Monday, November 19, 2012
Tray Baked Salmon on Mediterranean Vegetables
Couldn't be easier, take a tub of Cherry Tomatoes cut them in half 4 plum Tomatoes cut into quarters or whatever shapes you fancy and a Jar of pre boiled New Potatoes and put them in a large Roasting tin.
We used a bulb of Fennel cut it into slices and the tops into chunks and pre boiled for two minutes with 3 sliced Courgettes, then add to the Roasting Tin with some fresh Parsley and a handful of Dill. A generous glug of Olive Oil, Season well with freshly milled Black Pepper and quite a lot of Rock Salt and using your fingers mix everything together.
Pre heat your Oven to 230c lay the pinboned Salmon fillets on top of the Vegetables, grate some Lemon Zest over the top and place in the Oven for ten Minutes. Don't be tempted to overcook the Salmon or it will die. The Salmon was Delicious and the Oil and Moisture from the fish and vegetables gives it's own sauce.
Dinner was a great success even though we had a broken cork in a magnum of a beautiful Rioja and had to decant at a snails pace as the wine trickled out which took forever. Ute made delicious fresh Lemon Mousse which I will have to get the recipe for to share with you it was light and citrusy and the three dishes worked so well together. It was a fantastic Evening in great company.