Chefs only! Please let me know what you think of this salmon recipe, please?

Get 6oz to 8oz (170-230g) of boneless fillet salmon per person. Add a splash of quality oil, such as extra virgin oil and some seasoning. Wrap it in cling film and cook in water at 50C for 13 minutes. For an accompaniment add a few coriander seeds, oil and a splash of orange juice together. Add 2 tablespoons of the mix with sliced carrots in cling film and cook at 73C for 45 minutes...WONDERFUL!!Chefs only! Please let me know what you think of this salmon recipe, please?
Why the Oil, if you not frying or grilling totally obsolete.Chefs only! Please let me know what you think of this salmon recipe, please?
Why are you fully cooking salmon?!??!!!!


If you are a true chef you would know salmon is best served pink in the middle.
Why do you need to know if you think its WONDERFUL?
I've never heard of cooking things in Saran Wrap, but the seasonings sound good.
why do you need the oil? i'm not a chef, but if you are not grilling it then you don't need oil i would think.
Sounds average to me.
It's ';Dishwasher Salmon';!





I've done this for parties for years. It's a hoot and absolutely foolproof!





No joke! Build your packages, seal them well and run them through a ';hot'; dishwasher cycle (no soap). Your guests will be amazed when you pop open the dishwasher and put the packages on a plate with a little rice or noodles and a nice vegetable.





For the more traditional cook, a water bath is just fine, although 50C (about 122F) is not hot enough for food safety.





Use a thermometer and bring the water to 60C (140F). You could leave your packages in until right before you were ready to serve without overcooking.





This technique makes for a piece of fish that is more moist than if you baked it, but not as soggy as if you were to poach it. It also gets the most of your seasonings. As for the coriander and carrots? It sound interesting and fresh!





I generally use a little fresh dill, some VERY thinly sliced lemon, a pinch of salt, pepper and possibly (if I am in the mood) a tiny bit of garlic.





Best wishes!
I can't agree with your wonderful comment.





Salmon IMO is best prepared with a hot saute pan, fully utilizing the high ';oil'; content of the fish.





Heavy seasoning, 3-4 minutes per side in a medium-high to high well heated saute pan, then finished with a light lemon/butter sauce and/or squeeze of lemon.
Didn't you steal that recipe from a free Metro newspaper? It doesn't appeal to me really. I personally like to poach salmon in white wine, butter, fresh parsley, dill and peppercorns, then use the left-over liquid to make a sauce. It's delicious.
doesnt sound too nice to me.over cooked and bland.....sorry salmon is such a wonderfull food to cook with why waste it by boiling it.............lightly grill it or sear it in a hot pan keeps the flavour of the salmon i'd give it 2 out of 10......i was a chef for 25 yrs and i dont think you will make any friends with that recipie
since when did orange and coriander ever compliment each other