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Salmon - Roasted and Stuffed with Herbs (serves 4-6)




312g courgettes, coarsely grated
1 teaspoon of sea salt
Drizzle of your favourite oil
2 shallots, finely chopped
Salt & freshly ground black pepper
Large handful of fresh dill, chopped
Small handful of fresh chives, chopped
Finely grated zest & juice of 2 limes
2 x 454g skinless & boneless salmon fillets

  1. Preheat the oven to 200C / 400F / Gas mark 6 / Fan 180
  2. Toss the courgettes with the sea salt. Place in a large sieve over a bowl for 20-30 minutes, then squeeze out any excess water
  3. Next, drizzle your favourite oil into a large frying pan and cook the shallots gently for 5-6 minutes, or until softened. Add the courgettes and cook for 4-5 minutes. Turn up the heat and cook briskly until the liquid evaporates. Season and stir in the herbs, lime zest & juice. Set aside to cool a little.
  4. Wash & dry the salmon fillets, line a baking tray with parchment paper and drizzle a small amount of oil so the salmon won't stick. Place one fillet top-side down onto the baking parchment. Season, then spread half the herb mixture over the fillet and place the 2nd fillet top-side up, on top. Spread with the remaining herb mixture, then tie the fish together with cooking string in several places.
  5. Roast for 45 minutes or until cooked through. Remove, cover with foil and allow to rest for 10 minutes. Remove the cooking string before serving.
  6. Serve with roasted mediterranean vegetables & new potatoes
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