Salmon Baked In Bread Dough Recipes

CHEF JOHN'S SALMON LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
• Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
• Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
• Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
• Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
• Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
• Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

PERFECT SALMON LOAF

Steps:

• Preheat oven to 350°.
• Open the salmon can, pour the liquid into a small bowl and place the salmon onto a large plate. Separate the salmon to locate the larger backbone pieces and larger bones. Remove them along with the dark colored skin on the salmon.
• Place the salmon into a large mixing bowl. Use a pastry cutter or fork to break up the salmon into very small pieces.
• Crumble the saltine crackers by hand or in a food processor or in a gallon ziplock bag using a rolling pin and place in the small bowl with the juice from the canned salmon and add the half and half to fully soak the crumbs.
• Saute the onion and celery in a skillet with the butter until slightly softened 3 minutes and add to the salmon.
• Add the soaked cracker crumbs to the salmon and toss with a spoon or spatula until combined well.
• Crack the eggs into the small bowl you used for the crumbs and beat together with a fork and add to the salmon mixture.
• Add the remaining ingredients and mix well.
• Grease a 4" by 8" loaf pan with Crisco, (recommended), or spray well with cooking oil.
• Add1/3 of the salmon into the pan and pack it well into the corners
• Add the remaining salmon and pack it well.
• Place in the oven for 45 mins and the internal temperature is 160°F.
• Remove from the oven, rest for 5 minutes, then turn over onto a serving platter.
• Serve with dill white sauce.

SALMON BAKED IN BREAD DOUGH

Steps:

• To make the dough, sift the flour into a bowl and create a well in the middle. Mix the yeast with 80 ml lukewarm water and pour into the well. Dust with some flour and leave to rise for around 20 min. Add the eggs and the salt and mix the ingredients together from the inside to the outside gradually working in the flour with a spatula. Mix into a soft dough and knead well. Knead in the butter, wrap the dough in cling film and chill for around 2 hours in the fridge.
• Blanch the cabbage in boiling salt water for around 5 min then drain.
• Fry the shallots in hot butter, add the cabbage and 100 ml water. Cover and simmer on a low heat for around 25 min. Sieve and leave to cool.
• Mix together the cabbage, egg, herbs, nutmeg, salt and ground black pepper. Puree the diced fish with the egg white, cream and salt. Stir the mixture into the cabbage and season to taste.
• Roll out half the dough on a floured work surface to form a rectangle approx. 45 x 25 cm. Cut out a fish shape and knead the surplus dough.
• Place half the cabbage mixture onto the fish and spread evenly leaving a 1.5 cm edge. Do not cover the tail.
• Season the remaining fish with salt and ground black pepper and place on top of the cabbage mixture. Spread the remaining cabbage mixture on top of the salmon. Brush the edge with beaten egg yolk and roll out the remaining dough. Place the dough on top of the filling and cut off the excess using a pastry wheel. Use the remaining dough to create 2 cm circles for scales as well as a mouth, an eye and fins. Brush the pierogi with the egg yolk and decorate with the remaining dough. Make a hole in the middle so that the steam can escape.
• Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
• Leave the pierogi to rest for around 10 min, then brush again with the egg yolk and bake for 40-45 min until golden brown.