Baked Salmon Fillet with Oak-Smoked Black Kampot Pepper
We are so incredibly lucky to have a fabulous supply of delicious fish here in the UK. My favourite is salmon. It's rich, fatty, and perfect for both Asian or European cookery.
Being summer, with long and warm days, it's pretty hard to beat this dish for a easy late supper. Admittedly, there is a lot of butter, but my granny would approve.
- 4 fish lovers
- 1 whole boneless salmon fillet
- Baby new potatoes
- Fresh parsley
- Maldon salt
- Stony Groves Oak-Smoked Black Kampot Pepper
Place fillet in an oven dish lined with baking paper (check for bones). Add a couple of tablespoons of butter (be generous, it won't kill you), salt, and sliced lemon. Bring oven to 200 degrees. Boil two large pots of water for the potatoes and asparagus. Wash and dry the parsley.
Boil the potatoes and asparagus (it's cooked when its colour changes from green to a little yellow, which will take around 6 minutes). Don't overcook it!
Place salmon in the oven for 12 minutes, remove, and rest. Cut parsley finely, drain the potatoes and asparagus, and add butter to both the parsley and the potatoes.
Just before portioning the fillet, crack a generous amount of Stony Groves Oak-Smoked Kampot Pepper over it. Portion, plate, and serve to the fish lovers.