Sunday, 24 April 2016

Salmon en Papillote with Summery Salads

Ok summer isn't here yet but spring is in the air and I love a simple salad with dishes like this.

I remember the days when "salad" meant a bit of cos lettuce, insipid tomato and cucumber.  It was something to be endured rather than enjoyed.  Nowadays with fantastic tomatoes available (and more starting in my greenhouse right now) there really is no excuse not to eat something as delicious and healthy as this.

I always cook salmon en papillote (i.e. in paper or you could also use foil).  It keeps it juicy.  You will find the cooking times below are far shorter than those recommended on packaging but if you follow those cooking times you end up with sad, dry, overcooked fish.  If you prefer, cook for longer.

Salmon en Papillote with Summer Salads - Serves 1


Approx 125-150g, 4-5oz piece of Salmon Fillet
A couple of sprigs of parsley

For the tomato salad
A large handful of ripe tomatoes
A small shallot
1 tsp red wine vinegar
1 tsp good extra virgin olive oil
Coarse sea salt.

For the courgette (zucchini) salad
One small courgette (zucchini) or use a combination of different types (e.g. yellow ones) when in season
1 tsp red wine vinegar
1 tsp good extra virgin olive oil
A few sprigs of parsley


Preheat the oven to 200oC, 400F, Gas Mark 6.  Top the salmon with a couple of sprigs of parsley.  Wrap the salmon in baking paper (or foil) and when the oven is hot, bake for 12-13 minutes or until firm.

Slice the tomatoes and shallot and put on a plate, drizzle with the oil and vinegar and add on some crunchy salt crystals to taste.

For the courgette salad, cut into ribbons using a vegetable peeler.  Tear up the parsley and put on top then dress with the oil and vinegar.

When the salmon is ready, serve with the salads and enjoy.

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