Melt-in-Your-Mouth Salmon Steak Recipe
Indulge in Decadence: The Ultimate Salmon Steak Recipe You Can’t Miss!
Experience salmon like never before with this exquisite recipe! This dish features a buttery, melt-in-your-mouth salmon steak, complemented by a savory chicken jus and a luscious, airy cream foam. Each bite is a symphony of flavors and textures that will have you wishing for more. It’s unbelievably delicious – prepare to be amazed!
Main Ingredients | Garnish
- 150g Salmon fillet
- 2 Asparagus spears
- 20g Fresh broccoli florets
- 3g Cheddar cheese (thinly sliced)
- A knob of unsalted butter (for searing)
- 1/4 Lemon
- Pinch of fine salt
- Freshly ground black pepper
Rich Chicken Jus
- 100g Chicken wings
- 200ml High-quality chicken stock
- 10g Fresh onion (roughly chopped)
- 10g White part of leek (roughly chopped)
- 2g Fresh thyme (or 1g dried thyme)
- A little cornstarch or potato starch (for thickening)
Light Cream Foam
- 30g Warm chicken stock
- 60g Fresh heavy cream
- 60g Fresh milk
- 100g Chicken wings
- 200ml High-quality chicken stock
- 10g Fresh onion (roughly chopped)
- 10g White part of leek (roughly chopped)
- 2g Fresh thyme (or 1g dried thyme)
- A little cornstarch or potato starch (for thickening)
Light Cream Foam
- 30g Warm chicken stock
- 60g Fresh heavy cream
- 60g Fresh milk
Cooking Instructions
Step 1
Preheat your oven to 200°C (400°F). Lightly brush the chicken wings with olive oil, season with salt and pepper, then roast in the preheated oven for about 1 hour, or until they are deeply browned and aromatic. This step is crucial for developing a rich flavor base for the jus.
Step 2
Wash and prepare the onion and leek. Chop them into roughly 1cm pieces. Heat a splash of oil in a pan over medium-low heat and sauté the chopped onion and leek until they become translucent and fragrant.
Step 3
In a deep saucepan, combine the roasted chicken wings, sautéed onion and leek, and fresh thyme (or dried thyme). Pour in the 200ml of chicken stock. Bring to a gentle simmer, then reduce the heat to low and let it simmer for about 1 hour, allowing the flavors to meld and deepen.
Step 4
Strain the chicken mixture through a fine-mesh sieve to obtain a clear chicken jus. Return the jus to the saucepan and gently heat it over low heat. Stir in a knob of butter until fully melted. In a separate small bowl, whisk together a little cornstarch (or potato starch) with a tablespoon of cold water to create a slurry. Gradually whisk this slurry into the simmering jus until it reaches your desired consistency – it should be slightly thickened and glossy.
Step 5
Prepare the broccoli by breaking it into bite-sized florets. Trim the tough ends off the asparagus spears and wash them thoroughly. Bring a pot of salted water to a boil. Blanch the broccoli and asparagus for 1-2 minutes, just until they are tender-crisp and bright green. Immediately plunge them into an ice bath to stop the cooking and preserve their vibrant color. Drain well.
Step 6
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Step 7
Arrange the blanched asparagus spears on an oven-safe plate or baking sheet. Top each spear with a slice of cheddar cheese. Place them in a preheated oven at 130°C (265°F) for about 5 minutes, or until the cheese is nicely melted. For an extra touch of gourmet flair, use a kitchen torch to lightly brown the surface of the melted cheese.
Step 8
In a small saucepan, combine the ingredients for the cream foam: warm chicken stock, heavy cream, and milk. Gently heat the mixture over low heat until it’s just steaming – do not boil. Remove from heat and froth using an immersion blender or a whisk until a light, airy foam forms. Keep warm.
Step 9
Season the salmon fillet generously with salt and freshly ground black pepper. Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Carefully place the salmon, skin-side down (if applicable), and sear until the skin is crispy and golden brown. Flip the salmon and cook the other side for a few minutes until lightly golden. Reduce the heat to low, add a knob of butter and a squeeze of lemon juice to the pan, and baste the salmon as it finishes cooking, ensuring it remains moist and tender inside.
Step 10
To plate, arrange the cooked salmon steak elegantly on a warm plate. Place the blanched broccoli and the cheese-topped asparagus alongside. Drizzle the warm chicken jus around the salmon. Finally, spoon the light cream foam gently over or next to the salmon to complete this stunning dish.
Step 11
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