Crispy-Skinned Salmon with Herbed Cream
WITH Roasted Vegetables & Zucchini Purée
Recipe by: Lucky Mashudu Masinya
Episode 11: The Gourmet Braai Challenge
Cooking time 30 minutes
Serves 2
INGREDIENTS
2 x 250g Salmon fillet (skin-on)
1 punnet Zucchini, chopped
1 cup Cherry tomatoes
5-6 spears of Asparagus
2 cups Baby potatoes
250ml Clover Sour cream
2-3 cloves Garlic, finely chopped
1 punnet Basil
Drizzle of Clover Olive Pride olive oil
2 -3 sprigs of Thyme
Maldon salt to taste
METHOD
Salmon: Score the skin and sear skin-side down until crisp. Flip briefly to finish cooking.
Vegetables: Roast cherry tomatoes, halved baby potatoes, and asparagus with Clover Olive Pride olive oil, thyme, garlic, salt.
Zucchini Purée: Sauté chopped zucchini in Clover Olive Pride olive oil with garlic and basil. Blend until smooth and season.
Herbed cream: Mix Clover sour cream with finely chopped basil and a squeeze of lemon.
Plating: Spoon purée onto the plate, place salmon fillet on top, add roasted vegetables and a dollop of herbed cream.
