Seared salmon with fresh greens and herby potatoes

January 17, 2016 (Last Updated: January 11, 2019)

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Seared salmon with fresh greens and herby potatoes

Serves: 8
Cooking Time: 30 mins

Ingredients

  • 8 x 200g salmon fillets, deboned and skinned
  • 200ml soy sauce
  • 100ml olive oil
  • 20ml fresh ginger, grated
  • 200g tenderstem broccoli
  • 150g asparagus
  • 250g mini Rosa tomatoes
  • 30ml basil pesto
  • 16 baby potatoes
  • 15ml butter
  • a handful of fresh flat-leaf parsley, chopped
  • a handful of fresh mint, chopped
  • fresh rocket leaves, to serve

Instructions

1

Place the salmon fillets in a shallow dish. Mix the soy sauce, olive oil and ginger well and pour over the fillets. Marinate overnight.

2

Steam the tenderstem broccoli and asparagus together until al dente and set aside.

3

Heat a griddle pan with a little olive oil and place the salmon fillets in the pan, reserving the marinade. Cook the fillets for 4 minutes without turning them. Gently turn the fillets with a spatula and cook over a high heat for another 2 minutes. Remove from the heat and keep warm.

4

Place the tomatoes in the pan and let them simmer on a medium heat in the leftover oil until they are soft. Add the reserved marinade and the pesto, and mix well together. Remove from the heat.

5

Steam the potatoes. Once cooked,add the butter, parsley and mint, and mix through.

6

Arrange the asparagus stems and tenderstem broccoli on each plate. Place a salmon fillet on top of the broccoli and asparagus pile, pour the pesto sauce over and scatter a few tomatoes over. Add a couple of fresh

 

 

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