Last Friday, 4 days ago, I bought 2 steaks of salmon, S$13, from market.
Top picture is the one which was cooked on the day of purchase. Fresh from market, not frozen. It had very little fishy smell and a pretty pink colour.
The pictures below are the one that was kept frozen for 3 days and thawed for a day. It had a much stronger fishy smell and the flesh looked orangy red. This is the colour which we usually see at most supermarkets.
INGREDIENTS
1 steak of fresh salmon
1 wedge of fresh lemon
Salt and black pepper to season
1 tablespoon olive oil
1 piece of tomato
1 tablespoon shredded white and red cheddar cheese
STEPS
- Preheat oven at 200°C
- After clean and remove any scales from the salmon, pat it dry
- Rub both side of salmon with a little salt, leave it in the plate
- Pour about 1 teaspoon of olive oil into the baking dish, spread the oil to cover the base and sides of the dish
- Put the salmon in, lightly rub it with the baking dish's olive oil, turn it around and rub the other side too (salmon itself has a lot of fish oil so need not pour oil onto it)
- Squeeze some lemon juice onto both side of salmon
- Sprinkle some black pepper
- Slice a tomato into halves, place it with the salmon
- Top the tomato with some shredded white and red cheddar
- Bake in the oven at 200°C for 30 minutes
THE RESULT
This baked salmon was as succulent as the one that was cooked 4 days ago. Meat remained pinkish, tender and juicy, with a hint of lemon aroma. The tangy cheddar cheese topped tomato was a great balance to the meal. It took about 40 minutes to prepare and cook, another 10 minutes to wipe everything (left some fish bones and skin) off the baking dish. Yummy!
