James Tanner's light summery salmon dish, served with seasonal vegetables.
4 160g skinless and boneless salmon fillets
200g baby plum tomatoes, cut in half
200g fine French beans
3 cloves sliced garlic
Half a sliced red onion
80ml extra virgin olive oil
2 tbsp balsamic vinegar
Juice of half a lemon
450g washed new potatoes (skin on)
A handful of fresh basil leaves
1. Preheat your oven to 180C/gas 4.
2. Cut the new potatoes in half. Place in a saucepan, cover with water and add a pinch of salt. Add half the basil leaves, bring to a simmer and cook for roughly 12 minutes until tender. Drain the potatoes and discard the basil.
3. Meanwhile, blanch the green beans in a pan of boiling salted water for about 5 minutes, until only just tender, then drain and set aside.
4. Heat a large non-stick frying pan and add a tbsp of vegetable oil. Season the salmon fillets and sear for 1 minute on each side then transfer to a baking sheet and pop in the oven to cook through for 5 minutes.
5. Crush the potatoes with a masher or fork. Add a splash of the extra virgin oil, season and add the remaining fresh basil leaves.
6. Next add the remaining extra virgin oil to the used salmon pan. On a low temperature add the sliced garlic and onion then add the plum tomato halves and beans. Drizzle in the balsamic and add a touch of seasoning. Finally finish with fresh lemon juice.
7. On a warm plate serve the crushed potatoes, then a pile of mixed summer vegetables and top each plate off with a piece of seared salmon. Drizzle with the pan juices.