‘The Comfort of the Sea’


Welcome back to my beautiful and tasty Kitchen Corner 🙂

It’s been a while since I’ve done a savoury dish…so I guess it’s the perfect time to start a New Year Resolution…

Discover another delicious taste of the Sea!

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Just before Christmas I was watching Rick Stein’s world food travels and stumbled on this amazing recipe, which I didn’t have to think twice to try it out:)

So, here it is…my version of a Rick Stein original!

Comfort of the Sea…or Salmon on a bed of  roasted tomatoes.

Ingredients: 2 salmon fillets, handful of parsley, fresh if possible; 3 tbs capers; olive oil; 3 garlic cloves; 4 medium tomatoes, sliced; chilli flakes; handful of fresh thyme; 10 tbs water; salt and pepper.

Method: Preheat the oven.

Chop the parsley, half of the thyme, capers, garlic cloves, half of the chilli flakes and mix, add a bit of salt. I’ve used an electric grinder/chopper that mixed everything together creating a green paste.

Line the base of a baking tray/roasting tin with a non-stick baking paper and lay the slices of tomato. Scatter the remaining chilli flakes, thyme, add salt, olive oil and the 10 tbs of water on the tomatoes.

Brush the skin side of the salmon with olive oil, salt and pepper and place the fillet with the skin down on the bed of tomatoes. Season lightly with salt, then cover with the green paste mixture.

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Lightly season the other salmon fillet and place skin side up on the top.

Brush the second fillet on the skin with a bit of olive oil, add the remaining thyme, season everything with salt and pepper and a few chilli flakes.

Bake in the oven for 20-25 minutes, until the skin of the salmon gets slightly crispy.

Serve with the juicy baked tomatoes and maybe some new potatoes and parsley.

The sides are up to you…choose what you love:)

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The original recipe has mint leaves and anchovy fillets added into the green paste. I didn’t use them as I am not a fan of anchovy and mint leaves, I only use with some specific recipes:)

This is a beautiful tasty dish for any day to be honest…I hope you will try it and love it!

 

Your Girl with an Apron,

Julia

xxx

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