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
The procedure:
- Cut the salmon into two parts. Season deliberately with salt & pepper. Squeeze on top the juice of half lemon. Set aside.
- 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.
- 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.
- 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.
- Add the salmon on top of the vegetables and cook for another 12-15 minutes.
- Add the spinach. Put back into the oven, cook just until the spinach wilts.
- Arrange on a plate, salmon on bed of veggies. Serve with a slice of lemon.
