This is the sort of very quick dish I’ll make for myself when I’m able to cook. It’s childishly simple, relying, as it does, on bottled sauces
For one person take 2 salmon fillets, you know the type, wide strips, thick in the middle, thinning down at the ends. Sit them, skin side down, on a pad of kitchen paper, to dry the skin, and wipe any moisture off the fish itself.
Preheat the oven to 200C – I use a mini oven, it really does keep fuel costs down.
First, knock up a dish out of Continue reading