Pan-fried salmon, buttermilk-dill dressing and spring vegetable salad

23:08, Sep 22 2014
Salmon
Pan-fried salmon, buttermilk-dill dressing and spring vegetable salad is a statement spring dish by Town Tonic chef Mark Collings.

Pan-fried salmon, buttermilk-dill dressing and spring vegetable salad

To prepare the vegetables: Blanch the prepared carrots in salted boiling water for three or four minutes and refresh in ice water for five minutes, then drain and pat dry with a paper towel. Wrap the baby beetroots in tinfoil with a little salt and bake in the oven on 180˚C for about 45 minutes, until cooked right through. Unwrap and, once warm to the touch, rub with paper towels to remove the skin. Boil the new potatoes in their skins in salted water for about 20 minutes, until tender when pierced with a knife. Drain. Thinly slice the fennel with a sharp knife. Peel shavings of the cucumber with a vegetable peeler.

To cook the salmon: Trim the salmon into a neat rectangle, reserving the trim for another use. Cut the salmon into eight pieces, about 100g each.
Warm a little vegetable oil in a frying pan over medium-high heat. Season the skin of the salmon with salt and place skin side down in a hot fry pan and turn down to medium heat. Cook until the skin is crispy, about three to five minutes. Turn the salmon over and cook a further three to five minutes, until just cooked through. Drain on a paper towel.

To serve: Place a generous spoon of the buttermilk-dill dressing in the centre of each plate, and place a piece of salmon on top. Season the vegetables with salt and pepper and a little extra virgin olive oil and arrange next to the salmon. Garnish with the leftover dill.

To serve: Place a generous spoon of the buttermilk-dill dressing in the centre of each plate, and place a piece of salmon on top. Season the vegetables with salt and pepper and a little extra virgin olive oil and arrange next to the salmon. Garnish with the leftover dill.

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