288. Crispy Salmon, Jazzed-Up Rice, Baby Zucchini Salad (Jamie's Meals in Minutes, page 190)
I made an executive decision to blacken my own peppers for this one, rather than buy one of those convenient jars of roasted red peppers. So I created my own first step, and put a couple of Ontario fresh red peppers under the broiler on a cookie sheet to blacken. In the meantime, I did the real first step and sliced up some bell peppers, chiles and scallions. I spread these out in a large roasting tray along with a lug of olive oil. I removed my salmon from it's vacuum pack, rinsed it, and flavoured it with some olive oil and lemon zest. This, I laid in the middle of the tray and pushed the veggies out to the sides.
Once the blackened peppers were finished, I put them in a covered casserole dish to steam, and put the fish tray under the broiler in their place. Then, I put a mug of basmati rice into a pot with a pinch of salt, and covered it with about 3/4" of boiling water. This has to be the easiest, least accurate method ever for making rice, so to say I was dubious is an understatement. However, I pressed on, and covered it with a lid on a medium heat for 7 minutes. Then, I removed it from the heat for a further 7 minutes, to steam. I filled in this time by peeling the blackened peppers, and roughly choppping them on a cutting board with a few sprigs of fresh basil from the garden. I added some salt & pepper, olive oil and balsamic vinegar. Once the rice reached perfection (YES!!!) I poured it over the top and spread it all around. Usually, I think it's kind of crazy to serve this type of thing on a cutting board, but this time it served a purpose. It is supposed to be a warm rice salad, and the cutting board set up allowed it to cool.
After 14 minutes under the broiler, I took the salmon out to check on it. I removed the skin carefully, stirred the veggies, flipped the fish, and put the skin back on top, but upside down. This is to help it get crispier. I put the roasting tray back in the oven for another 5 minutes.
At this point I quickly put some lemon juice, olive oil, minced chile and salt & pepper in a bowl. Then I used a speed peeler to thinly slice one of my homegrown patty pan squash (aka zucchini) over the top. I've made this salad before and it's one of the favourites. Then I removed the salmon tray from the oven. Now, at this point Jamie suggests you put just the skin back in for another 5 minutes. So I did, and that was about when my daughter started choking in the living room from the fumes. LOL. So I took the skin out (very crispy and slighly burnt) and turned on the fans. Ooops.
I admit I skipped the guacamole and tortillas for this meal. I knew that would be too much food for just me. But I do love guacamole. Another day. There is also a berry spritzer listed, which I may get around to at some point this week. Berries, of course, are also in season right now.
What lovely colours! I particularly enjoyed the rice this time around. I liked the combination of flavours from the basil and the blackened peppers. I might even be able to sell those left overs to the fish haters! ;)
This post has been shared on the Wednesday Fresh Foods Blog Hop at Gastronomical Sovereignty and the Friday Foodie Fix at the W.H.O.L.E. Gang!