Short
Arnold
Lara MKalamata Salmon with Sweet Potato Salad
March 27th 2007 11:27
My sister made this yummy dish for dinner last weekend. The picture just doesn’t do it justice. This recipe serves four.
Ingredients:
4 Salmon Steaks
Salt
Pepper
Tapenade
1 Cup of Kalamata Olives
1 Small Handful of Parsley
40 Grams of Slivered Almonds
1 Clove of Garlic
Olive Oil
3 Tablespoons Lemon Juice
Salad
½ Sweet Potato
4-5 Tablespoons Honey
2 Tablespoons Balsmaic Vinegar
2 Tablespoons Water
1 Tablespoon Peanut Oil
2 Tablespoons English Mustard
2 Onions
1 Small Bunch Baby Spinach
Method:
Wash and slice the onion and sweet potato into similar sized chunks. Spread evenly across a dish and preheat the oven to 200 degrees Celsius. Mix the honey, vinegar, peanut oil, water and mustard in a small bowl or jar. Drizzle across the vegetables and place them in the oven. Leave in for ½ an hour or until roasted, occasionally tossing the vegetables into the dressing.
Chop the garlic and parsley and place in a blender along with the olives, lemon juice, almonds and oil. Blend until smooth but thick.
Wash the salmon and season with salt and pepper. Lightly fry in a pan and place each steak on a plate. Wash the baby spinach and distribute. Remove the vegetables from the oven and place on the bed of spinach. Liberally spread the kalamata olive mixture on each salmon steak. Now it is ready to serve. Enjoy!
Ingredients:
4 Salmon Steaks
Salt
Pepper
Tapenade
1 Cup of Kalamata Olives
1 Small Handful of Parsley
40 Grams of Slivered Almonds
1 Clove of Garlic
Olive Oil
3 Tablespoons Lemon Juice
Salad
½ Sweet Potato
4-5 Tablespoons Honey
2 Tablespoons Balsmaic Vinegar
2 Tablespoons Water
1 Tablespoon Peanut Oil
2 Tablespoons English Mustard
2 Onions
1 Small Bunch Baby Spinach
Wash and slice the onion and sweet potato into similar sized chunks. Spread evenly across a dish and preheat the oven to 200 degrees Celsius. Mix the honey, vinegar, peanut oil, water and mustard in a small bowl or jar. Drizzle across the vegetables and place them in the oven. Leave in for ½ an hour or until roasted, occasionally tossing the vegetables into the dressing.
Chop the garlic and parsley and place in a blender along with the olives, lemon juice, almonds and oil. Blend until smooth but thick.
Wash the salmon and season with salt and pepper. Lightly fry in a pan and place each steak on a plate. Wash the baby spinach and distribute. Remove the vegetables from the oven and place on the bed of spinach. Liberally spread the kalamata olive mixture on each salmon steak. Now it is ready to serve. Enjoy!
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