Lemon & Thyme Salmon

This recipe is inspired by bits and bobs lying around the kitchen. I had no idea what to cook for dinner so resorted to scratching around the kitchen. The end result was actually so good I had to share it :)

There was tons of left over Lemon Thyme in the kitchen from the Cider Roast Pork Belly recipe we did over the weekend.  I couldn't let it go to waste so I decided to zshoosh up my Salmon with the Thyme and a lemon I had in the cupboard.  I then used almost re growing spuds to make some smashing mash potatoe as my Salmon's fluffy pillow.  Some household additions of butter, milk, salt & pepper completed my dish.

Try this its so easy and really yummy!

Ingredients

• Salmon fillets
• A couple sprigs of fresh thyme
• Lemon zest
• Olive oil
• Potatoes
• Milk
• Butter
• Salt & Pepper

Instructions

• Preheat oven to 120ºc.
• Boil some potatoes for mashing later.
• Finely chop some thyme into a small mixing bowl and add lemon zest from a small lemon.  Add some olive oil, enough to make a seasoning paste.
• Brush salmon skin with oil and place on a foil covered baking tray.  Brush the top of the salmon with the thyme mix and let stand for a couple of minutes for the mix to penetrate the fish.
• Pop into the oven for 10 mind (may be more or less depending on the size of your fillets and how well you like it cooked).
• While the salmon is in the oven, smash up your boiled potatoes.  Add some butter and milk to get that creamy smooth texture to the mash. Season well with salt & pepper.
• Spoon some mash onto a plate and gently place the cooked salmon in top. Drizzle the left over thyme mix and the juices from the baking tray over your salmon.
• Add a quick squeeze of lemon and you're ready to go!

Potato, Rosmary and Pecorino Bread

Week 4 of July Recipe A Week Challenge - Baked Goods

So I'm going to cheat a bit this week on the July Recipe A Week Challenge... this week has been sooooo busy!  I have had no time to have a go at the Week 5 challenge - vegetarian!  

Luckily last week I made two of the recipe challenges and I must say this has saved my skin!  

This week is the Potato, Rosmary and Percorino Bread.  Oh my word this bread was the best bread I have ever made!!  Totally moreish and who cares about the carbs... I ate about half the loaf and loaded it with butter just as it came out the oven.  Smelty nom nom :)  

I couldn't find Pecorino cheese so I used Parmesan.  I think the Pecorino would be better as Parmesan is quite a bit stronger.

Ingredients (makes 2 loaves):

I cup cooked potatoes (cook with 2 sprigs of rosemary and reserve 1 cup of cooking water), cooled to room temperature
2 x 10g sachets yeast
1 teaspoon sugar
½ cup butter, melted
¼ cup olive oil
3 tablespoons sugar
2 eggs
2 teaspoons salt
1 tablespoon freshly chopped rosemary
2 cups finely grated Pecorino
6-7 cups flour

Instructions:

Combine the reserved cooking water (from the potatoes) with the yeast and 1 teaspoon sugar, mix and allow to stand for 5 minutes until frothy.
In a separate bowl, combine the potatoes, butter, oil, sugar, eggs, salt, rosemary and Pecorino and mix well.
Add the egg mixture to the yeast mixture and mix well.
Add two cups of flour and mix until the dough is sticky then add the rest of the flour cup-by-cup until you have a soft dough.
Turn the dough out onto a floured surface and knead for 6-7 minutes until the dough is smooth.

Place in a floured bowl and cover with a damp cloth. Place in a warm spot and allow to rise for 45 mins – 1 hour.

Pre-heat the oven to 180°c.
After an hour, punch down the dough and divide in two round loaves. Cut a cross/square onto the top of the dough and place on a baking paper-lined baking sheet. (don't cut the cross too big otherwise your loaf will split into 4 while you cooking it!)
Place in the oven and allow to bake for 30-35 minutes until the loaf is golden brown, crusty and sounds hollow when tapped at the bottom.
Remove from the oven and allow to cool slightly before serving with butter.

Recipe from Simply Delicious Blog