Lj's New Zealand Salmon in Jelly – a delicious recipe with salmon fresh, butter, lemons, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Clean salmon and remove head, tail and fins.
2
Cut the salmon into 1 lb steaks (not fillets).
3
Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tablespoon of butter plus salt and pepper on the salmon.
4
Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible.
5
Repeat for each steak.
6
Boil the packages in water for 20 minutes.
7
Remove and place in the freezer for an hour then refrigerate for 2 hours.
8
When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce.
9
To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine.
1595
kcal
Calories
105
g
Fat
9
g
Carbs
137
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 pounds salmon fresh, 6 tablespoons butter, 3 each lemons, 1 x salt, and more.
Yes, Lj's New Zealand Salmon in Jelly falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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