Wednesday, April 24, 2013

Salmon with Mediterranean Vegetables

Recipe adapted from My Kitchen Rules 2013, Season 4 


Vegetable oil, to rub
4 x 150g skinless salmon fillets

Herb sauce
¼ bunch parsley leaves
¼ bunch basil leaves
½ bunch mint leaves
10g pine nuts, toasted
1 garlic clove, peeled
juice of ½ lemon
25g parmesan, grated
75ml grape seed oil or rice bran oil

Mediterranean vegetables
1 small red capsicum, cut into 3cm pieces
1 small yellow capsicum, cut into 3cm pieces
1 red onion, peeled, cut into 3cm pieces
2 garlic cloves, peeled and minced
2 small zucchini, cut into 3cm pieces
1 tablespoon olive oil
salt and pepper, to season


  1. Preheat oven to 200°C.
  2. To make Mediterranean vegetables, combine all ingredients in a large roasting pan. Season with salt and pepper. Place in oven and roast, turning halfway through, for 30 minutes or until tender and lightly browned.
  3. To make herb sauce, place all ingredients, except oil, in a food processor and process until a smooth paste forms. With the motor still running, slowly pour in oil until combined. Refrigerate until required.
  4. Heat a large frying pan over high heat. Rub oil all over salmon and season with salt and pepper. Add salmon to pan and cook for 4-5 minutes on each side. Transfer to a warm plate and set aside, lightly covered, for 3 minutes.
  5. Divide vegetables among serving plates, then place 1 piece of salmon on top. Spoon a little herb sauce on top to serve.

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