Never turn your back on a Hungry Man – How my salmon got stolen
So, this post was going to be about a really easy and delicious salmon recipe but I thought I needed to do a community service and warn the Ladies of a potential threat in your homes: The Hungry Man. It is well known in my household that I’m a blogger, which means that most of the time, ANY food I make is a potential blog post. With that, comes some ground rules that are to be followed if you want to eat the food I make:
- Make sure that said blogger has enough space to do her mise en place as it will undoubtedly involve pictures taken in weird bodily positions. In other words, no hovering.
- Once said blogger has prepared the food and is ready to plate, be prepared to wait a moment before taking any food as, once again, more pictures will be taken of the finished product. In other words, be patient and wait until it is clear which serve you can take because I want to ensure there is some continuity with the pictures taken.
On this occasion, rule number two was clearly broken. The Hungry Man did not patiently wait until the ‘all clear’ was given, and stole the piece of salmon that I wanted to take pictures of. You will notice that my ‘before’ picture of the salmon does not match the ‘after’ picture of the salmon. All I could think of was this scene from The Simpsons. I wish I had a paddle.
Ladies, do yourself a favour and do not turn your back on The Hungry Man if you are a food blogger. I can guarantee you that no instructions will be abided by and it will all end in tears….or a paddlin’. Now let me digress a little and share with you the recipe that started this trouble. The original recipe has been adapted slightly to serve two people.
The Hungry Man Baked Salmon
2 x 175g skinless salmon fillets
¼ cup (60ml) extra virgin olive oil
½ lemon, thinly sliced
4 fresh thyme sprigs
2 tsp Dijon mustard
1 tbs white wine vinegar
2 tsp dried tarragon (fresh tarragon could also be used)
½ tsp caster sugar
Heat oven to 220°C (fan forced). Lay two 30cm squares of baking paper on a baking tray. Place a salmon fillet on each, season with salt and pepper, top with lemon slices and a thyme sprig. Drizzle each fillet with 1 tsp oil. Fold the edges of the paper together to form well-sealed parcels. Bake for 10-15 minutes or until cooked through.
Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Have a taste to check the balance of flavours and adjust accordingly, then set the dressing aside.
Arrange the salmon fillets on plates, drizzle with the tarragon dressing and serve with your favourite sides. I served the salmon with mashed potato and green beans.
Note: I absolutely loved the tang from the dressing combined with the potato mash, and it was nice to have a different flavour to go with the salmon instead of the usual squeeze of lemon juice. I have amended the recipe to accommodate for two people, if you would like to see the original recipe, click here.