Baked salmon with anchovy dressing

Ideas
8 servings Prep: 15 mins, Cooking: 15 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (9)

8.00 salmon — Norwegian, Atlantic or Cape variety, fillet
45.00 ml fresh chillies — 573
1.00 lemon juice
8.00 fresh rosemary — sprigs
Vinaigrette
6.00 anchovy fillets — finely sliced
20.00 ml fresh parsley — finely chopped
20.00 ml vinegar — white wine
100.00 ml fresh chillies — 573
40.00 asparagus
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Method:

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.



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