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Vine Tomatoes with Grilled Atlantic Salmon

Recipes

Vine Tomatoes with Grilled Atlantic Salmon

key ingredient!

Fresh Fodder Quinoa, Fetta & Artichoke Salad

INGREDIENTS

2 Atlantic Salmon Fillets
300g Fresh Fodder Quinoa, Fetta & Artichoke
1 Small Leek
Shallots

METHOD

In a heavy based grill pan, drizzle a little Olive Oil and bring to a medium heat.

Prepare the Salmon by painting the skin side with a little Olive Oil before putting it in the pan (this will allow it to crisp without sticking to the pan)

Place the Tomato Vines and the Cut Lemons (Face Down) in the pan and grill until the Tomatoes warm through and “wilt” a little on the skins.

Remove the Tomatoes and Lemons to your serving plates.

Add the Salmon (skin side down) to the pan and cover to cook for 4 - 5 minutes.

Whilst it is cooking, serve the Fresh Fodder Quinoa, Fetta & Artichoke Side Salad onto the plates next to the Tomatoes and Lemon.

Check the salmon – the meat should be opaque. Once cooked to your liking (don’t leave it too long or it will go dry) remove and add to the serving plate. Season with Salt and pepper as required to taste.

Serve and enjoy!

TIP: Fresh Fodder Tzatziki makes a great alternative to Tartare Sauce!