Baked salmon with leek and pine nut salsa.
Cook time: 25 mins | Prep time: 15 mins | Serves: 4
Ingredients.
750g side of wild salmon
1 tablespoon olive oil
1 teaspoon rose harissa (can omit)
2 leeks, white part sliced thin
80g salted butter
1 lemon, thinly sliced
2 tablespoons pine nut salsa, recipe below
Garnish: Sorrel leaves or oregano
Method.
1. Preheat oven to 180°C fan forced (350°F) and line a baking tray with parchment paper.
2. Place the salmon onto the parchment paper and add rose harissa and olive oil onto the salmon. rub gently. Add the leek, sliced lemon and butter on top of the salmon.
3. Place into the oven and bake for 25 minutes. Meanwhile, make the pinenut salsa.
4. Let the salmon rest for 5 minutes and serve with 2 tablespoons of pinenut salsa and season with salt and cracked pepper.
5. Garnish with fresh sorrel leaves
Pine Nut Salsa
Makes: 1 ½ cups | Prep time: 15 mins
INGREDIENTS:
½ cup pine nuts, toasted
1 tablespoon dried oregano leaves
½ cup dried currants
60ml red wine vinegar
120ml olive oil
Salt and pepper
METHOD:
1. In a food processor add the pine nuts, oregano, currants, red wine vinegar, olive oil, salt and pepper and process for 1 minute.
