Melrose share three healthy recipes like Pan-seared Salmon with Salsa Verde
Melrose share three healthy recipes like Pan-seared Salmon with Salsa Verde
Our sponsor’s Melrose share three healthy recipes like Pan-seared Salmon with Salsa Verde. Yum!
Servings
2
Prep time
Cook time
Recipe
Ingredients
- Salsa verde
- 1 tsp good-quality Dijon mustard
- 2 tsp Melrose Organic Apple Cider Vinegar
- ½ cup Melrose Organic Extra Virgin Olive Oil
- 2 tsp capers
- 10 anchovies
- 2 cups fresh herbs (flat-leaf parsley, mint, basil or coriander)
- 1 tsp lemon zest
- Salt flakes, to season
-
2 salmon fillets (approx. 200g each), skin on and bones removed - 4 tsp sea salt
- 2 tbsp Melrose Organic Coconut Oil and Ghee
- 200g cherry tomatoes
- 150g green beans, trimmed
- 2 tsp Melrose Organic Extra Virgin Olive Oil
- ¼ cup almonds, crushed or slivered
- 1 lemon, cheeks sliced, to serve
Method
- To make the salsa verde, add Dijon mustard, apple-cider vinegar, olive oil, capers, anchovies, fresh herbs, lemon zest and salt into small blender. Blitz to combine, maintaining texture. Set aside.
- Pat dry salmon skin using paper towel before seasoning liberally with a few tsp of salt. Place frying pan over high heat, adding 1 tbsp coconut oil and ghee. When oil is hot, add salmon skin-side down. Cook for about 3 mins on one side, flip and cook for further 3‒5 mins, depending on preferred level of doneness. Remove from heat and allow to rest.
- Wipe down pan and add 1 tbsp coconut oil and ghee. When hot, add cherry tomatoes, allowing to sit for a few mins until they start to blister. Shake pan, tossing until tomatoes are blistered all over. Season with salt and set aside.
- Place saucepan of water over high heat and bring to boil. Add 1 tsp salt and green beans. Cook for about 3 mins, remove and drain. Drizzle with a little olive oil.
- Serve salmon with a few tbsp of salsa verde, green beans topped with almonds, blistered tomatoes and a cheek of lemon.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
