Salmon with lemon infused spinach salad and basil mayo
Tasmanian Atlantic salmon fillet
Baby spinach leaves
Chat potatoes (cut into small chunks)
Cherry tomatoes (cut into quarters)
Cucumber (cut into quarters)
Red onion (small slices – use sparingly)
Pine nuts (if desired)
Lemon infused Olive Oil
Garlic Infused Oil
White balsamic vinegar
Olive oil for cooking
Salt & Pepper to taste
The basil sauce is first on the agenda. Finely chop a bunch of fresh basil leaves and add to some mayonnaise, roughly 1 to 1 by volume. Add a tiny drop of the lemon infused oil and some salt. Taste. You want to have it slightly tangy with a hint of lemon. Refrigerate while you assemble the other ingredients so the basil has time to infuse.
Heat oven to 180 degree fan-forced. Place the potato chunks into oven dish and pour over some garlic infused oil and a dose of salt & pepper. Using your hands, toss the potatoes around so they are all nicely covered with the oil and salt. Place in oven and cook until brown and crispy (about 15 mins).
While the potatoes are cooking start getting your salad ready. Wash the spinach leaves, drain and place into a large bowl. Throw in the tomatoes, cucumber, avocado and red onion.
Drizzle over a small amount of lemon infused olive oil and a sprinkle of white balsamic. Taste. The oil is quite strong, so just add a bit at a time until the salad has a nice hint of flavour throughout. Add some salt and pepper if desired. Set salad aside.
Lightly season fish on both sides with garlic infused oil. Heat a small amount of oil in a frying pan and cook fish skin side down first on a medium heat. When skin is brown and crispy, turn fish over and continue cooking for about 4 mins or until fish turns a paler pink on the sides.
Toss potatoes through salad at the last minute to retain crispiness.
Place a large handful of salad onto a plate and sprinkle with some pine nuts. Put the salmon on top and add a dollop of the basil mayo. Bon Appétit!