18.02.08: Mediterranean salmon

Tomato heaven: He made Ramsay's Salmon with Mediterranean Flavours (studded with sundried tomatoes, basil leaves and olives), then whipped up some sundried tomato and basil pesto to toss with trofie pasta and pan-roasted red pepper and portobello mushrooms. Her Mardi Gras salad - mango, beetroot, cucumber, and spinach - looks on with envy.

HE SAYS: Lovely meal. Salmon was very tender and had a poached-like consistency. Pesto was not as intense as I had hoped, but there's some left over, and hopefully it will intensify in the fridge for next time. Overall very happy and will try the salmon again. Also, I love the beetroot.

SHE SAYS: This made a Monday evening much nicer. The unexpected combination of flavours with the salmon worked very well and made for a pretty plate. The pasta was cooked perfectly this time, and I thought the pesto fragrant and lemony. New odd-combo discovery: mango and Sweetfire beetroot make a delicious duo.