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Weekdays 9am

Levi Roots' salmon in avocado sauce and potato salad

Soak up the sunshine and enjoy Levi Roots' simple but delicious salmon on the barbecue.

Salmon with avocado sauceServes: 4Prep: 15 minutesCook: 16-18 minutes, approximately

Ingredients:400g side of salmon, skin onOlive oil, for rubbingSalt and pepper2 handfuls of soft herbs such as coriander and parsley2 limes, sliced4 spring onions, trimmed and choppedAvocado sauce:200g mayonnaise3 tbsp Greek yogurt2 tbsp double cream2 tbsp coriander, chopped1 red chilli, deseeded and slithered1 green chilli, deseeded and slitheredZest and juice of 1 lime1 avocado

Method:1. Lay the salmon on top of a sheet of greaseproof paper or cleaned bananaleaf and place on top of a double thickness of foil. Rub the salmon all overwith oil and season.2. Scatter with the herbs, lime and spring onions.3. Wrap the salmon in the paper or banana leaf and foil.4. Lay the parcel on the barbecue. Cook for about 8-9 minutes each side.5. Unwrap and check for doneness, if it needs to cook a little longer, rewrap andreturn to the barbecue.6. While the salmon is cooking make the sauce. In a small bowl mix together themayonnaise, yogurt, cream, coriander, red chilli, green chilli, and zest andjuice of the lime. Use a fork to gently smash in the avocado. Season.7. Serve the salmon with the avocado sauce and potato salad.

Potato SaladServes: 6Prep: 5 minutesCook: 15 minutes

Ingredients:750g new potatoes, halved1 tsp salt2 mint sprigsCaribbean dressing:1 1⁄2 tbsp lime juice1 tsp clear honey3 tbsp olive oil3 tbsp hot Caribbean barbecue sauce or hot chilli sauce3 spring onions, finely sliced2 tbsp finely chopped coriander, leaf and stalk2 tbsp finely chopped mint leaves

Method:1. Put the potatoes into a pan, cover with water and add the salt and mint. Bringto the boil, turn the heat down and simmer until the potatoes are only justtender; you do not want them mushy.2. While the potatoes are cooking, make the Caribbean dressing. Put the limejuice and honey in a large serving bowl and stir to dissolve.3. Add the oil and Caribbean or hot chilli sauce and stir together.4. Stir in the spring onions and coriander and mint.5. When the potatoes are cooked, drain and add to the dressing, carefully stirand leave to cool slightly. Taste and adjust the seasoning if necessary. Eatwarm or cold.

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Weekdays 9am