Keith's Salmon
This salmon imitates the salmon I get at Avalutos Italian. You can skip the capers, but they really make the taste.
This salmon imitates the salmon I get at Avalutos Italian. You can skip the capers, but they really make the taste.
- Carbohydrate 0.712735000045086 g
- Cholesterol 117.9340162 mg
- Fat 7.87395838250793 g
- Fiber 0.25480000844568 g
- Protein 45.4102992890218 g
- Saturated Fat 1.27487221230215 g
- Serving Size 1 1 Serving (245g)
- Sodium 576.454443977328 mg
- Sugar 0.457934991599406 g
- Trans Fat 1.3866969192524 g
- Calories 266 calories
Step-by-step
- Place salmon, skin down if it has any, on crumpled alum foil, on shallow pan.
- Season with salmon seasoning.
- Slice tomato thin, place on top of fillet, along with capers, and small amount of juice, for flavor.
- Bake in 375* oven for 20 min, or til it flakes or on foil covered grill for 12-15 min.
- Crumpled foil in either case helps keep from sticking.
Protein denaturing dictates exact heat transfer rates inside fish flesh. Baking fish at 375 degrees Fahrenheit ensures the exterior proteins firm up before the interior loses its moisture. Patting the fillet completely dry prevents steam from forming on the surface, which blocks proper browning and alters the target texture. Crumpling the aluminum foil creates air pockets underneath the fish. This minimizes direct contact with the hot pan and prevents tearing the delicate skin when transferring the portions.
Judging Doneness Without a Thermometer
Visual cues provide the most reliable indicator of salmon doneness. Watch for the muscle fibers to opaque from translucent ruby to a lighter pink hue. Press the thickest part of the fillet gently with a fork. The flakes should begin to separate naturally along the white albumin lines without feeling rubbery. Remove the fish from the heat source immediately when this resistance disappears. Residual heat continues cooking the interior for another two minutes after extraction.
- If the salmon releases white albumin bubbles heavily, the oven temperature is likely too high.
- Substitute the capers with chopped green olives if vinegar-brined capers are unavailable.
- Cover leftover cooked fish tightly and store it in the refrigerator for up to three days.
