Easy to prepare and only 15 mins in the oven, this baked salmon recipe is full of flavor, and works well with the crispy carrots and celery included in the recipe.
Quick and tasty is the order of the day here, so you can pick up some fresh salmon from the shop after work and have the meal on the table within 30 mins.
Ingredients
- 2 salmon fillets or steaks
- 2 large carrots
- 4 sticks of celery
- 1 clove of garlic
- 2 tbsp fresh marjoram
- 1tsp rock salt
- A dash of red wine vinegar
- 2 lemons
- Olive oil
- 1 red onion
- 1 tbsp capers
- 1 fresh chili (optional)
the quick way
This recipe is pretty straightforward. Rather than reading the instructions, assemble the ingredients then follow the images below to get the idea.Or the written way
Lay the salmon onto a large piece of tin foil. Sprinkle with salt and some about half of the fresh marjoram. Dill would also work well here, as dill and salmon always work well. Although not pictured, a sliced red onion will go great in this middle layer.Slice up the carrots and celery into thin 6 inch strips. Lay these on top of the salmon. On top of the veges, sprinkle 1 clove of crushed garlic, the rest of the fresh marjoram, salt and pepper and capers. Put some holes in the chili and add the to the top, and then slices of one of the lemons.
Squeeze the other lemon over the top of the dish, and drizzle a splash of white wine vinegar. Pour olive oil over the top to finish.
Wrap the tin foil around the dish, and seal as best you can. Bake for 15mins in an oven preheated to 220 degrees Celsius.
Illustrated...
Enjoy with a nice glass of white wine.
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Dunken Francis - Nov 1, 2007