster to keep it warm.
- When the pan is searing hot, add 1/4 cup of water. Stir fry till the pasta is al dente and then plate the pasta together with the salmon.
- THIS IS POST NO. 100.
- Salmon comes in three cuts. Tail fillets, Darne cross sections, and Supreme thick boneless fillet. Use only Supreme cuts for this recipe and preferably don’t use salmon that has been frozen before.
- Salmon is one of those special fish which you don’t have to fully cook, like beef steak. My 5+5 timing results in nice pink tender meat which sloughs off easily in layers that melt in your mouth. If you want it more well done, set the dial to 6 minutes.
- To ensure even cooking, position the salmon with the thin ends touching to the side, and the fish slightly towards the back of the tray. This is because the center and back of the toaster oven is always hotter.
- If you don’t have a kitchen torch (and I strongly recommend you get one) your other alternative is to peel away the skin since it will not be cooked sufficiently on the thinner parts of the fish that are further from the heating element.
- I keep a bottle of store bought minced garlic in oil in the fridge for recipes where minced garlic is cooked. Its perfect for this recipe. Or you can just make some of your own ahead of time.