Baked Salmon Recipe

This baked salmon recipe has many uses.

Here you have instructions for roasting the salmon, then using it in a salad with a very tasty dressing.

This would work well as a salmon appetizer or as a main course.

It would serve 6 as a starter or 3 to 4 as a main - simply double up if you have 'big' appetites.

The salmon is cooked in fillets, so will not need extra cooking time.

To remove the bones, simply feel along the fillet with your fingers and pull out the bones - you will feel them and they are easily removed - try tweezers if you want to.

Baked Salmon Recipe with Salsa
4 fillets of salmon - remove bones
olive oil to brush salmon
4 tablespoons olive oil for dressing
3 teaspoons capers
2 teaspoons balsamic vinegar
1 tablespoon fresh chopped parsley
1 clove garlic - peeled and crushed
1 red and 1 green pepper - deseeded and diced
3 tomatoes - diced
4 inch piece cucumber - diced
small can drained sweetcorn
small onion - diced
1 avocado - diced
bag of salad leaves - your choice

Heat the oven to gas mark 7, 220C.

Chop the capers finely.

Take a screw top jar and put in the olive oil, balsamic vinegar, garlic, capers and parsley.

Give it a good shake and then pop it into the fridge to chill.

Brush the salmon with oil and give it a few twists of black pepper.

Roast for about 15 minutes, until the fillets are firm to the touch.

Mix together the salsa salad ingredients and pour over a little of the dressing - mix thoroughly so the flavors amalgamate.

When the salmon is ready, allow it to cool for a little while.

Flake it and assemble the salad as follows:-

Layer some salad leaves on the bottom of a plate or shallow dish - add the salsa, then place the flaked salmon on top.

Drizzle over some dressing and serve with some crusty bread to mop up the dressing.

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