Rick Stein'S Roasted Salmon with Salsa Verde
|Flat-leaf parsley||1 Cup (16 tbs) (Leaves Only, One Handful)|
|Mint sprig||1 (Leaves Only)|
|Anchovy fillet in olive oil||6 , drained|
|Garlic||3 Clove (15 gm)|
|Vine ripened tomatoes||4 Large, each cut into 8 slices|
|Dry chili flakes||1⁄2 Teaspoon|
|Thyme||1 1⁄4 Bunch (125 gm) (Large Bunch)|
|Olive oil||4 Tablespoon|
|Salmon/Two, 2 pound 4 ounce salmon fillets||6 Pound, scaled and filleted (2.75 Kilogram Fish)|
1. Heat oven to 220C/200C fan/gas 7. To make the salsa verde: chop the parsley, mint, 3 tbsp capers, anchovy fillets and 1 garlic clove together, on a board, into a coarse paste, then season to taste.
2. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper, then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so the salmon fits in the tin). Scatter over the remaining capers and garlic cut into slices, half chilli flakes and all, but 1 large sprig of thyme. Sprinkle over 3 tbsp oil, 150 ml water and some salt. This will prevent salmon from sticking and produce a lovely sauce to serve with the fish.
3. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place, skin-side down, on the tomatoes. Lightly season with salt, then cover with the salsa verde mixture. Lightly season the cut face of the other salmon fillet and place, skin-side up, on top. Brush the skin
with the Vest of the oil and scatter with the remaining chilli flakes and the leaves from the thyme sprig. Season.
4. Roast the fish for 25-30 mins, until the skin is lightly browned and the flesh still slightly pink in the centre. To serve, cut the salmon across into portion-sized pieces, spoon over a little of the cooking juices and serve with the thyme-flavoured tomatoes along with fresh green beans and some potatoes.