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lemony salmon and marrow bake |
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| Ingredients -
Serves 4 |
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Method |
1 fresh salmon fillet,
weighing about 200g
juice from 1 lemon
2 tbsp extra virgin olive oil
1 clove garlic, crushed
200g marrows, sliced
200g plum tomatoes, skinned, deseeded and roughly chopped
1 medium potato
1 tbsp freshly chopped parsley
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Remove the
skin from the fillet, cut into strips and pour over the lemon
juice and 1tbsp extra virgin oil. Cover the dish and leave to
marinate for about 20 minutes.
2. In a small pot boil the potato until tender. Drain and allow
to cool slightly. Peel and slice. |
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In a frying
pan, heat the remaining extra virgin olive oil, add the garlic
and cook until golden. Add the sliced marrows, cover and cook
for 5 to 7 minutes until just tender. Add the salmon strips
and marinade and fry gently for 2 minutes. Add the sliced potato
and the tomatoes and heat through. Sprinkle over the chopped
parsley and season with salt and freshly ground pepper. Serve
warm. |
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Preparation time: 25 minutes
Cooking time: 10 minutes |
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