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1
Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish.
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2
Season generously with salt and pepper. About 1/2 teaspoon each of salt and pepper. I usually use Masterfoods Garlic Pepper for each time that I need salt and pepper. Rub the seasonings all over the fish.
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3
Slice two lemons into thick slices, discarding the ends. Lay the slices of lemons on a baking tray lined with baking paper.
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4
Place the salmon fillets on top of the lemon slices. If you have left the skin on for the fillets, then make sure it's skin side down.
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5
Place the salmon fillets in the oven and cook for 25 mins. If the salmon fillets are very thick, cook a little longer for another 3 to 5 mins.
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6
While the fish is cooking, prepare the vegetable medley and sauce.
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7
Peel a large carrot and diagonally slice into thin slices.
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8
Wash and pluck the leaves of a bunch of spinach. I used about 150g of baby spinach.
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9
Heat a deep saucepan and add 1 tablespoon of cooking oil. Keep the heat at medium heat.
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10
When the oil is hot, add 1 tablespoon of butter.
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11
When the butter has melted, add the carrots and stir fry for a minute to cook and soften the carrots. I like them slightly crunchy so I don't cook them for too long here. Keep the heat at medium.
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12
Remove the cooked carrot slices and set aside in a warm place.
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13
In the same pan, add 1 tablespoon of minced garlic. Stir fry for 20 seconds.
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14
Add the spinach leaves. Stir fry at medium heat.
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15
Add salt and pepper to taste. About 1/2 teaspoon each of salt and pepper. I used Masterfoods Garlic Pepper seasonings instead again.
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16
Stir fry the spinach till it's soft and wilted. Careful not to overcook as they would lose their natural pretty green colour.
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17
Dish up the cooked spinach and set aside in a warm place.
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18
Now make the sauce.
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19
Peel off the hard outer layer of 2 stalks of lemon grass. Slice into 2 inch long pieces and using the back of your knife, bash the lemongrass and bruise the slightly for the fragrance and flavours to emit.
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20
Add 1 tablespoon of butter to a small saucepan.
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21
When the butter has melted and is bubbling slightly, add the lemongrass. Cook at medium heat for 30 seconds.
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22
Add 150ml of fresh liquid cream. Let the mixture come to a gentle rolling boil.
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23
Add 1 teaspoon of liquid chicken stock concentrate. Or you can use 1/2 cube of chicken stock bouillon. Stir it in well, and do a taste check. If it's not salty enough, add more chicken stock.
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24
Whisk the sauce as it boils and thickens.
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25
After a couple of minutes, the sauce would have thickened. Remove the lemongrass.
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26
Add 1 tablespoon of lemon juice. I usually use a strainer and squeeze a lemon directly over the sauce. Do a taste check. Add more lemon juice if necessary. Whisk well to combine.
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27
The salmon should be done by now. Remove them from the oven.
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28
Plate your dish but placing some spinach and carrots at the bottom of a plate or shallow dish.
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29
Gently place the salmon fillet on top. Drizzle a generous amount of sauce around the fish. Garnish with chives.
