This past week I have been searching through many of the cookbooks in our collection, trying to decide and plan what recipes I will make for my cookbook challenge. I have decided to do a few savoury recipes, which as you might have noticed, I don’t post a lot of on here.
However, in an attempt to make an effort for dinner (at least on the weekends), I am using my cookbook challenge to try something new for dinner. Granted, some of the recipes I plan to make aren’t exactly ‘new’. They are just ‘new’ for the blog. But not only is the concept of trying something completely new every weekend a little daunting, some of the recipes we have tried before a just too good not to share here.
This salmon recipe falls into that category. It’s from Bill Granger’s book ‘Bill’s Italian Food’, and it literally takes 10-15 minutes to cook. Which is pretty amazing I think. All the ingredients are easy to come by, and in our house are pretty much always already in the pantry/fridge/freezer. The salmon fillets I used are probably smaller than the ones specified in the recipe, however we tend to buy frozen salmon and keep it for these kinds of quick meals, and we find they are the perfect size (expect sometimes for the men of the house who often eat two fillets each).
Roasted Salmon, Asparagus and Pancetta with Caper & Basil Mayo
1 tbsp capers, drained
8 basil leaves, chopped
juice of 1/2 lemon, plus extra wedges to serve
4 tbsp mayonnaise
4 salmon fillets, skin on (approx. 175g each)
250 g asparagus
8 slices pancetta
2 tbsp olive oil
salt and pepper, to season
Pre-heat oven to 220 degrees Celsius. Mix the capers, lemon juice, mayonnaise and basil in a small bowl. Set aside.
In a large roasting pan, place the asparagus, pancetta and salmon (skin side up). Season with salt and pepper, drizzle with the olive oil, and cook for 10 minutes, or until the salmon is cooked through (or to your liking) and the pancetta is crisp.
Serve with the mayonnaise and wedges of lemon.
Original recipe from ‘Bill’s Italian Food’ by Bill Granger, (HarperCollins, 2013), p.106.
All food preparation, styling and photography by Kathryn Vincent of Kulinary Adventures of Kath.