Scented salmon on roasted vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Carrots; halved |
| 6 | tablespoons | Olive oil |
| 2 | Garlic cloves; crushed | |
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| 1 | teaspoon | Fresh thyme leaves |
| 3 | smalls | Parsnips; halved |
| 12 | larges | Shallots; peeled and trimmed |
| 1 | small | Butternut squash; peeled, seeded and |
| ; cut into quarters | ||
| 50 | grams | Unsalted butter |
| 8 | Fresh bay leaves | |
| 3 | tablespoons | Chopped fresh chervil |
| 2 | Long pieces lime rind and juice of half a | |
| ; lime | ||
| 1 | teaspoon | Cracked black pepper |
| 4 | 175 g salmon steaks | |
| Maldon salt and ground black pepper | ||
Directions
Preheat the oven to 190c/375f/Gas 5.
1 Put the carrots in boiling water and blanch for 2-3 minutes. Refresh under cold running water to keep the colour.
2 Place 4 tbsp olive oil in a roasting tin and add the garlic, chilli and thyme. Add all the vegetables including the carrots and toss well to combine.
3 Season generously and bake for 40-45 minutes until completely tender and golden brown, tossing from time to time to ensure they brown evenly. About five minutes before the vegetables are ready, heat the rest of the oil and butter in a large frying pan.
3 Add the bay leaves, lime rind and pepper and cook for two minutes, stirring. Add the salmon and cook for 2-3 minutes on each side for medium- rare.
4 Arrange the roasted vegetables on serving plates and top with the salmon steaks. Stir the chervil and lime juice into the pan juices and spoon over the salmon to serve.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.