Ingredients
A selection of mixed vegetables - peppers, onions, butternut squash, leeks, aubergines and tomatoes are all check free, and all work well.
40g Hamlyns Scottish Oatmeal (Pinhead works best)
Grated zest of 1/2 a lemon
1 ½ tablespoons fresh parsley, chopped finely
2 salmon fillet steaks (approx 100g each), with any visible bones removed
½ lemon, cut into 2 wedges
Spray oil
Method
http://hamlynsoats.co.uk/recipes/oat-crusted-salmon-with-roasted-vegetables/
A selection of mixed vegetables - peppers, onions, butternut squash, leeks, aubergines and tomatoes are all check free, and all work well.
40g Hamlyns Scottish Oatmeal (Pinhead works best)
Grated zest of 1/2 a lemon
1 ½ tablespoons fresh parsley, chopped finely
2 salmon fillet steaks (approx 100g each), with any visible bones removed
½ lemon, cut into 2 wedges
Spray oil
Method
- Start with the roasted vegetables. Roughly chop the vegetables into chunks. Liberally spray a non stick roasting tray with an olive oil spray. Lightly spray the vegetables and shake the tray to ensure a fine coating. Top with some fresh herbs like rosemary and thyme, or a few chilli flakes.
- Roast in a preheated oven (200 oC/400 oF/gas 6) for around 30 minutes.
- Meanwhile, prepare your salmon. Mix the oatmeal with the grated lemon zest and finely chopped parsley. Press on top of the salmon fillets, and season with salt and pepper.
- Give a good non stick pan a liberal spray of your spray oil. Cook the salmon fillets, crust side down first, for approximately 6 minutes, then turn over and continue cooking until the fish flakes to the point of a knife.
- Serve the roasted vegetables on a plate, topped with a salmon fillet and a lemon wedge on the side.
http://hamlynsoats.co.uk/recipes/oat-crusted-salmon-with-roasted-vegetables/
