Baked salmon? On our blog? I know, me neither but if it swims, it slims! Quick post tonight because our boot camp looms.
I do wish I could get away with fish – I’ve tried so many times to get into it, to develop a taste for it, but I just can’t – until this! Conversations always follow the same path:
“Do you not like fish? It’s so good for you”
“No, I don’t like the taste of the sea, see.”
“Have you tried cod? Halibut? Salmon? Swordfish?”
“Nah, I don’t like the taste of fish”
“Have you tried oysters? Have you tried trout? Have you tried going down on a lady of easy virtue and awful hygiene behind the bins of a flat-roof pub?”
“No, I don’t like the taste of fish.”
It goes on and on and on. Listen, I’m an adventurous lad, I’ll put most things in my mouth at least once, so don’t presume that I haven’t given it the old college try, but saying you don’t like fish seems to bring out the most fervent fish-lovers who start blurting out types of fish like some sort of sentient wordsearch. It’s very frustrating: I don’t go up to people who don’t like smoking, tug their arms and ask if they’ve tried the cool, crisp flavour of a Regal King Size. Pfft.
However, all that said, shut my big fat mouth because actually, this baked salmon was bloody lovely! But I reckon it’s got a lot more to do with the taste of the crust rather than the fish itself, although Paul declared it delicious. He’s a greedy fat pig though, so let’s not listen to him. I could stuff a sock with cat-hair, call it a haggis and he’d still declare it the best damn meal he’s ever had. To the recipe then! It’s the easiest bloody thing you’ll ever make – and you can leave out the jalapeños if you don’t like your ring burning. Makes enough for two and we served ours simply with sweet potato and broccoli.
to make baked salmon with a garlic, lime and jalapeño crust, you’ll need:
- two salmon fillets – nothing fancy, we bought ours from Tesco
- the zest and juice of one big lime
- two fat cloves of garlic
- a teaspoon of jalapeños (you can buy them jarred nice and cheap)
- a good pinch of salt and pepper
Remember how I bang on about getting yourself a microplane grater? This is exactly the recipe for one – you use it to zest the lime and mince the garlic. Bog-standard mincer will do the job just fine but the microplane makes a nice paste, which is what you’re after here!
to make baked salmon with a garlic, lime and jalapeño crust, you should:
- preheat the oven to 200 degrees
- mince the garlic and then add the zest of the lime, along with the juice, salt, pepper and the jalapeños and blend it with the back of a spoon into a mash
- smear it over the top of the salmon and bake in the oven for as long as the instructions on the salmon say
- serve!
Paul reliabily informs me that it keeps very well for lunch the next day. Who knew?
Want more fishy recipes? Of course!
- tuna frittata (syn free)
- hot tuna salad (syn free)
- french style cod with black olives (less than 1 syn)
- orange glazed salmon (3.5 syns)
- homemade fish fingers (1.5 syns)
- fresh tuna niçoise salad (1 syn)
- spicy tuna bacon pasta (1.5 syns)
- seared tuna with spring onions, carrot flowers and horseradish potatoes (1 syn)
- fisherman’s burger (3.5 syns)
- baked cod (2 syns)
- fish cakes, chips and peas (2 syns)
- zesty salmon burger (4 syns)
- garlic prawns with roast potatoes, tomatoes, onions and rocket with pesto (1.5 syns)
- fancy prawn cocktail wraps (3.5 syns)
Yum!
J
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