在朋友家品嘗到了這款烤三文魚,美味極了,遂向朋索要配方,原來是網絡上的方子,分享於此。
這個方子最關鍵的一點是火候恰到好處。烤三文魚最難把握的是火候,稍過即老,肉質就變得乾柴無味。這款烤魚吃起來十分滋潤,魚肉中糅合了幾種香草的味道。。。嗯,整一大口!
Roasted Salmon with Green Herbs
原料(Ingredients):
1 (2- to 2 1/2-pound) skinless salmon fillet (二 到二磅去了皮的三文魚片)
Kosher salt and freshly ground black pepper (鹽和新鮮胡椒粉,不是新鮮的胡椒粉也行)
1/4 cup good olive oil (四分之一杯橄欖油)
2 tablespoons freshly squeezed lemon juice (兩大勺鮮榨檸檬汁)
1/2 cup minced scallions, white and green parts (4 scallions)(二分之一杯切碎的蔥(大概四棵蔥,蔥葉和蔥白都要))
1/2 cup minced fresh dill (二分之一杯切碎的小茴香枝葉)
1/2 cup minced fresh parsley (二分之一杯切碎的香菜)
1/4 cup dry white wine (四分之一杯白葡萄酒)
Lemon wedges, for serving (檸檬切成三角形塊)
Directions 做法
預熱烤箱到華氏425度
把三文魚片放入玻璃烤盤(或陶瓷/不鏽鋼的烤盤)中,抹上足夠的鹽和胡椒粉。將橄欖油和檸檬汁一起攪拌均勻,再均勻地澆在三文魚上,室溫下醃15分鐘。(Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes).
在一個小碗裡混合切碎的蔥,小茴香,香菜。將混合物撒在魚片上,再翻面,讓雙面都沾上香草。在魚的四周倒入白葡萄酒。In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
送入425度烤箱烤12至18分鐘(原方子是10到12分鐘)。確切時間得根據自己的烤箱而定。測試的辦法是用刀尖戳開魚片中心最厚的地方,看是否熟了(剩一絲魚沒有熟為最佳),然後取出,用錫箔紙蒙住烤盤保溫10分鐘。趁熱切塊,和檸檬塊一起上桌。Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.