My! What a busy weekend! Fun though – lots of lovely socialising with lots of lovely people. However, due to being out at a party on Sunday evening, where I got fed, and a quick trip to the pub yesterday with a quick dinner afterwards, there wasn’t actually much cooking done. Still, I did do a rather nice dinner on Saturday evening so here it is. (Nikki – this is my recipe for sweet potato chips!)
This serves 1 person – for more people, just do more!
I salmon steak
Natural breadcrumbs (Paxo used to do lovely ‘rough’ breadcrumbs but they seem to have stopped and it’s only fine ones now. They’ll do but they’re not quite as satisfyingly crunchy,)
Parmiggiano or Grand Padano cheese
Flour and paprika for dusting, mixed together
Cherry tomatoes on the vine
Pre-heat the over to 200.
Mix two-three generous teaspoons of green pesto with some breadcrumbs and grated hard Italian cheese to form a paste.
Spread this paste over the back of the piece of salmon. (The fish counter at my local Sainsbury’s does conveniently rectangular-shaped pieces of salmon which is handy.) This paste goes lovely and crunchy during cooking and the pesto and cheese make it quite tangy and tasty!
Cut the sweet potato into chunky chips. (I don’t bother to peel the sweet potato first – it’s fine as it is.) Put the chips in a bowl, sprinkle over the flour and paprika mix, cover and shake to coat the chips. Tap off the excess flour and place the chips on a baking tray. Drizzle with olive oil.
Put the asparagus spears on a piece of tin foil, grind some fresh sea-salt over the top. Place the cherry tomatoes on top and drizzle the whole lot with some olive oil. (I usually include a few fresh basil leaves too.)
Now everything is ready to go in the oven. The chips take about 25 minutes and should be turned halfway through. The salmon takes about 20 minutes. The asparagus takes 20 minutes for full, thick spears or about 15 minutes for thinner tips. I pop the salmon on some tin foil too and in that way you can use the same baking tray for everything.
Pop the chips in for 5 minutes.
After 5 minutes add the salmon and asparagus.
Cook for a further 20 minutes, turning the chips halfway through.
Whilst the dinner is cooking add the juice of half a lemon to some mayonnaise and stir to combine. If it’s a bit too thin add some more mayo. Pretso – lovely lemon mayonnaise!