John Myers
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Salmon Fillet with Tomato Salsa, California Guacamole, Baked Potatoes and Vegetable Skewer
The perfect salmon fillet with tomato salsa, california guacamole, baked potatoes and vegetable skewer recipe with a picture and simple step-by-step instructions.
salmon
- 5 piece Salmon fillet
- 4 tbsp Lemon juice
- 1 pinch Salt
- 1 shot Oil
- 1 tbsp Butter
- 1 piece Clove of garlic
- 1 piece Rosemary sprig
- 1 piece Lemongrass stick
Tomato salsa
- 6 piece Tomatoes
- 5 tbsp Tomato paste
- 3 piece Shallots
- 1 shot Oil
- 1 bunch Parsely
- 1 pinch Salt and pepper
- 1 pinch Paprika powder
- 1 pinch Chili powder
vegetable skewers
- 4 piece Rosemary sprigs
- 1 piece Red peppers
- 10 piece Mushrooms
- 1 piece Zucchini
- 1 piece Onion white
baked potatoes
- 1 kg Potatoes
- 2 piece Shallots
- 1 piece Red peppers
- 4 piece Rosemary sprigs
- 1 shot Olive oil
- 1 pinch Flor de Sal
guacamole
- 4 piece Ripe avocado
- 8 piece Cocktail tomatoes
- 1 bunch Parsely
- 2 piece Limes
- 1 pinch Salt and pepper
- 1 pinch Sugar
- 1 pinch Chili
- 1 shot Olive oil
Salmon fillets
- Rub the salmon fillets with lemon juice and salt and place in the refrigerator.
- Slightly score the salmon fillets on the skin side. Let the oil get hot in a pan and fry the salmon fillets on the skin side for 4 to 5 minutes. Reduce heat and turn carefully.
- Put a piece of butter in the pan and add the lemongrass, the garlic pieces and a sprig of rosemary. Keep pouring the melted and flavored butter over the salmon fillets. After about 4 minutes, take the pan off the heat and let the salmon fillet simmer for a while.
Tomato salsa
- For the tomato salsa, cut the tomatoes crosswise and cook in a saucepan with water until the peel comes off. Remove the peel from the tomatoes and chop them up a little.
- Finely dice shallots and fry in oil. Add the tomatoes and let them reduce a little. Season with salt, pepper, paprika and chilli. Then add the tomato paste. After cooking, mix in the chopped parsley.
potatoes
- Cut the red and yellow potatoes into eighths and place in a bowl. Cut the shallots and red peppers into small sticks and add to the potatoes.
- Season with olive oil, Flor de Sal Mediterranea and pepper and place on a baking sheet. Sprinkle some fresh rosemary on top and bake in the oven for about 20-25 minutes, until the potatoes are lightly browned.
vegetable skewers
- For the vegetable skewers, remove the needles from the rosemary sprigs except for the tip. Halve the mushrooms. Peel fine and thin strips from the zucchinis with a peeler. Cut the bell pepper and onion into pieces.
- Carefully pierce the vegetables with a wooden skewer and then carefully thread them onto the rosemary branches. Brush with olive oil and season with Flor de Sal Mediterranea, pepper and chilli. Sear them briefly in a grill pan and let them simmer in the oven.
guacamole
- For the guacamole, peel the avocados and mash them well with a fork. Cut the cherry tomatoes into fine pieces and add to the avocado cream.
- Finely chop the parsley and add it as well. Season to taste with lime juice, salt, pepper, sugar, olive oil and chilli.
Serving
- To serve, put the heated tomato salsa in the shape of a heart on the plate. Place the salmon fillet on top. Lean the vegetable skewer against the salmon fillet. Arrange the potatoes in a semicircle. Put the guacamole in a small bowl and also place on the plate.
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