This dish matches the changing seasons. Gamay is a wine which is great this transition month from autumn to winter, especially for us Melbournites. So how about having a bottle. There are more and more Ozzies examples around now, too.
What a nice change… I wish I had a ‘Terry’ in my kitchen who knew how to cook. My sister says it is my fault, but I figure he has had many times when I couldn’t be in the kitchen for him to experiment, it isn’t in his DNA unfortunately.
I'm glad you specified NZ salmon - I've stopped buying Australian for many reasons! Ms Goop's recipe sounds a lot like this Jamie Oliver one which is good-
JO’s atlantic salmon (4)
200g green beans, 20 small cherry tomatoes
1-2 good handfuls black olives, 2 tb olive oil
4 220g thick salmon steaks with or without skin, pinboned
2 lemons, handful basil shredded
12 anchovy fillets
Pre-heat oven at highest temp.
Top & tail beans, blanch in boiling water until still firm
Drain & mix in bowl with tomatoes & olives, oil salt & pepper & basil
Rinse salmon & pat dry. If you can be bothered remove bones with tweezers.
Squeeze juice of ½ lemon & season.
Drizzle a little oil on top.
On hot baking tray place salmon at one end & tomatoes etc at the other end.
Lay anchovies over beans (or fish).
Roast for 10 mins – remove & serve with lemon quarters
This dish matches the changing seasons. Gamay is a wine which is great this transition month from autumn to winter, especially for us Melbournites. So how about having a bottle. There are more and more Ozzies examples around now, too.
And thanks Terry
What a nice change… I wish I had a ‘Terry’ in my kitchen who knew how to cook. My sister says it is my fault, but I figure he has had many times when I couldn’t be in the kitchen for him to experiment, it isn’t in his DNA unfortunately.
I'm glad you specified NZ salmon - I've stopped buying Australian for many reasons! Ms Goop's recipe sounds a lot like this Jamie Oliver one which is good-
JO’s atlantic salmon (4)
200g green beans, 20 small cherry tomatoes
1-2 good handfuls black olives, 2 tb olive oil
4 220g thick salmon steaks with or without skin, pinboned
2 lemons, handful basil shredded
12 anchovy fillets
Pre-heat oven at highest temp.
Top & tail beans, blanch in boiling water until still firm
Drain & mix in bowl with tomatoes & olives, oil salt & pepper & basil
Rinse salmon & pat dry. If you can be bothered remove bones with tweezers.
Squeeze juice of ½ lemon & season.
Drizzle a little oil on top.
On hot baking tray place salmon at one end & tomatoes etc at the other end.
Lay anchovies over beans (or fish).
Roast for 10 mins – remove & serve with lemon quarters