A healthy, delicious dinner to try at home by Southport Yacht Club Chef John Player.
Ingredients for 6 people
6x 190g salmon fillet (skin on) scarred
3 asparagus spears per person
Kiepher potatoes cut into cubes 50g per person
4 olives cut in half per person
Cherry tomatoes for garnish
8 slices of pickled cucumber per person
Extra virgin olive oil drizzled on dish to finish
750g cherry tomatoes
15ml white wine vinegar
3g white pepper
½ red pepper
150ml olive oil
Notes from John.
Don’t use too much olive oil when cooking the salmon as this will saturate the fish and skin will not crisp up well.
Don’t heat the sauce – serve at room temperature – heating the sauce will make the sauce split.
The salmon should be served pink inside.