A Quick and Easy Supper Recipe for All the Family
Growing up, I would always turn my nose up at the thought of fish for supper. One of my earliest foodie memories was when my paternal grandmother was looking after me one morning and we were breading some plaice fillets for lunch. We had great fun throwing the flour around the kitchen and getting messy with gooey flour, egg and breadcrumb fingers. However, I remember my grandmother’s displeasure when I then flatly refused to eat the plaice at lunch, probably with an appropriate tantrum and amount of tears… Today, I still occasionally have to remind myself that I do now like fish. In fact, it is my protein of choice when we go out to eat.
Like in England, salmon is without doubt the most readily available fish in the supermarket in Canada. There is nothing difficult or unusual about this recipe. It is simple, flavoursome and super quick. ‘Hey presto,’ as my daughter says when she finishes her plate.
Lemon and Garlic Salmon Fillets
Prep in 10 minutes, cooks in 20 minutes
Ingredients and suggested quantities:
Handful of broccoli, cut into florets
Brunch of asparagus, cut in half
4 large handfuls of penne, or whatever you have in the cupboard
Handful of frozen petit pois
4 salmon fillets, size according to the appetites of those you are feeding
1 lemon, juiced
Freshly ground black pepper
1 tbsp chopped parsley
1 large garlic clove, crushed
2 tbsp olive oil
1. Boil a large pan of water. Cook the broccoli florets for about 4 minutes until tender. Remove the broccoli from the water, leaving the pan on the heat. Set aside the broccoli.
2. Now cook the asparagus in the same water for about 3 minutes until tender. Remove the asparagus from the water, leaving the pan on the heat. Set aside the asparagus with the broccoli.
3. Chuck the pasta into the water and cook as per the packet instructions. The penne I was using took about 12 minutes.
4. Chuck a knob of butter into a large frying pan on medium heat. When bubbling gently, place the salmon fillets into the pan, skin side down. Squeeze half a lemon over the top and cover with freshly ground black pepper. Now leave it for about 6-10 minutes, depending on the size. Then turn and cook the top side for 2 minutes. Flip back onto the skin side, sprinkle the parsley on top and turn the heat off
5. When the cooking time on the pasta is up, tip in peas into the water and then drain straight away
6. Put the empty pasta pan back on the heat and pour in about 2 tablespoons of olive oil, then add the crushed garlic. Sizzle and stir continuously for about half a minute, being careful not to let the garlic burn, then add the broccoli, asparagus and the remaining half of lemon juice to the pan. Gently shake them about a bit to cover the veg in the garlic lemon oil, then tip in the pasta and pea and shake them up again.
7. Season with a bit more black pepper and serve onto warm plates. Top with the salmon fillet. Yum.