Salmon Medallions on Crisp Potatoes and Wilted Greens

From issue #2.
Salmon Medallions on Crisp Potatoes and Wilted Greens

Serves: 6


Salmon steaks, approx. 250 grams each
1 kg red desirée potatoes, washed
2 tablespoons olive oil
500g spinach or rocket, well washed and stalks removed
sea salt and freshly ground pepper

3⁄4 cup olive oil
finely grated zest of 2 lemons
2 tablespoons fresh thyme leaves
1⁄4 cup chopped flat-leaf parsley
3 cloves garlic, finely chopped


Combine the marinade ingredients in a bowl and set aside. Using a small sharp knife remove the skin and bones from each steak (you will have two pieces of salmon). Roll the two pieces of salmon
together into a neat round shape and tie with string. Place in a dish and drizzle a generous spoonful of marinade over each. Reserve the remaining marinade. The salmon can be prepared the day before, and stored covered and refrigerated.

Preheat the oven to 200ºC. Slice and discard the ends of each potato. Slice 1⁄2 cm thick and place in a large bowl. Add the remaining marinade to the potatoes, season and toss together. Lay the slices
slightly over-lapping on a large baking tray so you have an even bed of potatoes. Place in the oven and roast for 40 minutes.

15 minutes before the potatoes are ready, transfer the salmon to a lined lipped baking tray and place above the potatoes in the oven. Cook for 12-14 minutes. Remove from the oven and allow to rest for 2-3 minutes before serving.

Heat 2 tablespoons of olive oil in a large sauté pan to medium-high. Add the leaves, in 2 batches if necessary, and toss with tongs until just wilted. Season with salt and black pepper.

To serve: Put a portion of potatoes on each plate and some greens on top. Remove the string from the salmon and place on the greens. Garnish with a wedge of lemon and fresh herbs. Serves 6