I visited good friends for dinner yesterday and was served this most delicious but simple supper for summer. My friend didn’t have any Cornichons so prepared the dish using capers instead, and this worked very well. The recipe is from Diana Henry’s ” From the Oven to the Table”, one of my go to cookbooks.
- 500 g green beans topped but not tailed
- 4 tbsp extra virgin olive oil
- 4 175-200g each salmon fillets
- 50 g breadcrumbs from coarse white bread such as ciabatta or sourdough
- 1 garlic clove finely grated
- 3 tbsp drained and chopped cornichons ( or capers)
- 2 tsp dijon mustard
- 2 tbsp finely chopped flat leaf parsley leaves
- finely grated zest and juice of ½ unwaxed lemon
- Preheat the oven to 200C/190C fan/Gas 6.
- Put the green beans into a roasting tin or preferably a shallow ovenproof dish that you would want to serve from. Toss them with a little of the oil and some seasoning.
- Brush the salmon fillets with oil, season, then set them on top of the beans. Roast for 12 minutes.
- Heat the remaining oil in a frying pan. When it’s hot, add the breadcrumbs and fry briskly until golden, then add the garlic and cornichons and cook for another minute.
- Take the pan off the heat and stir in the mustard , parsley and lemon zest, mixing together well.
- When 2 minutes of cooking time remain, spoon the breadcrumb mixture on top of the salmon and return it to the oven. Squeeze the lemon juice over the top of the fish and serve.
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