 |
– Serves 1 –
| Quantity | Ingredient |
SALMON FILLET AND VEGETABLE GARNISHES
|
160 g 40 ml 60 g 35 g 100 g 5 g 5 g 1 10 g |
Salmon fillet, skin on
Pomace olive oil Asparagus Sun dried tomato aioli Basil mashed potato Thyme Dill Lemon wedge Cherry tomato |
SUN DRIED TOMATO AIOLI
|
14 g 8 g 7 g 3 g 1 g 1/2 tsp |
Mayonnaise
Sun dried tomato, roughly diced Garlic, finely chopped Dried chili, thickly sliced Dried tarragon Balsamic vinegar |
BASIL PESTO PASTE
|
100 g 40 g 130 g 120 g 3 cloves
|
Italian Basil
Parmesan, grated Extra virgin olive oil Pine nut (substitute with cashew nuts) Garlic Salt and pepper |
BASIL MASHED POTATOES
|
100 g 10 g 20 ml 10 g
|
Potato, peeled and diced
Unsalted butter Whipping cream Basil pesto paste Salt and pepper |
SUN DRIED TOMATO AIOLI
- Mix all ingredients together and season with salt and black pepper.
- Serve at room temperature.
BASIL PESTO PASTE
- Blanch the basil in boiling water for 5 seconds and refresh in iced water. Drain and dry thoroughly.
- Roast the garlic and nuts.
- Blend all ingredients together to form a smooth paste.
- Season with salt and pepper.
BASIL MASHED POTATOES
- Bring the potatoes to the boil in lightly salted water and simmer until potatoes are tender and cooked through.
- Strain the potatoes, mash and add the butter and cream.
- Add the basil pesto paste and season with salt and pepper.
SALMON FILLET AND VEGETABLE GARNISHES
- Pre heat a frying pan to a medium heat.
- Coat the pan with a thin layer of oil.
- Season the salmon with thyme, salt and pepper and carefully place in the pan, skin-side down.
- Cook the fillet for 5 to 6 minutes, then turn over and cook for a further 3 to 4 minutes.
- Meanwhile, poach your asparagus in lightly salt water for 3 to 4 minutes.
- Decorate/place the mash on a plate followed by the asparagus, then salmon. Top with the aioli and decorate with the cherry tomato, dill, and lemon wedge.
