4 kipfler potatoes, washed and cut into chunks
4 pink salmon fillets
1 tbsp olive oil
2 cups green beans, end off
½ cup almonds, toasted and roughly chopped
½ cup basil leaves, torn
1 tsp lemon juice
1 tsp olive oil
Sea salt to taste and 1 tsp white pepper, coarsely ground
Baby basil leaves and lemon cheeks to garnish.
Place the potatoes in a pot with a little water and steam until tender. Meanwhile, toast your almonds in a dry pan until golden, then remove.
In a hot pan add your oil then place the salmon in, skin side down. About one minute on the skin side, until golden then one minute on the other side. (Or steam)
Meanwhile, steam your beans until just tender, then toss them together with the almonds, basil, lemon juice, oil, salt and white pepper.
To assemble, divide the potatoes between the four plates then top with the beans then finish with the fish. Garnish with basil leaves and lemon cheeks.