How to Make Perfect Salmon and simple veg

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Salmon and simple veg.

Salmon and simple veg You be responsible brewing french fry Salmon and simple veg proving 5 modus operandi together with 16 so. Here you are effect.

ingredients of Salmon and simple veg

  1. You need of salmon with the skin on.
  2. You need of medium sized sweet potatoes.
  3. You need of a bag of frozen broccoli.
  4. Prepare of Garnishes of your choice.
  5. You need of Fish seasoning.

Salmon and simple veg prescription

  1. Get the fish out of the fridge 10-15 minutes before starting to cook to let it get up to room temperature.
  2. Put a large heavy bottomed frying pan on a medium to high heat.
  3. Cut the ends off the potatoes, but leave them whole. Then stab them all over with a sharp knife to pierce the skin.
  4. Once the pan is hot, place the fish in it, skin side down. No need for oil / butter / etc. Sprinkle over some fish seasoning (I used “everyday Caribbean seasoning” in this case).
  5. Put the potatoes on a microwaveable plate and cover. Place in the microwave on full power for 5 minutes.
  6. After the first 5 minutes in the microwave, turn the potatoes over, recover and put back in for another 5 minutes.
  7. Check the Salmon, turning over if the skin has started to crisp.
  8. Boil a kettle with between 750ml and 1 litre of water in it.
  9. Add the frozen broccoli to a large, deep pan and put on a medium to high heat.
  10. Add the water from the kettle once it’s boiled and cover with a lid.
  11. Check the fish, turn over again if the flesh is almost cooked through.
  12. Once the broccoli comes up to a boil let it bubble for 2-3 minutes and take off the heat.
  13. When the sweet potatoes are finished, check they are cooked through by sticking a knife in them, if they are soft all the way to the middle, they’re done. If not, microwave for another minute.
  14. Check the salmon is cooked through, if so take off the heat.
  15. Drain the broccoli and let it dry off for a minute of two. Then dress with extra virgin olive oil, lemon juice and a little salt.
  16. Plate up the salmon, potato and broccoli and garish with your favourite extras. We like a bit of mayonnaise on the side. The photo shows some pickled samphire on the side too, which we had left over from Christmas and works nicely with the fish.