Sorry for my longish blog-silence but the last weeks have just been crazy. Too much work, too little time to take care of this space. But I found a moment to prepare some easy-to-make recipes. For instance, this one: salmon fillets cooked in the oven, with a side-helping of a very spicy and tasty sauce and served with vegetables. I don’t like to waste food; this sauce was a wonderful means of using up a part of those spicy-hot chili peppers from the French Antilles I had bought the other day.
What you need:
- Salmon fillets (1-2 per person, with skin)
- Turmeric powder
- Garlic powder
- Salt, pepper
- Olive oil
- 2-3 big shallots
- Half a spicy-hot chili pepper
- 100 ml of cream
- Vegetables (frozen or fresh) such as peas, carrots, broccoli, cauliflower etc.
- Spread the salmon fillets, skin down, in an ovenproof plate.
- Add some turmeric powder, garlic powder, oregano, salt and pepper on each fillet.
- Drizzle some olive oil over the fillets.
- Put in the oven at a low temperature (150-170°C), for 30-40 minutes. Thus, the salmon fillets will be perfectly cooked without becoming too dry.
- Cut the shallots and the spicy-hot chili pepper.
- Stir-fry them in a drizzle of olive oil until the shallots become transparent.
- Add the cream, lower the heat.
- Add salt and pepper and let the sauce simmer for 10-15 minutes.
- For the vegetables, I chose frozen peas and a mixture of broccoli, carrots and cauliflower. I simply stir-fried them in a drizzle of olive, adding but a pinch of salt and some pepper.
- Serve the salmon fillets with their side-helpings of sauce and veggies.