My number one rule with fish is don’t mess around with it. Beef, lamb and pork can be slowly cooked, marinated for hours and stewed. Fish can’t. Fish is delicate and has to be treated gently. This recipe shows that. It reminds me of visiting Rick Stein’s restaurant in Padstow. The fish was cooked simply and even in a curry, the fish was added at the last minute to the sauce.
Here is a simple roast side of salmon. Perfect for a quick dinner party or Sunday roast. You can go to a fishmonger but nowadays you can also get sides of salmon in most supermarkets, so it’s not too hard to get hold of. Serve with new potatoes, greens and hollandaise.
Time: 35 minutes
Serves: 3-5 depending on the size of the salmon (aim for 200g each)
0.5-1kg side of salmon
3 tablespoons of Butter
2-3 Bay leaves
Salt & Pepper
- Take the salmon out of the fridge and bring to room temperature. Preheat the oven to 180 degrees Celsius (fan).
- Place the salmon on a baking tray. Top with butter, salt, pepper and bay leaves. Cover in tin foil.
- Place the oven for 20 minutes. After this time remove the tin foil and roast for 10 minutes more.
- Remove from the oven and serve.