A succulent salmon dish served with the best vegetables summer has to offer from Sacla' for the Real Food Festival
1. Spread the chargrilled aubergine pesto onto the salmon and set aside to marinate.
2. Cook the potatoes in a large pan of boiling water for 10 minutes until they are almost tender.
3. Add the asparagus and cook for a further 2-3 minutes until it’s cooked through but still slightly crisp. Drain the vegetables well and return to the pan.
4. Stir in the red onion, olive oil, lemon juice, parsley and some salt and pepper. Set aside for a few minutes to allow the flavours to blend.
5. Meanwhile, heat up a griddle pan. Cook the salmon over a high heat for 4-5 minutes on each side until it’s nicely browned but still pink in the middle.
6. Lay the salmon fillets next to the warm summer salad and serve.
Recipe © courtesy of Sacla'
Find out more about the Real Food Festival.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.