Baked salmon with zucchini, tomato and red onion vinaigrette
( SERVES 6 )
Photo by Photography by Alex McVinnie-Maidment
This shared platter to serve for friends makes entertaining easy. It is good with rice or new potatoes.
|¼ cup||Extra virgin olive oil|
|3 Tbsp||White wine vinegar|
|1||Red onion, thinly sliced|
|1||Preserved lemon, use the peel only, finely diced; alternatively use the zest of 1 fresh lemon|
|250 g||Cherry tomatoes, use multi-coloured ones, halved|
|700 g||Zucchini, ends trimmed off, zucchini thiny sliced lengthways|
|1 kg||Boneless salmon fillet, skinned|
|1 small handful||Fresh mint|
|1 small handful||Coriander leaves|
|1 small handful||Basil leaves|
- Heat the oven to 200C. Line a shallow ovenproof tray with baking paper.
- Put the oil, vinegar, onion, preserved or fresh lemon peel and the tomatoes into a bowl. Mix well and reserve.
- Drop the zucchini slices into a large saucepan of boiling water. Bring back to the boil, drain and cool under cold water. Don't overcook the zucchini, they should be slightly wilted, but crisp to the bite. Drain well and add to the tomato mixture. Mix carefully but well, so as not to break up the zucchini. Taste, season and reserve.
- Place the salmon on the baking paper-lined tray, skin side down. Place in the oven for 10-15 minutes or until just cooked through. Remove from the oven, break into large pieces and place on a serving platter. Pile the zucchini mixture on top. Put the fresh herbs on top of everything and serve.
More of Ray's platters to share