In this dish, the salmon is at its best – simply roasted with a little seasoning and a squeeze of lemon. But then you add the sauce verte, which has a summer-fresh piquancy about it and is the perfect foil to the fish. And finally, there are the potatoes: OMG – they are soooooooo yummy – we are having these with several more dishes over the next few weeks. The garlic-infused oil and milk mingling with the roughly crushed potatoes is a thing of loveliness as well as being really quite addictive! The whole thing together is a really easy, scrummy family supper dish.
What you need…
for the potatoes
12 new potatoes, washed
120ml olive oil
2 garlic cloves, chopped
Large pinch of sea salt
for the sauce verte
50g flat leaf parsley, leaves only
A handful tarragon leaves
A handful basil leaves
150g crème fraiche
Juice of 1 lemon
Sea salt and black pepper for seasoning
for the salmon
1 x baking sheet, lined with Bake O Glide or parchment paper
4 salmon fillets
Squeeze of lemon juice
Sea salt and black pepper
What to do…
Preheat your oven to 200°c / 400°f / gas 6.
For the potatoes, put all the ingredients into a saucepan, bring to the boil and then turn down low, pop a lid on, and cook gently for 20 – 25 minutes, until the potatoes are soft and infused with the garlicky oil: yum! Roughly crush the potatoes with a fork, taste and adjust seasoning according to your preference.
Whilst the potatoes are cooking, make the sauce verte and cook the fish. First, the sauce verte: bring a pan of water to the boil and blanch the spinach and watercress for 1 minute. Drain through a colander and then tip the vegetables into a bowl of iced water. Drain again and then put them into your food processor and blend with the herbs until fine. Add the crème fraiche, mayonnaise and lemon juice and whizz until bright green. Season, whizz, taste, season again if liked. Decant into a serving jug. Set aside.
For the salmon, put the fish on the baking tray, skin-side up. Pop in the oven and bake for 5 minutes. Turn over, season and squeeze lemon juice over before returning to the oven for a further 5 minutes.
To serve, place a portion of the potatoes into the centre of each plate and place the salmon fillet on the top. Either drizzle, dot or spoon the sauce over the top or pass the jug around so that people can help themselves. Enjoy this lovely, light family supper dish – really scrummy!
John Torode, Saturday Kitchen
Really extremely easy – I love it when something so lovely takes so little effort!