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Monday December 23, 2013 MYT 1:13:00 PM
Monday December 23, 2013 MYT 1:25:07 PM
by linda gassenheimer
Sprayed with a little olive oil and seasoned with salt and pepper, salmon takes on a buttery texture when roasted in 180°C oven for 15 minutes.
The fish is served with an herb sauce that takes only minutes in a food processor. The recipe calls for wild salmon, which is generally lower in fat than farmed.
Complete the meal with braised asparagus: Trim 340g asparagus, and place it in a single layer in a nonstick skillet with 1 cup water and 1 teaspoon olive oil. Bring to a simmer over medium-high heat and cover with lid. Lower heat to medium-low and cook 10 minutes, checking the water level after 5 minutes, and adding more if the pan is dry. Season to taste with salt and freshly ground pepper. – The Miami Herald/McClatchy-Tribune Information Services
2 (170g) salmon filletsOlive oil spraySalt and freshly ground pepper1 packed cup arugula/rocket¼ cup plain, fat-free Greek-style yoghurt2 tsp fresh lemon or lime juice1 tbsp mayonnaise1 medium tomato, sliced½ whole-wheat baguette
Heat oven to 180°C. Line a baking sheet with foil. Place salmon on the sheet and spray both sides of the fillet with olive oil spray. Sprinkle with salt and pepper to taste. Roast in oven 15 minutes. Remove from oven and divide between two dinner plates.
Meanwhile, remove any large stems from arugula/rocket and place in a food processor. Add yoghurt, lemon juice and mayonnaise. Process until smooth, scraping the bowl down a few times. Add salt and pepper to taste. Spoon over roasted salmon. Place sliced tomatoes on the side. Serve with sliced baguette.
Tags / Keywords:
salmon, roasting, asparagus, herb sauce
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