INGREDIENTS
4 x 200g salmon fillets, with skin, bones removed
1 tablespoon of sea salt
1 tablespoon olive oil
250g green beans, trimmed
1/4 cup slivered almonds, toasted
4 lemon cheeks, to serve
1 teaspoon dijon mustard
2 teaspoon vinegar (any)
2 teaspoon capers, diced finely
2 teaspoon gherkins, diced finely
8 anchovies, diced finely
1 cup flat-leaf parsley, diced finely
1 cup mint, diced finely
1 cup basil, diced finely
2 teaspoon lemon zest
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METHOD
Step 1
Dry salmon skin with some paper towel then sprinkles the skin with a teaspoon of salt. Place a frying pan over high heat, add olive oil, when oil is hot add salmon skin side down, cook for about 3 minutes on one side, flip and cook for a further 3-5 minutes approximately, depending on your liking.
Step 2
Meanwhile, place a saucepan of water over high heat and bring to boil, add a teaspoon of salt and green beans. Cook for about 3 minutes, remove, drain. Drizzle with a little olive oil and almonds
Step 3
To make the salsa verde, add mustard, vinegar, and olive in a small mixing bowl, whisk to combine, stir in remaining ingredients. Taste, adjust ingredients accordingly.
Step 4
Serve salmon with green beans, a generous tablespoon of salsa verde, and a cheek of lemon.