Fri, 11 September 2020
Chef: Tara Walker, author of 'Good Food No Stress'
Ingredients:
4 Salmon Darnes
Rapeseed Oil
4 Little Gems
4 large or 8 Small Waxy Potatoes
For the Salsa Verde:
Selection of Soft Herbs including Chives, Mint, Parsley, Fennel & Tarragon
1 clove of Garlic
1 tablespoon Pinenuts, dry toasted
A glug of olive oil
A few drops of Apple Cider or Sherry Vinegar
Salt & Pepper
Method:
1. For the Salsa Verde, combine all ingredients (apart from the oil and vinegar) either in a food processor or pestle and mortar or using a stick blender. Add the oil and vinegar gradually, tasting as you go so that you don’t add too much.
2. For the salmon, preheat the griddle pan or barbecue until very hot. Prepare your ingredients while you are waiting for the griddle or barbecue to heat up.
3. You will need to get the potatoes on first so start by threading them whole onto a metal skewer lengthways. Brush with a small amount of rapeseed oil and place on the barbecue or in the oven at 180? as soon as possible. Depending on the size, they will need about 30 mins on the barbecue or in the oven so place them on even if your barbecue is not fully up to temperature.
4. Place the salmon darnes on a plate and brush with a small amount of rapeseed oil (about a tablespoon). Make sure all sides of the salmon are coated.
5. Place the salmon flesh side down on the barbecue or griddle when it is super hot. You must hear a sizzle.
6. For the little gems, wash them and quarter them through the centre so that the heart keeps them in wedges. Brush with a small amount of the oil and place on the griddle or barbecue.
7. Turn the salmon carefully onto it’s skin after about 5 minutes. The flesh should have a nice char on it now.
8. Turn the little gems carefully. If they are becoming too charred on the outside, place them on a resting dish in the oven or on a cooler part of the barbecue.
9. When the salmon is cooked through, serve with the salsa verde spooned over and the potatoes and little gem on the side.
