Tag Archives: red pepper

Red Pepper and Herb Salmon Fillets with Spiralized Vegetables

We eat a lot of salmon and I have a variety of different approaches to cooking it, all of which we love. But when I saw this dish being prepared on Mary Berry’s Foolproof Cooking first episode, I thought that it would make an interesting change. She served hers with spiralized vegetables, which also fired my imagination, and the necessary spiralizer was duly ordered that night! The vegetables are a nice change (and might make for easier persuasion with little ones given their presentation) and the fish was quite delicious and stupendously easy – a great family supper.

Serves 4

What you need…

1 x baking tray, lined with Bake O Glide or parchment paper

140g full fat cream cheese

20g Parmesan, finely grated

1 garlic clove, chopped

1 heaped tablespoon chives, chopped

4 chunky salmon fillets

Juice and grated zest of 1 lemon

1 handful fresh parsley, finely chopped

1 roasted red pepper from a jar, finely sliced

Sea salt and black pepper

for the spiralized vegetables

1 x spiralizer (I bought my online for £13)

2 large courgettes, topped and tailed

3 large carrots, topped, tailed and peeled

Juice and grated zest of 1 lemon

1 tablespoon parsley

Sea salt and black pepper

What to do…

Preheat oven to 200c / 400f / gas 6.

In a bowl, mix together the cream cheese, Parmesan, garlic, chives, salt and pepper.

Pop the salmon fillets onto your baking tray and then season with salt and pepper. Spread over the cream cheese mixture equally over each fillet.

In a small bowl, mix together the lemon zest and parsley and then sprinkle over the fillets. Arrange the red pepper slices in an ‘X’ over the top of the salmon fillets.

Pop in the oven and cook for 15 – 20 minutes or until the salmon is cooked through. Put one fillet on each serving plate.

Meanwhile, feed each of your vegetables through the spiralizer, adopting a ‘pencil-sharpening’ action to produce long spaghetti-like strands.

Pour the oil into a wok or deep frying pan on a moderate heat. Tip in your vegetable strands, season with salt and pepper and stir-fry for 5 minutes. Stir in the lemon zest and parsley and divide onto each serving plate with the fish.

Squeeze the lemon juice over the fish and vegetables and serve your red pepper and herb salmon fillets with spiralized vegetables: light, delightful and quite a different turn on cooking salmon. Enjoy!

Tips…

I use Waitrose Cooks’ Ingredients frozen, chopped garlic and just shake in a rough amount rather than peeling and chopping garlic cloves – it’s the little things that make life easier!

I’m rubbish at chopping herbs, so instead use a clean pair of sharp kitchen scissors – works a treat.

When you choose your carrots and courgettes, make sure they are big, fat ones – they work much better with the spiralizer.

Inspired by…

Mary Berry, Foolproof Cooking

How easy…

Really simple and hardly any clearing up