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Wednesday, February 29, 2012

Oven-baked salmon with herb crust and caramelised baby carrots

A delicate tasting, easy to make, but impressive dinner. We made this for my folks when we had them over for the holidays. If you can't find baby carrots in the supermarket, just chop into smaller bits regular-sized ones. The contrast between the salty and delicately herbal salmon flesh and the sweet-and-sour crunchiness of the glazed carrots makes a perfect taste pair. You should try it when you get the chance - nothing too fancy on the ingredient list, perfect for a relaxed evening cooking session. :)

Last year: Spaghetti and tuna balls, Orange and poppy seed muffins, Black olive dip (Tapenade), Concentrated orange caramel, Diet muffins with cranberries, spices and dark chocolate, Risotto with caramelized onions, artichokes and bacon, Pina colada cupcakes and Brussel sprouts side dish with nutmeg and chives

Ingredients (serves 4):

  • 4 salmon fillets (125 g each)
  • 1 handful fresh parsley (20 g)
  • 1 handful fresh basil (20 g)
  • 2-3 tablespoons pesto
  • 2-3 tablespoons olive oil
  • 2 tablespoons dried thyme
  • salt and pepper to taste
  • 500 g baby carrots
  • 4-5 tablespoons maple syrup (can be replaced with honey)
  • 4-5 tablespoons red balsamic vinegar

Wash and drain the fillets. Mix the olive oil, dried thyme, salt and pepper in a paste and rub the fish on both sides with it:

Fry the pieces for 1-2 minutes on each side.

Place them in a heatproof dish and spread the pesto on the side that is up. Top with the minced parsley and basil:

Put the dish in the oven to bake at 200-220 degrees C for 15-20 minutes. Meanwhile, put the carrots in a medium frying pan over moderate heat and sprinkle salt and pepper to taste:

Let them cook (without any oil) for about 5-7 minutes. Afterwards add the maple syrup and the vinegar:

Let them cook, stirring often, until the sauce reduces into a glaze (another 7-8 minutes). Take the fish out of the oven:

Put a piece of salmon (with the herb crust up, careful not to break it when you transfer) on each plate, and complete it with 1/4 of the carrots. Serve warm. Dig in! :)

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