“There is no sincerer love than the love of food.”
– George Bernard Shaw
Ladies, I hope that my first column has piqued your interest in cooking and that it has inspired you to slowly start building a fun relationship with your kitchen.
In a way writing this column has inspired me. I’ll be the first to admit that recently my cooking has fallen into a bit of a lacklustre pattern; roast chicken on a Monday night, a pasta dish on a Tuesday night, filled pita breads on a Wednesdays night etc. I would walk through the grocery store like a zombie putting the same ingredients in my trolley week in and week out.
However, now that it is my job to inspire you wonderful ladies, I in turn have become inspired. I visit many different grocery stores, delis, butcheries and for this month’s recipe, a fish market in the heart of Cape Town. Being around beautiful, fresh and seasonal ingredients does something to my soul; it brings out an excitement and all I want to do is be in my kitchen creating new recipes and flavour sensations to share with you.
I knew I wanted to create a fish dish this month as fish is incredibly healthy – however it can be daunting to make at home! I headed for a local fish market and found the most beautiful fresh salmon. I was immediately reminded of a dish that my mom and I always make when it is just the two of us at home. It’s incredibly healthy and contains no carbohydrates, therefore is Banting friendly. It’s our “Girls Night In” dish and brings back so many fond memories of my mom and I in the kitchen having a good gossip over a glass of wine while she would do the preparations. I wanted to put a bit of a modern twist on it so I went in search of exotic tomatoes and micro herbs. Believe it or not, this dish takes even quicker to prepare and cook than my previous one! So ladies, as is becoming our tradition, pour yourselves a glass of wine – in this case a sauvignon blanc as it pairs beautifully with salmon – and let’s get started!
Oven Seared Salmon with a Green Bean and Exotic Tomato Salad
(These are the ingredients for 1 portion. If you are cooking for more people make 1 salmon fillet for each person and double or triple the ingredients for the salad.)
1 fresh salmon fillet
300 grams fine green beans, topped and tailed
200 grams exotic tomato mix (if you can’t find exotic tomatoes, rosa tomatoes work just as well)
Salt and black pepper
A few glugs of olive oil
Basil micro herbs (normal basil leaves will do if you can’t find the micro herbs)
Fresh lemon to serve
- Preheat the oven to 220°C with the oven tray in it. Steam the green beans for 5 minutes and then plunge in cold water.
- Combine the green beans with the tomatoes, season with salt, pepper and a few glugs of olive oil.
- Season the salmon fillet with salt, pepper and a few glugs of olive oil.
- Remove the preheated oven tray from the oven and place the salmon fillet on one side and the green bean and tomato mixture on the other side.
- Place back in the oven for 8 to 10 minutes.
- Remove from the oven and plate on a serving dish. Sprinkle the basil over the green beans and tomatoes and squeeze the lemon over the salmon.
This dish is fantastic for one and perfect for a dinner party because you can prepare everything ahead of time and then just put it in the oven a few minutes before you guests sit down to eat.