SOUTH ISLAND SALMON, SALSA VERDE & WARM POTATO SALAD

Ingredients (Serves 4)

4 x 200g portions boned salmon fillet  
   
Salsa Verde: Salad dressing:
200ml lemon juice 120ml lemon juice
400ml olive oil 4 tablespoons whole grain mustard
1/2 cup chopped capers 300ml olive oil
1 1/2 cups chopped herbs (fennel, Italian parsley, mint) 2 tablespoons fennel chopped
1/2 cup whole grain mustard salt and pepper to taste
1 1/2 tablespoons garlic  
   
Potato salad:  
600g gourmet potatoes, steamed  
4 gherkins, sliced finely  
4 tablespoons red onion (thinly sliced)  
2 spring onions (thinly sliced)  

Method

  1. To make salsa verde, whisk lemon juice and olive oil, 1. mustard, chopped capers and garlic. Add herbs, and season to taste.
  2. Make potato salad dressing by adding together all salad ingredients, and whisking until combined.
  3. Add olive oil to hot pan, place salmon fillets flesh side down until sealed. Turn over and add salt and pepper. Place in oven for 5-7 minutes at 180°C.
  4. Slice warm potatoes, place in bowl. Add gherkins, red onions, spring onions and 100ml of potato dressing. Add salt and pepper.
  5. Remove salmon fillets and rest for 5 minutes. Place 1/4 of warm potato salad mix on each plate, place salmon on top of potato mix. Drizzle over salsa verde and garnish with fresh fennel.

The Perfect Dish to enjoy with
A REFRESHING Golden Lager