I love salmon! But I hardly ever eat it out in restaurants or cafes because of 2 issues. Overcooking and not fresh.
Salmon filet / steak are the easiest to cook and I don’t know why restauranteurs can get it wrong so easily. Hence it’s why I prefer to buy and cook them myself. Well I’m not saying that I cook the best salmon, but at least I get it to the doneness and pinkiness I want 😛
Recently, I was at The Food Studio for a Dove Workshop (previous post) We had to cook our own lunch, which was fun and interactive anyway. I love cooking so it was very enjoyable for me. Nestled in the heart of the luxury environment of Mont Kiara, The Food Studio offers a variety of culinary events. From gourmet cooking classes to networking parties, there’s over 2500sqft of state of the art kitchen, lounge and dining area to give you the right space to put your product in the spotlight and launch it in style.
The dish had 3 parts, the herb crusted salmon, mashed potato and caramelized onion.
This recipe was also provided by The Food Studio (but I adjusted the recipe because in the original, it was for 25 people!)
Rule no.1 in cooking salmon for me. Skin side down, and only a brief 3-4 minutes, then finished it off in the oven for another 5-7 minutes. If turning on the oven is too much of an hassle, I usually flip it over and cook for another 4 minutes (depending on the thickness of the filet too)
It has become one of my favourite ingredient to cook for quick dinners (albeit abit more expensive than other meat choices like chicken)
- 2 deboned salmon filet (15og each)
- 2-3 russet potatoes
- 1 white onion (halved then sliced thinly)
- 20ml cream
- 15g butter
- 2 tbsp Japanese breadcrumbs (panko)
- 2 tsp olive oil
- 1 tbsp pesto paste
- Olive oil, salt and pepper
- Peel and boil potatoes until soft, mash with cream and butter. Season with salt and pepper
- Peel and cut onions into thin slices and panfry golden brown (probably 10 minutes)
- Sear the bottom side of the salmon in hot pan, remove onto tray (4 minutes)
- Mix bread crumbs with olive oil, pesto paste. Add salt and pepper and add on salmon top side
- Bake in oven at 200 Celsius until brownish and salmon is in pale pink (5-7 minutes)
- To serve, scoop mashed potato onto plate, add caramelized onion, plate the fish (crumbs side up) Add a lime slice or wedge and top with some alfalfa.
So so yummy I think I’m going to cook this tomorrow for dinner
This is Chef Paul from The Food Studio. They also host private parties and private cooking sessions if you are looking for a place for a more cozy celebration or looking to learn something new.