It has been so hot recently, you start to wonder what on earth should you feed the family. Well that has been my question of late and suspect it will be the same question I ask myself as I write my shopping list this week.
It is the sort of weather that you really don't want to stand in the kitchen for long to cook anything hot, let alone eat it. If my boys had it their way, they would live on all things beige and not look at anything remotely healthy (I mean who would at 3 and 4 years??). So as you can imagine summer cooking can be quite a challenge.
Marks & Spencer though must have been reading my mind when their delivery arrived into the Big Red Bus Club on Tuesday. In it we had salad bags, baby potatoes, green beans and fruit. Anyone who knows me, knows how much I love cooking (as well as eating it) and I always take our deliveries like and “Can't Cook, Won't Cook” (for those of you out there that don't know the show, it is were 2 couples bring a bag of food they like and challenge a celebrity chef to come up with 2 courses using what is in the bag and anything from their larder). So I pick up a few nice bits and bobs, and head off home to raid my larder (in our house, this is the fridge!!).
After a root around in the fridge, I find some minced lamb and salmon I had bought for dinner during the week. Now lamb kofta's and salad would have been nice, but after 2 days of BBQ's is another “meaty” tea time what we need?? Salmon it is then. When it come to salmon I usually stick to the basics and do the same thing with it each time. However this time I have big plans for my salmon! I decide to go down the salmon salad route, but not any old salad, I'm going to do one including the potatoes and green beans. I even surprise my hubby and sever it up in one of our oversized plates, just like you would on Can't Cook Won't Cook (lets just hope he doesn't get used to it!).
The kids?? What did they have?? Well I did them what we call in my parents household as a kids meze. A what I hear you cry! Well it is a little bit of everything they will eat – that isn't beige. So thank you dad for that tea time idea, I have a feeling I will be rolling that out quite a few times through the summer. As for us, we loved our salad and have a feeling it will be the new way salmon gets cooked in this house.
2 x fillets of salmon
1 x bag of salad leaves
1 x handful of green beans
1 x handful of new potatoes
½ a clove of garlic
A drizzle of honey
1 x tsp of dijon mustard
3 x tbsp of olive oil
1 x tbsp of lemon juice
Put the salmon fillets on a large square of foil, drizzle with lemon juice and some pepper. Package up like a parcel and pop into the oven on a tray. Cook until cooked through.
Boil the potatoes until almost done and then pop the green beans to cook for a few minutes.
Once done drain the veg and put to the side.
Mix the garlic, honey, mustard, olive oil and lemon juice together in a separate bowl and put to the side for when you dress the salad.
Once the salmon is cooked, take it out of the oven to cool. Then flake once cool enough to handle
On a plate (a large one in my case) empty the bag of salad leaves, then the potatoes, green beans and flaked salmon over the top.
Finally drizzle over the dressing and serve.
** Please note – This is not a recipe that has come from the net or a cook book, so all measurements have been done by eye. **