TO DRINK: A lightly oaked chardonnay is your best bet – go for one from Waterford or Oak Valley
Seared salmon with fresh greens and herby potatoes
- 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
Place the salmon fillets in a shallow dish. Mix the soy sauce, olive oil and ginger well and pour over the fillets. Marinate overnight.
Steam the tenderstem broccoli and asparagus together until al dente and set aside.
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.
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.
Steam the potatoes. Once cooked,add the butter, parsley and mint, and mix through.
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