On TOLAH we are all FOREVER 24 - eyebrows, hair, nails,
clothes are always on fleek ...not to mention the square dinner plates (side
eyes Auntcle), the stemless wine glasses and oh we love our fine wining & dining.
This week we look at cooking salmon. If you want "easy,
fancy," it doesn't get much better than roasted salmon fillets. It can be
a mid-week date night, a meal with friends or dinner with the in-laws and
salmon will rise to the occasion…Hake for who? For the what? #Tolahstandards
Ingredients:
For Salsa: For
Salmon:
Handful chopped coriander Salmon Fillets (with the skin on)
Red chillies (deseeded, chopped) Olive oil
8 cherry tomatoes Salt & Pepper for seasoning
½ cucumber roughly chopped 2 TBSP lemon juice
Red chillies (deseeded, chopped) Olive oil
8 cherry tomatoes Salt & Pepper for seasoning
½ cucumber roughly chopped 2 TBSP lemon juice
2
spring onions sliced
1 avocado, chopped
1 TBSP Olive Oil
2 spring onions, sliced
Method:
Preheat oven to 200 Degrees Celsius. Line a roasting pan or baking sheet with foil. Rub the salmon with oil,
salt, and pepper. Place the salmon in the roasting pan,
skin-side down. Transfer to the oven for 12-15mins. While salmon is in the
oven, mix all the salsa ingredients together – you can go
as light or as heavy on the chillies as you like. To serve, spoon some chilli salsa
over the salmon and sprinkle with coriander leaves. Drizzle over some extra
virgin olive oil and serve with the lemon halves and the rest of the salsa in a
little bowl. Serve with some new potatoes and a green salad.
NB:
* Roasting time depends on the thickness of
your salmon - as determined by the thickest part of the salmon fillet. *Pat paper towels over all sides of each
piece of fish before preparation. You want your salmon as dry as possible—the
dryer your fish, the better and easier it'll cook.
Until next time,
La Petit Chef
Image Credit: hearingsolutions.ca
