Authentic home cooking from Chile, with US measurements. 
STEAMED SALMON WITH CUCUMBER, JON STYLE
This salmon is cooked with steam from white wine, its own juices, and fennel. It's topped with a layer of cucumber and gelatin, and served cold on a bed of lettuce, spinach, and watercress.
https://youtu.be/JA2T3hMZiWg
STEAMED SALMON WITH CUCUMBER, JON STYLE
This salmon is cooked with steam from white wine, its own juices, and fennel. It's topped with a layer of cucumber and gelatin, and served cold on a bed of lettuce, spinach, and watercress.
https://youtu.be/JA2T3hMZiWg
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (176°C).
Place the salmon skin-side down on a baking sheet.
Pour the white wine over the top.
Season the salmon with sea salt, onion powder, and garlic powder.
Place a few fennel sprigs on top.
Cover with aluminum foil and bake for about 45 minutes, or until cooked to your liking. - 2
Remove the foil and let cool.
Slice the cucumber in half lengthwise, then cut into thin half-moons.
Dissolve the gelatin in the hot water and pour over the top of the salmon. - 3
Starting at the tail end, arrange the cucumber slices on top like scales.
Brush the top with the melted gelatin and let cool.
Cut into portions and serve on a mixed salad of lettuce, watercress, baby spinach, and small tomatoes.
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