Recipes for a delicious salmon fillet and cucumber yoghurt salad to enjoy at any meal this summer…
TOMATO, OLIVE AND CAPER ROAST SALMON
This recipe would work really well with any big piece of fish such as a whole sea bass, trout, a large piece of halibut, even some chunky cod or hake fillets would be great. Just adjust the cooking times to suit the size. It has the elements and flavours of a fresh Greek salad, which is why the yogurt dressed cucumbers and red onion go so well on the side. You can of course scale it down, but the leftovers are just as good with a salad the next day, or simply on a piece of toast with a 7-minute boiled egg and lots of fresh herbs. @kittycoles
For 4
Ingredients
1 x 900g skin on salmon fillet
salt and pepper
50g unsalted butter
3 tbsps of olive oil
200g cherry tomatoes, halved
2 heaped tbsps of drained capers
3 tbsps kalamata olives, pitted and torn in half
5 sprigs of fresh oregano, leaves picked (or 1 tsp of dried)
a pinch of chilli flakes (optional)
2 cloves of garlic, peeled and finely grated or chopped
juice and zest of 1 lemon
Method
1. Preheat the oven to 220ºC/ 200ºC Fan.
2. Place the salmon skin side down on a low edged baking tray and season with salt and pepper.
3. In a medium pan, add the butter, olive oil, tomatoes, capers, olives, oregano, garlic and chilli flakes. Place on to a medium, high heat and allow the butter to melt.
4. Gently cook for 2-3 minutes, swirling the pan so the tomatoes start to soften and the butter becomes flavoured.
5. Pour the butter mixture over the salmon making sure it’s not all clumped into one place. It’s good if some bits are off the salmon and on the tray as they’ll brown and caramelize a little.
6. Roast in the oven for around 20 minutes until the thickest part is just cooked. (this will differ depending on the thickness/ type of fish you have, so just keep an eye until you’re happy).
7. Remove from the oven then transfer to a serving dish of your choice making sure you pour every drop of the buttery, garlic juices. Finally zest the lemon over the salmon, followed by half the juice.
8. Serve the salmon with thinly sliced red onion and a bowl of grains such as brown rice, barley, spelt or new potatoes.
CUCUMBER YOGHURT SALAD
These yogurt dressed cucumbers and red onion go so well on the side of the tomato, olive and caper roast salmon. @kittycoles
For 6
Ingredients
2 heaped tbsps of Greek yogurt
juice of 1/2 a lemon
salt and pepper
2 tbsps of good quality extra virgin olive oil
A small handful of fresh chopped herbs such as dill, mint or parsley (or all three!)
cucumber, sliced however you like!
Optional extra
1 small red onion, peeled, halved and very finely sliced
Method
1. Mix together the yogurt, the second half the lemon juice, salt and pepper, extra virgin olive oil and herbs into a small bowl and mix. If it’s still quite thick, add a small splash of water to loosen.
2. Add in the cucumber and give it a quick mix.