What to Cook Tonight #89

Three vibrant, easy recipes for summer eating. A stunning Mediterranean Salmon with Roasted Tomatoes, delicious Greek Olive Bruschetta, and fab Zucchini & Basil Fritters.

Happy New Year!

We hope this finds you well. We are recovering from a very fun and very large weekend celebrating Rose & Hamish’s wedding — which was so special, joyful, and incredibly delicious. For the second day, we worked with Southernfuegos to create a fab menu for a Sunday Asado. Rose and Hamish got engaged in Uruguay and fell in love with Asado culture — bringing people together, over the open fire, and eating well, and wanted to share this as part of their celebrations. Frederico and his team were a delight to work with and made for a truly memorable event. If you’re planning a party, we highly recommend working with them for something really special and unique.

Amongst the chaos, we wanted to share three easy, summery recipes to add to your repertoire. We’re going to make a fab Mediterranean Olive Salsa, and use this for a flash-baked salmon, and on top of some yummy bruschetta. With zucchini coming into their peak season, we’re also sharing an easy everyday recipe for Zucchini & Basil Fritters we keep coming back to these past weeks.

Mediterranean Salmon with Roasted Tomatoes

We love a good fridge fixing — something that can be made ahead of time and stored in the fridge, ready to transform an everyday meal into something mouthwateringly delicious. Having these little tricks up your sleeve is such an easy way to get a delish dinner on the table in record timing.

Our Mediterranean Olive Salsa is made with chopped Kalamata olives, capers, roasted red peppers, oregano, red wine vinegar, and olive oil. So simple and moreishly delicious. Once prepared, the salsa will keep for up to a week in the fridge.

For a fab one-tray dinner, we slather the salsa all over a side of salmon, sprinkle some cherry tomatoes around, and pop it in a hot oven for 10 minutes. Allow the salmon to sit and cook through before serving for about 20 minutes. Our foolproof way to cook a side of salmon. If you want to serve it immediately, cook it for an additional 2 minutes.

We love serving this with crispy roasted potatoes and a fresh green salad.

This recipe is great because you can serve the salmon at room temperature if you want to make it before your guests arrive and allow it to sit for up to an hour before serving. (This also qualifies it as a fab addition to summer potlucks.)