Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare
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Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare
Ingredient
1 Salmon side
1 bunch of spring onions
150g Green Beans, tailed
1 bunch Asparagus, trimmed
150g snow peas, tailed
1 bunch of Dill, chopped
1 bunch of Chives, chopped
1 bunch of Tarragon, chopped
1 bunch of Parsley, chopped
½ cup Yoghurt
½ jar baby capers, chopped
Red Island olive oil
Sea Salt
Method
Preheat an oven to 190 deg C.
Season the salmon with salt and drizzle with oil. Place in the oven and cook until just set in the centre. Remove and allow to rest slightly.
Over a smoking griddle or bbq grill the spring vegetable dressing in salt and olive oil. Grill until the vegetables soften slightly and have nice bar marks.
Add the dill, chives, tarragon, parsley, and baby capers mix together until evenly combined. Taste and adjust seasoning to your liking.
Serve the salmon with the vegetables and tartare in the side.
Recipe by Michael Weldon
