I like easy recipes, and better still if they only produce the minimum of clearing up – so this almost one dish wonder – is one of my favourites!
Serves 4 persons:
500 grams small potatoes cut in half.
2 tsp olive oil
Salt & ground black pepper
150 gram pack bacon cut into small squares
Salmon: whole piece, skinless, about 700 grams
Frozen peas, 200 grams, defrosted
Spring onions or similar, finely sliced
Splash white wine vinegar
Small handful chopped mint.
Oven on: 220F.
Put the potatoes into a large shallow rosting tin, toss with 1 tesp olive oil, add some seasoning.
Roast potatoes for 20 minutes until just starting to colour.
Scatter over the bacon pieces, return to the oven for 10 minutes to crisp up.
Remove from the oven, push to the sides and put the salmon in the middle. Brush with the remaining oil, add the seasoning, return to the oven for 20 minutes – or until the salmon is just cooked thru – it will give slightly when pushed or you can make a small slit with a sharp knife and check it is that beautiful pink colour.
Meanwhile cook the peas in boiling water for 2 minutes, drain.
When the fish is cooked, put it onto a warmed dish. Mix the peas and onions in with the potatoes, drizzle on a splash of vinegar. Add the mint, and season to taste.
Spoon around the salmon and serve with a green salad or plain vegetables – this is a rich enough dish. A variation would be to use a plain white fish and then add 2 tables of cream right at the end.