Passport & Plate - Baked Salmon with Mediterranean Salad and Spanish
Spain | Sunday, March 2, 2014 | 2 photos
Ingredients
Ingredients: (Main meal for two people)
4 Salmon Steaks
100g Mixed Salad Leaves
100g Sundried Tomatoes
1 Red Pepper (sliced)
1 Green Pepper (sliced)
Black/Green or Mixed Olives
2 rounds of Toast or dry bread (not too fresh)
2 Garlic Cloves (peeled)
2 Good sized Tomatoes (halved)
Salt and Black Pepper (for seasoning)
How to prepare this recipeMethod:
1/ Season then bake the salmon steaks in the oven at 190c for approximately 20 minutes, until the ends turn golden brown and start to crisp. Alternatively, grill for approximately 10 minutes.
2/ Whilst salmon is cooking, prepare the salad. Mix together the peppers, mixed salad leaves, sundried tomatoes and olives in a serving bowl. Use some of the oil from the jar of sundried tomatoes as a dressing.
3/ Prepare the toast or bread and place on a serving dish together with the halved tomatoes and peeled garlic cloves.
4/ For best aesthetic results, serve in deep bowls with the salmon resting on the bed of salad, and the toast/bread on a side plate.
Preparation of Spanish Toast:
Guests prepare the toast/bread themselves, with the given ingredients. First rub the garlic clove over the surface of the toast/bread (flavour to taste). Then, taking the halved tomato, rub the inside of the tomato over the surface of the toast/bread.
The story behind this recipeI am a great fan of travel and also have a deep love of food. It is, therefore, little wonder that I'm always very keen to pick up recipe ideas on my travels abroad, to bring home and share with family and friends. So it was, that whilst travelling in Spain, some years ago, I came across this wonderfully delicious and easy to prepare recipe.
I was dining out with a Spanish friend, in his local restaurant, when the waiter brought out a basket of bread, along with some tomatoes and garlic cloves, and placed them on our table. I was somewhat bemused by this and wasn't quite sure what to do. My Spanish friend, realising my predicament, graciously showed me how to assemble the ingredients into a very tasty alternative to garlic bread. We then enjoyed a wonderful meal of baked salmon and salad, washed down, of course, by a rather good Spanish red wine.
I now often use this recipe at home. However, I have substituted the bread, used in the original recipe, for toast as I have found that this works better. This recipe always manages to conjure up memories of meals abroad, in warmer climes. The Spanish toast really does make a great alternative to garlic bread, it is much healthier, and, in my opinion, far tastier, having a real garlic kick to it. This simple and delicious side dish will compliment any number of meals, from pasta to fish. The act of assembling the Spanish toast is also a great talking point, and it is very satisfying to show someone how to do this for the first time. Go on, give it a go, you'll love it!
