PAN-FRIED SALMON WITH HERB SALAD STACK AND NEW POTATOES

A HEALTHY MID-WEEK MEAL THAT COMBINES FRESH AND VIBRANT FLAVOURS TO BRING THIS SALMON DISH ALIVE. THE SIMPLICITY AND LIGHTNESS OF THE DISH MAKE THIS A PERFECT AS A LUNCH OR DINNER OPTION.

FEEDS – 2 | PREPARATION TIME – 15 MINUTES | COOKING TIME  –  15-20 MINUTES

INGREDIENTS :
2 FILLETS OF SALMON – GOOD QUALITY, SUSTAINABLE
GENEROUS GLUG OF SESAME OIL
1 BUNCH OF CORIANDER
1 BUNCH OF PARSLEY 
1 BUNCH OF MINT
4 TBSP CAPERS (PLUS SOME OF THE VINEGAR)
1 SHALLOTS  –  FINELY DICED
JUICE OF HALF OF A LEMON
GENEROUS GLUG OF RAPESEED OIL
(HALF OF THE INGREDIENTS USED AS A SALAD GARNISHED, OTHER HALF BLITZED OR FINELY CHOPPED TO MAKE THE SAUCE)

 SERVE WITH FRESH NEW POTATOES

PREHEAT YOUR GRILL TO 200 DEGREES CELSIUS | PLACE THE SALMON ON A TRAY AND DRIZZLE WITH SESAME OIL AND GRILL FOR AROUND 10-12 MINUTES DEPENDING ON THE THICKNESS.

FOR THE HERB SALAD STACK FIRST COMBINE HALF OF THE BUNCH OF CORIANDER, PARSLEY AND MINT THEN ADD IN TWO TABLESPOONS OF CAPERS, HALF THE DICED SHALLOT AND SET TO ONE SIDE | WITH THE REMAINING CORIANDER, PARSLEY, MINT AND CAPERS EITHER VERY FINELY CHOP OR ADD IT TO A FOOD PROCESSOR WITH A GENEROUS GLUG OF RAPESEED OIL AND THE VINEGAR FROM THE CAPERS AND BLITZ | TASTE AND ADD SEASONING TO YOUR PREFERENCE

ONCE THE SALMON IS COOKED SERVE WITH A DRIZZLE OF THE HERB DRESSING AND A GENEROUS STACK OF FRESH AND FRAGRANT HERBS ON TOP | DON’T FORGET YOUR SIDE OF NEW POTATOES WHICH YOU CAN BOIL UP IN NO TIME AT ALL