So there I was last night, standing in the middle of the road, taking photos of a plate of salmon and chips with my mobile phone (note the dotted lines in the background of the photo) … Fortunately no-one saw me, committed me or ran me over. I was forced onto the road because it was the only patch of sunlight left for photographic purposes. The flash on my phone makes the food go all yellow and sickly looking. Winter is going to be tricky …
I had loads of leftover roast veg and pesto from Monday night (see https://housegoeshome.com/2012/03/20/lamb-racks-with-roasted-veg-and-pesto/ ), so I baked some salmon to serve with them. Delish recycled treat.
BAKED PESTO SALMON AND FRIES
INGREDIENTS: Salmon fillets (one per diner); leftover pesto, leftover baked veg; potatoes (one per diner); rice bran oil, sea salt.
METHOD: Pre-heat oven to 200c. Chop potatoes into chip shapes, toss with a little rice bran oil, arrange on a tray on baking paper and bake for about 30-40 minutes until golden. Around 10 minutes before chips are ready, place salmon fillets in a dish and top each one with a teaspoon or two of pesto. Bake in oven. Remove chips and salmon and serve with reheated roast veg. Easy-peasy, lemon-squeezy.