Lemon and Garlic Infused Salmon/Sea Trout with Roasted Spiced Vegetables

Fishboxer Carolyn Malkiewicz from Peterborough

This fantastic, flavourful recipe can be made using either salmon or sea trout.

Ingredients

• 2 x 130g fillets salmon/sea trout
• juice of 1 lemon
• 4 cloves crushed garlic
• onion
• 1 pepper
• 1 courgette
• 200g cherry tomatoes 
• 1/2 tsp celery salt
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic salt
• salt and pepper (to taste)
• 3 tbsp olive oil
• 150g wholegrain rice

Method

1. Marinate the salmon in the lemon juice, black pepper and lots of crushed garlic.
2. Place the salmon in the fridge for approximately 3 hours.
3. Preheat the oven to 180C.
4. Slice the onion, pepper and courgette.
5. Cut the cherry tomatoes in half.
6. Lightly grease a baking tray with 1 tablespoon of olive oil.
7. Place all the vegetables in the baking tray.
8. Cover the vegetables with the celery salt, ground cumin, smoked paprika, garlic salt, salt and pepper.
9. Drizzle 1 tablespoon of olive oil over the vegetables.
10. Oven-bake the vegetables for approximately 40 minutes.
11. Bring a panful of water up to the boil and add the rice.
12. Boil the rice for approximately 15 to 20 minutes, or until tender and rice cooked through.
13. Heat 1 tablespoon of olive oil in a frying pan over a medium to high heat.
14. Pan fry salmon/sea trout for approximately 5 minutes on either side.
15. Remove the vegetables from the oven.
16. Drain the rice and mix together with the roasted veg.
17. To serve, dish the rice mixture on to your plates, to act as a bed for the salmon/sea trout.
18. Place the salmon/sea trout on top of the rice.