meat and fish | marvelous multi purpose salmon
Serves 2
We felt fraudsters listing the variations as separate recipes, so we have included them all here. You can make this dish as simple or as complex as you wish, depending on what you have in the fridge and how much time you can spare.
Wheat free, dairy free, nut free version...
Ingredients...
- 2 salmon steaks or fillets
- 1 tbsp seasoned flour
- One orange (yes, that's it!)
Method...
- Heat the oven to 170ºC.
- Lightly coat the salmon in flour and seal for a few minutes, then transfer into oven proof dish, squeeze the orange juice over the top and cover with foil.
- Bake for 10 minutes until cooked through.
Alternatively...
- Pour a tbsp of white wine over the salmon and orange.
- Or add a tsp honey to the orange.
- You can always add the watercress to the foiled dish.
- Or add 2 tsp finely chopped ginger or chilli to the orange and/or wine and honey.
- Instead of orange, try squeezing a lime over the salmon instead.
- You can also add a splash of vodka if you're feeling fancy!
- I often bake the salmon 'nude', or with a splash of wine and then in a pan, I quickly heat a small punnet of halved cherry tomatoes with a heaped tsp of sun dried tomato paste and a tbsp water and/or juice of half lime (if I have one), which I serve on top of the salmon. If you have any sun blush tomatoes, they are lovely if finely chopped and added.
- A herby crust is also lovely. Simply take 1 or 2 wheat free bread slices (depending on how big your bread is) and crumble into a bowl or jug. Add chopped fresh thyme (or heaped tsp dried) and good squeeze of lemon juice and mix well. Then arrange on top of the salmon. Cook for 10 minutes with foil on then 5 minutes or so with foil off.
Maybe serve with...
This is delicious served on a bed of rocket or watercress with a serving of rice and/or salad. Drizzle some of the cooked juice over the salmon and rice when serving.
For those able to eat dairy ...
You can mix a desert spoon of crème fraiche mixed with a squeeze of orange juice and some chives or tarragon, and serve on top of the salmon.
For those able to eat wheat...
Use wheat-bread to make a herby topping with tarragon, or serve on a bed of cous cous (adapt the recipe from mango stuffed pepper boats).
If you have salmon leftover, see the fish drizzled with warm tomato vinaigrette, quick chic salmon and mango pepper boats.
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