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Sopwell House's Pan-fried Roasted Salmon Fillet
Salmon delivers omega-3 fatty acids for hydration and radiance, while its abundant protein aids in repair, unveiling a youthful and radiant complexion.
- 800g of salmon or 4 fillets
- 4 medium green courgettes (washed and dried)
- 1kg of mixed tomato (cherry and baby plum, different colour tomatoes add to the look of the dish)
- 2 medium shallots (diced finely)
- 2 garlic cloves (crushed or diced)
- 150ml of Italian Extra virgin olive oil
- 4 spring onions
- ½ bunch of parsley
- 2 lemons (need the zest and the juice)
- 300g of Kalamata olives (pitted, whole)
- 250g of tomato sauce
- Salt and pepper
- 100ml rapeseed oil
- Kalamata olive dressing
- Medium sized pan, oil on, medium heat, add the shallots and the garlic, cook till soft (no colour), add the mixed fresh tomato and let them pop, keep stirring for about 8 minutes, add the Kalamata olives keep stirring, add the tomato sauce, salt, pepper, a pinch of sugar to balance the acidity of the tomatoes and cook for another 8 minutes.
- Take off the heat then add the freshly chopped parsley, spring onions, lemon zest and juice.
- Mix, taste and set aside.
- Shaved Courgette
- Peel the courgette length wise and arrange on an oven tray, seasoned with salt, pepper and olive oil in oven to cook for about 5 minutes.
- Salmon Fillet
- Add rapeseed oil in a pan and turn the heat on.
- Whilst the oil is heating up, get a paper towel and dry the skin of the salmon.
- When the oil is piping hot, add the salmon (skin side down) and cook for 2 minutes.
- Continue by searing each side of the fillet for 30 seconds, then finish cooking the salmon in the oven at 180oC for 6 minutes (until the salmon flesh is pink and soft salmon).
- If you prefer your salmon more well done, cook for further 3 minutes.
- To serve
- In a large round flat plate, arrange the shaved courgette first, add spoons of the dressing, the place the salmon fillet on top, then finish with a squeeze of lemon.