Lovely Salmon by Jamie Oliver.

Jamie Oliver is an excellent chef and I had to show you this lovely recipe of his that is absolutely divine and so I want you also to try it.
I do hope you enjoy it as much as I do and please let us know if you make it and how it turns out.

Sea salt and freshly ground black pepper Extra-virgin olive oil 2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned 2 lemons Bunch fresh marjoram Bunch fresh dill Bunch fresh basil Handful stoned black olives Bunch flat-leaf parsleyPreheat the oven to 400 degrees F (200 degrees C/gas 6). Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives. Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top. Bake in the preheated oven for about 20 minutes.

Great Recipe for salmon..!!!

It's getting really nippy now and we need some heartwarming nosh down our digestive tracts this winter so time for a lovely soup to keep the family in good shape. Nothing like a healthy bowl of soup.


SALMON CORN CHOWDER..



1/4 cup butter or margarine
1 large onion, chopped
1 cup celery, diced
1 clove garlic, minced
2 tablespoons all-purpose flour
3-1/2 cups chicken broth
2 cups half and half
1 can (17 oz) cream style corn
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper
1 can (15-1/2 oz) salmon, drained and flaked
Parsley, chopped for garnish (optional)

Melt butter in large heavy saucepan over medium heat. Add onion, celery and garlic; cook 4 to 5 minutes until onion is translucent. Stir in flour until blended. Gradually stir in 1 cup broth. Stir until boiling and thickened. Stir in remaining broth, the half and half, corn, salt and pepper. Simmer uncovered 15 minutes, but do not boil. Remove fro heat; add salmon. Garnish each serving with parsley.

Makes 8 cups.