I thought I must have already blogged this recipe as it's a favourite summer meal of ours, but I was surprised to see that I haven't! It's really easy to cook, takes less than an hour and all goes in one dish which can be brought to the table to serve if you are entertaining. The original idea came from the +goodtoknow website a few years ago and I've adapted it since. The ingredients below serve two people Ingredients: 2 tbsp olive oil 10 pieces new potato 1 tsp dried basil or mixed herbs 2 salmon fillets 12 cherry tomatoes 1 tbsp balsamic vinegar Preheat the oven to 190C. Put 1 tbsp of the olive oil into a baking dish that is large enough for all the ingredients. Roll the potato pieces in the oil to thoroughly coat them and sprinkle with the 1 tsp dried herbs. Put the herby potatoes into the oven for 30 minutes. Remove the dish from the over and nestle the salmon fillets in the centre. You might need to move some of the potatoes to the edges. Put the tomatoes in the dish as well and drizzle the remaining tbsp of oil and the tbsp of balsamic vinegar over the salmon. Return the dish to the oven for 15 minutes or until the salmon is cooked through but not overcooked. Serve immediately. Any dried herbs will probably work well with this dish. I like dill or basil with salmon, and parsley goes nicely with the tomatoes. I haven't tried coriander yet but that might be nice too - experiment with whatever you've got in the cupboard. You can serve the meal with a green vegetable or a leafy salad. I like green beans or asparagus, but think that peas don't work as well. Not sure why.
This one isn't actually a meal that I cook myself. It's a tasty specialty that Dave creates and he got the original recipe via Sunny who lives in California. Isn't that just the perfect name for a Californian?! Salmon and pesto penne makes a light, quick midweek supper or lunch. These ingredients serve two. Ingredients: butter or olive oil 2 salmon fillets salt and pepper 100g green pesto small glass white wine 6oz pasta penne Heat a large pan of salted water. When it comes to a rolling boil, add the pasta and cook according to the packet instructions, stirring occasionally to make sure it is not sticking. When cooked, remove from the heat and drain. Heat 1 tbsp of butter or olive oil in a skillet if you have one, otherwise a frying pan. Add salt, pepper and the salmon fillets. Cook the fish until it starts to brown and the skin loosens. Remove and discard the skin. Add the wine and poach the salmon until it is completely cooked through. Stir in the pesto, breaking up and flaking the salmon as you do so. When the pesto has heated through, stir in the pasta. When the pasta is also pipng hot (love that phrase!), transfer to warmed plates and serve. The pesto and wine amounts are both approximate and can be adjusted to taste. We use the Napolina green pesto and one 185g jar does for two meals. Also, while we cook 6oz of pasta, there is usually enough left over to form the base of a pasta salad for my packed lunch the next day so we probably only eat around 5oz with the salmon. It's just occurred to me that this would be an ideal recipe for caravan cookery. It wouldn't use much gas and the ingredients should be available quite widely across Europe. Perhaps even the salmon would be interchangeable with other similar types of fish. I will have to experiment - cue the look of dread of Dave's face at that word! I'm going to start 'caravan cookery' as a new blog label so I can keep track of all the potentially suitable recipes I post.
I thought I must have already blogged this recipe as it's a favourite summer meal of ours, but I was surprised to see that I haven't! It's really easy to cook, takes less than an hour and all goes in one dish which can be brought to the table to serve if you are entertaining. The original idea came from the +goodtoknow website a few years ago and I've adapted it since. The ingredients below serve two people
