I've made this a number of times and, although the salmon fillets all vary a little in size and shape (180g is the optimum weight), they are always cooked to perfection.
The salmon's coral flesh atop its bed of vegetables stays succulently tender.
It is the red glossy marinade with its smoky, spicy and citrus overtones which cossets the fish during cooking, ensuring the salmon retains its supple richness. So easy, so good.
Zesty salmon with red beans and capsicum
Ingredients
4 salmon fillets, about 180g each
2 tsp sweet smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
zest of 1 lemon
3 Tbsp lemon juice
Vegetable base
1 Tbsp olive oil
1 medium red onion, finely chopped
2 cloves garlic, crushed
1 medium red capsicum, deseeded and finely sliced
1 Tbsp tomato paste
1 x 400g can chopped tomatoes in juice
1 x 300g can red kidney beans, rinsed and well drained
¾ to 1 tsp prepared chilli, from a jar
½ tsp salt
To finish
2 Tbsp grated Parmesan cheese, finely chopped with a knife to resemble breadcrumbs.
Method
Carefully remove any bones. Tweezers are usually recommended for this.
Remove the skin. Combine the smoked paprika, coriander, turmeric, lemon zest and lemon juice. Mix to a smooth paste and using a pastry brush, paint this over all sides of the fillets. Or rub it onto the fish with your fingertips. Set aside. If more convenient, this can be done up to an hour ahead of time, covered with cling film and refrigerated until needed.
Bring to room temperature before cooking.
Preheat the oven to 200degC.
Choose a casserole dish or baking dish, 6-8 cup capacity. I use a square 23cm baking dish 6cm deep.
To make the vegetable base, heat the oil in a medium-sized frying pan, add the onion and fry gently for 5-6 minutes. Add the garlic and capsicum and continue to cook for 3-4 minutes more.
Add the tomato paste, tomatoes, kidney beans, chilli and salt. Tip the contents of the frying pan into the warmed baking dish. Top with the salmon, place in the preheated oven and cook for 10 minutes.
Sprinkle the salmon with the finely grated Parmesan cheese and cook for another 5 minutes.
Serves 4These are reasonably generous portions so I often serve this quite simply with a tossed green salad. However warm, crusty bread is delicious served alongside.
