August 20, 2014

Salmon, salsa verde and rosemary potatoes

Who knew August would be a slow food month on the blog? I’ve been enjoying good and clean food, though i’ve been slow to post.

You see, we’ve opened our humble home to a good Canadian friend’s adventurous fourteen year old son who has traveled all the way to Australia unaccompanied. It’s been fun sharing our home with him and he has been quite the entertainer to our young boys. On the other hand, we have had the challenge of preventing him being bored out of his brain and I have realised I’m not prepared for the teenage years yet!

One thing I’ve picked up over the years on previous visits to his home town in Toronto is that he doesn’t have a huge number of green food items that are part of his repertoire. This has certainly become a silent mission of mine to try to work some magnificent greens into his diet as teenagers have a high calorific requirement.

Good nutrition is key for energy and continual growth and development. Given my passion for good food, particularly loads of green food, I thought I would see if the young Wolf would like to join me in shopping for the produce required for tonight’s dinner and helping me make it. I’ve decided on salmon with potatoes to satisfy a hungry appetite with a few greens condensed into a salsa verde (verde meaning green in Italian) sauce to accompany both. The way the potatoes were prepared was his idea which worked really well.

He said yes, so away we headed to source some of our fresh produce and sustainable salmon (always ask about the source and try to avoid heavily farmed fish).

In the kitchen my assistant was focused and following instructions with great attention to detail – he would make a fantastic sous chef! Wolf even applied his creative flair to the plate, by decorating the rocket / arugula leaves on the salmon with the salsa verde.

The verdict on the verde? This ‘green’ salsa was perhaps a little strong for his liking but he tried it and might adapt it to his taste in future as I urge him to try again!

Salmon, salsa verde and rosemary potatoes

Ingredients: serves 4

4 x medium belly salmon fillets (preferably skin off), lightly rinsed and patted dry.

1 kg kestrel potatoes peeled and chopped into small 1cm squares

pink salt and pepper to season

1/4 cup organic coconut oil

4-5 teaspoons rosemary chopped finely

rocket / arugula leaves to garnish

For the salsa verde you will need:

2 garlic cloves

2 teaspoons capers (if the salted variety is all you have, rinse well)

2-3 anchovies in oil

1 tsp Dijon mustard

1/2 bunch / a tightly pressed 1/2 cup flat leaf parsley

1 bunch dill leaves

1 bunch basil leaves

Finely grated zest and juice 1 lemon

1/3 cup (80ml) good quality extra virgin olive oil


1. Pre-heat oven to 160 C / 320 F.

2. Place potatoes into a saucepan and fill with cold water ensuring they are well covered and bring to boil. Once boiling turn down to a medium-low heat and simmer for approximately 10 minutes till just tender and then drain. Season with salt and pepper and toss gently in colander.

3. Meanwhile, place all salsa verde ingredients in a small powerful blender or processor to combine until a smooth paste.

4. Place salmon fillets onto a lined baking tray with baking paper and into the oven for 20 minutes.

5. Heat coconut oil in a frying pan on a medium heat and when it starts to bubble and fizz place the potatoes in and add the rosemary. Toss gently every 3-5 minutes for a total of 12-15 minutes till a golden and crispy texture.

6. Remove salmon from oven and serve with salsa verde, rocket leaves, potatoes and extra steamed green vegetables you may have lying around the fridge if desired.

Salmon, salsa verde and rosemary potatoes




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