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|For the salsa verde:|
|Parsley leaves||1/4 Cup (4 tbs)|
|Basil leaves||1/4 Cup (4 tbs)|
|Mint leaves||1/4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Extra virgin olive oil||100 Milliliter|
|Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|For the fish:|
|Olive oil||2 Tablespoon (use as required)|
|For the potatoes:|
|Small potato||400 Gram|
|Extra virgin oil||1 Tablespoon|
|Spring onions||1/4 Cup (4 tbs)|
|Chopped fresh parsley||1/4 Cup (4 tbs)|
1. So firstly start with your potatoes, no need to peel them. Just wash them and cut them into quarters, I’m using smaller potatoes for this but if you have bigger ones cut them into more chunks.
2.Place them in salted water and bring to the boil, cooking for 10-12 minutes or until tender.
3. In the meantime, lets work on the salsa verde, into a blender I’m adding in fresh parsely, basil and also mint. A touch of dijon mustard, some crushed garlic, red wine vinegar and extra virgin olive oil. Blend for about 10 seconds or until everything is just combined you still want some visible herbs there. Pour into a bowl and set aside, I love this with any fish really and its also great on chicken.
4. Once the potato is cooked, drain the water and return the potatoes to the pan over the heat just to dry up any moisture that the potatoes might have on them. Add in some chopped up spring onions or scallions, fresh parsley, season with salt & pepper and give it a good once over with some more olive oil. Stir and crush them slightly, you don’t want a mash but you don’t want them whole either.
5. For the salmon, I’m using sockeye Salmon or Red Salmon, its caught in the wild and isn’t farmed so its a little more expensive but you use what you can afford.
6. Just oil it with olive oil, season it well on all sides and place into a medium heat pan skin side down. Squeeze over some fresh lemon juice as well. Now cook it 90 percent on the skin side, get the skin crispy then turn over after 5 minutes and give the other side just a minute or two depending on the thickness. Leave it to rest in the pan for 1 minute also.
7. Plating is so simple, place the crushed potatoes down, slide the fish on top and spoon over that stunning salsa verde and finish off with a lemon wedge. When you cut through this salkmon, you want to see tender medium flesh that comes apart so gently in segments. The flavour combo and freshness of the dish is the real stand out and makes dinner time really simple for busy families. Enjoy!