Roasted Salmon With Salsa Verde New Potatoes And Warm Green Bean Recipes

SALMON WITH SALSA VERDE NEW POTATOES

Steps:

• Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
• Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
• Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.

SALMON WITH SALSA VERDE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
• Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
• If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
• Pile the salsa verde on top of the salmon fillets. Serve with the rice.

ROASTED SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top - skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
• Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through - check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).

OVEN-ROASTED SALMON

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

WILD SALMON WITH GREEN SAUCE

Steps:

• Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
• Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
• Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
• Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
• Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

ROASTED SALMON WITH SALSA VERDE

Steps:

• For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
• Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
• Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.

ROASTED SALMON WITH SALSA VERDE NEW POTATOES AND WARM GREEN BEAN

Steps:

• Preheat the oven to 425°F.
• For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove.
• Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.
• Line the base of a lagre roasting tin with a sheet of non-stick baking-paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
• Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme.
• Drizzle over three tablespoons of the oil, the water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
• Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes.
• Lightly season with salt and then cover with the salsa verde mixture.
• Lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.
• Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper.
• Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
• Remove the salmon from the oven and leave it to rest briefly.
• Using a small sharp kitchen knife, peel the potatoes from top to bottom, taking as wide a band of peel off each time as possible. Work around the potato to create a fairly uniform oval shape.
• Bring 1in of water to the boil in a large pan, then reduce to a simmer.
• Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt.
• Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart.
• Transfer the potatoes to a bowl, brush with a little melted butter and serve.
• For the bean salad, bring a pan of well-salted water to the boil.
• Add the beans and boil rapidly for 4-4½ minutes until just tender.
• Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper.
• Drain the beans well and return them to the pan. Toss with the scallions and mustard dressing. Pile into a serving bowl and serve warm.
• To serve, cut the salmon across into portion-sized pieces. Serve with some of the cooking juices, spooned over, some of the roasted tomatoes, with bean salad and steamed potatoes to the side.