This was the most satisfying and nourish dish I have made during lockdown and I loved it. SERVES 2.
INGREDIENTS
- 2 large fillets with the skin on
- 2 large white potatoes
- rock salt
- olive oil
HERB BUTTER
- 250g butter
- half a bunch of fresh sage
- half a bunch of fresh chives
- half a bunch of fresh tarragon, all chopped
- 1/2tsp garlic, minced
SALAD
- 200g of green beans, cut down the centre
- mixed cherry tomatoes, cut in halves
- red onion, finely sliced
- mixed lettuce leaves
1 cucumber, thinly sliced
GREEN OLIVE DRESSING
- 1/4 cup olive oil
- 2tbs of apple cider vinegar
- 1/2 tsp garlic, minced
- 1tbs baby capers
- 2tsp dijion mustard
- 1/4 cup of green sicilian olives chopped
- 1-2tbs water to help loosen the mix
METHOD
Make the butter first be sure the butter is at room temperature to make it easier to mix the herbs in
Pre heat the oven to 180-200 so it is nice and hot when the potatoes go in
Par boil the potatoes first, Peel them and half them and bring to the boil
Once they are partly cooked, slice them into pieces add olive oil and salt to them and bake
Make the butter in a small bowl
Create the salad and the dressing. I used a jar the make the dressing so you can mix it well by shaking it
When the potato is nearly ready start cooking the salmon in a pan in the herb butter
Plate up once the salmon is cooked through and the potatoes are nice and crispy
So very nourishing and satisfying. There are no better words to describe it. Thoroughly enjoyed it!
No counting calories but more understanding behind our nutrition.
Comments