Flash seared salmon with rocket pesto
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | 110 grams; (4oz) pieces salmon | |
| ; fillets, no skin or | ||
| ; bones | ||
| Salt and pepper | ||
| 1 | large | Hand rocket leaves |
| Touch of olive oil to blend | ||
| 55 | grams | Parmesan cheese; (2oz) |
| 1 | tablespoon | Pine kernels |
| 1 | Clove garlic | |
| 3 | Heads chicory | |
| 1 | Cucumber | |
| 1 | tablespoon | White wine vinegar |
| 1 | Egg yolk | |
| 1 | tablespoon | Stock syrup |
| 1 | Red pepper to garnish | |
| 1 | teaspoon | Dijon mustard |
Directions
Seal the salmon in some hot fat.
Blend the rocket, Parmesan, pine kernels, garlic and olive oil until a smooth paste is formed.
Arrange the salad leaves on a plate. Mix the vinegar, yolk, mustard and stock syrup together to form a dressing and drizzle over. Place some of the rocket pesto on top of the salmon.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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