4 x 200 g salmon fillets, skin on, scaled and pin-boned
Instructions
1. Preheat the oven to 230ºC/450ºF/gas 8.
2. Half-fill a large saucepan with cold water and add a tiny pinch
of salt.
3. Place on a high heat and bring to the boil. Meanwhile…
4.Give the new potatoes a good scrub with a scrubber, then on a
chopping board cut any bigger ones in half, leaving the smaller
ones whole.
5.Cut the tips from the runner beans until you cut into the
stringy piece that runs the length of the bean.
6. Pull the stringy bit and peel it down the length of the beans on
both sides of each one, then slice at an angle into 5cm pieces.
7. Trim the stalk-ends from the green and French beans, if
using, but leave the wispy tips on, then slice the beans at an
angle into 3cm pieces.
8. Once boiling, carefully lower the potatoes into the water with
a slotted spoon, bring back to the boil, then cook for around 10
to 12 minutes (depending on the size of your potatoes), or until
they're nearly done.Meanwhile…
9. If your peas are still in their pods, pod them now.
10. When the time's up on the potatoes, carefully add all the
beans to the pan and cook for a further 4 minutes.
1. Drain the potatoes and beans over the sink into a colander
and steam dry for a couple of minutes, then tip into a 25cm x
35cm roasting tray.
12. Scatter over the peas, dot over the butter and drizzle with 1
tablespoon of olive oil.
13. Use a microplane to finely grate the zest of both lemons onto
a chopping board, then scatter into the tray.
14. Cut the lemons in half.
15. Squeeze the juice over the salmon and vegetables, using
your fingers to catch any pips.
16. Season lightly with salt and pepper then, toss together while
still warm so that the flavours are absorbed.
17. Pick the basil leaves, discarding the stalks, then roughly chop
them with the fennel tops or dill.
18. Scatter half the herbs into the tray.
19. Carefully score the salmon fillets lightly on the skin side.
20. Rub each fillet with a little salt, pepper and olive oil, stuff the
scores with the remaining herbs and place on top of the potatoes
and beans, then wash your hands.
21. Bake in the hot oven for 10 to 15 minutes, depending on the
exact size and thickness of your fillets, or until the salmon is
cooked through and the vegetables are soft.
22. Divide between your plates using a fish slice, then drizzle
with the cooking juices from the bottom of the tray and serve.
Serving
Suggestions
Tip- This is one of those great dishes that you can really make your own by using whatever vegetables are in season.
Originally Submitted
4/1/2014
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You can add this Summer tray-baked salmon recipe to your own private DesktopCookbook.
