February 2019
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Salmon in a bag

Salmon in a bag

Lax, salmo salar…my preciousssssss 🙂

lohi

lohi

I’ve tried it in many ways. But when I need it to be ready in the shortest time possible the scenario is as follows:

1. Scale the fish – I know you hate this job and so do I, but

2. Chop a sufficiently large amount of herbs (at your own preference; I’d suggest basil, parsley, dill, and rosemary) and mix them with olive oil, lemon juice, salt and white pepper)

3. Stuff the fish with item 2.  Set the oven to 200 degrees C (392F).

4. Spread a little olive oil, salt & pepper on the outside of the fish.

5. Bing-bang! Pack the poor thing into a roasting bag.

Bagged

Bagged

6. As soon as the oven temperature is reached the salmon goes inside and stays there for about 20-30 minutes depending upon its size. Do not overdo. The bag’s transparent so you will know when it’s actually ready 🙂

7. Serve and enjoy. There will be a lot of tasty juice, too – no sauce required.

Ready, go!

Ready, go!

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