WELCOME TO MY KITCHEN










WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Saturday, May 1, 2010

Salmon With Warm Vegetable Salad

Food with memories!

Often times when we prepare, or eat a meal, we are reminded of events that have happened in our lives.

Last night was no exception. The first time that I made this dish was after a particularly tragic event that had touched the lives of a family that lives in our sleepy little hollow. As I sat down to eat last night I realised unwittingly that I had prepared this meal on the anniversary of this event. Funny how things happen.

The upside to this story is that many years later, I believe I have now perfected this recipe. So I now hand down my perfected version of a recipe that goes back many years.

Salmon with Warm Vegetable Salad



Serves 4

4 x Salmon Fillets (tail pieces are preferable as they have no bones)
4 x new potatoes (skin on)
2 x carrots
2 x zucchini
1 x red onion, chopped.
1 cup peas (lightly steamed)
The zest of 1 lemon
Basil Pesto

Preheat oven to 220 degrees Celcius

Cut the potatoes into small cubes, approximately 2 cm in size. Put into a bowl and mix with a generous amount of olive oil and garlic. Spread the coated potatoes on a baking dish lined with baking paper and bake for approximately 20-25 minutes (or until golden and crispy). Halfway through the cooking time turn the potatoes and give them a generous spray with garlic cooking spray.

Dice the carrots and zucchini into similar sized cubes.

When the potatoes are nearing perfection, heat some olive oil in a frypan and toss the carrots, zucchini and onion (and a crushed clove or two of garlic) until they are crispy and cooked through. At this point add the peas.

In a second frypan heat a small amount of olive oil. Once the pan is hot add the salmon, skin side down, and cook until the skin is crispy. This should take approximately 2-3 minutes. Turn the salmon over.

Now back to the veggies it is time to add in those perfectly crisped pieces of potato, and the zest of a lemon. Season to taste with freshly ground black pepper and sea salt.

At this point the salmon should be cooked. The secret to perfectly cooked salmon is to not to cook it too long - like a good steak salmon should be slightly "rare" in the middle.

To plate up, place your beautifully cooked vegetable salad in the middle of the plate - place the salmon on top of the vegetables. Garnish the salmon with a teaspoon of basil pesto and voila! You have a beautiful meal!

Time to create your own memories with this dish.

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