Pan-roasted salmon with new potatoes, baby leaf salad, avocado and tomato salsa
Ingredients
Pan-roasted salmon with spring vegetables
- 4 salmon fillets , each weighing 180g, skinless and boneless
- extra virgin olive oil
- salt
- pepper
Spring vegetables
- 200g of new potatoes
- 150g of peas
- 400g of broad beans
- 1 bunch of asparagus
- extra virgin olive oil
- salt
Avocado salsa
- 1 avocado , ripe
- 1/2 small red onion
- 2 tomatoes , vine-ripened
- 1 tbsp of coriander , chopped
- 1 lemon , juiced
- sea salt
To serve
- mixed salad leaves, young
- 8 quail eggs , optional
Method
1
To begin, simmer the potatoes in salted boiling water until tender. Drain, slice into 1cm slices and dress with some olive oil and salt. Keep warm
- 200g of new potatoes
- extra virgin olive oil
- salt
2
Pod the peas and broad beans, cook in salted boiling water until just cooked and refresh in iced water to retain their vivid green colour
- 400g of broad beans
- 150g of peas
3
Blanch the asparagus in salted boiling water until just tender and refresh in iced water
- 1 bunch of asparagus
6
To cook the quail eggs (if serving), submerge the eggs in boiling water for 90 seconds, then drain and refresh in iced water. Once cold, peel very carefully and set aside
7
To cook the salmon, season the fish and heat 1 tsp of oil in a non-stick frying pan over a medium heat. Once hot, add the salmon skin-side down and cook for 3 minutes. After this time, flip over and cook for 30 seconds, or until cooked through but still pink in the centre
8
To serve, divide the potatoes between plates and place the vegetables on top. Add a mound of the avocado salsa to each plate, top with a piece of salmon and dress with salad leaves. Serve immediately
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Pan-roasted salmon with new potatoes, baby leaf salad, avocado and tomato salsa
