Friday, 5 October 2012

Roast Salmon with peppers and pesto cream

This recipe torn out of a Sunday paper was a possible contender for the party at the weekend, but I decided that it was too much work for a large amount of people and too last minute. However I need a meal for a crowd in a few weeks time (much less than 30 this time) and I tried it last night for a smaller number. It was very successful, very easy and very tasty. Next time I won't mix the pesto with the creme fraiche and I might be tempted to serve pesto rice salad (see May entry) along side to make the meal more substantial, 



Ingredients
Serves 4
1 red onion, cut into 8 wedges
1 head of fennel, trimmed and thinly sliced
1 orange pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
4 baby courgettes, trimmed and halved (I just used normal courgettes)
2 tbsp garlic infused oil (I used olive oil)
4 salmon fillets
4 strings of cherry tomatoes on the vine
25g fresh basil leaves
25g toasted pine nuts
25g grated parmesan cheese
3 tbsp olive oil
200ml tub of creme fraiche

Method
Preheat the oven to 200c. Toss the onion, fennel, peppers and courgettes with the garlic oil and spread out in a single layer on a baking tray and roast for 25 mins. Stir the vegetables well and spread out. Arrange the salmon and vine tomatoes over the top and season with salt and pepper. Bake for 12-15 mins until the salmon is cooked trough. While the salmon is cooking, whizz the basil, pine nuts, parmesan cheese and olive oil together to make a thick pesto sauce. Beat the creme fraiche and spoon into a bowl. Pour the pesto sauce over and stir once with a spoon until ripples. Serve with the salmon and vege.

1 comment:

  1. Mmm that middle picture looks especially luscious.

    ReplyDelete