Friday, 30 March 2012

Citrus Salmon with herb and caper crushed potatoes

There's not much to say about this dish, apart from how simple it is and how very nice it is. It's from the BBC Good Food Website. I'm a day behind in posting the recipe, but tonight I'm doing the Chicken Tikka Masala dish again, so I don't need to post that one. My mouth is watering at the thought of it.

serves 2

2 skinless salmon fillets
1 lemon, juiced
1 orange, juiced
olive oil
300g new potatoes
1 tbsp Dijon mustard
½ small bunch basil, chopped
1 tbsp capers, rinsed and drained


Heat the oven to 180C. Put the salmon in a freezer bag with half the lemon juice, all the orange juice and 1 tbsp olive oil and season well. Leave for 10 minutes then tip the salmon and marinade into a shallow ovenproof dish and bake for 6-8 minutes until just cooked through.
Boil the potatoes until tender. Gently crush with 1 tbsp olive oil, the rest of the lemon juice, mustard, basil and capers. Serve with the salmon and any juices from the dish.

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