🫙 From the Spice Rack
Pot-Roasted Salmon with Olives & Preserved Le
4 Salmon Cutlets Olive oil Salt and pepper 4 Carrots 6 oz Green Beans 4 oz Pitted Black Olives 1 Preserved Lemon 6 oz Fish stock 1 tb Chopped Parsley Preserved lemons are salted le...
maineasy
Ingredients6 items
Ingredients
- 4salmon cutlets
- 6ozgreen beans
- 4ozpitted black olives
- 1preserved lemon
- 6ozfish stock
- 1tb chopped parsley
Directions
- 1
4 Salmon Cutlets Olive oil Salt and pepper 4 Carrots 6 oz Green Beans 4 oz Pitted Black Olives 1 Preserved Lemon 6 oz Fish stock 1 tb Choppe
- 2
If you don't have them use ordinary lemons
- 3
The advantage of the preserved ones is their mildness and tenderness, so you can eat them
- 4
The unpreserved ones tend to be too bitter
- 5
If you don't have fish stock use 3 oz each white wine and water
- 6
Method: Brown the fish in olive oil using the casserole you will use for the roasting
- 7
Season with salt and pepper and set aside
- 8
Peel and trim the carrots and cut lengthways into thin strips