My introduction to the series of Masterclass Cooking Demo by Les Amis executive chef Galvin Lim was how to prepare the savoury Foie Gras Custard – and this was featured in my post last weekend. The Oven Baked Salmon With Watercress was featured as the second dish during the same demo.
Part 2 here features another best-selling dish at Les Amis, it’s Oven Baked Salmon With Watercress.
I will use my pictures here to show how the Master Chef put a special twist to another of his best-selling dish to create healthy and delicious food suitable for cancer patients.
Step 1 – Preheat The Oven To 80 Degrees Celcius.
Step 2 – Place The Salmon Onto A Tray. Brush It With Olive Oil & Drizzle With White Wine.
Step 3 – Put Tray Of Salmon Into The Preheated Oven. Cook For About 10 Minutes.
Step 4 – Blanch And Season The Watercress. Add Hot Chicken Stock & Bring Them To Boil.
Step 5 – Blend The Watercress With Chicken Stock Until Smooth. Strain The Mixture And Set Aside.
Step 6 – Check If The Salmon Is Cooked. Use a toothpick to pierce the salmon. If it pierces through easily, the fish is cooked.
Step 7 – Place The Finely Chopped Konbo (seaweed) On Top Of The Salmon.
Step 8 – Heat Up The Watercress Sauce & Serve It With The Salmon.
Our Treat was the sampling of oven-fresh baked salmon. Bon appétit
My previous post has featured Executive Chef Galvin Lim’s Foie Gras Custard.
And here’s the full recipe for the Oven Baked Salmon With Watercress – courtesy from the good people at NUHS (National University Health System), NCIS (National University Cancer Institute, Singapore), NUH (National University Hospital) and the Les Amis Group.
The Oven Baked Salmon With Watercress Recipe:
A Note From Health Resource Centre, National University Cancer Institute, Singapore (NCIS):