Ingredients:
- 1 lb. salmon fillet
- 1 cup mayonnaise
- 5 cloves garlic, minced
- 2 tsps salt
- 1/2 tsp pepper
Directions:
- Place salmon fillet on a baking tray.
- Season salmon with salt and pepper.
- Chop garlic and mix into the cup of mayonnaise.
- Spread the garlic-mayo mixture on top of the fillet, spead evenly.
- Preheat oven to 450° F and place salmon into oven for 8-10 minutes.
- Turn the oven setting to 'broil' for 5 minutes.
- Cool down and garnish.
Ingredients:
- 1/4 cup butter
- 1/3 cup honey
- 4 large cloves garlic , crushed
- 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
- 1.2 kg | 2 1/2 pound side of salmon
- Sea salt , to taste
- Cracked pepper , to taste (optional)
- Lemon slices (to serve)
- 2 tablespoons fresh chopped parsley
Directions:
- Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
- In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
- Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
- Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.
Ingredients:
- Fish fillets, cut into pieces
- Salt & Pepper
- a pinch of Paprika
- a pinch of chilli powder
- 1 Egg, beaten
- Flour
- 1 can cream style corn
Directions:
- Firstly, season the fish fillets with salt & pepper and just a pinch of paprika.
- Dip the fish fillet into the beaten egg and then coat them with a layer of the flour plus a pinch chilli powder.
- In a large pan, heat a few tablespoons of oil. Fry the fish fillet until the coating is golden brown in colour. Take them out of the pan and set aside. Use a kitchen towel paper to soak up excessive oil.
- In the same pan or a new pan, pour in the canned cream corn and warm it under medium heat. Once it’s starting to bubble, turn down the heat and stir in the beaten egg. Keep stirring until the egg start to form egg drops.
- Lastly pour the cream corn sauce over the fish fillets.
