Welcome back to Foodie Friday. Today I am showcasing a delicious and easy recipe Baked Salmon with roasted vegetables and sweet potato wedges. I don’t know if you have ever noticed but before Christmas all the big supermarkets sell whole salmon and at an extremely low price. If you have room in your freezer it’s worth picking up a couple and keeping them till the new year, it’s too good a bargain to pass by.
I did just that and using a skill that I learnt in Catering College many many moons ago, I show you how to bone fish and skin it too (which is why buying it already done always costs more!) I don’t have fishmongers banging down my front door trying to hire me but I can get a decent filet out of a fish and feed my family with it.
Baked salmon is easy, I cut the filet into large pieces widthways across the fish, put it in a Pyrex dish, I added some anchovies we brought back from Italy last summer (a huge jar and costs so much less abroad) and some capers. I then drizzled a small amount of Extra Virgin olive oil over the top and it’s ready to go in the oven. Bake at 180C (Gas 5) and check after 20 minutes with your knife in the thicker parts to make sure the salmon is cooked. It changes colour from vivid orange to almost white. If you don’t have anchovies or capers, you could try a Pesto Crust which is also delicious, put some pesto in a bowl and add some breadcrumbs to it (make enough to cover the tops of your fish) then spread with a knife over the fish and cook as above. Another good accompaniment is baby tomatoes and diced peppers and scattered on top.
Roasted Vegetables have to be one of my all time favourite ways of cooking vegetables, I love to mix colour, flavour and texture so usually go for red onions, courgettes, different coloured peppers, carrots, leeks, tomatoes and aubergines. I peel cut and chop them all up, place them in an oven proof dish and drizzle with olive oil. Some people add basil leaves and/or garlic but I find the basil tends to burn. Roast in the oven for 40 mins approx, check every 20 and give a good turning over making sure it’s all coated with oil.
Sweet Potato Wedges make a lovely change from spuds every now and then and of course they’re a superfood! Peel them and cut them in half lengthways, and then into strips lengthways to make long wedges. Place on a baking tray grind cracked pepper and salt over, turn and repeat and bake in the oven for about 25-30 mins checking after 15 and turning them over.
So this can all be done together
- First prepare your veg as that takes the longest, put in oven (30 – 40 mins)
- Prepare your wedges and add to the oven (25 mins)
- Prepare your salmon and add to the oven (20 mins)
If you have a recipe to showcase and add to Foodie Friday please find the link at the bottom and if you link back to Mari’s World that would be very much appreciated
And here’s how to bone and skin a fish – here I’m using a salmon I bought before Christmas and froze as suggested above