Jamie Olivers Salmon Green Beans Food

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES

Steps:

• Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
• Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
• This is very tasty with some homemade mayonnaise or aioli.
• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings

TRAY BAKED SALMON - JAMIE OLIVER

Steps:

• Preheat oven to 350°F Place roasting pan in oven to heat.
• Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper.
• Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil.
• Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

JAMIE OLIVER'S SALMON & GREEN BEANS

Steps:

• Serves 4 Blanch the green beans, drain and put in a large bowl with the tomatoes and stoned olives. Toss in the olive oil and pinch of salt and pepper Squeeze juice of half a lemon over the salmon fillets on both sides then season both sides and drizzle with olive oil. Put the fillets of salmon at one end of a baking tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans and roast in a preheated oven - highest setting for ten minutes. Quick easy and all on one tray!

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS

Steps:

• Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
• Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
• While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
• Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.