Baked Salmon with Almond & Caper Sauce
Salmon is one of the best sources of omega-3 essential fatty acid, which is important for heart and brain health as well as mood regulation. Dish up with wild rice and asparagus which is loaded with fiber and potassium, making it a balanced and perfect way to enjoy healthy fish.
45 minutesPreparation time: 30 minutes Cooking time: 15 minutesDifficulty:EasyIngredients
For Salmon
- 600-800 g Salmon fillet
- ¼ cup Capers
- 2 tbspLemon juice
- 1 tspHimalayan salt
- ¼ tsp Coarse black pepper
- ¼ cup Almond flakes
- ¼ cup Olive oil
- 2 tbspButter, melted
- 1 tbspDill, chopped
For Wild Rice and Asparagus Salad
- 2 cupsCooked wild rice
- 200 gAsparagus, cut into 1” and blanched
- 100 gYellow cherry tomatoes
- 2 sprigsCoriander, roughly chopped
- 3 tbspSesame salad dressing
Preparation: Rapid Freezing to retain freshness
1. Place the salmon fillets onto aluminum tray and place into Prime Freeze compartment. Press Rapid Freezing function (60 mins).
2. Transfer the salmon into zip-lock bag and store in normal freezer compartment.
Preparation: Quick Cooling helps speed up the seasoning process
1. Defrost the salmon in the regular chiller. Marinate salmon with almond caper sauce salmon on a tray. Put into Prime Freeze compartment and press Quick Cooling function (15 minutes).
2. In a bowl, mix all the ingredients for wild rice and asparagus salad. Place the bowl into Prime Freeze compartment and press Quick Cooling (15 minutes).
Method
STEP 1
Baked marinated salmon in preheated oven at 190˚C for 12-15 minutes.
STEP 2
Serve the baked almond caper salmon with wild rice and asparagus salad as side.
Chef tips:
• Rapid Freezing keeps seafood nutrient, taste and texture, at the same time minimizes dripping after defrosting and prevents deterioration of texture and taste.
• Quick Cooling helps reduce seasoning time as sauces able to penetrate faster into the foods.
• Cool Down helps to cool salad quickly. This handy function also cools down baby food, hot soup or porridge in just 5 minutes!
