Salmon Medallions on Crisp Potatoes and Wilted Greens
Serves: 6
INGREDIENTS
Salmon steaks, approx. 250 grams each
1 kg red desirée potatoes, washed
2 tablespoons olive oil
500g spinach or rocket, well washed and stalks removed
sea salt and freshly ground pepper
Marinade
3⁄4 cup olive oil
finely grated zest of 2 lemons
2 tablespoons fresh thyme leaves
1⁄4 cup chopped flat-leaf parsley
3 cloves garlic, finely chopped
METHOD
Combine the marinade ingredients in a bowl and set aside. Using a small sharp knife remove the skin and bones from each steak (you will have two pieces of salmon). Roll the two pieces of salmon
together into a neat round shape and tie with string. Place in a dish and drizzle a generous spoonful of marinade over each. Reserve the remaining marinade. The salmon can be prepared the day before, and stored covered and refrigerated.
Preheat the oven to 200ºC. Slice and discard the ends of each potato. Slice 1⁄2 cm thick and place in a large bowl. Add the remaining marinade to the potatoes, season and toss together. Lay the slices
slightly over-lapping on a large baking tray so you have an even bed of potatoes. Place in the oven and roast for 40 minutes.
15 minutes before the potatoes are ready, transfer the salmon to a lined lipped baking tray and place above the potatoes in the oven. Cook for 12-14 minutes. Remove from the oven and allow to rest for 2-3 minutes before serving.
Heat 2 tablespoons of olive oil in a large sauté pan to medium-high. Add the leaves, in 2 batches if necessary, and toss with tongs until just wilted. Season with salt and black pepper.
To serve: Put a portion of potatoes on each plate and some greens on top. Remove the string from the salmon and place on the greens. Garnish with a wedge of lemon and fresh herbs. Serves 6
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!