It's not because you are in the middle of the week that you should let go of the most important appetite teaser: the look of your food. Check out this alluringly fleshy pink salmon, sandwiched between a bed of melting courgette and a divinely crispy, minty pesto crumble. Fantasizing about it already? Well darlings, it's only 30 min away and believe me when I say there is no cotton in the bra - you won't be disappointed.
Salmon with mint pesto crumble and courgette fondue
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Recipe by: Busy:15 min, Total prep time: 30 min Serves: 2 |
Preheat the oven to 250 degrees and turn the grill function on.
Mix all the crumble ingredients together, making sure they are all well coated in the oil. Season with a bit of salt.
Lightly season both sides of the salmon fillets with salt and pepper.
Place the salmon fillets skin side down on a piece aluminum foil. No need to oil the foil, the skin will glue to it, peeling off the cooked salmon easily when you to transfer it to the plate.
Cover the top of each fillet with the crumble mixture and transfer to the hot oven, placing the fish about 12 cms under the grill. Cook between 7 and 9 minutes depending on whether you like the salmon still undercooked inside or you want it cooked through. Watch the top after 7 mins if cooking the salmon for longer, if it is nicely browned turn the grill function off to avoid any burning.
Serve immediately.
Prepare the courgettes (busy 10 minutes, total time altogether 25 minutes)
Trim both ends off the courgettes and peel half their skin off, to reduce the bitterness of the courgette. Grate them using the larger holes of your grater.
Heat 1 tablespoon olive oil and one tablespoon butter in a pan.
Add the garlic, sauté over low heat for 30 seconds, then add the courgettes with the cumin and half a glass of water. Sauté on low heat for 15 minutes or until meltingly tender.
Make a nice round of courgette fondue on each plate and place the salmon on top. Enjoy!!
Prepare the salmon (busy 7 minutes, total time altogether 15 minutes)
Preheat the oven to 250 degrees and turn the grill function on.
Mix all the crumble ingredients together, making sure they are all well coated in the oil. Season with a bit of salt.
Lightly season both sides of the salmon fillets with salt and pepper.
Place the salmon fillets skin side down on a piece aluminum foil. No need to oil the foil, the skin will glue to it, peeling off the cooked salmon easily when you to transfer it to the plate.
Cover the top of each fillet with the crumble mixture and transfer to the hot oven, placing the fish about 12 cms under the grill. Cook between 7 and 9 minutes depending on whether you like the salmon still undercooked inside or you want it cooked through. Watch the top after 7 mins if cooking the salmon for longer, if it is nicely browned turn the grill function off to avoid any burning.
Serve immediately.
Prepare the courgettes (busy 10 minutes, total time altogether 25 minutes)
Trim both ends off the courgettes and peel half their skin off, to reduce the bitterness of the courgette. Grate them using the larger holes of your grater.
Heat 1 tablespoon olive oil and one tablespoon butter in a pan.
Add the garlic, sauté over low heat for 30 seconds, then add the courgettes with the cumin and half a glass of water. Sauté on low heat for 15 minutes or until meltingly tender.
Make a nice round of courgette fondue on each plate and place the salmon on top. Enjoy!!
You can also do this crumble with fresh basil. Or any herbs you love really, although mint has my preference here because it keeps its flavour under the grill.
Ingredients
2 salmon fillets, skinned
2 tablespoons olive oil
2 tablespoon bread crumbs
2 tablespoons grated parmesan
1 tablespoon pine nuts
2 tablespoons mint
1 garlic clove
1 tablespoons olive oil
1 tablespoon butter
2 medium-large courgettes
1 garlic clove
1/2 teaspoon cumin
salt and pepper
2 salmon fillets, skinned
2 tablespoons olive oil
2 tablespoon bread crumbs
2 tablespoons grated parmesan
1 tablespoon pine nuts
2 tablespoons mint
1 garlic clove
1 tablespoons olive oil
1 tablespoon butter
2 medium-large courgettes
1 garlic clove
1/2 teaspoon cumin
salt and pepper
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