Greek
Members
Greek
Greek Sweet Potato Flatbread
A island take on Sweet Potato Flatbread, built on honey and walnut and finished the way we like...
Greek · Main
Roasted Salmon with olive and caper
Our tested Roasted Salmon Hotpot: herby, generous, and balanced with olive and caper. Serves 6 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the dried oregano and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Olive and caper Aubergine Broth
This Greek Broth leans on olive and caper to do the heavy lifting. We stir-fry the Aubergine...
Greek
Members
Greek
Herby Chickpea Grain Bowl with garlic and yoghurt
This Greek Grain Bowl leans on garlic and yoghurt to do the heavy lifting. We roast the...
Greek
Members
Greek
Smoked Salmon with honey and walnut
Weeknight-friendly Salmon Gratin with the honey and walnut we come back to again and again. Big...