Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, charred salmon fillet with tomato+onion relish potatoes and blanched broccoli. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
See recipes for Panko & Coconut Crusted Salmon Fillet too.. Trim the broccoli and blanch for a couple of minutes or until stalks are tender but not overdone. MIXED VEG+LEMON BROWN RICE Diced Carrots(crunchy)+Sliced Red Onions+Halved.
Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have charred salmon fillet with tomato+onion relish potatoes and blanched broccoli using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:
- Make ready 1 Tbsp Smoked Paprika
- Take 2 Lemon (Juice only)
- Take 1/2 Tbsp Cayenne Pepper
- Prepare 1/2 Garlic Powder
- Make ready 1/2 Light Soy Sauce
- Make ready Handful Fresh Parsley
- Get Seasoning (Salt & Black Pepper)
- Make ready 1 Salmon Fillet
- Make ready 4 Medium Sized Potatoes (Finely Sliced)
- Prepare 1 Tsp Tomato Pesto
- Get 1 Red Onion(sliced)
- Make ready 2 Plum Tomatoes(chopped)
- Make ready Handful Broccoli
Place a medium non-stick pan over medium-high heat. Pat salmon dry, and season flesh side with a pinch of salt and pepper. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk.
Instructions 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
Highlighting our suppliers at the top of our menu, each dish has been designed around specialty ingredients. With a mixture of large and small plates, our menu is made to be shared with a group of people, so guests can sample something from the farmer, fisherman and the butcher's block. Grilled Fresh Tuna with "Nicoise" Olive-Grilled Onion Relish, Grilled Baby Potatoes and Haricots Verts.. Fresh Tomato, Green Beans and a Tarragon Beurre Blanc. Roasted Salmon Fillet with Crispy Mediterranean Topping.
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