Saturday, 11 September 2010
Baked Salmon with Spiced Chickpeas and Spinach
I wonder why Alex Mackay isn't better known? He is a Kiwi chef who worked for many years with the legendary Raymond Blanc. He has written a great book on Provencal cooking, and also writes from time to time for Sainsbury magazine. A couple of years ago, I cut this recipe from there and cooked it tonight - simple and delicious! Make a 'papillote' of a big sheet of foil per person, lined with another sheet of baking parchment. On this, lay a handful of spinach leaves per person. Take a tin of chickpeas, rinse, and mix in a bowl with half a tin of good chopped tomatoes, a chopped clove of garlic, a chopped spring onion and a half teaspoon of garam masala powder. Divide this amongst the spinach parcels - this quantity serves two. Place a salmon fillet (organic if possible) on each pile of chickpeas and dot with a wee bit of butter, and some salt and pepper. Scrunch up the parcels, sealing well, and place on a baking sheet. Bake in a really hot oven, 200 C, for 20 minutes, and then unwrap. The smell is glorious as the fragrant steam puffs out.