Biggles Recipes

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Big Graham - Simple Salmon

(Odd - I thought salmon were quite intelligent. Perhaps you could ask your fishmonger to select a stupid one for you - ED)

The doubts about farmed salmon means that to really enjoy this dish, try to get other than farmed stuff.

I enjoy after a late Friday night gig lying in bed on a Saturday morning, not suffering from the effects of Robinson's best bitter, and watching the various chefs who appear on BBC2. I tried the following from memory some time ago. Can't remember which of the TV chefs it was, but I have prepared this dozens of times since to much acclaim from guests. It is wonderfully simple to do and not only tastes good but looks wonderful.


  • Salmon fillets
  • Black olives (pitted)
  • Green Beans
  • Anchovies
  • Cherry tomatoes
  • Basil
  • Freshly ground black pepper
  • Extra virgin olive oil


Put oven on at about 160C

Top and tail the beans, wash them and bring them to the boil, simmering until just tender.

Whilst the beans are cooking, make sure there are no bones in the salmon fillets by lightly rubbing your hand over them . Remove bones with tweezers. Put the fillets to one side in a large oven proof dish. I prefer a pot one. Lay 2 or 3 anchovies on each salmon fillet. You won’t need any salt in this dish! Sprinkle a bit of oil and fresh ground black pepper on each fillet.

Put the tomatoes, olives and a large sprig of basil into a large basin, with the olive oil….quantities are dependent on the number of salmon fillets, how many people are eating, and if they belong to the Buckley clan. When the beans are ready, I usually sieve them and run cold water over them…don’t know why, it just seems right. I then mix them in the basin with the other stuff, so that it all has a coating of oil. If you’ve any anchovies left, throw them in as well, and sprinkle liberally with fresh ground pepper.

Tip the basin of stuff alongside the salmon, it doesn’t matter if it overlaps the salmon and put in the oven for as long as it takes the salmon to cook. 30 mins is probably sufficient, but make sure the salmon has turned into the paler pink colour in the middle, which I think it does when it’s cooked.

Put the dish on the table straight from the oven. All it needs is a large bowl of new potatoes to accompany it.

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