It’s wet and chilly here today and we both feel as if we may be going down with flu, so we need bold flavours to eat. I decide to make Salmon Traybake. We make this a lot. It’s an adaptation of a Jamie Oliver recipe from his first book The Naked Chef. The idea is to bake salmon fillets in the same roasting tin as tomatoes and green beans with the whole thing topped with anchovies. The anchovies fall apart and make the most wonderful sauce. My version is made most often with broccoli but it is very adaptable. I’ve even made it with chopped cabbage. When our crop of habas, broad beans, is ready, they get thrown in too with a handful of peas. And when the asparagus season starts, later this month, we stop at a field where they are harvesting and buy an armful to make Traybake. A head of broccoli or a handful of green vegetables such as asparagus
2 onions, peeled and quartered
Two handfuls of black olives
A box of cherry tomatoes [or larger tomatoes, quartered]
loads of extra virgin olive oil
2 lemons
A sprig of fresh rosemary or thyme, or a small handful of dried
Sea salt and freshly-ground pepper
2 thick salmon fillets, skinned
A small tin of anchovies, drained [a jar if you are an anchovy freak]
In a large bowl, mix the olives, tomatoes, rosemary and onions. Prepare the broccoli and blanch briefly in boiling water. Add to the bowl. Toss in the olive oil, salt and pepper. Cover and set aside for a couple of hours if possible.
Wash the salmon fillets then skin. Put in a bowl to marinade with the juice of a lemon, a glug of olive oil and freshly-ground pepper. The salmon turns pale and is tenderised by the lemon.
Put the roasting tin in the oven, and preheat the oven to its highest temperature.
First, roast the vegetables at one end of the tin for 10 minutes.
Take the tin out of the oven, stir the vegetables then add the salmon fillets at one end of the tin. Lay the anchovies over the vegetables. Roast for another 10 minutes, checking to make sure that the onions are caramelised.
Serve with lemon quarters.
Serves 25 to remember
el salmón – the salmon
el tomate – the tomato
el romero – the rosemary
el brócoli – the broccoli
la anchoa – the anchovy

If you’re feeling really hungry, try these recipes:-
A rosemary risotto
Pasta with gorgonzola & pecans
A non-classic tortilla

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Feeling hungry tonight? Try Salmon Traybake #Spain #recipe by @jamieoliver via @Spanish_Valley http://wp.me/p3dYp6-2Z