Random Yummy Ep022 | Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce
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Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce.
\\nVideo at https://youtu.be/kHWNhRvtf_Y
\\nShow notes at https://yumlum.co/2u19Ryt
\\nRecipe Name
\\nBaked salmon, Hollandaise sauce, and red cabbage slaw with pickles.
\\nRecipe Summary
\\nBaked salmon, Hollandaise sauce, and red cabbage slaw with pickled radish and red onion. Goodbye 2019 and hello 2020.
\\nEquipment
\\nToaster oven
\\nStick blender
\\nMicrowave oven
\\nZesting tool
\\nJuicing tool
\\nMandolin
\\nIngredients
\\nSalmon
\\nSalmon
\\nIodised salt
\\nQueensland nut oil
\\nHollandaise sauce
\\n3 Egg yolks
\\nLime juice
\\nDijon mustard
\\nHot sauce
\\nButter
\\nRed cabbage slaw with pickled radish and red onion
\\nLemon zest
\\nLemon juice
\\nOrange zest
\\nOrange juice
\\nIodised salt
\\nBrown sugar
\\nRadish
\\nRed onion
\\nRed cabbage
\\nFennel
\\nInstructions
\\nSalmon
\\nPreheat an oven to 200 \\xb0C (392 \\xb0F).
\\nDry the outside surfaces of a salmon fillet with absorbent kitchen paper.
\\nSalt the salmon fillet with iodised salt and allow to rest for 30 minutes.
\\nPlace the salmon fillet on a rack and brush with Queensland nut oil.
\\nPut the salmon and rack on a baking sheet and insert into an oven.
\\nCook the salmon for 15 minutes.
\\nRemove the salmon from the oven and allow it to rest.
\\nHollandaise sauce
\\nMelt the butter using microwave radiation or melt the butter in a saucepan.
\\nRemove the juice from a lime.
\\nMix the lime juice with a couple of teaspoons of dijon mustard and a teaspoon of hot sauce.
\\nPut three egg yolks into a tall plastic cup and process with a stick blender.
\\nBlend in the lime juice, dijon mustard, and hot sauce.
\\nSlowly add the melted butter while blending until you have a thickened Hollandaise sauce.
\\nRed cabbage slaw with pickled radish and red onion.
\\nRemove the zest and juice from a lemon and an orange and put them into a mixing bowl.
\\nUsing a mandolin slice a couple of red radishes and put the slices into the zesty juice.
\\nUsing a mandolin cross some red onion and fennel and put it into the zesty juice.
\\nAdd a teaspoon of brown sugar and a couple of pinches of iodised salt into the mixing bowl.
\\nStore the pickling radish, red onion, and fennel in a container in the refrigerator for about an hour.
\\nWith a sharp knife thinly slice some red cabbage
\\nWhen it comes time to make the slaw, drain the pickled radish, red onion, and fennel of it\'s pickling juices and add the pickled vegetables to the red cabbage.
\\nPlating up bit
\\nPut the salmon on a dinner plate.
\\nAdd the slaw next to the salmon.
\\nPour the Hollandaise sauce over the salmon and slaw using the sauce like a salad dressing.
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