Baked salmon with anchovy dressing

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 10
Servings 1
Minutes 15


Serving Change
  • 8
    fillets of Norwegian, Atlantic or Cape salmon, skin on (about 140 g each)
  • 45
    olive oil
  • 1
    lemon, juice
  • 8
    sprigs rosemary
  • 6
    anchovy fillets, finely sliced
  • 20
    parsley, finely chopped
  • 20
    white wine vinegar
  • 100
    olive oil
  • 40
    fresh asparagus spears


Lightly oil the fish, then season each fillet with lemon juice and freshly ground black pepper.
Line a baking tray with aluminium foil.
Oil the foil lightly.
Lay the fish on the tray on top of the rosemary sprigs.
Brush with a little more lemon juice and cover with foil.
Bake in a preheated 180 °C oven for 10 to 15 minutes, or until the fish starts to flake.
To make the vinaigrette, whisk together the ingredients.
Season with a little freshly ground back pepper and set aside for about 15 minutes.
Steam the asparagus spears until al dente.
Drain and toss in a little dressing.
Gently warm the vinaigrette.
Arrange the asparagus on each plate, placing the fish fillets on top.Spoon the vinaigrette over the fish and serve with boiled new potatoes tossed in butter.

Read more on: steam  |  fish/seafood  |  bake


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