“One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus” from “Half Baked Harvest”

In honour of Fish Friday, here’s another fish recipe from Half Baked Harvest. While Kirstin has had good luck with her salmon recipes, I can’t say we had the same experience with this one.

I always love a tray baked dinner. Nigella excels at them. There’s minimal intervention needed once everything gets on the tray, and there’s minimal cleanup once it’s all cooked too. All in all, a win-win for a weeknight dinner.

This one starts out perfectly– you start by roasting the new potatoes, which have been tossed in olive oil. Once they’ve had their head start, you add the asparagus (now in season! huzzah!), toss them in olive oil and then scatter grated parmesan over the top, which truly is a genius move and one that I’ll be doing again.

Where things go terribly wrong is with the salmon. For this recipe, she has you make a spice mixture with honey and an array of spices (everything from basil to smoked paprika) to smother on top of the salmon when you put it in the oven to roast. I’m here to tell you that if you’re roasting fresh salmon, you honestly don’t need any of that stuff on top to begin with, but also, this particular mixture just doesn’t work and is, frankly, not tasty. Nicholas (15) really hated it and ended up scraping it off his salmon, which he then happily ate. It was just a bit yuck and unfortunately made what would have been a delicious dinner a not-particularly-appetizing one.

So while I will be roasting new potatoes and asparagus tossed in parmesan along with some fish again, there’s no way I’ll ruin it by doing this spice mixture again. Lesson learned.

I’d recommend this recipe but without the spice mixture on top of the fish. Click through this paragraph to see it for yourself on Half Baked Harvest.

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“One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus” from “Half Baked Harvest”

“Salmon Roasted in Butter” from NYT Cooking App

Kirstin: So this is a NEW salmon recipe. As recommended by the very lovely Deirdre on our fb page.

Ella: It is the death fish.

Kirstin: Seriously? This is the life fish!

Tom: She’d much prefer it if you cooked salmon else.

Ella: What are all these green things?

Kirstin: That’s flat leaf parsley. It adds flavour. Pretend it’s like salt but in leaf form, just adding flavour.

Ella: Salt is a rock! Not a leaf!

Kirstin: Well try it anyway. You might like it.

Ella: NEVER!

Kirstin: So I’m finally tasting it after the discourse with Ella and it’s YUM!

Ella: Why does the top taste different from the bottom? It tastes like that sea bass recipe I really like.

Kirstin: That will be the butter! And so good with the lemon.

Tom: It tastes really good with the rice too. It’s Of-fish-al.

Miles: [thumbs up while eating the fish].

Kirstin: Well thank you Deirdre. We shall definitely be making this one again! Epic.

And here’s the recipe for those who would like to give this recipe a try.

“Salmon Roasted in Butter” from NYT Cooking App

“Roasted Salmon Glazed wth Brown Sugar and Mustard” from NYT Cooking App

Kirstin: We have salmon every week. It’s usually a tried and trusted recipe from Gwyneth Paltrow’s book as it’s easily put together and has fresh tasting, clean Asian flavours. I used to make teriyaki salmon frequently too because our two love teriyaki but I got bored of cleaning out the saucepan every time. And then we tried sea bass for a while too, but it doesn’t have all those fishy oils that are so good for us.
So back to this salmon. Picture the scene. We’ve just returned from a week of sun, sea and salads in Sicily. It’s England. It’s raining, it’s cold, Drumpf has just insulted our mayor and I’m not impressed. So I wanted something quick and easy to try with our salmon this week. I’d favourited this recipe a good long time ago and saved it to my “recipe box”. I’m usually not very good at the tasting things until it’s right, which is what this recipe calls for when you mix the mustard and brown sugar (I’m the same with the piano; I like music to play and can’t improvise at all). But I gave it a go and was surprised at how easy it was to get a taste I liked.
Did we like it? Ella ate all of hers which is TOTAL WIN! This calls for celebration. So Yes. I shall make it again. And I’ve been looking for easy recipes to take on holiday. This would definitely fit the bill for that too.

And I’m sorry I don’t have any pictures of the meal. So instead, here are some doughnut peaches from the food market at Siracusa.

“Roasted Salmon Glazed wth Brown Sugar and Mustard” from NYT Cooking App

“Vietnamese Caramel Salmon” from “Dinner”

Kirstin: We have been away for the weekend, having an ace time in the Cotswolds, eating and drinking at all the pubs. And I mean ALL the pubs. So I have to say I was looking forward to some simple fish and salad. After finally finishing the unpacking I started to make this and you know when you just KNOW when you are making a recipe. Just KNOW that the recipe is a winner. This was the case with THIS recipe. All my favourite ingredients. Beautifully simple. And with salmon too. One of the reasons I adore this book is the wonderful use of jalapeño with everything and the other is the use of Turkish chile with everything else (or at least with the recipes I have chosen to make). She also uses skillets quite a lot which we don’t really use in the UK very often, but I am learning to figure it out (I made her caramelized lemon chicken yesterday but the picture was even worse than this one if you can imagine). So yes. Make this recipe. Add the jalapeño chillies. And enjoy. Again and again. You will love.

“Vietnamese Caramel Salmon” from “Dinner”

“Roasted Salmon Tacos” from “Cooking for Jeffrey”

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One of the things I love about this book already is that Ina Garten makes no apologies for using butter, cheese, double cream and other yummy things in her dishes. In a world full of “Clean Eating” tomes– particularly in January– Garten’s attitude is a breath of fresh air.

Saying that, this recipe doesn’t use any of those things. In fact, it might even be considered (whisper it) a little bit healthy. But I made it for my family anyway. It is January, after all, and while we’re not detoxing or dieting or doing anything similar, we still did have a lot of rich delicious meals over the holidays, so it’s time to reign it in somewhat.

The roasted salmon was delicious and easy. You get one large piece of salmon and cover it in chipotle chile powder and lime zest. Here in the UK, I couldn’t source chipotle chile powder, but I do have a chipotle sauce, so I used that instead. Then you roast it for 12-15 minutes. It’s super easy.

It’s a clever take on traditional tacos, using salmon like that. However, we were all less convinced by the coleslaw that went with it. No one really liked the shredded cabbage with cucumber and dill. (I didn’t mind it, but I was very much in the minority.)

When I make this again, I will again roast the salmon in chipotle, but I think I’d serve it with iceberg lettuce and maybe some tomatoes, like a traditional taco. The simple guacamole I made to go with it was also good.

 

To make this yourself, click through here to find the recipe on Redbook online.

“Roasted Salmon Tacos” from “Cooking for Jeffrey”

“Salmon with Tomatoes, Pea and Basil Puree” from “Simple: Effortless Food, Big Flavours”

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Maureen: FISH FRIDAY!

Andrew (17): This is absolutely delicious.

Nicholas (13): Yum.

Andrew: This is the best fish you’ve made in a long time.

Nicholas: I agree.

Maureen: I’m surprised you like it so much. I agree it’s great, but I don’t think it’s radically different from other fish I’ve done.

Andrew: I don’t know. It’s just really good.

Maureen: Well, one for the books then. We should definitely have this again if you like it so much.

Andrew: Yes. We definitely should.

If you’d like to make this yourself, the recipe can be found on Google Books by clicking through this sentence.

“Salmon with Tomatoes, Pea and Basil Puree” from “Simple: Effortless Food, Big Flavours”

“Lemon, Tumeric & Black Pepper Salmon” from “Sirocco”

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Fish Friday!

I have to admit, at the outset, that I wasn’t convinced by this one. I have a bit of a love-hate relationship with turmeric, given that it once stained a favourite top of mine, and also left a stain on one of our tablecloths. I can appreciate that it tastes good, but I also feel a frisson of fear when it’s on the plate because I don’t want it to stain something else.

For this salmon dish, you make a paste with turmeric, lemon zest, black pepper and garlic olive oil and spread it over the top of the fish. In the book, Sabrina uses a whole side of salmon. I just used it on two large pieces instead because by the time I got to the fishmonger, they didn’t have any sides left. Also, a whole side would have been way too much food for the four of us, (even with two hungry teenage boys) so I just bought the two remaining pieces of salmon, knowing that I could make it work.

That’s one of the good things about this recipe: it’s adaptable. I made slightly less paste than was called for for the whole side, but the math I had to do there was really the most complicated thing about this dish. You make the paste. You bang it on the fish. You roast the fish for 22 minutes. Bam. You’re done. Next stop? Dinner.

Regular readers of this blog will know that I am a huge fan of easy, interesting, healthy and delicious fish dinners for dinner. I can include this in that category, even with the inclusion of  turmeric. The adults loved it, but the teenagers were split. The younger teenager (who didn’t like it) *might* have been put off by the bring orange glow that came off the fish. That’s too bad. He was missing something.

I would also imagine that you could spread the turmeric-lemon paste over any white fish and you would get a similar (read: tasty) result. Something to think about the next time.

Would we eat this again? 75 percent of us would. Happily. That’s a percentage I can live with.

If you’d like to try this recipe, click through this paragraph to find it on A Little Bird blog. 

“Lemon, Tumeric & Black Pepper Salmon” from “Sirocco”