Salmon Recipes
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Copyright
Nick Nairn |
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Seared Salmon with hot potato and tomato
salad
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400g (14oz) salad potatoes ( such as Anya or
Charlotte) |
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1 garlic clove, crushed |
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4 tablespoons extra virgin olive oil |
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1 tablespoon balsamic vinegar |
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freshly ground sea salt and freshly ground black
pepper |
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350g (12oz) cherry tomatoes, halved |
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25g (1oz) fresh basil leaves, roughly chopped |
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1 tablespoon sunflower oil |
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4x 115g (4oz) salmon escalopes (see page 10) |
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juice of ½ lemon |
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25g (1oz) Parmesan
cheese shavings |
Cooking Method
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1 Cook
the potatoes in a pan of salted boiling water for
about 20 minutes until just tender. |
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2
Meanwhile, mix the garlic, olive oil, balsamic
vinegar and seasoning together in a mixing bowl. Add
the tomatoes and basil and mix well. |
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3 When
the potatoes are cooked, drain and cut in half and
add to the tomato mix, tossing well to coat. |
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4 Heat
the sunflower oil in a hot frying pan, add the
salmon escalopes and fry for 2 minutes on one side
only. Turn on to a plate, fried-side up, and season
with salt pepper and lemon juice. |
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5 Add
the Parmesan to the potato and tomato salad mix and
divide between 4 serving bowls. Place a salmon
escalope on top of the salad and serve. |
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