Serves – 2
Ingredients
- 2 pieces salmon filets, skin on Salsa Verde
- 1/2 cup each of basil, flat leaf parsley and mint, chopped
- 2 anchovies
- 1 tsp capers
- Salt
- 1/4 cup olive oil
- Salad:
- 1/2 can chickpeas
- 1/2 red onion, sliced
- 1 tomato, cut into wedges
- 1/2 avocado, sliced
- Handful of baby basil leaves
- Olive oil to dress
- Salt and white pepper
- 2 tsp lemon juice
- 1 cup cooked barley
- 1 tbls olive oil
- Salt and pepper
- Flat leaf parsley, roughly chopped
- Lemon/lime wedges
Method
- For the salsa, blitz or pound all of the salsa ingredients together. Taste for seasoning. Rub salsa verde all over salmon and let marinate.
- For the salad, gently pound the chickpeas in a mortar and pestle or in a bowl using a folk.
- Toss with remaining ingredients.
- For the barley, mix together all ingredients.
- To assemble, cook salmon on skin side for 30-45 seconds or until skin is golden. Using a spatula turn fish, only once, and cook until thisside is golden. Put half the barley down on a plate and top with fish.
- Serve with salad. Serve with lemon/lime wedges and garnishwith parsley.