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Lightly Smoked Salmon Stir-fry with Basil Oil |
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| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
600g new potatoes, larger ones cut in half
4 lightly smoked salmon fillets
3 tbsp olive oil
300g green beans, topped & tailed
1 pack baby courgettes, cut into thin rounds
5 spring onions, finely sliced
4 plum tomatoes, skinned, seeds removed & chopped
zest & juice 1 lemon
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For the basil oil
100ml olive oil
60g basil, leaves picked
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Tip: to skin tomatoes, place them in boiling water for 1 min then peel.
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Preheat the oven to 200C/ Fan
180C/ Gas 6. Cook the potatoes in a pan for 20 mins.
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Place the salmon fillets skin
side down on a baking tray, drizzle with 1 tbsp of oil,
season with black pepper and put in the oven to cook for
20 mins.
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Pop the green beans into the
potato pan for 5 mins to blanch, remove with a slotted
spoon onto some kitchen roll and set aside.
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Make the basil oil by whizzing
all the ingredients with some seasoning. Taste and set
aside.
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When the fish has 5 mins
cooking time left, add the beans, baby courgettes, spring
onions and 1 tbsp oil into a large non-stick frying pan.
On medium-high heat, stir-fry the veg for 3 mins, then add
in the chopped tomatoes for a further 1 min. Remove from
the heat, adding the lemon zest and juice.
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Drain the potatoes and remove
the salmon from the oven. Plate up the fish with the
potatoes and vegetables, then drizzle over the basil oil.
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DAILY
DINNERS 
