:: Using the oven has become my principle technique for cooking salmon, a method necessitated by co-habitation in small spaces.
There were several initial occasions on which I pan-fried salmon in my first apartment, completely forgetting just how strong the smell of frying fish can be and how it rapidly spreads everywhere – including my housemate’s bedroom.
To the person cooking, the pungent salty aroma of seared salmon in a hot frypan can only be a promise of a delicious meal to follow.
But when the smell’s still hanging around the house the next day at breakfast… well, it can be enough to put you off your cereal.
Then one day I stumbled across a recipe that called for the salmon to be cooked in the oven and the rest is history.
Ten minutes in a blasting hot oven cooks an average fillet perfectly – golden on the outside but still verging on rare in the centre.
I swear this will be the summer that I invest in a small barbeque for my balcony, so I can cook my salmon and steaks and everything else in the breezy outdoors without the threat of my smoke detector shrieking into action – but I’ve said that for the last three years so don’t hold me to it…
500g skinless salmon fillets 1 tbsp sunflower oil 200g rice vermicelli noodles half punnet of cherry or grape tomatoes, quartered 1 avocado, roughly chopped 1 red chilli, de-seeded and sliced ⅓ cup each chopped mint, coriander and Thai basil leaves (or regular basil if you can’t find the Thai variety)