First, I would like to state the obvious, I am not a professional photographer. The photos in this post were taken by me and I hope they don’t make you lose your appetite because this recipe is really good and very easy.
Second, the original recipe is by Jamie Oliver, but I cannot access his recipe online. I also Googled it and got many links that you can check out. At the end of this post, I reprinted what is supposed to be the original recipe, so check that out, too. My good friend (and terrific cook and baker) Anni, made this dish for us and gave me her version of the recipe. Bottom line, I don’t think you’ll be disappointed if you try it. You can put your own twist to it and adjust the amount of ingredients to suit.
Third, let’s get started. I am going to share it with you the way I made it along with a few helpful hints. Not all of the ingredients have specific amounts listed because this recipe can be adjusted however you desire, according to how many folks you’re cooking for and how much they like to eat. I made it for 2 people.
Preheat oven to 375 degrees F. (I was told 350 to 400, so I settled on 375)
2 Salmon Filets (rinsed and patted dry – if the skin is on, leave the skin side up in the pan – check for bones)
12 large Shrimp (rinsed, shelled and deveined – you can leave the tails on)
Fresh Asparagus (rinsed and woody ends broken off) – *See Hint
Fresh tomatoes (cut into large chunks)
Lemons – 2 at least (quartered)
1 Red Chili Pepper (seeds removed and chopped into small pieces)
1 Garlic Clove (minced)
Fresh Basil Leaves (roughly chopped)
Anchovies (optional, but I recommend them – cut them up – use as many as you like) *See Hint
Bacon (3-4 pieces – cut up into smaller pieces) – *See Hint
Baking Dish (I used a 8 x 13 Pyrex dish)
Drizzle some olive oil in the bottom of the baking dish.
Add the tomatoes, lemon, garlic, chilis, basil, anchovies. Drizzle more olive oil and mix everything around in it.
Place the salmon (skin up), shrimp and asparagus on top. Drizzle more olive oil on the seafood. Add the bacon.
Place dish in the preheated oven and cook for approximately 15-20 minutes until the fish is done and bacon is crispy. Keep your eye on it and watch the shrimp do not get overdone.
Before eating, squeeze those tasty, cooked lemons all over everything in your dish. They are delicious!
If the asparagus is on the thick side, you may want to partially cook it a little before adding it to the recipe – don’t overcook. It will be more tender.
I partially cooked the bacon before adding it because we like it crispy.
If you want to give the dish a little more zing, add some lemon pepper before eating, or maybe some salt and pepper to taste. I added some ground lemon pepper, yum.
Anchovies – Don’t let them scare you, they melt into the oil and have a wonderful flavor (not fishy).
If you want to finish it off quick, you can give it a little zap under the broiler at the end, just watch those shrimp.
I served it with sweet corn on the cob and a nice pinot grigio.
This is a light, casual dish that’s easy. Enjoy!
I found this link to what is claimed to be the original recipe. Let me know if you try either version of the recipe and whether or not you liked it.
4x 150g Salmon fillets, skin on, scaled and pin boned
8 Large unpeeled raw tiger prawns
Bunch of asparagus
1 Fresh red chilli
Small bunch of fresh basil
1x 30g tin of anchovies in oil
4 Cloves of garlic
4 Slices of pancetta
Lay the Salmon fillets and prawns in large roasting tray. Snap off the woody ends of the asparagus, then add the spears to the tray with a good pinch of salt and pepper. Quarter a lemon and add it to tray. Finely chop the chilli and add to tray with basil leaves. Drizzle over the oil from the anchovies and tear in 4 of the fillets. Crush in 4 unpeeled cloves of garlic and drizzle over some olive oil. Roughly chop tomatoes and add.
Arrange everything nicely in tray, so the lemons are facing up and the salmon is skin side up. Drape 4 slices of pancetta wherever you like in the tray, then whack under the grill on the middle shelf for about 10 minute, or until the pancetta is lovely and crisp and the fish is cooked through.
Source(s):Jamie’s 30 Minute Meals Book