We are in the midst of our summer holidays now, and if you’re anything like me, you are probably driving your parents mad back at home. So what better way to cheer them up than with a home cooked meal? You should really do the washing up afterwards too as you want to avoid the mistake I made of saying “I cooked, you can wash up” to your mum: needless to say she wasn’t impressed and the words “rent” and “roof over your head” were mentioned. So you have been warned— anyway onto the cooking!
What you’ll need (serves 4)
4 salmon fillets
2-3 spring onions
A few sprigs of dill
Small glass of white wine (or a whole bottle if you fancy a drink)
A knob of butter
Prep time: 5 minutes
Cooking time: 25-30 minutes
First, you need to preheat your oven to 190°C. Now you can begin to chop your spring onions into discs about the width of a pound coin. Take an ovenproof dish; sprinkle about half of your spring onions and half of your dill onto its base, and lay your salmon skin-side down onto the dish. Sprinkle the remaining onions and dill onto the top of the salmon.
Cut your lemon into wedges; try to get around six wedges from the lemon, and place these between the salmon fillets and around the edges of the dish. Drop your butter into the dish now and add your wine — try not to add too much, just enough to reach about half a centimetre up the side of the salmon. The last thing to do is give the salmon a quick sprinkle of salt and pepper.
Finally, you need to cover it with cooking foil, sealing it tighly to stop the moisture from escaping, and place it in the middle of your preheated oven for 25-30 minutes, or until the salmon is cooked through.
If you’re struggling to think of something to serve it with, here is an idea. I quite like to just boil up a pan of baby new potatoes, drain them once cooked, add a knob of butter and a few sprigs of mint to the pan before serving and voilà, you have an easy side dish to help impress your diners. Asparagus is also beautiful with this dish, as is a simple salad of watercress, but it really is up to you; you can have as many or as few accompaniments as you want. This really is an easy recipe though, so give it a go and I’m sure that whether you cook it for your parents or just for a few friends they will love it, and you, for making it. Who knows, they may even offer to do the washing up.