Easter is upon us piglets, time to snack wildly on that chocolate, sleep in to ridiculous hours and for most, head down south with the masses (“we’ll get up early & miss the crowds” - famous last words). This Little Pig is taking a light sabbatical over the Easter weekend but do not fear piglets, you have not been forgotten. This Little Pig has a magical Good Friday feast for your family & friends, that is quick, simple & oh so delicious to prepare & enjoy with a crisp white & good conversation.
A Whole Side of Baked Salmon stuffed with Caper Berries, Tomatoes & Red Onion, Served with a Side of Crunchy Cos Lettuce Goats Cheese Salad & Hot Crusty Bread.
Prep Time: 20 Mins. Cooking Time: 6 Mins. Feeds 6-8 Piglets.
1 kg x Salmon Side – skin off (Highly recommend Kailis Bros in Leederville).
200g x Caper Berries (substitute in capers if your local shop lets you down)
250g x Cherry Tomatoes
1 x Red Onion
6 x Garlic Cloves (Australian Garlic)
2 x Lemons
1 x Dill Bunch
1 x Parsley Bunch
½ x Cup of White Wine (This Little Pig recommends using a good quality drop – because then you can drink the rest – hurrah!)
1 x Baguette
1 x Cos Lettuce
100g x Goats Cheese
To Season & Dress:
*Note: Entree of Salt and Pepper Squid with herbed dill aoli... goes down very well.
To Make this Fabulousness:
*Note: to ease stress you can prepare the veg tray & cos lettuce salad ahead of time before your guests arrive. Oink.
- Preheat your oven to 250 degrees.
Take about ½ of your cos lettuce & slice into bite-sized chunks. Season with a drizzle of olive oil, 2 Tbs lemon juice & a scrunch of pepper, then scatter goats cheese liberally over the top – that’s your simple goats cheese salad side completed.
Cut your lemons into slices & arrange in the bottom of a large tray in a line.
Skin & slice your garlic & red onion into thin slices.
Halve your cherry tomatoes
Roughly chop your parsley & Dill
Scatter two thirds of your parsley, dill & cherry tomatoes and all of your caper berries, garlic & red onion over your lemons that are already arranged.
Pour in your ½ cup of white wine & 3 Tbs of lemon juice.
Season your vegetables with salt, pepper & drizzle 2 Tbs of olive oil over.
Place in oven for 15 mins or until tomatoes start to soften & onion starts to wilt.
When the vegetables have been in the oven for 15 mins, place your fresh baguette into the oven at this point to get crunchy & hot.
- Then heat 2 Tbs olive oil in a large fry pan until hot to trot. – If your pan isn’t big enough, slice your salmon in half & do it in two batches.
- Once the pan is piping hot, place salmon gently in & sear for 1 minute to create a lovely golden crust on one side.
Remove salmon & nestle seared side up, on top of the lemon & veg in the oven tray & place back in the oven for another 3 mins for a medium finish.
Remove from the oven & pile your beautiful vegetables onto a large platter.
Place your luscious salmon on top & scatter the remaining parsley, dill & fresh cherry tomatoes over the top. Season with generous lashings of salt & pepper & a drizzle of olive oil.
Serve in the middle of the table with your crusty hot bread & crunchy goats cheese cos lettuce salad. Let your friends & family serve themselves up with squeals of delight.