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Mary Gwynn's baked salmon with Jerseys, preserved lemon, Kalamata olives & green beans
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300g baby Jersey Royal potatoes, halved
1 tbsp olive oil, plus 1 tsp
25g pitted Kalamata olives, roughly chopped
1 preserved lemon
150g fine green beans, trimmed
240g pack 2 Scottish salmon fillets
1 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
1. Preheat the oven to 220°C gas mark 7. Toss the potatoes with a tablespoon of the olive oil and olives. Scoop the pith and seeds out of the preserved lemon and discard, then chop the rind finely. Add to the potatoes, season and mix well.
2. Spread the potatoes over the base of a baking dish in a thin layer and cook in the oven for 20-25 minutes until the potatoes are softened and turning golden. Blanch the beans in boiling water for a couple of minutes then drain and cut in half.
3. Remove the potatoes from the oven and bring the less cooked vegetables to the outside of the dish, and mix in the beans. Arrange the salmon fillets on top. Mix the harissa with the remaining olive oil. Spread over the salmon.
4. Reduce the oven temperature to 200°C, gas mark 6 and bake for 15-18 minutes until the salmon is just cooked and flakes easily.
Typical values per serving:
This recipe was first published in May 2019.