Fresh herbs to garnish (e.g. parsley, chervil, basil or tarragon)
Method
Every professional kitchen has a bottle of ketchup hidden away. That shouldn’t surprise you – it’s a fantastic ingredient. Especially in this simple picnic or barbecue dish that I’ve been doing for years. It’s so quick and easy, you can make it as you cook the salmon. Serve it with a fennel salad and some steamed new potatoes.
Season the salmon fillets with a paste made of a tablespoon of olive oil combined with one Knorr Fish Stock Cube. Massage it into each fillet on both sides, then add to a frying pan with a little olive oil to shallow fry. Give the salmon around two and a half minutes on either side to keep it pink in the middle. For well done, give it three minutes per side.
While the fish is cooking, mix the olive oil and ketchup together for the vinaigrette. Add the remaining ingredients including around ten drops of Tabasco®, or to taste. Mix everything together. I’ve suggested chervil and tarragon for this recipe, but if you can’t get chervil use parsley. If you can’t get tarragon, use basil. It’s your choice.
Pour the finished vinaigrette over the cooked salmon, then garnish with the fresh herbs.
If you have leftover vinaigrette, you can use this with roast chicken. Chop a roast chicken into pieces, pour it over, cover with cling film, then leave for twenty minutes. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
