Salmon Recipe........?

hey guys. what i want for tea is...salmon fillet with jacket potato and philadelphia (the garlic and herb) one. thing is i've never cooked salmon before...so could someone give me some tips pleasssse :) oh and also can i cook the salmon fillets in the oven with the philadelphia spreaded on top??? if not how can i combine the two together so it tastes scrummy pleassse :)





fankoooo everyone :)Salmon Recipe........?
Grill the salmon-it wont take long, just until it changes colour basically-then put the Philadelphia on top and whack it back under the grill for a few minutes. I dont like salmon but that sounds like a yummy idea you have there!!!Salmon Recipe........?
Ingredients


50g (2oz) sliced white bread


zest of 1 lemon


a few fresh chives, chopped


4 Salmon fillets


100g (3陆oz) Philadelphia Light with Garlic %26amp; Herbs





Pre-heat oven to 180掳C, 350掳F, Gas Mark 4. Place the bread in a food processor and blend into fine breadcrumbs. Stir in the chives and lemon zest.


Spread the salmon fillets with a thick layer of Philly and place on a lightly oiled baking tray. Top with the flavoured breadcrumbs, lightly pressing them into the Philadelphia. Roast in the oven for 20 鈥?25 minutes or until cooked.
I would poach the Salmon if you are eating it with Philidalphia cheese. As well as tasting great, it is one of the healthiest ways of cooking it.





Bring some water with a nice splash of white vinigar, a bay leaf, a few peppercorns and some thyme(optional) to the boil and place salmon inside. Simmer gently till salmon is cooked, peel off skin and flake into a bowl. Gently mix the philidalphia into it (leave out of fridge for a while to soften it) and add salt/pepper.
I use a cast iron skillet and briefly brown salmon fillets on the stove top before finishing in the oven. Then bake at about 400 for six to ten minutes. Put the Philly on top the last few minutes of cooking so it doesn't get too dark. Remember - it will melt in the oven on top of the fish, so you can just put chunks on top. No need to spread it about and ruin the looks of your fillet.





~Syl
I don't know about the cream cheese part...





But I always put some olive oil on it...not too much seeing that salmon is already oily - then put some slamon seasoning on it...rub it in - wrap the salmon in basil leaves. Put this in foil with a foil top, too...





Cook on 450 in the oven for about 15 mins depending on the thickness of your cut.





Guten Lucken...man - I am hungry now.
Bake it in the oven at 400* for about 25 minutes. Smother your salmon with that Philly Garlic and Herb stuff, wrap it in foil and then bake. Sounds great!!!
Salmon en croute with spinach, cream cheese and orange








Serves 6











Preparation time overnight





Cooking time 30 mins to 1 hour




















Ingredients


1 medium salmon, skinned and filleted


1 orange, juice and zest


1 x 375g/13oz packet readymade puff pastry


1 tbsp butter


1 bunch of spring onions, finely sliced


1 x 300g/11oz packet spinach, either fresh or frozen (if frozen ensure that it is defrosted thoroughly)


freshly grated black pepper


1 x 200g/7oz cream cheese


1 free-range egg, beaten


To serve


new potatoes


fresh green salad











Method


1. If you have time the night before, put the salmon in a bowl and squeeze over the orange juice. Cover and leave in the fridge until you're ready to cook the dish. Set the orange zest aside.


2. Preheat the oven to 200C/400F/Gas 6.


3. Slice the puff pastry into two rectangles vertically through the middle of the block. Roll out one block of puff pastry into a rectangle approx 26cm/10in long by 14cm/5陆in wide (this allows for shrinkage when cooked), setting the other piece aside. Prick all over with a fork.


4. Place on a baking tray and bake in the oven for about 15 minutes until well risen and golden brown.


5. In a frying pan over a low heat, soften the spring onions in a little butter.


6. If using fresh spinach, rinse and put in a large saucepan and cook until wilted. If using frozen spinach, defrost thoroughly.


7. Put the spinach in a sieve and really press hard to squeeze all the moisture out.


8. Combine the spring onions, spinach, orange zest, black pepper and cream cheese in a bowl and mix thoroughly.


9. Slice the salmon, at an angle, into six portions. Arrange half the salmon on the cooked pastry base.


10. Spoon the spinach mixture onto the salmon and flatten. Arrange the rest of the salmon on top.


11. Roll out the remaining pastry into a rectangle slightly bigger than the base. Using a beaten egg, brush around the edge of the base and then lay the top pastry over to cover the salmon.


12. Tuck the pastry top under the base or press down firmly to seal. Brush with beaten egg and make small cuts in the top to allow steam to escape while cooking.


13. Bake in the centre of the oven for about 40 minutes, reducing the temperature to 150C/300F/Gas 2 after 20 minutes.


14. Serve in slices with new potatoes and a fresh green salad.

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