Crisp-skin salmon with herb and cashew “butter”
SERVES 4 PREPARATION 25 MINUTES
COOKING 10 MINUTES
olive oil spray, for cooking 4 x 150g salmon fillets, skin on and pin-boned 2 bunches asparagus, trimmed 2 bunches broccolini, trimmed
HERB AND CASHEW “BUTTER”
80g raw unsalted cashew butter 1 small clove garlic, finely chopped juice of ½ lemon ¼ cup basil leaves, roughly chopped ¼ cup flat-leaf parsley leaves, roughly chopped ¼ cup coriander leaves, roughly chopped 2 tablespoons boiling water
TOMATO, CUCUMBER AND SUMAC SALAD
4 tomatoes, cut into thin wedges 2 Lebanese cucumbers, halved lengthways and thinly sliced on the diagonal 2 cups baby rocket leaves 2 teaspoons extra virgin olive oil 2 teaspoons lemon juice pinch of sumac
1 HERB AND CASHEW “BUTTER” Place the cashew butter, garlic, lemon juice, basil, parsley and coriander in a small food processor and process until a paste forms. Add the boiling water and pulse until well combined and emulsified. Transfer to a bowl, season to taste with freshly ground black pepper and cover with plastic film. Set aside until required.
2 TOMATO, CUCUMBER AND SUMAC SALAD Place the tomato, cucumber and rocket in a bowl and gently mix to combine. Just before serving, drizzle over the olive oil and lemon juice, and sprinkle with sumac.
3 Heat a heavy-based non-stick frying pan over medium heat and spray with olive oil. Season the salmon with pepper, then cook, skin-side down, for 3-4 minutes or until golden. Turn and cook for another 2 minutes for medium or continue until cooked to your liking.
4 Meanwhile, working in batches, steam the asparagus and broccolini in a steamer basket over a saucepan of simmering water for 3 minutes or until tender but still crisp.
5 Place one salmon fillet and one-quarter of the steamed greens and salad on each of four plates. Serve the herb and cashew “butter” in a small dish on the side for spooning over.