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Ingredients

Method

  • STEP 1

    Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.5 ratings
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