Sometimes you want some delicious and healthy but without having to spend hours in the kitchen. I often use those lovely, flavoursome salmon fillets that have been lightly smoked, adding another layer of interest to a weekday favourite. Always buy the best salmon you can afford – organic if possible but at the very least from a quality supplier. Check the skin has been properly scaled. Many supermarkets these days don’t bother to scale their fish which I find deeply irritating – no one wants a mouthful of scales and it is really very easy to do, if a little messy! The pesky little things seem to fly all over the place but if you want to eat the skin I do feel that it must be scale free.
This recipe involves roasting the veg in a spiced oil and anything will work well, particularly root vegetables and cauliflower. I love beetroot with this for the colour but you could use potato, celeriac, squash, sweet potato, carrots, cauliflower etc. A little cooking spinach wilted in at the end adds colour and an ironey burst of green leaf but is not essential. Make your tahini dressing how you like it – maybe more or less yoghurt depending on how much you live sesame (a lot, in my case).
2 lightly smoked salmon fillets
1 large or 2 small beetroot
Six florets cauliflower
3 medium carrot
1 teaspoon fennel seed
1 teaspoon cumin seed
1 teaspoon turmeric
1 tablespoon rapeseed oil plus a little extra for the salmon
Spinach (optional) a handful
Sea salt & black pepper
2 tablespoons tahini
1 tablespoon natural yoghurt (I use yeo valley green)
Pre heat the oven to 200c
Make the dressing. Combine the tahini, yoghurt and a squeeze of lemon juice. Add about two tablespoons of cold water and whisk well together. Season. It should be about the consistency of double cream.
Grind the fennel and cumin in a pestle and mortar. Put all the vegetables that you have chopped into even pieces, about 2cm diameter into a roasting pan. Sprinkle with the ground spices and the turmeric. Add one tablespoon of the oil and toss to coat. Season well and then roast in the hot oven for about twenty minutes, tossing occasionally until very tender.
Take a frying pan that can go in the oven and drizzle with a little rapeseed oil. Heat gently and then season the salmon fillets. Put skin side down in the pan and cook for about three minutes, without moving the fish. Put the pan in the oven for a further two minutes and then remove an leave to sit in the pan while you take the vegetables out.
Stir a handful of spinach through the hot vegetables. Divide between two plates an sit the salmon on top, skin side up. Drizzle the tahini dressing around and serve.