Salmone croccante al Forno
Preriscaldo il forno a 190°.
Copro la teglia con carta da forno.
Metto il pezzetino di salmone fresco dentro. Un po di sale. In una ciottolina unisco 1 cucchiaio di farina di mais con un po' di prezemolo fresco, aglio in polvere, pepe nero. E con questo copro poi il salmone. Con la carta da forno che esce dai bordi della teglia lo chiudo come tasca. Cosi non si brucia troppo, si cucina bene e il top diventa bello croccante, ma non bruciato.
Io non uso aggiungere olio d'oliva quando cucino il salmone, perche e gia abastanza grasso secondo me, ma a chi piace l'olio puo mettere un po' prima di chiudere con carta da forno.
Poi in forno per circa 30-35 minuti.
Fresh Salmon with a crispy top
Ingredients
for one:
150 gr. fresh salmon
1 tbsp cornmeal
1/2 carrot, finely shredded
1/2 tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
black paper
olive oil (optional )
salt
Preheat oven to 400°F. Cover a baking pan with a lightly greased cooking paper (I do not grease it). Pour the salmon into the covered pan. Sprinkle it with a pinch of salt. In a small bowl combine the cornmeal with the parsley, the garlic powder, the black paper and the finely shredded carrot. Cover the salmon with this mixture and brush with olive oil. The olive oil is optional. I don't use it when I cook a fresh salmon, because it's a fish that have a lot of fat in itself that is coming out during the baking time. So, for me it becomes too heavy with the olive oil. Cover the salmon with the cooking paper like a pocket. On this way it doesn't burn too much, it cooks good and the top remains crispy but not burn. Bake about 30-35 minutes in the preheated oven. Serve warm.
150 gr. fresh salmon
1 tbsp cornmeal
1/2 carrot, finely shredded
1/2 tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
black paper
olive oil (optional )
salt
Preheat oven to 400°F. Cover a baking pan with a lightly greased cooking paper (I do not grease it). Pour the salmon into the covered pan. Sprinkle it with a pinch of salt. In a small bowl combine the cornmeal with the parsley, the garlic powder, the black paper and the finely shredded carrot. Cover the salmon with this mixture and brush with olive oil. The olive oil is optional. I don't use it when I cook a fresh salmon, because it's a fish that have a lot of fat in itself that is coming out during the baking time. So, for me it becomes too heavy with the olive oil. Cover the salmon with the cooking paper like a pocket. On this way it doesn't burn too much, it cooks good and the top remains crispy but not burn. Bake about 30-35 minutes in the preheated oven. Serve warm.
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