Thursday, October 23, 2008

Atlantic salmon on warm potato salad with tomato relish

my own recipe


2 Atlantic salmon fillets
2 waxy red potatoes, cut into chunks
1 tsp wholegrain mustard
1 tsp whole salted capers, rinsed
good squeeze of lemon juice
splash of olive oil
1 cup cherry tomatoes, seasoned and quartered
4 spring onions
1/2 tsp balsamic vinegar
fresh basil, parsley and rocket leaves
sea salt and freshly cracked pepper


Preheat oven to 180°.
Boil the potatoes in sated water until tender, drain and mix with mustard, capers, lemon juice and olive oil.
Fry the tomatoes and spring onions in olive oil with balsamic vinegar for 3 minutes, take off the heat and stir in basil, parsley and rocket leaves.
Season the salmon, and fry in a non-stick pan with a splash of olive oil until there is a golden crust on both sides, then put in the oven for 3 minutes.
Serve with a lemon wedge.

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