4TablespoonCucumber/ diced / buy two of them / one is for presentation
1peeledLemon/ use 3 slices
1 ½teaspoonSerrano Pepper/ remove rib and seed
1teaspoonFresh Ginger/ grated
Inspect the salmon for any small rib bones.
Press down on the salmon and check the freshness. The salmon filet should bounce back and not "leave" an imprint.If you would like to learn how to remove the salmon skin see the article above.
Pour around 2 tablespoons of olive oil in a glass casserole dish. Add the salmon and completely cover. Season with kosher /sea salt, pepper as well if you like.
Place the salmon filets on a wire roasting rack and place it on top of the casserole dish. Pour water into the casserole dish. Once cup. This will help protect the salmon from drying out and will steam from underneath.
Bake in a preheated oven @ 375 degrees for 10 to 15 minutes. The cook time will depend on how many pieces of salmon you cook at once. To check if your salmon is cooked through you can insert a metal prong or stick into the thickest part of the fish. Then feel the metal stick. Is it warm? Fish is likely cooked.
Remember the salmon will continue to cook once out of the oven. Please serve the salmon asap as the fish will cool off quickly.
Warm your plates up in the oven for a few minutes. Placing a warm piece of fish on a cold plate will suck the heat out of your salmon very quickly.
How To Make Quinoa
Take 1 cup of Quinoa into a medium-sized pot, plus 1 ½ cups of water
Add 2 or 3 long strips of lemon peel and 1 tablespoon of chopped shallot into the pot. The lemon strips will be removed after cooking.
Bring to the boil, then cover with a lid and turn the heat down to medium low
Quinoa will take around 20 to 25 minutes to cook. Then drain and allow to cool.
Mix in the tomato and cucumber to the quinoa and place in the refrigerator to chill
How To Make Avocado Crema
Using a food processor works best
Add 2 avocados, half of 1 serrano or jalapeno pepper, freshly grated ginger 1 to 2 teaspoons, 2 tablespoons of greek yogurt, ½ teaspoon of kosher salt or more to taste, the juice of ½ of one lime, add more if needed.
Chef Plating and Finishing
I like using a dark plate. Start with the avocado crema on the plate. Place a few tablespoons in the middle of the plate. Using a spoon swirl it around in a circular in the middle of the plate.
Using a vegetable peeler, peel the length of a cucumber making long strips.
Place one strip down on the plate, next add in over the cucumber the quinoa salad covering the length of the cucumber making a nice clean presentation.
Take another strip of cucumber and place it on top of the other cucumber strip filled with the quinoa salad.
Place the cooked salmon on top of the cucumber going the length of the cucumber. Or perpendicular.Garnish with a few microgreens or chopped parsley to add a pop of color.Drizzle some fresh lemon over the top to finish. Enjoy
Cool Tip: Checking if the fish is done. I learned this tip from fine dining Chef Ripert from Le Bernardin in New York.
To know if the fish is cooked correctly, insert a metal prong/stick into the thick of the fish.
Remove the metal prong/stick after a few moments and place/touch your chin.
The temperature will let you know if the inside of the fish is hot enough
Fish is cooked once at the temperature of 140 degrees.
Keyword Baked Teriyaki Salmon, How to make Avocado Crema, Teriyaki Salmon with Avocado Crema