4 portions. Maximum cost: £12,
Skill level: Easy,
Total cooking time: 15 minutes,
- Prep time: 5 minutes,
- Cooking time: 10 minutes,
Equipment used: A pestle & mortar, a baking tray, steamer,
Starting the salmon in a frying pan (skin side down) before transferring the fish to the oven guarantees that you end up with a really crispy skin and flaky meat. Season this well before pan frying for maximum flavour.
The anchovy and rosemary sauce is not for the faint-hearted however don’t be afraid of the number of anchovies you add. The lemon juice will cut through this and the end result is more similar to an olive tapenade than anything overly fishy.
(Original recipe in bold)
Preheat your oven to 200ºC/400ºF/gas 6, then make your anchovy-rosemary sauce.
Pound the rosemary in a pestle and mortar until you have a paste – adding a sprinkle of coarse sea salt helps this process.
Add the anchovy fillets and pound again until the paste is dark green.
Now add the lemon juice, a couple of lugs of olive oil and some pepper, and mix together until you have a sauce with a good drizzling consistency.
Get a large, ovenproof, non-stick frying pan hot. Pat the salmon fillets with a little olive oil, season them with salt and pepper and cook them in the pan, skin-side down, for 2 minutes. Flip them over, then place the pan in the preheated oven for another 3 to 4 minutes, depending on the thickness of the fillets and the way they’ve been sliced.
Just after the salmon goes into the oven, put your broccoli into some boiling, salted water for 3 to 4 minutes until perfectly cooked. (Rather than add to water, I opt to steam my veg for the same time period).
To check if the fish is cooked all the way through, you can pull the fillets apart a little bit and look inside. Salmon goes from being an orangey colour to an opaque pink, so that’s what you’re looking for. Please do not overcook them, because, as simple as this dish sounds, it’s your mission to ‘just’ cook the fish so you’re rewarded with a soft inside and a slightly crispy outside – heaven!
When the broccoli’s perfectly done, drain it, toss it in a little of the anchovy-rosemary sauce and divide it between your plates. Place a salmon fillet on top of each and drizzle with some more sauce.
All prices from Sainsbury’s, April 2017, unless otherwise stated
- 1 sprig fresh rosemary, leaves picked and very finely chopped (70p)
- 10 good-quality anchovy fillets in oil, drained and roughly chopped (90p)
- juice of 1 lemon (30p)
- 4 salmon fillets weighing approx 140g each (£6.60)
- 2 packs / 400g tender-stem / purple sprouting broccoli (£3.50) – If making the cod wrapped in Parma ham, save a handful of sprigs of broccoli for this.
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