For something a bit more extravagant, I wrapped my baked salmon in puff pastry and kept it moist with a white sauce laden with Coon cheese, chives, dill and parsley. It's served with some chilli garlic frozen vegetables.
Preheat a small benchtop oven to 250 °C/480 °F.
Add a piece of salmon on some baking paper and place on a baking tray and then put it into the oven for 10 minutes.
Thaw the sheets of puff pastry.
While the salmon is baking and the puff pastry thawing, melt the butter in a saucepan until it foams. Add the flour and whisk quickly and then add the milk. You want a little more than normal for a white sauce because the cheese will thicken it. As the sauce begins to thicken a little take off the heat and add the cheese, chives, parsley and dill and fold everything in.
Allow the salmon to rest for five minutes. Make a layer of the sauce on one sheet of puff pastry and lay the salmon on that. Pour the rest of the white sauce on the salmon.
Brush the egg wash on the edges of the puff pastry and over the second sheet. lay the second sheet over the salmon (egg-washed side down) and seal the edges. Apply the egg wash to the top and then place into the oven for 15 minutes.
At the 15 minute mark, pull out the baking tray, brush on some more egg wash and sprinkle a bit more grated Coon cheese on top. Finish baking for five more minutes.
During this last baking phase put the frozen veggies in a bowl, add the olive oil, chilli flakes and garlic powder. Flash cook in the microwave oven for 90 seconds.
Allow the baked salmon to rest for five minutes and then put it one a plate and add the microwave cooked vegetables. garnish with a sprig of parsley.
Shoot a photograph and eat the meal and later regret just how much puff pastry you used.
Wash the dishes and write the blog post and hope your friends share this on social media so everyone in the world gets to see it.
This meal is a bit heavy, but it's a nice extravagant way to enjoy your baked salmon.