Cooking with Sarah BoorerMike is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah whips up Lemon garlic salmon tray bake (recipe courtesy recipetineats.com)
Ingredients
4 x 180g/6 oz salmon fillets, skin on or off, doesn't matter
MARINADE SLATHER:
1 tsp lemon zest (1 lemon)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp dijon mustard (Note 2)
2 garlic cloves, grated using microplane
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
VEGETABLES (OPTIONAL)
3 bunches asparagus, woody ends snapped or trimmed off
200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
2 tsp extra virgin olive oil
1/4 tsp each salt and pepper
COOKING & SERVING:
Olive oil spray
Parmesan, finely grated
Lemon wedges or slices optional
Parsley, finely chopped, optional
Crusty bread or toast, for serving
Instructions
1. Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
2. Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm from the heat source.
3. Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of
space between each. Spray surface of salmon with oil.
4. Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F
5. Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!