Fresh Salmon Medallions recipe
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Ingredients
- 2 teaspoons olive oil, divided 1 pound boneless salmon tail fillet aluminum foil 2 tablespoons mayonnaise 1 pinch cayenne pepper, or to taste 1 tablespoon fresh lemon juice salt to taste 1 tablespoon chopped fresh dill
Nutrition Info
- 508.7 caloriescarbohydrate: 1.2 gcholesterol: 116.8 mgfat: 37.6 gfiber: 0.1 gprotein: 39.3 gsaturatedFat: 6.7 gservingSize: -sodium: 265.2 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Fresh Salmon Medallions
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil.
Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail, use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips.
Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first, wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion.
Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion.
Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl.
Season the tops of the medallions with salt, spread the mayonnaise mixture evenly over each one.
Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil.