Oven baked salmon steak with roasted vegetables
This recipe is super easy to make and delicious.I recently bought a whole salmon from the fishmonger and I asked for it to be dressed which the fishmonger was happy to do. I kept the fish head for fish stock which I will be writing about soon. In total, I had about 10 pieces of salmon steak to use in the coming weeks. I normally put each salmon steak in a freezer bag and freeze them individually.
My friend from Poland enjoyed this recipe very much, in fact, we both enjoyed it.
The vegetables and herbs to roast
- 1 cup of cherry tomatoes, washed.
- 2 pointed red peppers. Washed and roughly cut into chunks
- 1 Medium size apple washed and roughly cuts
- 4 cloves of garlic, skin removed
- 4-6 leaves of sage (fresh from the garden)
- few sprigs of thyme ( fresh from the garden)
- 1 sprigs of rosemary (fresh from the garden)
- 2 tsp of dried mixed herbs
- 3-4 tbsp olive oil
- Salt and black pepper
Put the fresh cherry tomatoes, red peppers, apple, and garlic in a casserole dish. Add the herbs, drizzle the oil over it and roast until soft at 180 degrees for 45 minutes.
The salmon steak.
Use two steaks if there are two of you. Each weighs about 350-375g. Leave the skin on. Do not add oil, or salt or any seasoning. Let it cook in its own natural oils. Put in the plain salmon steak in the oven to bake at the same time.
Keep an eye on the fish so it doesn’t overcook. When it is cooked, remove the skin first, then flake it to get rid of the bones. Add salt at this point to taste.
When the vegetables are cooked and juicy, put in a food processor and blend to get a rough consistency. This taste slightly sweet because of the apples. You can add a dash of balsamic vinegar to make a little sharper. This a personal choice if you so wish.
Dress salad leaves with balsamic vinegar and serve with garlic bread or any other bread of your choice.