Last weekend I spent looking after my father and as a treat did him, a little improvised because of what I found in the fridge, this salmon with steamed carrots and broccoli and wild rice mix. It is dead easy and will take about 15 minutes max, but it needs to be done and served straight away. The amounts below serve 2.
Oh and apologies to veggie friends: salmon is hardly a vegetable…
What you need
- tin foil
- 300-400 g salmon fillet, ideally without skin
- herbal salt
- Bombay or Cajun spice mix
- 3 to 4 cherry tomatoes, halved,
- some flakes of butter
- a generous dash of dry white wine
What you do
- Fold a piece of tin foil big large enough to hold the salmon so that the sides stand up and keep in any liquid.
- Put in the salmon fillet seasoned with herbal salt, then sprinkle with the spice mix.
- Cover the top of the fish with the halved cherry tomatoes. Add the butter flakes.
- Pour in a generous dash of dry white wine, to moisten the bottom but not enough to reach up further than the edge of the fillet.
- Put under the grill and allow to sit for between 8 and 10 minutes.
- Serve immediately.
Wild rice and steamed veggies
I would do this first, perhaps along with steaming the veggies. Sauté a tablespoon of chopped onions and garlic in a dash of olive oil, then add the rice and stir till glassy. Add the same volume of white wine, then the same again in vegetable broth. Allow to simmer gently until the liquid is soaked up and the rice is dry (about 15-10 minutes). After adding the liquid I steam the veggies until they still have plenty of bite. I then put them in an ovenproof dish, season with salt and pepper and drizzle with some high quality olive oil. This can be kept hot in the same oven as the salmon if necessary. Alternatively, I use some pumpkin seed oil, which I add just before serving.