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Baked Salmon is a wonderful thing - clean tasting yet full of flavour and satisfying; this is my recipe for making a beautifully fresh summer meal. Chilli, garlic, ginger and wine create a tantalising depth of flavour for the salmon. You can use this recipe for a single meal but I tend to bake a whole side of Salmon and then I can freeze what's left for an easy meal later. Specifically, it means I can quickly make Salmon Pasta, knowing I have the tastiest Salmon for the job.
You can create this dish with thick chunky vegetables or you can dice them up fine - it is very flexible! Indeed, here I used a bed of sliced onion but if all your diners like onions then you can dice up them up too! Equally, the selection of vegetables is easily changed - I have a glut of yellow courgette in the garden so I used mine up, and peppers are always a favourite of mine but you could used baby corn and green beans if that is what you have or happen to fancy.
Serves: 8
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
Side of Salmon
Ginger - tablespoon grated
Garlic - 5 cloves
Chilli - 1 red, 1 green (or to your taste)
White Wine - 150ml
Dill - 3 sprigs
Veggie selection: 3 Red Peppers, 2 Green Peppers, 2 Onions, 1 Courgette, jar of olives
Brown Rice to serve
Method:
Prepare your Salmon by placing it into your baking dish and drizzling olive oil all over
Add the finely chopped ginger, chilli and garlic along with some salt and pepper and rub over the salmon
Add your vegetables of choice to the dish with an extra touch of seasoning
Add the white wine, dill and a couple teaspoons of butter to enrich the eventual sauce
Cover the dish with foil and bake at 200C. If you are baking a few small portions this may be 15-20 minutes. But it will likely need 25-30 minutes if you are baking a whole side of salmon
To get a crispy skin, place under a grill 5 minutes before the end of cooking
Serve with brown rice or wholemeal cous cous for a healthy and tasty meal