This week is all about simple, quick and easy to prepare foods. I choose this kind of dishes is because I can prepare it easily without me being in the kitchen for hours. Hopefully, all things gets well with my kids this weekend so i can clean the house and tidy up some mess. And prepare some cakes as I'm craving for something sweet. The roasted Salmon on a bed of glazed balsamic carrots, beans & new potatoes are beautifully complimented by the delicious balsamic-glazed vegetables,this fish recipe both looks and taste special. Use white fish if you prefer rather than of the salmon. With Balsamic vinegar, it tends to make kids not to like it cause of its strong taste. With the other dish - TOFU, I have to cook it before it expire. With the stir-fried tofu; I don't have exact measurement, as most of the dishes i cook is just base on what I have in my pantry and judge by its looks and most of is the taste or with filipino saying its tantya-tantya lang.
Roasted Salmon on a Bed of Glazed Balsamic Carrots, Beans & New Potatoes
500g Salmon fillets
200g carrots
200g French beans
400g new potatoes
2 Tbsp balsamic vinegar
4 Tbsp olive oil
1 Tbsp parsley
- Preheat oven to 200°C. Peel and cut the carrots into batons; top and tail the French beans. Remove the skin of the fish and divide into serving pieces.
- Place the fish on a lightly oiled roasting tin and cook for 10-12 minutes. Cook the potatoes for 15-20 minutes, and drain. Cook the carrots and beans for approximately 8-10 minutes until just tender and drain.
- Place the potatoes,carrots and beans in a large, heavy-based fryingg pan with the olive oil and balsamic vinegar. Heat gently and toss until glazed.
- Serve the vegetables with the warmed balsamic dressing spooned over the salmon placed on top. Sprinkle with chopped parsley.
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