Tuesday, 22 May 2012

Simple dinners: Salmon

Fish is good for you. Fact. If you don't like fiddly bones salmon is a perfect choice. And let's face it - who wants to eat meat every day? Well, probably my husband whose idea of heaven would be to have Steak Mondays, Burger Tuesdays, Meatball Wednesdays - you get the idea. Since I'm doing all the cooking he has no choice but to accept Fish days - but he's a sweetie and there are no complaints so far! Because hey, fish is tasty. Fish doesn't need culinary fireworks. It's best when cooked simply with a touch of salt, pepper and a bit of oil or butter, served with some potatoes and veggies. Pretty ordinary, right? But add a little beetroot into the mix and you'll be in for a nice surprise. Mixed with a few tablespoons of creme fraiche it adds a little sweetness and livens up the salmon. Not to mention it's pink and pretty!
If you fancy something healthy and quick for dinner give this recipe a go. 'Cooking takes too much time and is complicated' excuses won't cut it here. So heat up your oven to 200 C and let's get started.

To make delicious dinner for two you'll need:

2 salmon fillets (smoked salmon works too - perfect if you're veeery lazy)
new potatoes/charlotte potatoes cut in half - enough for two people
1 bag of fine green beans
butter or olive oil
3 tbsps creme fraiche
2 small beetroots (you can buy them already cooked and vacuum packed)
1/2 lemon

While the oven is heating up, prepare the salmon. Sprinkle it with a bit of salt and pepper and place on a small baking tray lined with kitchen foil. Drizzle a little oil on top, cover with foil and seal the edges so that salmon steams and doesn't dry out - it's a delicate bugger! Pop the tray into the oven and start boiling a pot of water for potatoes and beans. Wash them and cut potatoes in half lengthwise - they will cook quicker meaning you get food in your belly faster - win win! As soon as the water starts boiling put potatoes and beans in, add a tsp of salt and cover with a lid. Grate beetroot into a small bowl, add creme fraiche, salt, pepper and a squeeze of lemon. Salmon should be ready after about 15 minutes - it should flake away easily when poked with a fork. Once it's ready take it out of the oven and pop on the plates, then check and drain potatoes and beans. Finally, add a blob of beetroot creme fraiche and voila. You just added fish to your diet. And it only took 15 minutes. Easy peasy.

Oh, apologies for no ingredient pictures - I was ravenously hungry when making this! 
And when you're *that* hungry, every second counts:)

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