Home Life & Style Mary Berry shares one crucial rule for cooking ‘moist’ salmon fillets that...

Mary Berry shares one crucial rule for cooking ‘moist’ salmon fillets that ‘don’t dry out’


Mary Berry has shared a range of cooking tips to perfect certain kitchen ingredients – one of which is salmon.

One of the most common types of fish, salmon takes centre stage in many recipes but is not often cooked correctly.

Salmon can quickly turn dry when fried or baked in the oven, but Mary has shared a rule that means the fish will never dry out again.

In a recipe shared in her Foolproof Cooking cookbook, Mary explained that the positioning of the fillets is key for good results, as they can prevent each other from “drying out”.

She wrote: “Place the salmon fillets fairly close to each other on the baking tray so that they keep each other moist and don’t dry out during cooking.”

For those just used to cooking for one and wouldn’t normally use more than one salmon fillet, then they can batch-cook their salmon fillets as part of weekly meal preparation.

This will allow households to use more than one fillet and has the added benefit of saving you time in the week, as all you’ll need to do is reheat your second portion.

You should also be infusing the salmon with some flavour and moisture so now is the time to take some extra steps. Express.co.uk followed a similar Mary Berry salmon recipe and it was incredible.

Start by removing the skin of the fish and then season it with plenty of salt and pepper. Next, top the salmon with a mixture of parsley, lemon juice and zest.

All you need to do is cook the fish for less than 20 minutes in the oven so that the flesh “will become a matte pink colour all the way through”, according to Mary.

Mary Berry’s salmon fillets recipe

Ingredients

280g full-fat cream cheese

30g grated parmesan cheese

One crushed garlic clove

Two tablespoons finely chopped chives

Six 125g salmon fillets, skinned

One large lemon, zest and juice

A small bunch of parsley, finely chopped

150g roasted red peppers from a jar, drained and thinly sliced

Salt and black pepper

Method

Preheat the oven to 200C and line a baking tray with some greaseproof paper. Combine the cream cheese, parmesan, garlic and chives into a bowl. Season this mixture with salt and pepper and stir once more.

Season the salmon with salt and pepper and spread this cream cheese mixture all over the fillet.

Mix the lemon zest and parsley and sprinkle this over each fillet, pressing down on each one lightly.

Place the fillets on the prepared baking tray and arrange the red peppers over the top in a nice pattern.

Roast this in the oven for 15 to 18 minutes or until the salmon is cooked through. Squeeze over the lemon juice and serve the salmon with potatoes and salad.

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