Salmon in a Tomato and Basil Purée

Having salmon as dinner has been the easiest, no fuss fish meal been made in the house of Netley, and today I brought one of my salmon recipes to Bath on my visit to A.

I can't believe how quickly this term has gone by. Autumn term is supposed to drag on, supposed to make people feel like they can't wait to go home, feel like Christmas is never going to come soon enough.

And yet, this year before I know it it's December. Before I know it there are Christmas advertisements everywhere (please see John Lewis' Christmas ad) excuses can now be evoked for watching movies like Four Christmases and Love Actually (the ultimate must-watch festive movie of the year). And of course Christmas markets.

One of the reasons why I shamelessly made my third train journey this term, to go to the Bath Christmas market. Hot mulled wine, steak burgers, hot chocolate with Baileys shot, first mince pie of the year with hot custard.

I feel so fat.

And purchases, pomegranate and blackcurrant balsamic vinegar, and truffle oil. A 'flying' cow to hang in the corridor of Netley. Early Christmas presents whee.

For the few times in my life this year I am actually feeling the festivity in the air and actually looking forward to a warm, happy Christmas.


Salmon in a Tomato and Basil Purée

(serves two)

Ingredients:
For the salmon:
2 salmon fillets
Flour
1 tbsp butter
Lemon juice
Zest of two lemons
Pinch of salt
Mixed herbs

For the purée:
1/2 can chopped tomatoes
3 cloves of chopped garlic
1 tbsp butter
2-3 tbsp balsamic vinegar
Chopped basil leaves

1.    Preheat oven to 175degreesC. Put the salmon fillets onto a piece of aluminium foil and sprinkle flour to cover and spread the butter to coat the two pieces of salmon. Then sprinkle herbs, salt and lemon zest on top and drizzle lemon juice over the salmon.
2.    Put the salmon into the oven for around 15-20 mins. Meanwhile, prepare the tomato purée. Heat the butter and sauté the chopped garlic. Then add the chopped tomatoes and balsamic vinegar. Add a pinch of salt and/or sugar as desired.
3.   Remove purée from heat and mix in chopped basil leaves. Then take the salmon out from the oven and set it in a plate. Pour purée over the salmon to serve.