Tray Baked Salmon Jamie Oliver Recipes

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES

Steps:

• Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
• Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
• This is very tasty with some homemade mayonnaise or aioli.
• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings

SUMMER TRAY-BAKED SALMON

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Half-fill a large saucepan with cold water and add a tiny pinch of sea salt. Place on a high heat and bring to the boil.
• Meanwhile, give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.
• Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.
• Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.
• Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they're nearly done.
• Meanwhile, if your peas are still in their pods, pod them now.
• When the time's up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.
• Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.
• Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.
• Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.
• Cut the lemons in half. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.
• Season lightly with salt and black pepper, then toss together while still warm so that the flavours are absorbed.
• Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill. Scatter half the herbs into the tray.
• Carefully score the salmon fillets lightly on the skin side. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.
• Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.
• Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.

ASIAN SALMON & SWEET POTATO TRAYBAKE

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
• Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
• Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
• Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
• When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

ROASTED SALMON & VEG TRAYBAKE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
• Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
• Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
• Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
• Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
• Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
• To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
• Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

SALMON TRAYBAKE

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Tumble the onions, peppers, courgette, garlic and medium tomatoes into a shallow roasting tray. Pour over 3 tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat. Roast for 20 minutes.
• Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Scatter with fresh basil leaves to serve.

JAMIE OLIVER'S TRAY BAKED SALMOND WITH VEGGIES

Steps:

• Preheat oven to 500F. Tail the green beans, blanch them until tender in boiling water, and drain. Put them a large mixing bowl with the cherry tomatoes, basil and the olives. Toss in the olive oil. Give the salmon fillets a quick wash and pat dry with kitchen paper towels. Place salmon at one end of a roasting tray or baking pan. Squeeze the juice of 1/2 a lemon over the fillets on both sides and season with salt and pepper. Drizzle a little olive oil over the top. Toss the green bean mixture on the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 12-15 minutes. Remove from the oven and serve with lemon quarters.

TRAY BAKED SALMON - JAMIE OLIVER

Steps:

• Preheat oven to 350°F Place roasting pan in oven to heat.
• Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper.
• Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil.
• Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.