I make mine very simple, if you have been following this blog you know I love to cook a lot of my meat and fish in the oven wrapped and closed in foil. I do this for many reasons, my best reason is that it keeps the kitchen from being a mess and grease splashing everywhere. This way of cooking is ideal for fish because the flavours are sealed in and the moisture produced within the foil keeps the fish moist. No one likes dry fish!!!
This recipe is simple and will take 20 minutes max to cook.
Salmon (1 piece per person)
lemon juice, from 1/2 of a lemon
1 table spoon of extra virgin olive
1 1/2 table spoons of ground ginger
1 table spoon of Gourmet Garden Chives
1 table spoon of Gourmet Garden Dill
1 table spoon of Gourmet Garden Parsley
1 table spoon of Gourmet Garden Thai Seasoning (Lemon Grass, Ginger, Coriander, Chilli)
Garlic Salt (a pinch)
Salt & pepper
Wash and pat dry the salmon. Place the pieces in an oven pan, covered in foil (enough to cover and close the salmon.)
Whisk them all together and you have a lovely dressing that you will pour over the salmon...make sure the salmon is covered evenly with the dressing. If you would like to add a bit of white wine, half a cup, it adds a je ne se quoi (it will however add more calories to the dish.)
Close the fish up in the foil. Place in the oven at 200 degrees Celsius for max 20 minutes. Im very comfortable at cooking it at this temperature..if you want it lower then cook for a bit longer.
When you open the foil your kitchen should be filled with the aromas of the ginger and herbs.
I like to serve this dish with either a side of sautéed broccolini or string beans and potatoes.
I happened to have sweet potatoes in the fridge that night so I decided to make those as a side so that the potatoes wouldn't go to waste. Everyone liked the combination of flavours. The key is you have to have something green on your plate at all times.
The sweet potatoes are very easy to make:
Cut them into medium to small pieces. Drizzle olive oil and add salt & pepper. Place in the oven, do not cover them, let them get a bit crunchy.
They cook as fast as the salmon does, so I cook them at 180 Celsius for 20 minutes.
I hope you enjoy this dish. I like making a little extra salmon so that with the left overs I can make a salad or a pasta. Stay tuned and you will see what crazy yummy pasta I make with the left overs!!!