Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli
Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli. See recipes for Panko & Coconut Crusted Salmon Fillet too.. Serve with steamed green beans or broccoli florets and boiled new potatoes. Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. See recipes for Mushroom and White Onion Omelette too. Herbed Salmon Cakes with Asparagus and Lemon-Herb Sauce Chorizo, Corn, and Tomato Tostadas with Lime Crema Bratwurst Sandwiches with Red Potato and Kale Salad Italian Sausage with Peppers, Onions, Tomatoes, and Polenta Pork and Broccoli Rabe Cheesesteak Sandwiches (preview recipe online) Breakfast Pizza Huevos Rancheros Grilled Fresh Tuna with "Nicoise" Olive-Grilled Onion Relish, Grilled Baby Potatoes and Haricots Verts.. To cook Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli you need 13 ingredients and 4 steps easily.
The ingredients needed to make Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:
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1 Tbsp of Smoked Paprika
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2 of Lemon (Juice only)
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1/2 Tbsp of Cayenne Pepper
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1/2 of Garlic Powder
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1/2 of Light Soy Sauce
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Handful of Fresh Parsley
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of Seasoning (Salt & Black Pepper)
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1 of Salmon Fillet
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4 of Medium Sized Potatoes (Finely Sliced)
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1 Tsp of Tomato Pesto
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1 of Red Onion(sliced)
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2 of Plum Tomatoes(chopped)
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Handful of Broccoli
Steps to make Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:
- Heat up a dash of oil and add smoked paprika, cayenne pepper, garlic powder and 1/2 of the lemon juice. Heat up for further 2-3 minutes. Add the salmon to the pan(skin down); cook till skin is crispy then flip to finish off. Tip: baste the salmon continuously to retain the moisture.
- Poach the sliced potatoes in a boiling water for 3-5 minutes. Meanwhile shallow fry the onion and tomatoes for 5 minutes. Drain the potatoes and add to the onion and tomato. Add light soy sauce; cover and simmer till potatoes are crunchy and soft.
- Blanch the broccoli in a salted boiled water for 3 minutes. Heat up the tomato pesto 2-3 minutes and add the other half of the lemon juice. Mix in fresh parsley and simmer 30 seconds.
- Serving Suggestion
Charred Portobello Mushroom, Roasted Bell Pepper, Zucchini, Watercress & Roasted Sweet Potato & Harissa Hummus Wrap. Turn salmon fillets/steaks over and place the entire pan into the oven. Baby Carrots, Radishes, Blanched Broccoli Power Spheres Peanut Butter, Pistachio, Raspberry Fruit & Vegetables Shooters. Fondant Potato, Mushroom Duxelle Charred Lettuce Confit Banbury Duck Leg White Bean & Fennel Ragout, Red Wine Jus. White queso, Hatch green chile relish, arugula, tomatoes and tortilla strips.
