• 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

    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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