Bellini granita
The fizzy peach cocktail is transformed into an Italian iced dessert
Salmon with salsa verde new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 with leftover salsa verde
Skip to ingredients
- 250g new potatohalved
- 2 salmon filletsskin on, about 140g each
- 3 tbsp olive oil
- 1 shallotroughly chopped
- small bunch flat-leaf parsleyroughly chopped
- small bunch basilroughly chopped
- 2 tbsp caper
- 4 anchoviesroughly chopped
- 1 large garlic cloveroughly chopped
- juice 1 lemon
- sugar snap peato serve (optional)
Nutrition: per serving
- kcal384low
- fat20g
- saturates3g
- carbs21g
- sugars1g
- fibre2g
- protein31g
- salt0.5g
Method
step 1
Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
step 2
Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
step 3
Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.
