This is another Jamie Oliver winner. I’m new to Jamie’s cookbooks so pardon my enthusiasm. Don’t know why I left it so late in the game. They’re fantastic. This one is from his 30 minute dinners.
The reality is, you don’t actually need a recipe for this as it’s a case of throw it all in a baking dish and sticking it in the oven which I, and I’m sure you, have been doing for years. However, this tasted really different and I can only attribute it to the use of anchovy oil.
You will need
4 salmon fillets
A bunch of asparagus, woody ends snapped off.
1 lemon, quartered
4 garlic cloves, crushed with skins on
1 tin of anchovies
Small bunch, of basil, leaves pulled off stalks
3 – 4 tomatoes, roughly chopped
Olive oil
For the salsa verde
Small bunches of mint and flat leaf parsley, leaves off stalks.
1 tsp Dijon mustard
1 heaped tsp capers
2 tbsp red wine vinegar
2 cornichon
1 garlic clove, crushed
4 anchovies from above tin
Olive oil
Potatoes of your choice,
Step 1:
Cover potatoes with boiled water and add the mint stalks to the water.
Bring to boil then simmer until cooked.
Step 2:
· Place the salmon, skin-side up, in the baking dish.
S Scatter the asparagus over and around salmon
· Place lemon, cut side up, and garlic in the dish
· Pour the oil from the anchovy tin over all ingredients
· Tear four of the anchovy fillets and scatter over the baking dish
· Scatter the basil leaves over
· Add the chopped tomatoes
· Drizzle with olive oil.
· Bake in a moderate over for 15 minutes or until fish is cooked to your liking.
Step 3:
While the fish is cooking, combine the herbs, mustard, vinegar, capers, garlic, cornichon anchovies and six tablespoons of olive oil in a food processor and pulse until combined.
Put a bit of everything on a plate.
My kids don’t tend to like salmon (!@#$%) but they ate it. They even liked the salsa verde. I LOVED it and will be cooking it the next time someone comes over for dinner. Mark is having his later so no verdict from him. My enthusiasm may be premature.
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