In a week when I’m feeling a bit blue, and possibly a bit grumpy, post party and embarking on my new challenge (see post “Let’s Start with a Party”) I looked to one of my other great passions for comfort, food. For me the holy grail of meals is the one the whole family can enjoy, the one that takes minimum effort, with maximum taste and creates no exclamations of “uugggh I don’t like that”. Although meal times can sometimes be stressful in our household and I’m sure around tables up and down the country, food is an important part of our family bonding.
My husband and I love food, I love cooking it and he’s learning to love cooking it, we both love eating it, at home, in restaurants, on holiday, locally, with friends, as a couple and now as our family of four. It delights me that the children enjoy a wide variety of food styles and flavours and although Tink’s vegetable preferences are still a little limited, they are both very interested. Interested in” how is it made, what’s in it, can I try it, and can I help make it?” So today I decided to bring us all together over a family meal, and despite Tink struggling to be polite and unaggressive, we all tucked into a meal that everyone enjoyed eating. Mr H exclaimed at how yummy it was, Tink ate half (good result) and Stig remarked “this meal has lost me in flavour”. Happy families for that moment and comfort for almost all achieved.
So combined with my new favourite thing to do, play with my birthday present camera I have documented tonight’s meal…let’s call it….
Salmon Surprise (as named by Stig) or Roasted Salmon and Balsamic Vegetables.
- 4 Skinless Salmon Fillets
- 500g small potatoes
- olive oil
- sea Salt
- 300g mushrooms chopped in half
- 2 large leeks sliced into inch thick chunks
- 4-5 good size tomatoes halved
- ground black pepper
- balsamic vinegar
- 4 slices parma ham (optional)
- 1 lemon sliced into 4 slices
- basil leaves
Set the oven to 200C/400F. Then place the potatoes to par boil in salted water.
Chop all the vegetables as instructed above. Place a roasting tin in the oven with a couple of glugs of olive oil.
Drain potatoes and transfer to heated tin, shaking it around coating all potatoes. Sprinkle with sea salt and pop back in the oven for 10 minutes.
Season the salmon fillets, wrap in parma ham (optional) and top with a slice of lemon.
Remove tin from oven and turn down to 180C/350F. Add all the remaining vegetables, drizzle with a little more olive oil and balsamic vinegar, season and return to the oven. Cook for 30minutes.
Remove tin from oven and scatter vegetables with basil leaves, top with salmon fillets and return to oven for 10 more minutes.
After 10 minutes or when fish is cooked and feels firm to the touch serve. Spoon out vegetables, top with salmon and pour over the tin juices.