I think I fell into a time whole as I did not post anything for ages. Finally it's warmer in London and a kind of spring arrived;)
Baked salmon with crushed potatoes, green beans and black olive tapenade
Serves 2
Salmon
Two frozen salmon fillets
Butter
Oil
Slices of lemon
Preheat the oven to 200C (fan assisted). Pour a tablespoon or two of oil into a baking tray and put the fillets in. Top each fillet with a couple of small slices of butter, black pepper and slices of lemon. Bake for 35 minutes.
Crushed potatoes
250g of new potatoes/ Charlotte potatoes
Olive oil/ rapeseed oil
Salt and pepper
Chopped chives
Wash the potatoes and cut into smaller pieces, boil in salted water until tender for 15 - 18 minutes and drain. Pour over 2 tablespoons of olive oil or rapeseed oil, season and crush the potatoes with a fork.
Tapenade
This makes more tapenade than you need for your dinner but it's so delicious that can be eaten with anything! Can be stored in a sealed container in a fridge for up to two weeks.
180g black pitted olives
a juice of one small lemon
2 tbsp of capers, drained
6 anchovies fillets, rinsed
1 garlic clove, peeled and chopped finely
parsley
basil leaves
salt and pepper
2-4 tbsp of olive oil or rapeseed oil
Tip all the ingredients to a food processor and whizz briefly if you prefer a coarse texture or for longer if you prefer a smooth texture.
Serve as on the picture below:) Enjoy!
Baked salmon with crushed potatoes, green beans and black olive tapenade
Serves 2
Salmon
Two frozen salmon fillets
Butter
Oil
Slices of lemon
Preheat the oven to 200C (fan assisted). Pour a tablespoon or two of oil into a baking tray and put the fillets in. Top each fillet with a couple of small slices of butter, black pepper and slices of lemon. Bake for 35 minutes.
Crushed potatoes
250g of new potatoes/ Charlotte potatoes
Olive oil/ rapeseed oil
Salt and pepper
Chopped chives
Wash the potatoes and cut into smaller pieces, boil in salted water until tender for 15 - 18 minutes and drain. Pour over 2 tablespoons of olive oil or rapeseed oil, season and crush the potatoes with a fork.
Tapenade
This makes more tapenade than you need for your dinner but it's so delicious that can be eaten with anything! Can be stored in a sealed container in a fridge for up to two weeks.
180g black pitted olives
a juice of one small lemon
2 tbsp of capers, drained
6 anchovies fillets, rinsed
1 garlic clove, peeled and chopped finely
parsley
basil leaves
salt and pepper
2-4 tbsp of olive oil or rapeseed oil
Tip all the ingredients to a food processor and whizz briefly if you prefer a coarse texture or for longer if you prefer a smooth texture.
Serve as on the picture below:) Enjoy!
