PAN- F R I ED SALMON W ITH H E RB SALAD

Feeds: 2 Prepa­ra­tion: 15 min­utes Cook­ing: 15-20 min­utes

Grazia (UK) - - Play List -

INGR E D I ENT S 2 fil­lets of good qual­ity, sus­tain­able salmon Gen­er­ous glug of sesame oil 1 bunch of co­rian­der 1 bunch of pars­ley 1 bunch of mint 4 tbsp ca­pers (plus some of the vine­gar) 1 shal­lot, finely diced Juice of half a lemon Gen­er­ous glug of rape­seed oil IN­STRUCT IONS 1 Pre­heat your grill to high. 2 Place the salmon on a tray and driz­zle with sesame oil and grill for around 10-12 min­utes, de­pend­ing on the thick­ness.

3 While the salmon is cook­ing, make the herb salad stack. Start by com­bin­ing half of the co­rian­der, pars­ley and mint. Then add two ta­ble­spoons of ca­pers and half of the diced shal­lot, and set to one side.

4 To make the dress­ing, take the re­main­ing co­rian­der, pars­ley, mint and ca­pers and blitz with the rape­seed oil and the rest of the vine­gar from the ca­pers. Taste and add sea­son­ing to your pref­er­ence.

5 Once the salmon is cooked, serve with a driz­zle of the herb dress­ing and a gen­er­ous stack of fresh and fra­grant herbs on top.

F I ND ANNA AT A NNA B A RNE T TCOOK S . COM AND I NS TAGR AM @ ANNA B A RNE T TCOOK S

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