I shared in the previous Kitchen Exploits post that we usually cook fish very simply. We are very happy to eat fish seasoned with a sprinkling of salt and pan-fried, or steamed with ginger before adding a dash of soy sauce. Additional flavours will come in the form of optional condiments served alongside the fish.
In fact, I do think it is best not to mess about too much with fresh fish. (If one really does like the taste of fish, that is!) Fresh fish in itself is delicately sweet and juicy.
However, since I am learning to be a better cook for my family and friends, I thought to try out this easy salmon recipe that caught my eye. I found this recipe in the September 2012 issue of Martha Stewart Living, and made a few tweaks.
I chose to leave the salmon skin on as it is full of good oils and we like the taste. However, the skin does not crisp in this recipe, so if you prefer crispy skin, I would suggest sprinkling some salt on the skin and to only apply the mustard marinade on the meat.
Besides baby potatoes and red cabbage, we also roasted cubes of butternut squash together with the fish. I only realised later that in my hurry, I forgot to photograph the squash. (as usual, I hate my food to turn cold!)
I found that the sweetness of the butternut squash really complemented the fish. In fact, I would venture to say that the dish does need something sweet to balance the flavours that are heavy on the mustard tangy-ness.
Roboman really enjoyed this, and welcomed the change from the usual ways we do fish. Bubbles on the other hand, preferred her usual plain salmon. I therefore always roast a marinade-free piece alongside ours for her! As for me, I had no idea roasted red cabbage could taste so good, and was pleased with how juicy the salmon turned out. All in all, this is a repeatable recipe in our household, and therefore I am sharing the recipe here :)
Roast Salmon with Red Cabbage
1 300g salmon fillet*
half a head of red cabbage, cut into strips
10 baby potatoes, skin on, halved
500-800g butternut squash (about half a regular sized one), skinned and cubed
salt & pepper
zest and juice of 1 lemon
1. Preheat oven to 200C.
2. Toss cabbage, potatoes and squash with olive oil, salt and pepper. Roast for 25 minutes.
3. Rub grainy mustard and lemon zest all over the salmon and place on top of cabbage among the potatoes and squash.
4. Roast for 15 minutes or until fish is just cooked.
5. Squeeze lemon juice over all.
*A bigger piece can be used, as long as it fits the tray with potatoes and squash surrounding it.