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My review
Fresh Salmon Medallions
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Chef John
"Not only will I show you an easy and delicious way to make salmon, I'm going to show you what I think is a very clever technique for turning the least desirable cut of salmon into something absolutely fabulous. Basically, this is one of those "when life gives you lemons" lessons. Serve on top of a shaved cucumber salad and sprinkle with more cayenne pepper if you like."
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Ingredients
40 m servings 509Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Chef's Notes:
- Feel free to use a skinless piece of salmon tail instead of cutting the skin off yourself.
- Make sure you mix and match larger and smaller salmon slices in each medallion, so that each is fairly even.
- Your favorite vinegar will work in place of fresh lemon juice in the mayonnaise mixture, or a nice garlic aioli would work as well.
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Reviews
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7/11/2020
You failed to give us recipe for the cucumber dill salad base, so I used lightly roasted asparagus instead. It was swell.
7/14/2020
I thought this was excellent! I prepared it as directed with zero exceptions. The only thing that could have been added would have been Chef John's Cucumber Salad recipe which the Salmon sat on...