Do you want something fresh, tasteful and easy to stylish? We turn again Culinary column and head chef, Paul WattersHis latest creation: oven roasted salmon in a mixed Mediterranean salad, finished with red pepper powder and lemon pepper – a plate that is both vibrant and nutritious.
With a fully roasted salmon, crispy salad green and warm, zesty notes in the Mediterranean spices, this is a plate that brings sunshine to your desk. It is a light but satisfactory, ideal for alfresko lunch, unnecessarily entertaining or just treating yourself mid-week. Simple, elevated and full of flavor…
Salmon
Ingredients:
- 2 large salmon fillets
- 2 tbsp olive oil
- 1 teaspoon of red pepper powder (Easily found in most good supermarkets)
- 1 teaspoon of lemon pepper
- Sea salt and cracked black pepper, to taste
Method:
Heat the oven to 180 ° C (350 ° F). Stir in a small bowl of olive oil, red pepper powder, lemon pepper, salt and black pepper to create the marina scent. Massage this mixture carefully in the salmon fillets and place them aside for a few minutes – this helps the flavors absorb beautifully.
For the Mediterranean salad
Ingredients:
- 4 rich handmade leaf salad
- ½ cucumber, sliced in length, then cut the diagonal
- 8 cherry tomatoes, halved
- 1 small red onion, finely sliced
- 8 mixed olives (a mix of black and green works best)
- 100 g feta cheese, cubes
- 4 tbsp olive oil
- Salt and newly ground black pepper, to taste
Method:
This vibrant salad can be prepared in advance – ideal for easy entertainment. Only connect all ingredients to a large bowl, gently and cool until ready to serve.
Boiling the salmon
Paul’s signature method perfectly ensures sharp skin and a gentle center.
Heat a non -stick frying pan at medium temperature. Place the skin side down and cut for about 4 minutes or until the skin is crisp and golden. Carefully turn the fillets and then move the pan to the oven. Bake for another 5 minutes or until it is only cooked. Remove and let the salmon rest for a few minutes before the coating.
Serve
Spoon cooled salad in the center of each plate, with a generous base. Carefully place the roasted salmon fillet on top. Final flourishing, dust that has a more red pepper powder and lemon pepper around the plate-one-time detail, which raises the presentation with a restaurant-style glamor.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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