James Tanner creates a real 'flash in the pan' dish with this quick and easy seared salmon with lemon and crushed new potatoes.
500g skinless pin boned salmon fillet, cut into 1- 1/2 cm thick slices
450g new potatoes, skin on
1 tbsp extra virgin olive oil
150g top and tailed matchstick cut runner beans
2 clove sliced garlic
100g baby plum tomatoes cut lengthways
4 tbsp butter
Approx 8 shredded basil leaves
Zest juice of 1 lemon
1. Cut each potato in half and put in a pan with water and a pinch of salt. Simmer for about 10 minutes until tender. Crush with a masher or fork . Add a touch of seasoning and a drizzle of the extra virgin oil then set aside covered.
2. Heat a non stick pan on the hob to a medium heat and add the butter, lemon zest and sliced garlic. Cook gently for a minute then add the pre-blanched green beans, tomato halves and heat through. Season to taste.
3. Next season and oil the salmon slices and flash sear for 30 seconds on both sides in a hot non stick pan and finish with a squeeze of lemon juice.
4. To serve, place the crushed potatoes on a plate. Stir the basil through the warm lemon/buttered vegetables and scatter the veg around the plate. Top off with salmon slices and drizzle over and remaining lemon butter. Garnish with extra basil leaves if desired.