WE are always being told to eat more fish but sometimes it just needs a bit of extra flavour. This recipe for salmon marinated in rose and lemon is full of delicate flavour and is easy to make, too.
The recipe teams the salmon with baby potatoes, but you could substitute the potatoes with pasta or rice.
Thanks to Eisberg Alcohol Free Wine for today’s lovely recipe.
50ml extra virgin olive oil
½ tsp crushed dried chillies
4 fresh salmon fillets
800g baby potatoes
2 tbs fresh pesto
100g mixed lettuce leaves
2cm piece cucumber, sliced
1 spring onion, sliced
A few sprigs of fresh parsley leaves
A few sprigs of fresh thyme
Preheat the oven to 200C/180C fan/gas 6.
Zest lemons (keep a little for garnish) and place in a small bowl. Squeeze in the lemon juice. Whisk in the rosé, olive oil, crushed chillies and some black pepper.
Place salmon fillets in a dish or bowl and pour over two thirds of the marinade to coat. Cover and chill for at least 30 mins.
Place a piece of foil on to a baking tray and oil lightly, then transfer the fillets to the foil. Roast for 20 mins or until the salmon is just cooked.
Meanwhile, boil the potatoes in boiling water for about 15 mins, drain and stir in the pesto.
Make the salad with the leaves, cucumber, olives, spring onion and parsley.
Serve the salmon with the thyme sprigs and lemon zest sprinkled over, the potatoes and salad on the side. Pour the rest of the marinade into a jar to drizzle over.