Tips and tricks on the salmon fillet with the magimix

12 tips and tricks about the magimix recipe

• Choose fresh salmon fillets: Opt for high-quality fresh salmon fillets, preferably with the skin for better flavor.
  
• Make sure the salmon is fully thawed: If using frozen salmon, thaw it completely before cooking for even cooking.
  
• Season well: Generously season the salmon fillets with salt, pepper, and other spices of your choice to enhance the flavor.
  
• Preheat the magimix: Before starting the cooking process, preheat your magimix for more efficient cooking.
  
• Use the steaming basket: To steam the salmon, place it in the steaming basket of the magimix for a healthy and delicate cooking method.
  
• Add aromatics: Place fresh herbs, garlic, or lemon slices on the salmon to add extra flavors during the steaming process.
  
• Monitor the temperature: The ideal internal temperature for salmon is around 50-55°C (120-130°F). Use a meat thermometer to check the doneness.
  
• Do not overcook: Salmon continues to cook after being removed from the heat source, so take it off a little before it reaches the desired temperature to prevent it from becoming dry.
  
• Let it rest before serving: After cooking, let the salmon rest for a few minutes to allow the juices to redistribute and the flesh to remain juicy.
  
• Serve with sauce: Serve the salmon fillet with a sauce of your choice, such as lemon butter sauce, dill sauce, or white wine sauce.
  
• Neat presentation: For a beautiful presentation, optionally remove the skin from the salmon before serving and garnish with fresh herbs or lemon wedges.
  
• Another salmon recipe with magimix: Also, see our recipe for salmon tagliatelle.