- 250g new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 salmon fillets, skin on, about 140g each
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot, roughly chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- small bunch flat-leaf parsley, roughly chopped
- small bunch basil, roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tbsp caper
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 4 anchovies, roughly chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 1 large garlic clove, roughly chopped
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- sugar snap pea, to serve (optional)
Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.