When it comes to salmon, I think many people feel confused about how to cook it properly, unsure of the best method and how long to cook it to keep it tender and smooth...
Ideal Temperature of Cooked Salmon
Cooking seafood, especially large fillets like salmon, is quite similar to cooking steak. The simplest method is to sear both sides of the fish fillet and then place it in the oven, allowing it to rest so that the internal temperature rises to the ideal level.
However, unlike steak, the required internal temperature varies for different types of fish. For example, the ideal internal temperature for salmon should be between 45 to 48°C. After resting, its internal temperature will rise to approximately 52-53°C (which is considered medium). In contrast, another fish commonly consumed in Australia, the barramundi, requires a higher level of doneness, with an internal temperature of around 60-65°C.
Does Sous Vide Solve Everything?
You might say, "Well, why not just put the fish in water and cook it using a sous vide machine?" Indeed, that works well, but not everyone has a sous vide machine. Additionally, there is a rather peculiar regulation in Australia stating that when restaurants use sous vide cooking, the temperature must not be lower than 55°C.
For example, as previously mentioned, the ideal internal temperature for salmon after cooking is between 45 and 48°C. Even after resting, when the internal temperature rises to around 52-53°C, it still falls short of the legal requirement of not being below 55°C when sous vide cooking. Therefore, we must train ourselves to cook fish perfectly without relying on sous vide techniques.
How to Sear Salmon Perfectly
During my time at Le Cordon Bleu, I learned a lifelong skill: How to Sear Salmon Perfectly---that is crispy on the outside and tender on the inside. Achieving this is not difficult. To begin, evenly sprinkle salt over the surface of the salmon. Next, add a suitable amount of olive oil to a frying pan and place the fish skin-side down into the pan. In the initial stages of cooking, gently press the surface of the fish with a spatula to ensure even heat distribution for the skin. There's no need to rush this step; keep the heat at medium and slowly cook until the skin turns a golden brown, which typically takes about 4-5 minutes.
Once the skin is at the desired state, flip the salmon and add 20-30 grams of butter. Continuously baste the surface of the fish with the melting butter. This not only helps to keep the fish moist but also enhances its visual appeal. Maintain this basting action for about one minute, and then transfer the salmon to a preheated oven at 190°C for 2 to 3 minutes, adjusting the time according to the thickness of the fish.
After removing the salmon from the oven, the internal temperature should be between 45-48°C. Allow it to rest for about 5 minutes; during this time, the internal temperature will naturally rise to 52-53°C. Finally, gently cut into the salmon to check the texture. Perfect salmon should have a crispy exterior, a tender interior, and a slightly pink center with a hint of moisture. With this method, you can enjoy a deliciously perfect salmon dish.
Salmon with Braised Mussel and Cabbage
Today, in addition to preparing the salmon, we will also create a creamy mussel and cabbage stew as a delightful pairing. This dish, featuring Salmon with Braised Mussel and Cabbage, is visually appealing and flavourful. The salmon has a golden, crispy skin that exudes an enticing aroma, while the tender, juicy fish meat reveals a slightly pink center when cut, promising a smooth texture.
The accompanying Braised Mussel and Cabbage showcases a vibrant contrast between the green cabbage and the milky white sauce. The rich cream envelops the soft cabbage and mussels, creating a delightful layering of flavors and textures.
The sweetness of the mussels beautifully complements the crispness of the cabbage, enhanced by a hint of white wine aroma that deepens the overall taste of the dish. Finally, a sprinkle of lemon juice adds a refreshing acidity, skillfully balancing the richness of the fish and enhancing the overall harmony of flavours. This Salmon with Braised Mussel and Cabbage is not only a feast for the eyes but also a true delight for the palate.
The basic theory has been covered, so let's prepare this aromatic and flavor-rich dish of salmon with creamy mussel and cabbage stew, guaranteed to be a delightful treat! Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients (serve 2)
Salmon
Skin-on Salmon | 2 pcs (250g each) |
|---|---|
Salt | 2 pinches |
Olive Oil | to taste |
Butter | 20g |
Braised Mussel & Cabbage
Mussels | 20 each (600g) |
|---|---|
Cabbage | 200g |
Mushroom | 3 each |
Shallot | 1 each |
White Wine | 100ml |
Fish Stock (can be replaced with mussel juice) | 100ml |
Mussel Juice (from cooking the mussels) | 100ml |
Dijon Mustard | 1 tsp |
Heavy Cream | 100ml |
Ground White Pepper | to taste |
Butter | 10g |
Plain Flour | ¼ tsp |
Dill | 2 sprigs |
Lemon Wedge | 1 each |
Steps
1.
Finely chop the cabbage, shallots, and dill. Clean the mussels by removing the beards and rinsing them thoroughly.
2.
Place the mussels in a pot, add 40 ml of white wine, cover, and cook until the mussels open. Reserve the mussel juice and set aside 6 whole mussels for garnish, while removing the rest of the mussel meat and chopping it finely.
3.
To prepare the braised cabbage: Heat a pan over medium heat, add a little olive oil, and sweat the shallots until fragrant. Then add the mushrooms and cabbage, cooking until softened. Add 60 ml of white wine and simmer until most of the wine has evaporated.
4.
Add fish stock and the reserved mussel juice (or replace fish stock entirely with mussel juice if not available). Cook until most of the liquid has evaporated.
5.
Add the chopped mussels, Dijon mustard, and fresh cream. Stir well and cook for an additional 5 minutes.
6.
After 5 minutes, stir in the flour and butter, and season with pepper only (as the mussel juice is already salty). Turn off the heat and set aside.
7.
To prepare the pan-seared salmon: Preheat the oven to 190°C. Evenly season the salmon with salt.
8.
Heat a pan over medium heat with a little olive oil. Place the salmon skin-side down and cook until the skin is golden and crispy. Flip the salmon, add butter, and continuously baste the fish for about 1 minute. Then turn off the heat and transfer the salmon to the oven to bake for 2-3 minutes.
9.
After removing the salmon, place it on a rack to rest for 5 minutes. The ideal internal temperature for the salmon should be between 45-48°C, and let it rise to 52-53°C.
10.
Reheat the braised cabbage and stir in the chopped dill and lemon juice. The dish is now ready to be plated.
11.
To serve: First, plate the creamy mussel braised cabbage, place the salmon on top, and garnish with the reserved mussels. Enjoy!
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