Scented Salmon on Roasted Vegetables

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Scented Salmon on Roasted Vegetables Ingredients

3 sm Carrots; halved	; cut into quarters
6 tb Olive oil	50 g Unsalted butter
2 Garlic cloves; crushed	8 Fresh bay leaves
1 Red chilli; seeded and	3 tb Chopped fresh chervil
; chopped	2 Long pieces lime rind and
1 ts Fresh thyme leaves	; lime
3 sm Parsnips; halved	1 ts Cracked black pepper
12 lg Shallots; peeled and trimmed	4 175 g salmon steaks
1 sm Butternut squash; peeled,	Maldon salt and ground black

Instructions for Scented Salmon on Roasted Vegetables

Preheat the oven to 190c/375f/Gas 5. 1 Put the carrots in boiling water and blanch for 2-3 minutes. Refresh under cold running water to keep the colour. 2 Place 4 tbsp olive oil in a roasting tin and add the garlic, chilli and thyme. Add all the vegetables including the carrots and toss well to combine. 3 Season generously and bake for 40-45 minutes until completely tender and golden brown, tossing from time to time to ensure they brown evenly. About five minutes before the vegetables are ready, heat the rest of the oil and butter in a large frying pan. 3 Add the bay leaves, lime rind and pepper and cook for two minutes, stirring. Add the salmon and cook for 2-3 minutes on each side for medium- rare. 4 Arrange the roasted vegetables on serving plates and top with the salmon steaks. Stir the chervil and lime juice into the pan juices and spoon over the salmon to serve. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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