Celebrity chef Jason Atherton's herb-roasted salmon with pink fir apple potatoes and asparagus
This salad is a true celebration of British ingredients, and it makes for a lovely, light lunch
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 1 |
180 gms salmon fillet
3 to 4 green asparagus spears
A handful of chervil, finely chopped
A handful of dill, finely chopped
A handful of parsley (thick stalks removed) finely chopped
2 tbsp extra virgin olive oil
5 gms black pepper (crushed)
For the pink fir apple potato salad
350 gms pink fir apple potatoes
90 ml mayonnaise
1 tbsp of wholegrain mustard
Sea salt
A pinch of pepper
For the dressing
1 tbsp vinegar
2 tbsp extra virgin olive oil
A pinch of caster sugar
Salt
Pepper
To prepare the salmon, start by seasoning it with salt and pepper. Heat some olive oil over a medium flame and cook the salmon until it is seared on both sides. Then, add a teaspoon of butter and some asparagus to the pan.
Lower the flame and continue to cook for an additional 5 minutes. Once done, remove the salmon and asparagus from the flame and set them aside.
Meanwhile, boil potatoes until cooked, then drain and lightly crush. Mix with salt, crushed pepper, ground whole-grain mustard, and mayonnaise.
Mix mizuna leaves, chervil, dill, parsley, lettuce, olive oil, vinegar, castor sugar, salt, and pepper in a separate bowl. Then, set it aside.
To serve, place the potato salad on a plate. Top with cooked salmon, cooked asparagus, and mixed seasoned leaves.
What other recipes would you like featured? Tell us at food@gulfnews.com