Jamie Olivers Salmon Green Beans Recipes

SUPER SALMON PARCELS

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Fill and boil the kettle.
• Place a frying pan over a medium heat and toast the pine nuts for 2 to 3 minutes, or until very lightly golden - keep them moving so they don't burn. Tip into a bowl and set aside.
• Pick the basil leaves, discarding the stalks, and pound in a pestle and mortar. If you don't have a pestle and mortar, very finely chop.
• Peel the garlic and add to the mortar with a pinch of sea salt and the toasted pine nuts - keep pounding until you have a green paste. Alternatively, very finely chop it all together on a large board, then place into a bowl.
• Squeeze in the juice from half a lemon and finely grate in the Parmesan.
• Add 1 to 2 tablespoons of extra virgin olive oil and muddle together - you need just enough oil to bind the pesto and get it to an oozy consistency.
• Trim the stalk-ends from the beans and cook in boiling salted water for 2 minutes, then drain.
• Fold just over half a metre of tin foil in half so you have a double layer.
• Place half the hot green beans in the middle of the foil.
• Lay a salmon fillet on top, skin-side down, and spoon over 1 tablespoon of the basil pesto.
• Drizzle with 1 teaspoon of olive oil, a squeeze of lemon juice and season with sea salt and black pepper.
• Pull the foil edges together and scrunch them up to seal the parcel.
• Repeat steps 8 to 12 to make the remaining parcel, then place them onto a baking tray.
• Bake in the hot oven for 15 to 20 minutes, or until the salmon is cooked through and the beans are tender.
• While the salmon is cooking, refill and boil the kettle. Cut any larger potatoes in half, place in a small pan, just cover with boiling salted water and cook for 15 minutes, or until tender. Drain and return to the pan to keep warm until ready to serve up.
• When the time's up on the salmon, remove the tray from the oven and leave to stand for 1 minute.
• Carefully open each parcel (mind out for the steam!) and cut into each salmon fillet to check they're cooked, then slide onto the plate and serve with the cooked potatoes.
• Cut the remaining lemon into wedges and serve on the side for squeezing over.

JAMIE OLIVER'S SALMON & GREEN BEANS

Steps:

• Serves 4 Blanch the green beans, drain and put in a large bowl with the tomatoes and stoned olives. Toss in the olive oil and pinch of salt and pepper Squeeze juice of half a lemon over the salmon fillets on both sides then season both sides and drizzle with olive oil. Put the fillets of salmon at one end of a baking tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans and roast in a preheated oven - highest setting for ten minutes. Quick easy and all on one tray!

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES

Steps:

• Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
• Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
• This is very tasty with some homemade mayonnaise or aioli.
• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings

TRAY BAKED SALMON - JAMIE OLIVER

Steps:

• Preheat oven to 350°F Place roasting pan in oven to heat.
• Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper.
• Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil.
• Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.