Thu, 10 January 2019
Lilly Higgins was in the kitchen with this delicious recipe.
Ingredients:
· ½ Side salmon
· 2 tbsp Black olive tapenade
· 2 tbsp Sambuca or arak
· 1 tbsp Olive oil
· 250g Cherry tomatoes
· 4 Basil leaves, torn
· Pappardelle pasta or rice
Method:
Preheat the oven to 200C.
Place the whole cherry tomatoes into a medium sized high sided baking tray. It needs to be large enough to fit the salmon.
Pour over the olive oil and coat the tomatoes and dish. Make a little space in the centre and sit the salmon skin side down in thetray.
Mix the tapenade and sambuca together in a little bowl. Spread this over the salmon in a thick layer.
Scatter with a few torn basil leaves and bake for 12-15 minutes until the fish is just cooked and the tomatoes are beginning to blister.
Serve with pappardelle pasta and spoon over all of the delicious cooking liquor. Top with a little fresh basil and serve.
