Simple baked salmon with dill yoghurt

DELICIOUS SERVED WITH MY ITALIAN FARRO SALAD

This simple veggie salad really brings out the lovely nutty flavour of the farro – delicious!

Ingredients

• 3 kg whole salmon , from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet
• 8 sprigs fresh rosemary
• extra virgin olive oil
• FOR THE DILL YOGHURT
• 500 g fat free natural yoghurt
• 1 bunch fresh dill , chopped
• 1 lemon , juice and zest of

  Method

  This is an easy way of cooking whole salmon fillets. It’s simple to serve and just as good cold as it is hot. If you’re not sure how to prepare the fish, get your fishmonger to do it for you.
  
  I’ve cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven.
  
  Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.) 
  
  Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.

Mexican refried beans

Ingredients

• 2 cloves of garlic
• 1 fresh red chilli
• 1 bunch of fresh coriander
• 1 small jar of roasted peppers
• olive oil
• 3 x 400 g tins of beans , such as cannellini, kidney
• 4 large free-range eggs
• 1 lime

  Method

  Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers.
  
  In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden. 
  
  Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy. 
  
  Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges.
  
  Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.