Oh So Simple Salmon
Ingredients for 5 people
Salmon pieces - 5 or 6
Ready made 'fresh' parsley sauce - 1 bag
Pea shoots - about 4 large handfuls
Seasoning
New potatoes (standard size bag of baby new)
Cooked beetroot (about 4)
Soured cream (or creme fraiche) - 1 tablespoon
Horseradish sauce - 2 teaspoons
Well, those ingredients couldn't be simpler could they?
Salmon pieces - 5 or 6
Ready made 'fresh' parsley sauce - 1 bag
Pea shoots - about 4 large handfuls
Seasoning
New potatoes (standard size bag of baby new)
Cooked beetroot (about 4)
Soured cream (or creme fraiche) - 1 tablespoon
Horseradish sauce - 2 teaspoons
Well, those ingredients couldn't be simpler could they?
Put on a saucepan of salted water and bring to the boil. Take your new potatoes - skin on as long as they're clean - and cut them in half or into 3, depending on their size. Cook them in the salted, boiling water.
Meanwhile, place the salmon in a non-stick oven dish and season it with salt and pepper (those grinders which have a mixture of salt, mixed peppercorns - including pink - are perfect). Slide the dish into the middle of the Aga roasting oven (about 190 degrees centigrade) - or on the floor of it if you want half a chance of crisping the skin a bit. Cover with foil to keep the fish moist (though not essential). It should take about 10-15 minutes, but keep an eye on it to make sure it doesn’t dry out.
Heat the parsley sauce (readily available in supermarkets, usually where the fresh fish is) in a non-stick saucepan and when the salmon is opaque rather than translucent simply remove the dish from the oven and pour over the hot parsley sauce. Place some bunches of pea shoots on top.
I happened to have some ageing not-so-fresh beetroots in the bottom of the vegetable drawer in the fridge so I had cooked them slowly all day (skin on, leaves cut off, in a saucepan of water which I placed in the baking oven and then completely forgot about - mercifully, when the beetroot was remembered, removed and cooled, it turned out to be perfectly cooked!). If you don't have fresh beetroot then simply cut open a packet of pre-cooked from the supermarket - but make sure it's not the vinegar version as that wouldn't work at all with this dish.
Chop the cooked, peeled beetroot into chunks and mix in with the cooked new potatoes. Put a decent tablespoon of soured cream or creme fraiche into a bowl and combine with a dessert spoon of horseradish (the exact proportions of each are down to personal taste). Gently mix the soured cream and horseradish mix into the potatoes and beetroot, together with a generous handful of pea shoots. Add salt and ground black pepper to taste.
Serve up and enjoy!
Notes: obviously frozen salmon pieces would work with this too, but de-frost thoroughly before cooking.
Heat the parsley sauce (readily available in supermarkets, usually where the fresh fish is) in a non-stick saucepan and when the salmon is opaque rather than translucent simply remove the dish from the oven and pour over the hot parsley sauce. Place some bunches of pea shoots on top.
I happened to have some ageing not-so-fresh beetroots in the bottom of the vegetable drawer in the fridge so I had cooked them slowly all day (skin on, leaves cut off, in a saucepan of water which I placed in the baking oven and then completely forgot about - mercifully, when the beetroot was remembered, removed and cooled, it turned out to be perfectly cooked!). If you don't have fresh beetroot then simply cut open a packet of pre-cooked from the supermarket - but make sure it's not the vinegar version as that wouldn't work at all with this dish.
Chop the cooked, peeled beetroot into chunks and mix in with the cooked new potatoes. Put a decent tablespoon of soured cream or creme fraiche into a bowl and combine with a dessert spoon of horseradish (the exact proportions of each are down to personal taste). Gently mix the soured cream and horseradish mix into the potatoes and beetroot, together with a generous handful of pea shoots. Add salt and ground black pepper to taste.
Serve up and enjoy!
Notes: obviously frozen salmon pieces would work with this too, but de-frost thoroughly before cooking.
You could also substitute fresh parsley sauce for fresh watercress sauce.
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