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Baked Salmon
This is one of the stalwarts underpinning my life: I often have some in the fridge – it’s incredibly simple, delicious and very filling, and more to the point, ready to eat whenever I am starving, have no time to cook, and doughnuts are grinning at me enticingly through the letterbox. You can add a couple of teaspoons of olive oil if you like, but it doesn’t need it.
- 1kg filet of salmon
- Grated lime zest and ginger
- Crushed garlic
- A few sprigs of flat-leafparsley and thyme
- Salt and pepper
Diva notes.
Descaling Salmon:This is a horrible job. Get the fishmonger to do it. You may need to be forceful; do not be fobbed off with excuses. If forcefulness fails, scrape them off with a knife into a plastic bag – the scales, not the fishmonger – so at least you won’t compound the misery by blocking up the sink. If you cook salmon often, it’s worth getting a fish-descaler – no, I don’t mean marry your fishmonger: it’s a handy little gadget; I have one that’s attached to the back of a rather good garlic crusher I found in Italy.
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