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-MEDITERRANEAN SALMON-
                          – Serves 1 –
Quantity  Ingredient

SALMON FILLET AND VEGETABLE GARNISHES

160 g Salmon fillet, skin on
40 ml Pomace olive oil
60 g Asparagus
35 g Sun dried tomato aioli
100 g Basil mashed potato
5 g Thyme
5 g Dill
1 Lemon wedge
10 g Cherry tomato

SUN DRIED TOMATO AIOLI

14 g Mayonnaise
8 g Sun dried tomato, roughly 
  diced
7 g Garlic, finely chopped
3 g Dried chili, thickly sliced
1 g Dried tarragon
1/2 tsp Balsamic vinegar

BASIL PESTO PASTE

100 g Italian Basil
40 g Parmesan, grated
130 g Extra virgin olive oil
120 g Pine nut (substitute
   with cashew nuts)
3 cloves Garlic
 – Salt and pepper

BASIL MASHED POTATOES

100 g Potato, peeled and diced
10 g Unsalted butter
20 ml Whipping cream
10 g Basil pesto paste
 – Salt and pepper

 

SUN DRIED TOMATO AIOLI

  1. Mix all ingredients together and season with salt and black pepper.
  2. Serve at room temperature.

BASIL PESTO PASTE

  1. Blanch the basil in boiling water for 5 seconds and refresh in iced water. Drain and dry thoroughly.
  2. Roast the garlic and nuts.
  3. Blend all ingredients together to form a smooth paste.
  4. Season with salt and pepper.

BASIL MASHED POTATOES

  1. Bring the potatoes to the boil in lightly salted water and simmer until potatoes are tender and cooked through.
  2. Strain the potatoes, mash and add the butter and cream.
  3. Add the basil pesto paste and season with salt and pepper.

SALMON FILLET AND VEGETABLE GARNISHES

  1. Pre heat a frying pan to a medium heat.
  2. Coat the pan with a thin layer of oil.
  3. Season the salmon with thyme, salt and pepper and carefully place in the pan, skin-side down.
  4. Cook the fillet for 5 to 6 minutes, then turn over and cook for a further 3 to 4 minutes.
  5. Meanwhile, poach your asparagus in lightly salt water for 3 to 4 minutes.
  6. Decorate/place the mash on a plate followed by the asparagus, then salmon. Top with the aioli and decorate with the cherry tomato, dill, and lemon wedge.