Recipe of Award-winning Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, charred salmon fillet with tomato+onion relish potatoes and blanched broccoli. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook charred salmon fillet with tomato+onion relish potatoes and blanched broccoli using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:

1. Take 1 Tbsp Smoked Paprika
2. Get 2 Lemon (Juice only)
3. Get 1/2 Tbsp Cayenne Pepper
4. Take 1/2 Garlic Powder
5. Take 1/2 Light Soy Sauce
6. Take Handful Fresh Parsley
7. Make ready Seasoning (Salt & Black Pepper)
8. Prepare 1 Salmon Fillet
9. Take 4 Medium Sized Potatoes (Finely Sliced)
10. Take 1 Tsp Tomato Pesto
11. Make ready 1 Red Onion(sliced)
12. Take 2 Plum Tomatoes(chopped)
13. Get Handful Broccoli

Steps to make Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:

1. Heat up a dash of oil and add smoked paprika, cayenne pepper, garlic powder and 1/2 of the lemon juice. Heat up for further 2-3 minutes. Add the salmon to the pan(skin down); cook till skin is crispy then flip to finish off. Tip: baste the salmon continuously to retain the moisture.
2. Poach the sliced potatoes in a boiling water for 3-5 minutes. Meanwhile shallow fry the onion and tomatoes for 5 minutes. Drain the potatoes and add to the onion and tomato. Add light soy sauce; cover and simmer till potatoes are crunchy and soft.
3. Blanch the broccoli in a salted boiled water for 3 minutes. Heat up the tomato pesto 2-3 minutes and add the other half of the lemon juice. Mix in fresh parsley and simmer 30 seconds.
4. Serving Suggestion

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