Читать книгу Love at First Bite - M & R Horton Holland - Страница 26

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Slice each tomato horizontally into 3 even slices per tomato roughly 1cm thick. Lay the tomato slices into two lines onto a lined baking tray. Spoon the herb paste evenly onto the lines of tomato slices. Toss the trimmed green beans in 1 tbs of olive oil and season with salt and pepper. Place the beans (in a single layer) into a corner of the same baking tray as the tomato slices. Set the tray aside.

Once the potatoes are cooked through drain all the water. Place the hot potatoes back into the saucepan with 25g butter and 1 tbs of olive oil. Toss to melt the butter and coat in oil. Spread the potatoes out onto the second lined baking tray and place on the lower shelf of your oven. Set the oven timer and cook for 10 minutes.

To prepare the salmon, remove any bones, and dab dry with paper towel. Rub the salmon all over with a generous amount of olive oil. Sprinkle the skin side of the salmon with sea salt.

Heat a small frypan over medium-high heat until it is very hot. Place the salmon skin side down in the frypan, lightly holding the salmon down with tongs or your fingers to ensure the skin fries evenly. Fry the skin side only for 2 minutes or until the skin starts to crisp. Remove the salmon pieces from the frypan and place, this time skin side up, onto the lines of the tomatoes and salsa. Set aside.