Baked Salmon Fillet

salmon and capers

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:
  1. Heat Up the oven to 180ºC.
  2. Place a dash of oil at the bottom of your gratin ceramic dish.
  3. Place your piece of salon in the middle, the tomatoes on the side, the apers and oinion scatred all over.
  4. Put a fillet of olive oil over the dish, add the salt and cracked pepper, then herbs.
  5. 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).
  6. 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.

salmon fish cappers red onion