I had to blog this “recipe” as it is one of the tastiest dinners I have served up in a long time!
Best of all, the dish can be put together as a main meal in half an hour with a very few ingredients. So, hooray all round! Well, ticks my boxes.
In our family, we made a conscious choice a while ago to eat wild salmon, even if it meant we ate salmon less often due to the higher cost. I’m Scottish by origin, so I know the debates around wild salmon stocks, farmed salmon and pollution, creating and sustaining jobs in rural areas and the release of farmed fish into the ocean. But, for us it comes down to taste. Farmed salmon can be flabby, fatty and lacking in flavour. Wild salmon is firmer, arguably “healthier” and simply tastes better.
I serve the salmon fillet on a bed of crushed new potatoes with a little sauce drizzled over the tatties and then over the top of the fish. Side dishes–perhaps flash pan-fried samphire, or a steamed veg medley. This dish goes particularly well with baby sweetcorn in the medley.
- One Boneless Salmon Fillet per person, Skin On (Wild salmon fillets may look thinner/smaller than farmed salmon, circa 100g-120g each in weight per fillet is the usual portion I serve as a main course.)
- Two thin slices of Lemon per fillet
- Salt and Freshly Ground Black Pepper
For the Sauce:
- Juice of 1-2 Lemons depending on number of portions. (The grated rind of half a Lemon is optional–I am not a fan of citrus rind as I find the flavour can be too harsh.)
- 25g of Butter per person (I use unsalted butter as a matter of course in our house; leave out the salt if you are using salted butter.)
- 1 fat Garlic Clove, minced
- 1/2 Tablespoon of rinsed Capers per person
- A couple of grinds of Salt and Freshly Ground Black Pepper
- A baking tray sufficient to lay out the fillets; tinfoil; a thin covering of a light oil for foil (vegetable or light olive oil will do), a small saucepan
Pre-heat the oven to 210 degrees Celsius. This fish cooks quickly, so prepare any side dishes first so that they will time with serving up.
Line a baking tray with enough foil to create a “tent” over the fish. Lightly oil the foil base, and place the fillets skin side down, season and place on the lemon slices. Fold back the excess foil for now so the fish is fully exposed, and bake in the oven for 10 minutes.
Remove the fish from the oven, unfold the foil and “tent” the fish–the foil may be hot at the edges. Leave aside for another 10 mins, the fish keeps cooking and will be done perfectly.
Prepare the sauce–melt the butter gently in the saucepan, then add the rest of the sauce ingredients and heat again on low for a few minutes until the garlic is just cooked through but not browning, a couple of stirs and this is done.
Unwrap the fish, remove the lemon slices. The skin can be removed with a fish slice as you plate up. Serve with the sauce spooned over.