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7 Minutes to Making Appetizing Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli

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

We hope you got benefit from reading it, now let’s go back to charred salmon fillet with tomato+onion relish potatoes and blanched broccoli recipe. To cook charred salmon fillet with tomato+onion relish potatoes and blanched broccoli you need 13 ingredients and 4 steps. Here is how you cook that.

Here are the ingridients that are needed to produce a heavenly Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:

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

Done with the ingridients? Below are the instructions on cooking Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:

  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.

Salmon and vegetables, coated in a spiced and spicy yogurt marinade, flash-charred and served on a bed of rice. It's also very easy to double up. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges). Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro.

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