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Prep
10m
Cook
15m
Total
25m
Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Turn cooking mode on
Make the gazpacho
1.
Blend tomatoes, cucumber, red pepper, garlic, shallot, extra virgin olive oil, sherry vinegar and fine sea salt until completely smooth. Pass through a fine sieve for a clean finish. Taste and adjust the salt and vinegar. Refrigerate for at least 60 minutes.
600 g Very tomatoes
0.5 Cucumber
0.5 Red pepper
1 Garlic clove
1 Shallot
3 tbsp Extra virgin olive oil
2 tbsp Sherry vinegar
1/2 tsp Fine sea salt
Cook the potatoes
1.
Boil the potatoes in salted water until just tender. Drain and leave to steam dry. Heat unsalted butter in a frying pan over medium-high heat until foaming. Add the potatoes cut-side down and cook without moving for 4 to 5 minutes, until deeply golden and crispy on the cut face. Season and keep warm.
200 g Charlotte potatoes
20 g Unsalted butter
1 tsp Fine sea salt
Make the salad
1.
Toss finely shaved fennel bulb with courgette shaved into thin ribbons, the juice of 1 lemon, extra virgin olive oil and sea salt.
0.5 Fennel bulb
1 Courgette
1 Lemon
2 tbsp Extra virgin olive oil
1/2 tsp Fine sea salt
Cook the salmon
1.
Pat the salmon fillets completely dry. Season all over with fine sea salt and black pepper. Heat olive oil in a pan over high heat. Place the salmon skin-side down and press gently for the first 30 seconds. Cook for 5 to 6 minutes without touching, until the skin is deeply golden and releases naturally. Flip and cook for 90 seconds on the flesh side. Rest for 1 minute and then finish with lemon juice.
2 Skin-on salmon fillets
1/2 tsp black pepper
1 tbsp Neutral oil
2.
Place the crispy potatoes in the base of each bowl and arrange the salad alongside. Place the salmon skin-side up on top. Pour the cold gazpacho around the salmon at the table so it pools in the base of the bowl.
For
2
M
I
2
Skin-on salmon fillets, pin-boned
1
tbsp
Neutral oil
1/2
tsp
Fine sea salt
1/2
tsp
black pepper
600
g
Very tomatoes, roughly chopped
0.5
Cucumber, roughly chopped
0.5
Red pepper, deseeded and roughly chopped
1
Garlic clove, small
1
Shallot, roughly chopped
3
tbsp
Extra virgin olive oil
2
tbsp
Sherry vinegar
1
tsp
Fine sea salt, for the gazpacho
200
g
Charlotte potatoes, halved
20
g
Unsalted butter, for the potatoes
1
Courgette, shaved into thin ribbons with a peeler
0.5
Fennel bulb, very finely shaved
1
Lemon, juiced
2
tbsp
Extra virgin olive oil, for dressing
2
tbsp
Capers, drained and dried
3
tbsp
Neutral oil, for frying capers
1/2
tsp
Fine sea salt, for the salad
6
Mixed cherry tomatoes, halved
4
Fresh basil leaves, to finish
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Made it?
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Brett S
7 days ago
Absolutely delicious, James...This dish was incredible! Thank You!
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James O'Sullivan
4 days ago
Thanks so much, Brett, I’m so glad you loved it!
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