Perfect Salmon EVERY time, here’s how to cooked it: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method!
2 cups (250g) chickpea flour (sold in Indian shops under the name besan or gram flour) 3 cups (750ml) water 1 rounded teaspoon salt 3 tablespoons chopped fresh rosemary olive or vegetable oil for frying lemon juice and freshly-ground black pepper, for serving