Wednesday, 1 May 2013

Mediterranean Salmon

I recently discovered a new way to cook salmon and I'm so excited to share it with you. It might look simple but the flavour combination is so good and I think it’s slightly different to the recipe I'm used to  – the typical lemon, garlic and butter. The chili gives it the perfect amount of spice while the tomato and basil give you the flavours of Italy.
Step one is preheating the oven to 375 degrees. Chop one pint of cherry tomatoes and one pint of teardrop tomatoes in half and place in a bowl along with the julienned basil. Pour two tablespoons of olive oil over the mixture, sprinkle with salt and pepper and stir around. 
Drizzle about a tablespoon of olive oil in the bottom of a rectangular baking dish and place salmon fillets in the dish. Drizzle very lightly with more olive oil. Squeeze half a lemon over four good sized salmon fillets and sprinkle with salt and pepper. Chop one red chili finely and sprinkle evenly over the salmon fillets. 
Then scoop the tomato and basil mixture over and around the salmon fillets. Bake for 25 – 30 minutes until the salmon is cooked through and set aside for a few minutes before serving. 
If you’re thinking of making a side dish, try an avocado, arugula and toasted almond salad with an lemon & olive oil vinaigrette and a side of garlic and herb cous cous. It's a lovely light complement to the salmon dish. 

I hope you enjoy it!


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