July Recipe: Salmon with Courgettes, Peppers and Raisins

http://thermograve.co.uk/robots.txt I have given you a fish recipe this month as it includes courgettes which are very much in season and with this hot weather fish seems a lighter option.  I hope you enjoy it.  There are no tips really but if you do not wish to buy the saffron (as I know it is expensive) it will not ruin the recipe.

  • Pinch of saffron filaments
  • 3 tbsps. virgin olive oil
  • 1 onion, peeled, halved and sliced
  • 50g. / 1 ¾ ozs. raisins
  • 1 fresh red chilli, finely chopped and seeds removed
  • 2 green, red or yellow peppers, seeds removed, flesh sliced
  • 2 medium-size courgettes, topped, tailed and sliced
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • salt and pepper
  • 100mls. / 3 ½ fl.. ozs. fish stock
  • 4 x 200g. / 7oz. salmon fillets, skin on
  • 25g. / 1oz. unsalted butter
  • 2 tbsps. coarsely chopped flat-leaf parsley
  • 1 tbsp. finely chopped preserved lemon rind – optional
  • juice of ½ lemon
  1. Preheat the oven to 190C / 375F / gas mark 5. Place the saffron in a small bowl and pour over 1 tbsp. boiling water and leave to infuse.
  2. Heat 2 tbsps. of the olive oil in a large frying pan over a medium heat. Add the onion and peppers and fry for about 5 minutes. Add the raisins and chilli and fry for another few minutes then transfer to a large bowl.
  3. Heat the remaining oil in the pan, turn up the heat a little and sauté the courgettes for a few minutes, stirring frequently, until starting to colour. Transfer to the bowl with the onion and peppers, leaving behind as much oil in the pan as possible. Scatter the cinnamon, ginger, saffron water and some salt over the vegetables and toss together.
  4. Lay the vegetables over the base of a 20cm. x 30cm. / 8 in. x 12in. roasting dish. Pour over the fish stock. Season the fish fillets on both sides and nestle them skin-side up between the vegetables, spooning about half of them over the fish. Dot with the butter, cover with foil and bake for 20 minutes until the fish just flakes.
  5. Combine the parsley and lemon rind in a bowl. Squeeze the lemon juice over the fish and vegetables and let it combine with the juices, then taste for seasoning. Serve the fish and vegetables scattered with the parsley and lemon. New potatoes would be good with this dish.
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