Thu, 15 September 2016
Ingredients:
200g portion of salmon
2tbs sun-dried tomato pesto
2tbs mayonnaise
2 tbs breadcrumbs
Salsa Verde
Chopped parsley, chives, dill
1 shallot finely chopped
70ml rapeseed oil
2tbs capers
Salt and pepper
Juice of half a lemon
Green asparagus. 5 pieces per portion
5 baby salad potatoes per portion
Finely chopped spring onion
2 knobs of butter
Salt/pepper
Method:
1. Mix the sun-dried tomato pesto, bread crumbs and mayonnaise together to form a paste
2. Place this on top of the darne of salmon and bake at 170℃ for 18 minutes
3. Combine all ingredients together in a bowl
4. Place the asparagus in a pot of boiling water for 4 minutes
5. When the potatoes are cooked mash them with the back of a fork and add some spring onion salt pepper and a little butter
6. Arrange everything neatly on the plate and serve
