Spring is upon us! And I'm loving the new Donna Hay magazine. Sweet cold desserts and so far my favorite section is the salmon in parcels. I want to try them all. For today though, I cooked with what I have - Smoked Paprika and Green Olive Salmon...ok, I omitted the green olives though but it still tasted great. This recipe is a keeper.
Ingredients:
1 tsp smoked paprika
1/4 tsp dried chilli flakes (I used more)
1 tbsp olive oil
1 tsp lemon juice
sea salt and cracked black pepper
4 x 200g salmon fillets (skin-off) - I only used 3 pieces with skin-on
lemon slices
basil leaves - I didn't use this
chopped green olives - I didn't use this
Steps:
Preheat oven to 200C. Mix the smoked paprika, chilli flakes, olive oil, lemon juice, salt and pepper in a small bowl. Set aside. Place lemon slices on a sheet of baking paper, top with a salmon fillet. Spoon the paprika mixture on top. Wrap the baking paper and place on a baking sheet. Cook these in the oven for 10 minutes. You'll have the medium rare to medium well cooked salmon depending on the thickness of the fish.
I served this with a side of roasted carrots and zucchini with a sour cream dressing (made with sour cream, mustard, garlic, yogurt and a dollop of thickened cream). Yum!
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