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1
Tail the green beans, blanch them until tender in salted, boiling water, and drain.
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2
Put in a bowl with the cherry tomatoes and the stoned olives.
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3
Toss in the olive oil and a pinch of salt and pepper.
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4
Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels.
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5
Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
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6
Preheat the oven and a roasting tray at the highest temperature.
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7
Put your 4 fillets of salmon at 1 end of the roasting tray.
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8
Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray.
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9
Lay the anchovies over the green beans.
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10
Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
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11
This is very tasty with some homemade mayonnaise or aioli.
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12
When I make aioli I use 2 olive oils: one is a bit more expensive, a bit more peppery and a bit more gutsy; and a second which is a bit more bland but still nice and mellow.
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13
By blending the flavors in this way you achieve an olive oil flavor that isn't too strong or too peppery.
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14
Aioli is great with cold roast pork.
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15
Basil aioli is good with pink grilled salmon and lemon aioli works well with crostini in fish broth.
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16
Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic).
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17
Place the egg yolk and mustard in a bowl and whisk.
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18
Then start to add your olive oil bit by bit.
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19
Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts.
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20
When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts.
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21
To finish just season to taste with salt, freshly ground black pepper and lemon juice.
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22
*RAW EGG WARNING
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23
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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24
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
