New Zealand Salmon In Jelly

This elegant dish transforms fresh salmon into a delicate terrine-like treat. By steaming the fish in tight foil packets with lemon and butter, the salmon cooks gently in its own aromatic juices. Chilling the packets allows the fats and juices to solidify into a savory "jelly," holding the flaky fish together beautifully. Served cold or room temperature with rich Hollandaise sauce, it offers a luxurious texture and bright, clean flavor. Perfect for summer gatherings, light lunches, or as a sophisticated starter, this recipe highlights the quality of fresh New Zealand salmon without heavy sauces or complex techniques.

Cooking Method: Steaming

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1590.4

Dietary: Gluten-free

Description

This elegant dish transforms fresh salmon into a delicate terrine-like treat. By steaming the fish in tight foil packets with lemon and butter, the salmon cooks gently in its own aromatic juices. Chilling the packets allows the fats and juices to solidify into a savory "jelly," holding the flaky fish together beautifully. Served cold or room temperature with rich Hollandaise sauce, it offers a luxurious texture and bright, clean flavor. Perfect for summer gatherings, light lunches, or as a sophisticated starter, this recipe highlights the quality of fresh New Zealand salmon without heavy sauces or complex techniques.

Ingredients

6 pound Fresh Salmon
6 tablespoon Butter
3 Lemons

Directions

1
Clean the salmon and remove the head, tail, and fins.
2
Cut the salmon into six 1-pound steaks.
3
Tear six large sheets of heavy-duty aluminum foil.
4
Place one salmon steak in the center of each sheet of foil.
5
Squeeze the juice of half a lemon over each steak.
6
Spread one tablespoon of butter over each steak.
7
Season generously with salt and pepper.
8
Fold the foil over the salmon and crimp the edges tightly to create a watertight seal.
9
Bring a large pot of water to a boil.
10
Carefully lower the foil packets into the boiling water.
11
Boil for 20 minutes until the salmon is cooked through.
12
Remove the packets from the water and let them cool slightly.
13
Place the packets in the freezer for 1 hour to firm up.
14
Transfer the packets to the refrigerator and chill for at least 2 hours until the juices set.
15
To serve, carefully unwrap each steak onto a serving platter.
16
Spoon warm Hollandaise sauce over the salmon steaks.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1590.4kcal

% Daily Value *
Total Fat 106.9g165%
Saturated Fat 32.6g163%
Cholesterol 422.9mg141%
Sodium 547.3mg23%
Total Carbohydrate 3.9g2%
Dietary Fiber 1.2g5%
Sugars 1.1g
Protein 136.9g274%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, foil packet, steamed fish, chilled salmon, hollandaise, new zealand, lemon, butter, seafood appetizer, summer dinner, terrines, easy main, party food, healthy, omega 3, light meal, make ahead, refrigerator dish, fresh fish, savory jelly

Read it online: https://www.chefs-mate.com/recipe/new-zealand-salmon-in-jelly/