Salmon Baked with Herbs and Caramelised Lemons

When I saw Gordon Ramsay make baked salmon with herbs and caramelised lemons, I had to make it pretty much immediately. Now, he cooked a whole salmon but obviously for two people this would have been a bit of a salmon overdose me thinks. So instead I used a 400g piece of filleted salmon but skin on which I removed once it was cooked.

I must say this was such an easy thing to make, I love cooking in foil or greaseproof paper, the smell when you open it is amazing.

The picture below shows the salmon ready for the oven:

Yield: 2Author: Jan Bennett

Salmon Baked with Herbs & Caramelised Lemons

A Gordon Ramsay recipe scaled down to serve two people.

ingredients:

Salmon fillet - about 400g

1 lemon - thickly sliced

olive oil to drizzle

a couple of fresh bay leaves

a couple of fresh sage leaves

a few basil leaves

a sprig of two of each - fresh rosemary, thyme and parsley

1 lemon grass stalks - cut in half and bruised with the back of a knife

3 garlic cloves, skin on - cut in half

freshly ground black pepper

2 whole star anise

instructions

Preheat your oven to 200C/400F/Gas 6

Get yourself a large piece of kitchen foil. make a few cuts in the skin side of the salmon. Drizzle with olive oil and season with a little salt and pepper.

Now lay the parsley on the foil and place the salmon onto the foil skin side up.

Put the rest of the herbs on top of the salmon. Now in a small frying pan put a bit of olive oil, once it's heated up add the slices of lemon along with a little salt and pepper to season. Fry the lemon slices until they start to caramelise.

Now add them to the salmon, placing two underneath and two on top. Now bring the foil together to form a parcel.  Bake in a preheated oven 200C/400F/Gas 6

It will take about 20 minutes - depending on the size of you salmon. Don't be temped to open the foil. The salmon will be perfectly cooked and the smell will be amazing.

Remove all the herbs from the salmon - reserving the lemons. They can be served with the salmon; they taste delicious.

Carefully remove the skin from the salmon, which will slide off easily with a pallet knife. Cut the salmon into two pieces and serve.

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