I’m a huge salmon fan so I tend to experiment with different ways to cook it. This is one of my favourite recipes lately, it’s made an appearance at least once a week for the past month! As always, my recipes don’t really have measurements, as I go by taste, so feel free to mix it up a bit. Enjoy!
- 2 fillets of Salmon (skin on or off.. up to you)
- Cup of Cherry Tomatoes
- 1/2 cup – Basil
- 1/4 Red Onion
- 3-4 cloves of Garlic
- Balsamic Vinegar
- knob of butter
- 2-3 potatoes
- salt & pepper to taste
- wedges of lemon to serve
- Pre-heat the oven to 160 degrees (fan bake) and line a baking tray with tin foil.
- Peel, wash and slice the potatoes into wedges.
- Place the wedges on the tray, season with salt & pepper (to your liking, I tend to like a decent amount of salt on mine), drizzle with oil and place in the oven. Cook until golden (around 15-20minutes depending on the size of your wedges).
- While the potatoes are cooking, prepare the bruschetta. Quarter the cherry tomatoes, dice the onion, mince 3 cloves of garlic and finely slice the basil. Mix together in a bowl. Set aside.
- Heat a fry pan on medium heat.
- Add a knob of butter to the pan, and the last clove of garlic (chunky-chopped is fine). This will flavour the cooking butter.
- Season the salmon fillets. Once the butter is melted and heated, place the salmon fillets in the pan, skin side down. Cook the salmon for 4-5 mins on the skin side (or until the salmon looks like it is cooked just over halfway). Flip the salmon onto the other side and cook for a further 1 min. Remove from heat and allow to rest while you cook the bruschetta.
- Wipe out the salmon pan (or give it a quick wash), add a glug of oil and heat to a medium temp.
- Add the bruschetta mix, and cook until the onion and garlic are softened. Turn up the temperature, and then add a couple of glugs of Balsamic Vinegar (enough to wet the mixture, but not so much that the mixture drowns).
- Cook on a high heat for a further minute.
- Serve the salmon with the bruschetta topping and roast potatoes on the side and a wedge of lemon.