This recipe is absolutely fabulous. Yes, I know this is me talking about fish :-). This is a Jamie Oliver recipe, one from his 30 minute meals. Give it a go! Okay granted the method does look really complicated but actually not that difficult, it’s just that there are a lot of components.
For the salmon:
2 long peppers (red and yellow)
a bunch of spring onions
2 fresh red chillies
1 x 1kg fillet of salmon, skin on, descaled and deboned
For the rice:
1 mug of rice
1/2 450g jar red peppers
A few sprigs of fresh basil
For the salad:
A couple of sprigs of fresh mint
1-2 fresh red chillies
400g baby courgettes
Extra virgin olive oil
Sea salt and black pepper
For the guacomole:
4 spring onions
A small bunch of fresh coriander
1 fresh red chilli
1 clove garlic
2-3 small ripe avocados
1 handful of cherry tomatoes
1. Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the grill on to full whack. Put a saucepan on a medium heat. Put the standard blade attachment into the food processor.
- Pour a couple of lugs of olive oil into a large roasting tray.
- Halve and deseed the red pepper.
- Slice the pepper and the bunch of spring onions into 2cm pieces. Roughly chop the chillies.
- Drizzle olive oil over both sides of the salmon, season, and finely grate over some lemon zest.
- Rub these flavours all over the salmon, then wash your hands. If necessary, halve the salmon so it fits the roasting tray, then lay skin side up and arrange the sliced vegetables all around it.
- Whack under the grill on the middle shelf and set the timer for 14 minutes.
- Put the rice into a medium saucepan with a pinch of salt and cover by 1.5cm with boiling water.
- Put the lid on, then turn the heat right up and leave to cook for 7 minutes. Once cooked, take off the heat and leave to steam for 7 minutes, still covered with the lid.
- Squeeze the juice of ½ a lemon into a large serving bowl and add a couple of lugs of extra virgin olive oil and a good pinch of salt & pepper.
- Finely chop the mint leaves and ½ a chilli and add to the bowl.
- Speed-peel as much of the baby courgettes as you can over the dressing and put whatever is left behind on a large wooden chopping board.
- Take the bowl of salad to the table but don’t toss until right before you are ready to serve.
- Roughly chop and mix the jarred peppers and mint leaves on the chopping board with the remaining courgette.
- Add a pinch of salt & pepper, a good lug of extra virgin olive
oil and a splash of balsamic.
- When the 14 minutes are up, take the tray out of the oven.
- Using a knife and your fingers, carefully peel the skin away from the flesh and flip it over.
- Add a pinch of salt and the fennel seeds.
- Turn the peppers over, then put the tray back under the grill and cook for a further 5 minutes,or until the skin is really crispy.
- Trim the spring onions and put them into the processor with most of the coriander, the chilli (stalk removed), a peeled clove of garlic, the juice of 1 of your limes and a good drizzle of extra virgin olive oil.
- Whiz up while you stone the avocados and quarter the tomatoes.
- Stop whizzing, and squeeze the avocado flesh out of its skin into the processor.
- Add the tomatoes and pulse until chunky.
- Put into a bowl and add more seasoning or lime juice to taste if needed.
- Take to the table with a few wedges of lime for squeezing over.
- Quickly fluff up the rice with a fork, then tip over the board of chopped veg and gently mix together. Take to the table.
- Use tongs to carefully turn the crispy salmon skin back over.
- Season with salt & pepper and cook for a further 5 minutes.
Jamie heats up some tortilla’s to serve with it also. I didn’t really feel the need.