Recipe: Appetizing Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli

Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli. Garnish = Garlic +Thyme Lemony Butter and White Wine Tomato Pesto Sauce. Spearmint leaves+Coriander sprigs Salsa Prep Note: Char slices of pineapple first before chopping/dicing it. Sea Bass Fillets, Baby Potatoes, Asparagus, Broccoli, Chives, Butter Ferenc Szklenar. Sweet Potato & Salmon Pie accompanied with a yummy Dill Sauce. I think, it will be great addition to our Christmas Dinner table this dish.

See recipes for Mushroom and White Onion Omelette too. Plus some olive oil, salt and pepper! Plus some olive oil, salt and pepper! You can have Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli

1. Prepare 1 Tbsp of Smoked Paprika.
2. You need 2 of Lemon (Juice only).
3. Prepare 1/2 Tbsp of Cayenne Pepper.
4. You need 1/2 of Garlic Powder.
5. You need 1/2 of Light Soy Sauce.
6. Prepare Handful of Fresh Parsley.
7. Prepare of Seasoning (Salt & Black Pepper).
8. You need 1 of Salmon Fillet.
9. You need 4 of Medium Sized Potatoes (Finely Sliced).
10. You need 1 Tsp of Tomato Pesto.
11. Prepare 1 of Red Onion(sliced).
12. It's 2 of Plum Tomatoes(chopped).
13. It's Handful of Broccoli.

Line a half sheet pan with foil (for easy clean up), and spread the broccoli and sweet potatoes in a single layer on the pan. Seal package by folding foil onto itself and crimping edges tightly. Also the tomato juices ended up forming a charred layer on the bottom of the roasting pan. In medium bowl, combine the garlic, tomatoes, onions, oil, lemon rind, dill, parsley and capers.

Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli instructions

1. Heat up a dash of oil and add smoked paprika, cayenne pepper, garlic powder and 1/2 of the lemon juice. Heat up for further 2-3 minutes. Add the salmon to the pan(skin down); cook till skin is crispy then flip to finish off. Tip: baste the salmon continuously to retain the moisture..
2. Poach the sliced potatoes in a boiling water for 3-5 minutes. Meanwhile shallow fry the onion and tomatoes for 5 minutes. Drain the potatoes and add to the onion and tomato. Add light soy sauce; cover and simmer till potatoes are crunchy and soft..
3. Blanch the broccoli in a salted boiled water for 3 minutes. Heat up the tomato pesto 2-3 minutes and add the other half of the lemon juice. Mix in fresh parsley and simmer 30 seconds..
4. Serving Suggestion.

Season with the salt and pepper. Place each fillet on the prepared parchment paper or foil. Drizzle with oil; sprinkle with dill and pepper. In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley.