Wednesday, 9 April 2014

In the Kitchen: Sassy Salmon

My husband made this dish for me many years ago when we were dating. I was so impressed by the flavor contrast and the beautiful presentation that I have made it over and over throughout the years. It's delicious served with my brussel sprouts recipe and the saffron rice recipe we love to use. 

What you will need

2 to 4 wild caught salmon filets
2 tbsp olive oil
1 bunch of mint leaves
1 to 2 ripe plums (apricots are also delicious if you can't get ripe plums)
Pinch of sea salt
1 to 2 lemons cut into 1/2 inch rings


  1. Preheat oven to 350 degrees
  2. Place salmon in an olive oil coated shallow baking dish
  3. Season salmon with salt and drizzle with olive oil
  4. Place mint leaves and lemon slices on top of each piece of salmon 
  5. Bake for 10-14 mins. For each inch of thickness bake ten mins. 
  6. Place fish on platter or individual plates and place plum slices around the salmon
  7. Serve with saffron rice featured on March 26th and vegetable of choice

I like to serve this with my brussel sprout recipe. I will feature this recipe this Friday April 11th, so be on the look out!

From the Harvest Table


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