#wildsalmon
#peas
#babycarrots
#babytomatoes
#basmati
#portuguesecornbread
#20min

Ingredients

• 2x slices of wild pink salmon
• 1 tblsp olive oil
• salt and peeper
• peas and baby carrots
• 1 tblsp balsamic vinegar
• 1/2 tblsp honey
• rosemary leaves
• 1/2 onion
• 1 garlic clove
• 1 lemon

Method

Season the wild salmon with lemon zest, its juice, the honey, rosemary leaves, salt and pepper.

Boil the peas and the baby carrots until tender.

Cut the onions in small pieces and smash the garlic cloves.

Pre-heat the oven to 200C/Gas 6.

In a frying pan, sprinkle with olive oil. Put in the onions and garlic. Sautee the peas and baby carrots seasoning at taste with pepper and salt.

Wash the baby tomatoes put it in a roasting tin, drizzle with olive oil, sprinkle with balsamic vinegar and some rosemary leafs. Reduce the oven heat to 180C/Gas 5 and take it to the oven for 20 minutes or until golden.

Grill the wild salmon in a very hot olive oil soaked pan. Do seal the salmon slice before reducing the heat to half and let cook for about 7 minutes.

Place the salmon in a plate.

Cut slices of the portuguese corn bread (buy it in any Portuguese Deli or bake it your self – http://allrecipes.com/recipe/6917/portuguese-cornbread/)

Spread the sautéed peas and carrots and its tasty juicy on top of the bread next to the salmon slice and server.

 

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