Oven Baked Salmon
By Executive Chef Uddipan Chakravarthy
Oven-Baked Salmon
- Season salmon with salt, pepper, and olive oil, pan-sear & bake in the oven at 180° C for 6 minutes.
- Sauté asparagus, sundried tomato, Kalamata olive, and caper berry. Pan-sear the orange wedge.
- Cut the potato very thinly (without cutting all the way to the base). Parboil the potato, drizzle with salt & pepper and bake in the oven at 180° C, along with the fish. Once cooked, take it out and top with a quenelle of hollandaise sauce.
- Garnish the salmon with a sprig of fennel.
Hollandaise sauce
- In a heat proof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously until the mixture thickens. Remove from heat.
- Stir in lemon juice. Slowly whisk in melted butter, olive oil until thickened.
- Season with salt, pepper, Tabasco, Worcestershire sauce and crushed coriander seeds. Serve sauce along with the fish.