If you are a little peckish this Wednesday why not try a roast salmon? Incredibly tasty without being overly heavy, this recipe is the ideal dinner option on warmer days.
Serves 4
Cooking time: 30 minutes
What You’ll Need:
Salmon:
- 4 x 6oz fillets of salmon skin on
- 100ml chilli dipping sauce
- 4 tbsp olive oil
- seasoning
Salad:
- 400g Charlotte potatoes
- 1 small white turnip
- 1/2 cucumber
- 1 peeled shallot
- 100ml white wine vinegar
- 1 tbsp sugar
- 1/2 tbsp salt
- 100g radishes
- 40g watercress
- 10g coriander leaves
What To Do:
Salmon:
- Preheat the oven to 200°C/400°F/Gas mark 7.
- First place the washed charlotte potatoes into a pan and fill with cold water
- Add a pinch of salt and place on the stove on a high heat. Bring to the boil, and then simmer for 15 minutes.
- Place a sauté pan on the stove and when hot add 2 tbsp olive oil, season the salmon fillets and seal on the skin side. When coloured, place on an oven tray and put in the oven for 10 minutes.
Salad:
- Thinly slice the turnip and shallot using a mandolin or a sharp knife and using a melon baller, ball the cucumber then put them in a heatproof bowl.
- Cut the radishes in half, and add to the bowl.
- Put the white wine vinegar, sugar and salt in a pan and heat to a gentle simmer until the salt and sugar have dissolved.
- Pour over the turnip, shallot, radish and cucumber and set aside to pickle for 5 minutes, then drain off the pickling liquid
- Drain the potatoes and cut into 3 lengthways then pan fry in a little olive (or rapeseed) oil to colour and crisp edges and leave to one side.
- Place the salmon in the centre of the plate, arrange the potatoes around the edge with the pickled vegetables.
- Drizzle the chilli dipping sauce around the edge and garnish with the watercress leaves and coriander.
Recipe from Many Faces of Potatoes.