Bloody Mary Salted Salmon with Tomato Salad & Micro Basil

Bloody Mary Salted Salmon with Tomato Salad & Micro Basil

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 8, 2020.
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Ingredients

Potatoes

  • 400g baby potatoes, thinly sliced
  • 250g frozen corn
  • 1 Tbsp butter

Salmon

  • 1 pack salmon fillet
  • 2 tsp bloody Mary salt

Garnishes

  • 1 pack micro basil, snipped
  • 1/2 pack chef selection tomatoes, thinly sliced
  • 2 Tbsp tomato dressing

Steps

  1. Preheat oven to 220°C. Prep & cook potatoes. Toss potatoes and corn on a lined oven tray with a drizzle of oil. Dot butter around potatoes and season. Roast in oven for about 25 minutes, turning halfway through cook time, until golden and tender.
  2. Prep salmon. Pat salmon dry and remove any remaining pin bones. Cut into 2 pieces and coat in bloody Mary salt.
  3. Cook salmon. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a fry pan on medium heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 3 minutes for medium, or until cooked to your liking.
  4. Prep garnishes. Use kitchen scissors to snip micro basil, leaving about 0.5cm behind at base. Lightly season tomatoes and set aside for serving.
  5. Serve potatoes and corn topped with tomatoes, salmon, tomato dressing and micro basil.

Nutritional Information

Energy 3270 kj
782 kcal
Protein 35.7g
Carbohydrate 49.4g
Fat 48.1g