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I feeling much better now, and to celebrate I thought I would post this delicious salmon recipe   (Btw, I have taken note of the recent chutney poll result and will be posting a new chutney recipe next week).

I am fortunate that I have an excellent fish monger, not only does he sell ‘caught that day’ fresh fish but he also mentioned this recipe to me which I have adapted.  Clearly a lesson to us all: find a good fish monger!

Ingredients:

• 400g fresh, thick cut of middle salmon
• half a medium sized leek
• a handful of fresh basil leaves
• 1 tbsp olive oil
• 1 mug full of bread crumbs, chopped
• seasoning

Method:

1. Pre-heat the oven for 20 minutes on a medium-high heat.
2. Wash the salmon to remove any residual scales (get your fish monger to take the fish off the bone, descale etc.)
3. Wash the leek well, and pay close attention to the ends of the leek because this vegetable has a habit of hiding bits of dirt in nooks and crannies.
4. Chop the leek and the onion.
5. Using a grater or food processor make bread crumbs from about a mug full of bread (any bread you like).
6. Wash and tear the basil leaves.  If you are using Greek basil which has small leaves you won’t need to.
7. Mix the basil, bread crumbs, olive oil, half of the vegetables, and light seasoning in a bowl to make the crust.
8. In the base of your baking dish place the other half of the chopped vegetables, and then put the salmon skin side down on top.
9. Spoon on the crust mixture and pat down with your hands so it sticks to the fish.
10. Bake in the oven (uncovered), for 20 minutes then check how done the fish is.  If the fish is still very ‘clear’ and dark in the middle it will need another 10 minutes or so cooking.
11. Delicious hot or cold, serve with new potatoes and peas.