24 August, 2012

Baked Salmon with Roast Vegetables

If there's one form of protein all of us like unequivocally, it is fish.  To be more specific - salmon :-).  Here's what we had for dinner last week (last Friday, to be specific).  The salmon was served on a bed of white rice with a citrus balsamic reduction.

Here's the recipe :

Baked Salmon
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4 Salmon steaks 
1 lemon cut into thin slices
2 pods garlic - chopped as finely as possible
Mixed herbs - thyme, rosemary and oregano
Salt
Freshly Ground Black Pepper
Olive Oil or Butter (about a tablespoon per salmon steak)

Mix the herbs, oil/butter, garlic in a bowl and let rest for about half an hour.

Wash the salmon steaks and pat them dry with paper towels.  Line the baking dish with foil.  Coat the foil with olive oil / melted butter.  Line the bottom of the pan with two rows of lemon slices.  Place the salmon steaks on the slices of lemon.




Drizzle the herb/oil/garlic mixture onto the salmon steaks and spread well until the top of the steak is coated with the mixture.  A dash of salt or sea salt and freshly ground pepper goes on next.  

Line the top of the steaks with the rest of the lemon slices.  Cover the baking dish with foil.

In a preheated oven (200 degrees celsius), bake the salmon steaks for about 20 minutes.

Once done, let the baking dish rest for a couple of minutes before taking off the top foil.


Roast Vegetables
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You could use whichever veggie you like - potatoes, carrots, turnips, radish, yam, broccoli, sweetpeas.

I'd used carrots, baby potatoes and broccoli.

Boil the baby potatoes and carrots until just tender.  Do not overcook.  Once the potatoes and carrots are taken out of the boiling water, use the same pot of water to quickly blanch the broccoli.  Just takes a couple of minutes.  Drain the broccoli and dunk it in cold water to retain the green colour.

Line the baking dish with foil.  Coat the foil with olive oil.  Line the veggies on the baking dish. Drizzle some more olive oil on the top and top that off with a dash of salt and dried herbs.  

Bake in a preheated oven (180 degrees celsius) for 30 minutes and then for a further 10 minutes at 200 degrees celsius.




Voila !!


Citrus Balsamic Reduction 
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Juice of 1 big orange
2 tbsps balsamic vinegar
Salt
1/2 tsp cornstarch mixed with 3 tbsps of water

Combine the orange juice and the balsamic vinegar and cook until it reduces to about 3/4 th of the original quantity.  Turn off the heat, add the cornstarch mixture and keep stirring until the mixture thickens to the required consistency.


To serve / plating
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On a bed of white rice (Long Thai or Jasmine rice works best for this recipe), drizzle the citrus balsamic reduction.
Place the salmon steak on top of the rice and serve roasted veggies on the side.



Bon Appetit !!! :-)




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