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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This dish look s so pretty on the plate. Make the pesto salsa ahead, to cut down on the cooking time. Ingredients:
50 g white peppercorns |
50 g black peppercorns |
60 ml olive oil |
4 salmon fillets |
15 kipfler potatoes or 15 other small potatoes |
50 g chopped parsley |
40 ml olive oil |
salt |
fresh ground pepper |
lemon juice |
200 ml olive oil |
10 g coriander seeds |
10 roma tomatoes, skinned and diced |
8 olives, halved |
2 tablespoons pesto sauce |
Directions:
1. Blend peppercorns and olive oil to form a paste.
2. Brush the salmon fillets with the paste, then place on baking paper.
3. Cook the potatoes in salted water.
4. Drain, peel, then crush with a fork.
5. Add the olive oil and parsley and season to taste with salt, freshly ground pepper and a squeeze of lemon juice.
6. Make the pesto salsa by warming the olive oil and the coriander seeds.
7. Leave to infuse for a hour then add the tomato, olives and pesto.
8. Cook the salmon quickly in a non-stick pan, then finish with a squeeze of lemon juice.
9. Place a serve of potato in the centre of the plate.
10. Lay the salmon on top and spoon the salsa around.
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