Pan fried Huon Salmon with warm Olive Dressing and Steamed Greens

Bahan-bahan

• 4 x 200gm Huon salmon portions
• Olive dressing:
• 1/2 cup extra virgin olive oil
• 150gm kalamata olives, roughly chopped
• 1 large clove of garlic, chopped
• 6 anchovy fillets
• 1 Tbsp baby capers, drained
• 1/2 cup mint leaves, roughly chopped
• 1/2 cup flat parsley leaves, roughly chopped
• 2 sdk chopped dill
• 1/2 cup cream
• 1 lemon
• Greens:
• 1 broccoli, trimmed stalks and cut in half
• 1 cup snow peas
• 1 cup sugar snap peas

Kaedah

1. 1

   For the Olive Dressing:

   Heat the olive oil in a pot until hot, but not smoking.
2. 2
   Add the chopped olives and fry for 1-2 minutes.
3. 3
   Add the anchovies, capers and chopped garlic and fry until the anchovy dissolves or breaks up. Then add the cream and remove from the heat.
4. 4
   Add half of the herbs and retain half for sprinkling at the end. Add lemon juice to taste.
5. 5
   Liberally season the salmon with salt and pepper.
6. 6
   Heat a non-stick fry pan and add 1 Tbsp. of oil. Place the salmon skin side down and adjust heat to medium. Cook the salmon to your liking.
7. 7
   Steam or boil the vegetables in salted water while the salmon is cooking.
8. 8

   To serve

   Arrange the vegetables on the plate and place the salmon portions on top. Liberally dress with the Olive Dressing and sprinkle with the remaining fresh herbs.