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Home > Selector Magazine > Food > Lyndey Milan's king Salmon with warm romesco salad
Food

Lyndey Milan's king Salmon with warm romesco salad

Preparation time
5 minutes
Cooking time
20 minutes
Serves
4

INGREDIENTS

  • 4 x 180g King salmon fillets, pin boned
  • 1 tbsp sherry vinegar

Romesco salad

  • 1 large red capsicum, cut in 2cm dice
  • 250g punnet grape tomatoes, halved
  • 1 large or 2 small crusty bread rolls, cut into 3cm dice
  • 1 red onion, sliced
  • ½ cup blanched almonds
  • 2 cloves garlic, thinly sliced
  • 100g hot chorizo, thinly sliced
  • 40ml extra virgin olive oil
  • Mixed green leaves of choice, or 1 large bunch watercress

Dressing

  • 60ml extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp honey
  • 1 shallot, peeled and finely chopped
  • Salt and freshly ground black pepper to taste

METHOD

  1. For romesco salad, place diced capsicum on a lined baking tray and roast for 5 minutes. Add remaining ingredients, mix well and roast for a further 8 minutes.
  2. Place salmon fillets on another lined baking tray skin side down. Season with salt and bake for 7 minutes. Remove from oven and rest for a few minutes. (Alternatively pan-fry salmon in a non-stick pan over medium high heat for a couple of minutes each side.)
  3. Meanwhile whisk dressing ingredients for green salad together in a salad bowl, then toss through the leaves.
  4. Toss sherry vinegar through roasted salad ingredients and mix well. Serve topped with salmon, with green salad on the side.
Food
Preparation time
5 minutes
Cooking time
20 minutes
Serves
4

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