Find a nice piece of salmon fillet for the number of people you want to feed (ask your fishmonger) for this baked salmon fillet dish and prepare it in a gratin ceramic dish. This recipe is very easy.
Serve this with a green salad or blanched french beans. If you would like a meal a little more consistent add couscous semolina or rice.
Ingredients:
For 4 people.
- 1 large piece of salmon fillet (bones out if possible)
- 1 tbsp of capers
- 1/2 red onion
- fresh thyme, fresh rosemary or fresh sage (your choice, if you don’t know choose what you have at home or some thyme – my favourite)
- 1 punnet of cherry tomatoes (10-15 cherry tomatoes, if you only have normal size tomato, go for two of them but in eight pieces each.
- Olive oil
- Rock salt (1 tsp)
- Cracked pepper
- in the photo above I had some chestnuts to use. If you want to use some, incise each of them, place them one minute in boiling water, then peel and put in the bake.
Method:
- Heat Up the oven to 180ºC.
- Place a dash of oil at the bottom of your gratin ceramic dish.
- Place your piece of salon in the middle, the tomatoes on the side, the apers and oinion scatred all over.
- Put a fillet of olive oil over the dish, add the salt and cracked pepper, then herbs.
- Cook for about 20 minutes. The time will vary depending on the thickness of your piece and your oven. To check for doneness, use a small pointy knife and pull apart the flesh of the fish. If it pulls apart, it is ready. Salmon is beautiful when just done, that is when there is still a little pinkness in the flesh (just cooked).
- Remove from the oven and serve with blanches greens or a salad. Add some couscous or jasmine rice if you want something a bit more nutricious.
