Salmon with roasted cherry tomatoes, peppers and rocket salad
If you've read my blog on buying the right fish when in season then you'll want to know some interesting ways of cooking it too. ! Fish is extremely versatile and can handle a variety of different cooking methods such as Grilling, Poaching, Shallow frying, Barbecuing, Steaming, Microwaving and Baking.
Here's a simple recipe for some succulent salmon on a bed of rocket leaves with roasted tomato and yellow pepper drizzled with balsamic vinegar and olive oil. If you want some carbs with it then why not try some steamed Jersey Royals (currently in season and full of flavour) or some simple boiled rice. Enjoy.
You will need (for 2 people):
2 Salmon steaks
1 small pack of wild rocket leaves
10 cherry tomatoes on the vine
2 small yellow peppers
1 tbsp balsamic vinegar
4 tbsp olive oil
More olive oil for cooking
Salt and cracked black pepper to taste
Preparation:
Preheat your oven to gas mark 6 (180*C). Put the cherry tomatoes on the vine and the yellow peppers into a roasting pan and drizzle with olive oil and sprinkle over salt. Roast in the oven for 20 minutes. Set aside.
Make up a dressing by whisking together the balsamic vinegar and olive oil, season to taste with salt and black pepper if needed and set aside until needed.
Season the salmon steaks and heat a little olive oil in a large frying pan. Place the salmon top side down for 2 minutes then turn so it is skin side down. Continue cooking on a medium to low heat for about 5 minutes.
Dress the rocket leaves with a little of the dressing and place in the centre of two plates. Now place the salmon on top and divide the tomatoes between the two plates along with one pepper each. Drizzle some more balsamic dressing around the plate to finish and serve.
