Tag: lemon

Salmon BLT Stacks with Lemon Caper Vinaigrette

.Reading time 1 minute.

Salmon BLT Stacks with Lemon Caper Vinaigrette

Serves: 4

Nat found this simple, relatively healthy number online and it is great.

The whole thing comes together as a really tasty meal, especially with the salmon, bacon and the vinaigrette. As good as any BLT.

And of course, you’ll have the best lunch in the office the next day.

Yum.

Ingredients

1kg salmon, skin off
8 slices, rindless bacon
3 tomatoes, sliced
4 good handfuls, rocket
2 tbsp olive oil
Salt and freshly cracked pepper

Lemon Caper Vinaigrette

½ cup olive oil
3 tbsp lemon juice
2 tsp lemon zest
2 tsp (heaped) capers
1 shallot, minced
¼ tsp salt

Method

  1. For the Lemon Caper Vinaigrette, in a bowl, whisk together the ingredients.
  2. Preheat the oven to 180c and bake the bacon on a baking tray lined with baking paper, until the bacon is crisp: 10 or so minutes.
  3. Heat a frypan over a medium heat. Add the olive oil and cook the salmon on both sides until cooked to your liking.
  4. Arrange the rocket, then the tomato and then the bacon as a stack. Top with te salmon and drizzle with the vinaigrette.

Blue-eye baked in a bag

.Reading time 2 minutes.

Serves: 4

I love fish baked in a bag.

Easy, full of flavour, fun and generally, really healthy.

This particular number from Tobie Puttock is especially good. As far as weekday dinners go, it is a complete win. (A 240 calories per-serve win.)

We served this with steamed beans and twice cooked and roasted baby potatoes: steam your potatoes, lay them flat on a baking-paper lined tray and half-flatten them with a large spoon, drizzle with olive oil, season and cook until golden.

You will enjoy.

Ingredients

4 blue-eye cod fillets or similar (we used ling)
100ml white wine
2 tbsp extra virgin olive oil
Long strips of the zest of 1 lemon
2 birdseye chillis, cut in half and partially seeded
Small handful of dill sprigs
Sea salt and pepper

Method

  1. Preheat the oven to 200c.
  2. Tear off 4 pieces of foil, about 30cm long, then 4 pieces of baking paper, 25cm long. Lay the baking paper on-top of the foil. Fold and crease into wells with walls all around to hold the fish and liquid.
  3. Combine the wine, olive oil, lemon zest, dill, chilli and a good pinch of salt and peppe. Stir to combine and then carefully add the fish fillets and turn them to coat with the marinade.
  4. Place a fish fillet into each well; share the dill, chilli, lemon zest and remaining liquid with each fillet. Close and seal the foil bags.
  5. Place the bags on a baking dish and cook for 15 – 20 minutes or until the fish flakes easily. Let sit for a few minutes, transfer the bags to serving plates and open carefully at the table.