It’s been a while since I posted anything, and while I’d like to blame my recent move to London (UK not back to my hometown London ON), I think I’ve fallen out of the habit a bit. However, there is no shortage of amazing food and inspiration here (it is the land of Ottolenghi after all), and following a particularly delicious dinner last night, I am trying to get back in the swing of things! One of the best things about living in London has been the markets, for food stuffs and all other stuffs. Every weekend Graham and I seek out a new one, or return to our favourite in Marylebone, where we fill as many bags as we can carry reasonably (ubering occasionally). Upon returning home we cram it all in our miniature fridge, and then endeavour to make it all before the next market day! It’s a lovely ritual and a great way to ensure we are eating local food that is in season.
This salmon recipe is super easy, healthy, and very delicious. All you need is salmon, red chilli jelly, S&P and some jalapeños. THAT’S ALL.
- 4 Salmon fillets
- 1 jalapeno thinly sliced
- 4 tbs chilli jelly
- Fleur de Sel and Pepper
- Preheat oven to 425F
- Smear the chilli jelly on the salmon fillet, you want it to be nice and thick.
- Season well with fleur de sel and pepper
- Place the jalapeños decoratively on top.
- Bake for 15 minutes (timing depends on the size of the fillet and how done you like them, I like my salmon just cooked through). You can test with a fork, the fish should be nice and flaky.