Wednesday, September 1, 2010

Salmon with roasted vegetables

Still can't get out of mind the salmon I ate in the weekend at Carino’s. So here I am trying to cook a salmon..my first ever salmon dish with the guide of Hamlyn’s cookbook.

Checked the pantry. Sad..something is missing. It’s the balsamic vinegar. Lazy to go out I decided to replace the balsamic with just lemon juice. We’ll try..maybe it will work?

Ingredients:

  • Salmon fillet
  • 1 garlic clove (minced)
  • 2 tomatoes (quartered, deseeded)
  • Cauliflower florets
  • Green beans
  • Spinach
  • 1 Lemon
  • 4 tablespoons Extra-virgin olive oil (EVOO)
  • 1 tablespoon clear honey
  • Salt & Pepper to taste

Salmon fillet & vegetables The procedure:

  1. Cut the salmon into two parts. Season deliberately with salt & pepper. Squeeze on top the juice of half lemon. Set aside.
  2. Get a small jar.  Combine the EVOO, minced garlic, 1 tablespoon lemon juice, honey, some salt & pepper. Close lid of the jar and shake to combine thoroughly the mixture.
  3. Pour the oil mixture into the vegetables (excluding the spinach) and toss to coat well.  Put in a baking sheet..In to a pre-heated 220 degree oven for about 10 minutes.
  4. This is not one in the cookbook direction.  Heat a little olive oil in a non-stick pan and sear the salmon on both sides. I wanted a bit brown drama effect on my salmon hence I thought of doing this.
  5. Add the salmon on top of the vegetables and cook for another 12-15 minutes.
  6. Add the spinach. Put back into the oven, cook just until the spinach wilts.
  7. Arrange on a plate, salmon on bed of veggies. Serve with a slice of lemon.

Salmon dish on a bed of roasted veggies