I don’t know about you, but I’ve been feeling decidedly uninspired in the kitchen recently. Not to the point of ordering takeaway every night (although lord knows, I’ve been tempted), but just enough to keep me playing it safe. Blame it on end-of-year malaise or just falling victim to Busy Person Syndrome, I’ve been pretty uncreative with all my meals, particularly with my usual midweek repertoire.
But now summer is a merely weeks away, which means a flood of beautiful fresh new season produce – and if you can’t get inspired by that, then when can you?! And that’s where these babies came in –
How beautiful are they? These incredible ortella tomatoes came in my weekly veggie delivery and as I said, if you can’t get inspired by that…
As well as enjoying them raw, drizzled with a bit of balsamic and EVOO, I decided to turn one of these bad boys into this baked salmon dish, inspired by the taste of a Mediterranean summer. Sure I might be in Sydney, and sure I might have to go to work tomorrow, but a girl can dream, right?
These ortellas are pretty spesh, but any large, firm tomato (e.g. Truss) would be absolutely fine to use. You could do a veggie version (or just use the beans as a side dish for a piece of meat or chicken) but omitting the salmon – simply keep the foil on throughout the entire cooking time.
Baked Salmon with Zucchini, Tomato and Thyme
Serves: 2
Ingredients
- 2 salmon fillets, approx 200g each, skin on
- 1 400g can of cannellini beans, drained and rinsed until water runs clear
- 1 large, firm tomato (e.g. Ortella, Truss) – large dice
- 1 zucchini (courgette) – halved lengthways, quartered, then cut into 1cm pieces
- 1/2 Spanish onion, cut into chunks
- 6-8 sprigs of fresh thyme
- 1 tsp balsamic vinegar
- 2 slices of lemon
- Olive oil
- Salt and pepper, to taste
Method
- Pre-heat oven to 200C
- Combine beans, tomato, zucchini, onion, the balsamic and a splash of olive oil in a casserole or baking dish. Season then scatter with half the thyme.
3. Cover with foil and bake for 20 minutes.
4. Pat the salmon fillets dry, then rub skin side with a little olive oil.
5. Remove beans from oven and uncover. Put a piece of salmon on a slice of lemon (skin side up) resting on top of the bean mixture. Top with remaining thyme and a good crack of salt and pepper.
6. Return to oven and bake for a further 15 minutes. Salmon should be just cooked through with crispy skin.
