Spicy salmon fillets with a fresh herb salsa
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Spicy salmon fillets with a fresh herb salsa
This recipe, originally from the BBC Food website, is quick, healthy… and very, very tasty!
Yield: 2 servings
- ¼
- ¼
- ¼
- ¼
-
300g salmon fillet, skin removed
- 1
- For the salsa:
- 2
- 1
- 1
-
handful each fresh chervil, coriander and flatleaf parsley, finely chopped
- ¼
-
¼
courgette, very finely chopped
Preheat the oven to 200C/400F/Gas 6.
Mix the spices together in a small bowl or pestle & mortar, then transfer onto a plate and spread evenly.
Press the salmon fillets into the spices to coat well on both sides.
Heat one tablespoon of olive oil in a small ovenproof frying pan or cast iron skillet and fry the salmon on both sides until golden-brown.
Transfer the ovenproof frying pan to the oven and cook for a further 4–5 minutes, or until cooked through.
Whisk together the remaining olive oil, white wine vinegar and Dijon mustard in a small bowl until the mixture is thick and creamy.
Add the chopped herbs, onion and courgette to the mustard mixture and mix well.
To serve, place the salmon in the centre of a serving plate and spoon the herb salsa around the edge.
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Source: BBC Food
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