I think that we were all shocked by the news a few weeks ago about just how much of our food actually goes to waste. I try to be as frugal as I can be, which I suspect is made slightly easier but also more difficult by living on my own. Sometimes it's hard to come up with creative ways of using entire pots of creme fraiche in a week when only feeding one, but also I can choose what I eat and I have a whole freezer to myself so I can batch cook and freeze leftovers, which I do all the time. It definitely made me look through my cupboards and see what needed using and make a start on those green lentils that were hanging around in the back of the cupboard, as well as using up my mountainous supply of pasta before I buy anymore, despite having a huge hankering for wholewheat fusilli!
This recipe is such a simple idea but such a good way of using up those bits of jars that hang around in the fridge only to go mouldy. I had a couple of artichokes languishing in a jar, half a jar of both sun dried tomatoes and capers and this was a perfect way to use up some of these ingredients and it was so tasty too. The saltiness of the antipasti went really well with the salmon and I got my omega-3!
Baked Salmon With Antipasti (from Fuss Free Flavours)
1 tbs roasted artichoke antipasto (drained of the oil)
1 tbs sun dried tomatoes
1 tsp capers
1 tsp lemon juice
2 salmon fillets or sea trout
Mix the artichoke, tomatoes, capers and lemon juice and blitz either in the food processor or with a stick blender. Keep a chunky texture rather than pureeing to a smooth paste.
Take a sheet of foil (about 60cm) and lightly oil. Place the fish skin side down into the middle of it, spread the antipasti mix over the top.
Left the edges of the foil up and fold them together to make a parcel. Place on a baking tray
Bake at 200C for 15 to 20 minutes depending on the size of the fish. Open the foil for the last 5 minutes of cooking. Serve.