Wednesday, 22 June 2011
Sunday, 19 June 2011
Sunday, 12 June 2011
Summer Soup: fresh and green as pastures new
Monday, 6 June 2011
Ginger, Lemon and Garlic Baked Salmon. By Ceri.
This is a really fresh fish dish, perfect for Spring or Summer and is one of my favourites from my contribution to the Keston Kitchen Calendar for the month of May. I was given this recipe by my previous boss, Jill. My colleague, Sarah and I would poise with our notepads at the ready whilst she dictated recipes to us. The flavours go really well and the end result is succulent fish and tasty spring greens, full of flavour. A lot of people have asked me for this recipe, so I'm happy to be sharing it. It will also work with trout and most other types of fish.
4 well sourced salmon fillets
2 large cloves of garlic, crushed
A thumb sized piece of fresh ginger, grated
300 ml olive oil
Juice of 2 lemons
4 spring onions chopped
600 g fresh baby leaf spinach
Salt and Pepper
1 large roasting tin
Preheat the oven to 180 / Gas mark 4.
Pour the lemon juice and olive oil into a bowl and stir it together with a fork. Add the garlic and ginger, mix and season with salt and pepper (ideally, make this an hour before baking so the flavours infuse). Put the spinach into the roasting tin. It may look like a lot of leaves, but it cooks down considerably when baked. Press it down into the dish if necessary. Now place the salmon fillets on top of the spinach and add the spring onions, leeks and baby corn around the side.
Finally pour the sauce over the entire dish and bake for 35 minutes. When you remove from the oven, the spinach will have cooked down and the sauce will have doubled due to the water from the veg with all the flavours soaking into the spinach. Serve with roasted sweet potato wedges or mash. You will have some sauce in the bottom of the dish which you can put on the table in a jug for your guests to add extra if they wish.