A light curry dressing compliments crispy skinned salmon and crunchy potato.

SERVES 4 | Recipe by John Campbell

4 x 180gm salmon fillets, pin boned, skin on
500gm baby potatoes, washed
40ml extra virgin olive oil
100gm pancetta, cut into small cubes
100gm onion, diced
2 garlic cloves, chopped
500gm broad beans, peeled
Salt and cracked black pepper

200ml olive oil
50gm onion, finely diced
1 garlic clove, chopped
1 tsp hot curry powder
1 tsp yellow mustard seed
50ml light vinegar or verjuice
2 tbsp fresh coriander, chopped
Salt and cracked black pepper

For the dressing; Heat a pan with 50ml of the oil, add the onion and garlic and gently sauté. Add the curry powder, mustard seeds and vinegar (or verjuice) and mix well. Place the mix into a bowl and with a stick blender or fork, slowly drizzle in the rest of the oil, and add the coriander and seasoning. Set aside.
Bring a pot of water to the boil. Slice the potato and blanch for 4 minutes then drain. Heat a pan with some of the oil and sauté the potatoes until crunchy and golden. Add the pancetta, onion and garlic to the potatoes and cook through. Add the beans and seasoning. Keep warm.
Heat a pan with a little of the oil and place in the salmon fillets skin side down. Sear for 4 – 5 minutes then turn and leave to finish in the warm pan.
To serve; place some of the bean & potato mix on a plate, top with the salmon then top with more of the ragout. Drizzle with the curry dressing.

Photo by Jason Burgess.

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