Spring Time Lunch: Baked Salmon with Parsley Sauce
Total Steps
14
Ingredients
11
Tools Needed
1
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The Cooking CoachIngredients
- 4 filets salmon filets
- 1 lemon lemon juice
- 1 tablespoon olive oil
- salt
- freshly ground black pepper
- 15 gram unsalted butter
- 15 gram plain flour
- 300 milliliter semi-skimmed (half fat) milk
- 2 teaspoons Dijon mustard
- handful flat leaf parsley, chopped very finely
- salt
Instructions
Step 1
To bake the Salmon
Step 2
Pre-heat your oven to 200°C / 400°F.
Step 3
Place aluminium foil in a roasting tray. Enough so that you can wrap the fish in it loosely. Place the fish on the foil. Drizzle over the oil and the lemon juice. Sprinkle over the salt and the pepper.
Step 4
Cover your fish with the foil, making a loose parcel.
Step 5
Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon filets are.
Step 6
While the salmon is baking you can make the sauce.
Step 7
To Make the Sauce
Step 8
Melt the butter in a heavy bottomed pan. Not a non-stick pan.
Step 9
Add the flour and mix it, using a metal whisk, until it is covered with the butter (a few seconds)
Step 10
Add about half third of the milk, whisk vigorously, it will be lumpy, don’t worry.
Step 11
Once this is thickened into a mass, add the other half and whisk until smooth.
Step 12
Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes.
Step 13
If at any point you feel the sauce is too thick, add a little bit of milk.
Step 14
Check for seasoning and serve.