Written by Sophie
This is a really easy recipe and goes down so well with friends as it’s full of flavour. It’s a bit more adventurous than your usual fish/chicken and jarred sauce or paste dishes and it’s full of goodness as well! It doesn’t take long to make, the ingredients are easy to get hold of and once you have them in your cupboard you can make it without too much forward planning with salmon or any other fish you fancy having.
Ingredients (serves 4)
- 4 x 100-150g salmon fillets (or a 500-600g whole salmon fillet)
- 5 tbsp olive oil
- 1 thinly sliced red onion
- 2 tsp Dijon mustard
- 4 tbsp red wine vinegar
- 2 tbsp nonpareil capers, chopped
- 2 tbsp small cornichons, finely chopped
- 12 pitted black olives (or kalamata olives), chopped
- Fresh Parsley to garnish
1. If you have time, I would recommend making the dressing before because the flavours have a better chance to marinate (and then it’s easier to put together the whole meal if you’re making it for a few people).
2. To make the sauce fry the red onion in 1 tbsp olive oil over a low heat until they soften and turn slightly golden. Leave to the side to cool.
3. Mix the rest of the olive oil, the red wine vinegar and mustard together, then add in the capers, cornichons, olives and shallots.
4. Bake the salmon at 180°C for 20-25 minutes (double check the cooking instructions as different sized pieces can vary in time needed).
5. Once the salmon is ready just spoon over the dressing and you’re ready to serve!
You can serve this up with sweet potato wedges, roast potatoes, steamed greens, roast veg. It is also great on a bed of salad if you want something a little lighter.