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.
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.
This is a recipe you should feel free to adapt with what you have available at home. It is designed to have a few roasted vegetables, a few fresh vegetables, herbs, a little feta or similar fresh cheese and of course a piece of salmon.
There were two cooking stages, all in the same roasting dish. First, the cauliflower and sweet potatoes first, then the fish and a little chickpeas. And finally herbs, a few crumbs of feta and some cherry tomatoes. Over that, a dash of balsamic vinegar and olive oil, a splash of lemon and dinner is ready.
Ingredients:
This is for 2 adults for a light meal, increase the amount of fish per person for a more copious meal.
1 piece of salmon fillet skin on
1 cup of cut heads of cauliflower
1/2 tin of chickpeas
1 sweet potato
a few brussels sprouts ut in quarters
5 cherry tomatoes cut in quarters
1 cup of finely shredded red cabbage
about 1/4 cup of pomegranate seeds (omit if you don’t have, you can put walnut pieces or pepitas as an alternative)
Coriander, chives herbs (or other fresh herbs, about 1/4 cup)
Lemon, olive oil, balsamic vinegar
A little feta or other soft fresh cheese
Method:
On a plate, sprinkle a little olive oil over the salmon and a little salt.
Peel the sweet potato and cut in pieces of 2 cm size maximum.
Place in a small roasting dish the chickpeas, the sweet potato, the cauliflower. Pour a fillet of olive il and a little salt, toss and place in a 200 °C oven (middle rack). Allow to cook for about 10 minutes or until the sweet potatoes are half tender.
Add the fish in the middle of the vegetable and return to the oven another 10 minutes about until the fish is just cooked.
Remove from the oven, add to the dish all other vegetable, placing on top the herbs, feta and pomegranate.
add a fillet of balsamic vinegar over the dish, of olive oil and squeeze half a lemon over it. Serve.
Note: if some people do not like lemon, you can let other people squeeze it on their serve themselves.
Today, and yesterday to some extent, has been a busy day in the kitchen. I don’t mind, I like it and the weekend is when I find the time to cook. 🙂 There has been the cooking of meals including desserts (of course) but also a few extras. Here is the list if you want to check out some of the recipes I have added to this site:
A batch of puff pastry to cut in portions and freeze for later use.
Some raspberry jam. So good on fresh bread! There are a few places where you can get frozen berries at a reasonable price, I made raspberry jam using 2 kg of fruits.My jam stores were running a bit low, a bit of apricot left, some strawberry jam, some red-current jam and maybe some apple jelly. You will notice the labels, love them! That even deserves its own photo:
Fabienne’s homemade jam
2 batches of bread. If you were already reading this blog when I published the bread post, you will know that I make sourdough bread. I prepare two breads at the time. I baked a serie on Saturday morning, that was the delicious walnut, pepitas and cranberries one! I gave one away, which means we should be running out of bread tomorrow. So I have two breads freshly shaped doing their last rise in the fridge overnight.
A peach crostata. I used a recipe found on the internet for the pastry, something was really wrong with that recipe (butter ratio about same as flour). I worked it out of course but I do not have the quantities, so will be doing more of those and posting something later.
This baked salmon tail with capers and grape tomatoes is perfect for a light lunch or diner. It serves 5 people. You can bake a slice of salmon the same way if you want. We generally get the salmon tails from the fish market, I have also seen them at some grocers vacuumed packed.
I did not get the time to take a nice shot when the dish was cooked, but you can guess it was yummy!
Ingredients:
One salmon tail
2 tablespoons of capers
1 long tomato grape (1 punnet)
1 carrot peeled and sliced
Salt, pepper, olive oil
1/2 cup white wine
Fresh rosemary
Method
Pre-heat oven at 180°C.
Place the salmon in a large sheet of baking paper in a roasting tray, you want to aim at keeping the juices close to the fish (i.e. no leak). Place wine, rosemary, tomatoes and carrot in the tray. Season with the salt and pepper. Drizzle olive oil over salmon and tomatoes. Add the capers.
Bring back the baking paper more or less over the fish.
Place in the oven. After 20 min baste the fish with the juices.
Cook until the fresh pulls apart when inserting a knife along the main bone. Do not overcook.
Serve with Steamed broccoli or beans and a green salad.
