How to make a gourmet Salmon dinner in 30 minutes

It is easy to make delicious food. It's just a matter of knowing how. Here's a easy way to make a superb dinner with salmon or trout in 30 (40 the first time) minutes. I promise you that this method will make your friends or family go "mmmm ahhh how did you do that". They'll propably use the word succulent about the fish as well.

Shopping cart:
200 - 250 grams filet/loin of trout or salmon (with or without skin) per person
White wine
Carrots
Parsnip
Potatoes (Amandine or other firm kind)
Parsley root (direct translation from norwegian...)
Parsley leaves for garnish
Olive oil
Sage, salt and pepper
Cream, cauliflower, vegetable stock and shallot onion (if you want to deluxe the dinner)

To make this you are best prepared by having what I call oven forms (see picture). They are a crucial tool for making dinners that practically makes themselves superfast. Steel gets warm faster than porcelain and ceramics, it's as simple as that. The oven should be preheated to 160-170 celcius degrees. This is actually slightly too hot for fish but since we're making veggies in the same oven this is a must.

All the veggies must be sliced in cubes maximum 1,5 cm in size. Put them in one of the steel forms. Pour in a good amount of olive oil and rub it all in with salt and pepper. The veggies needs slightly more than 20 minutes in the oven. Note that layers of vegetables will increase length of oven time so use a large form or add time. So spread in one layer for short prep time.


Then the succulent fish. Again steel oven form. The bottom should have a thin layer of oil and white wine. Too much and your fish will be boiled instead of steamed in the wine. Cut the fish in portion sizes (200-250 gr) and make sure it is boneless for optimal eating experience, but not a must. (I use my wifes tweezer to easily remove the bones.) Gently rub in pepper and sage on the fish. If you like you can squeeze lemon over the fish as well. Remember that salmon is a fat fish so no need for butter. This should be ready in 15 to 20 minutes, depending on how thick the loins are. In the picture I have both filets of mountain trout and seawater trout. I wanted to taste the difference. Freshwater mountain trout rules by the way!


That's it. When ready prepare on plate and garnish with parsley leaves and add some reduced balsamico vinegar.

For the deluxe version add cauliflower cream. This is the easy version. Cut the shallot onion. Also cut half a cauliflower into 8 pieces. Boil in vegetable stock. When done (appr 10 min) reduce fluid amount to 0,5 dl. Add 0,5 to 1 dl of cream (i use a kind of cream that is lower on fat and meant for usage in prepared food. Then I use my Braun Hand Blender to make a cream (or puree if you like). This works great as sauce and adds even more veggies to the meal.


And I almost forgot. The wine. Do yourself a favour and go for a Riesling from Alcase. A perfect match to the mild taste of the meal. Go ahead. You deserve it.

That's it. Do this a couple of times and you'll be ready to experiment further. Try making a puree of petit pois (baby peas) or using other vegetables. Oh, and remember to say that you've oven steamed the fish to sound a chef.
Bon apetit.