When I was staying with my Australian friend, Anita at her Sydney home, she made this simple and delicious salmon dish for me.
She was so kind to tell me her recipe and allow me to share it with you.
I especially love the mustard dressing.
SALMON IN THE OVEN WITH GREENS IN MUSTARD DRESSING
What do you need?
• 4×150 grams of salmon fillet
• 1 clove of garlic
• 150 grams of Brussels sprouts
• 150 grams of broccoli
• 100 grams of asparagus
• 100 grams of cherry tomatoes
• 1/3 cup pitted black olives
• 3 tbsp. extra virgin olive oil
• A pinch of pepper
• A pinch of salt
• For the dressing:
o 2 tbsp. Dijon mustard
o 1/4 cup extra virgin olive oil
o A dash of lemon juice
o A pinch of salt
o A pinch of pepper
Preheat the oven on 180⁰C.
In a sauce pan, boil 3 cm of water, to steam the vegetables in.
Wash the vegetables.
If the asparagus are thick, cut them lengthwise into 2 halves.
Crush the garlic.
Take a large oven tray and sprinkle both the olive oil and crushed garlic over the base of the tray.
Place the tomatoes and black olives on top.
Place in the oven for 10 minutes.
In the meantime, steam the broccoli and Brussels sprouts al dente.
Season the salmon with pepper and salt.
When it’s time, take the tray out of the oven and place the seasoned salmon (skin side up) on top, leaving the tomatoes and olives in the tray.
Organise the green asparagus around the salmon.
Place in the oven for another 7-12 minutes. Adjust the cooking time, depending how thick the salmon is and how well done, you like it to be cooked. Keep a close eye on it, so the salmon doesn’t overcook.
If you like the salmon skin to be crispy, place the salmon only 5-7 minutes in the oven and finish it up under the grill.
Tip the vegetables in a colander to drain.
Make the dressing while the saucepan is still hot.
Place the mustard in the middle of the sauce pan.
Whisk in the olive oil.
Continue whisking until you get the texture of mayonnaise.
Stir in the lemon juice.
Add pepper and salt to taste.
Add the steaming hot vegetables. Toss.
When the salmon is ready, remove from the oven.
Organise the salmon and vegetables on a plate.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.