Saturday, 8 May 2010

Two meals in one: Mediterranean-style roasted salmon

Make this one night and use the leftovers with a few added ingredients to make the next day's meal!

Makes: 2 servings
Takes: 5 minutes plus 15 minutes cooking time


few sprigs each of basil, mint and parsley
zest of 1 lemon
1 1/2 tbsp olive oil
3 salmon fillets
250g cherry tomatoes on the vine
1 tbsp balsamic vinegar
225g basmati and wild rice

  1. Pre-heat oven to 220oC. Mix the chopped herbs with the lemon zest and 1 tbsp of the olive oil then toss the salmon fillets in the mixture. Place into a roasting tin.
  2. Put the tomatoes into the tin and drizzle with the balsamic vinegar and the remaining 1/2 tbsp olive oil. Roast the salmon and tomatoes for 15 minutes.
  3. Meanwhile, cook the rice. When rice and salmon are ready, serve two-thirds of the rice with the tomatoes and two of the salmon fillets, drizzling with the juices from the pan.
  4. Cool the remaining rice under cold running water. Refrigerate with the cooled salmon fillet.
Very nice as it is, but I'd recommend adding some green vegetables on the side too.