SALMON RECIPES

 
   

Salmon Recipes

Cooking Salmon  
Salmon Spaghetti
Asian Grilled Salmon
Salmon Burgers
Peppered Salmon  
Manx Smoked Salmon
Salmon Teriyaki
Seared Salmon
Spicy Salmon Broth
Salmon Tagliatelle
Italian Poached Salmon
Grilled Salmon & Salsa
Marinated Salmon
Smoked Salmon Terrine
Poached Salmon Salad
Salmon & Ginger Salad
Salmon Fish Cakes
Smoked Salmon & Rice
Grilled Salmon & Salad
Salmon Flan
Salmon in Cream
Smoked Salmon Pate
Salmon Kedgeree
Salmon Fuseli
Garlic & Herb Salmon
Salmon en Croute
Salmon Sweet Potato
Salmon Tortilla Cones

 Copyright Nick Nairn

Seared Salmon with hot potato and tomato salad

serves 4     time 25 mins

   
   

Ingredients

400g (14oz) salad potatoes ( such as Anya or Charlotte)
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
freshly ground sea salt and freshly ground black pepper
350g (12oz0 cherry tomatoes, halved
25g (1oz) fresh basil leaves, roughly chopped
1 tablespoon sunflower oil
4x 115g (4oz) salmon escalopes (see page 10)
juice of lemon
25g (1oz) Parmesan cheese shavings

 

Cooking Method

1 Cook the potatoes in a pan of salted boiling water for about 20 minutes until just tender.
2 Meanwhile, mix the garlic, olive oil, balsamic vinegar and seasoning together in a mixing bowl. Add the tomatoes and basil and mix well.
3 When the potatoes are cooked, drain and cut in half and add to the tomato mix, tossing well to coat.
4 Heat the sunflower oil in a hot frying pan, add the salmon escalopes and fry for 2 minutes on one side only. Turn on to a plate, fried-side up, and season with salt pepper and lemon juice.
5 Add the Parmesan to the potato and tomato salad mix and divide between 4 serving bowls. Place a salmon escalope on top of the salad and serve.

The Cook's Bookshop

 

 

sitemap

privacy

 salmon recipes