Chef Bihi Salmon with Mixed Vegetables
This delicious salmon recipe, paired with an array of fresh vegetables, is as easy to prepare as it is satisfying. Just imagine the savory aroma wafting through your kitchen as the salmon cooks to perfection. Whether planning a special dinner or simply looking for a delightful meal for the week, this vibrant dish is sure to impress!
Recipe Information
- Servings: 4
- Total Time: 40 minutes
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Difficulty: Easy
Ingredients
- For the salmon:
- 600g sustainable salmon fillet (MSC certified)
- 2 leeks, white part only
- 6 carrots
- 200ml cream
- 2 sprigs of tarragon
- 1 lemon
- 25g butter
- 1 crumbled fish stock cube
- Fleur de sel (flower of salt)
- Freshly ground pepper
Instructions
- Slice the leeks into thin strips (julienne) and peel the carrots, cutting them similarly.
- Preheat the oven to 180°C (350°F).
- In a wok, add the carrots, then the leeks, a splash of water, the crumbled fish stock cube, and a knob of butter. Season with salt and pepper, and cook over medium heat, covered, for 5 minutes.
- Remove the vegetables from heat and transfer them to an ovenproof dish.
- Place the salmon on top of the vegetables. Crumble a few tarragon leaves over it and scatter cherry tomatoes as desired.
- Gently pour the cream over the vegetables and drizzle with lemon juice.
- Season with additional salt and pepper.
- Bake for around 10 minutes (cooking time may vary based on the thickness of the salmon and personal preference).
Notes
You can serve this dish with small new potatoes or homemade mashed potatoes for a perfectly balanced meal.
Recipe Tips
- For an extra layer of flavor, you can add some chopped garlic to the vegetables.
- Experiment with different vegetables, such as zucchini or spinach, for a varied dish.
- Make sure to check the salmon for doneness, as cooking times may vary.
Nutritional Information
This recipe is rich in omega-3 fatty acids, vitamins, and minerals, making it a healthy choice for a balanced diet.
Frequently Asked Questions (FAQ)
- 1. Can I use frozen salmon for this recipe?
- Yes, you can use frozen salmon. Ensure it is fully thawed before cooking.
- 2. What can I substitute for cream?
- You can use a non-dairy cream alternative or Greek yogurt for a lighter option.
- 3. How should I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- 4. Can I make this dish ahead of time?
- Yes, you can prepare the vegetables and salmon in advance but bake just before serving for the best texture.
- 5. What side dishes go well with this recipe?
- This salmon dish pairs wonderfully with rice, couscous, or a fresh green salad.
