Something quick... If you get deep-frozen salmon and take it out of
the freezer one day in advance, put it into the fridge to thaw slowly
for better taste. The rest should be done in half an hour.
If you want, you can also cook 2 to 3 small potatoes per person.
Ingredients (for 2 persons)
-
2 salmon fillets, each around 200 g
-
2 to 3 spring onions (only onion and stem, not the green leaves)
-
2-3 cloves of garlic
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10 to 12 good black olives with kernel (Ligurian or Greek Kalamata)
-
1 lemon (if someone likes to squeeze lemon juice on the salmon)
-
1 organic orange (for zest)
-
Basil (at least half a bunch)
-
250 g cherry tomatoes
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Preparation
Pierce the olives with a fork. Chop the garlic, zest an orange for
1 tsp. Remove the green leaves from the spring onions and cut the onion
and stem small. Rinse the salmon
fillets and dab them dry with kitchen paper. Pick 2 handful of
basil leaves and rinse them. Preheat oven at 200℃.
Spread aluminium foil (around 50 cm long), pour around 2 Tbsp.
good olive oil in the middle and spread out a bit. Place the fillets in
the middle, then put zest, spring onions,
garlic, olives, cherry tomatoes and half of the basil on top.
Season with fleur de sel and pepper.
Turn foil from all sides and close very tight. Bake for 20 minutes on ove (middle rack, convection).
In the meantime, if you want, cook the potatoes.
After 20 minutes place the fillets with the veggies on plates, add
the rest of the basil leaves. Put lemon (in halves) and fleur de sel on
the table.
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