Whenever I’m looking to make something quick but super tasty for dinner, I usually turn to salmon or some type of fish which I know won’t take me long at all to prepare. I love the taste of fish and sometimes I just find myself craving it, especially when I just feel for having something light. I do prefer to use fresh salmon fillets with that strong fishy smell, but sometimes it’s just not an option and the bag of six frozen fillets in the freezer can also be an option.
When cooking salmon for dinner I will always go about it the same way, using the super easy cook in a bag method. I learnt this way from my mum this is the way she always does it, and is the best way to get all the great flavours into the fish. I usually season my salmon for a quick meal always the same way with big flavours of herbs and garlic, with a chilli crust.
For the salmon
4 salmon fillets, skin on or off your choice (I prefer skin on, for more flavour)
Large handle of basil, chopped
1 red chilli, deseeded, finely chopped
1 lemon, zest only
2 cloves of crushed garlic
Mixed herb seasoning
Non-stick baking paper
Preheat the oven to 180® c/fan160®c /Gas mark 4.
Tear of four pieces of non-stick baking paper and place each fillet of salmon onto paper, sprinkle over mixed herb seasoning and crushed dried chilli’s. Rub these in well to get flavour into fish, while doing this rub in the crushed garlic into the flesh of each salmon fillet. Finally add a small amount of parsley and finally chopped chilli to each salmon fillet, lastly all that needs to be done now is to close up the bag and leave them to cook for around 15 minutes. Once done squirt the juice of a zesty lemon over the steamy salmon. I usually pair my salmon up with fluffy white rice and some sort of veggie this time I had it with an avocado.
White Rice 151