Warm Salmon Salad

Michael Moore Serving Size: Serves 4

INGREDIENTS

300g fresh salmon fillet
½ bunch fresh parsley
½ bunch fresh chives
Sea salt and pepper
300mls olive oil
150 small potatoes (par boiled)
150g French shallots
1 red pepper (peeled and diced)
100g green beans
100g dried tomatoes
2 egg yolks
100ml extra virgin olive oil
1 tablespoon seeded mustard

METHOD

Using a small pot with a lid (I use a claypot from Chinatown) place the olive oil in and warm through.

 

Place the shallots, peppers, potato and the tomatoes inside and cook in a med oven for 15 mins until the vegetables are tender.

 

Press the chopped herbs onto the salmon fillet and season with sea salt and pepper then drop into the pot with the vegetables place in a med oven for approx. 6 mins.

 

Remove the vegetables from the oil and drain well, place the salmon onto a plate and flake using a fork. In a bowl place the egg yolk and spoon of mustard and whisk in the extra virgin olive oil, season with sea salt and pepper.

 

Dress the vegetables with a little of the mustard dressing and mix through some of the salmon.

 

Spoon on to your plate and serve with crusty bread.