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Rick Stein'S Roasted Salmon With Salsa Verde

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Ingredients
  Flat-leaf parsley 1 Cup (16 tbs) (Leaves Only, One Handful)
  Mint sprig 1 (Leaves Only)
  Capers 4 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday, Healthy
Ingredient: 
Salmon
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
4

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