Salmon and roast veges a per­fect mix

Marlborough Express - The Saturday Express, Marlborough - - BACKYARD BANTER -

Pre­heat oven to 230 de­grees Cel­sius. Line an oven tray (with a lip) with bak­ing paper.

Cut cau­li­flower and broc­coli into small flo­rets and finely dice stalks. Toss on pre­pared tray with oil and wa­ter.

Sea­son and roast for about 10 min­utes.

Finely chop both mea­sures of dill and ca­pers. Set half aside and place other half in a small bowl with yo­ghurt.

Mix to com­bine, sea­son to taste and set aside.

Pat salmon dry and re­move any pin bones. Cut length­ways into four pieces and sea­son.

When veges have roasted for 10 min­utes, re­move tray from oven, push veges to one side and make a space for the salmon.

Place salmon on tray (skin side down), spread the top of each fil­let with mus­tard, then sprin­kle over re­served dill and ca­per mix, press­ing down to ad­here.

Re­turn tray to the oven and roast a fur­ther 6-7 min­utes un­til veg­eta­bles are ten­der and salmon is just cooked through.

Dice tomato into 1cm pieces. When the salmon and veges are cooked, re­move skin from salmon and dis­card.

Toss tomato and rocket through veges and sea­son to taste.

To serve, di­vide the roast veg­eta­bles, tomato and rocket be­tween the plates.

Top with salmon and dol­lop over dill and ca­per yo­ghurt.

my­food­bag.co.nz

Dill ca­per salmon with roast veg­eta­bles and rocket.

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