Monthly Archives: August 2006

You will need:

• Roasting potatoes
• Pumpkin
• Broccoli
• Dill, rosemary & salt
• Ginger & garlic
• Salmon cutlets
• Spinach (or alternately lettuce, if perchance the spinach you thought you had looks like this:
  
  … and smells even worse)
• Soy sauce
• Honey
• Parsley
• A lemon

1. Preheat oven to 200C whilst parboiling chopped potatoes for 5 minutes.
   


2. Put the potatoes in a pan with olive oil, dill, rosemary and salt. Roast in oven for 30 minutes.
   


3. Remove pan from oven. Turn the potatoes, and add the pumpkin. Return to the oven for a further 30 minutes. Turn once more, then return to oven again until serving time.
   


4. Commence steaming broccoli.
   


5. Meanwhile, melt butter in a frypan and saute garlic & ginger for 1 minute on medium heat.
   


6. Add salmon cutlets.
   


7. Turn heat to high for one minute and sear both sides. Return flame to medium.
   


8. Add a few of drops of soy sauce, a smidgeon of honey, and a handful of chopped coriander and a little parsley. Cook as one would a steak.
    
   


9. Five minutes before serving, remove salmon from pan (keep warm in oven), add spinach lettuce, and stir through the juices in the pan.
   


10. Serve salmon on bed of spinach lettuce, accompanied by boiled roast potatoes in their jackets and some steamed butternut pumpkin and steamed broccoli.
    


11. Lemon juice to taste.
    

It worked for this fish wuss.

(Thanks, SFHB.)