Preparation time 20 min
Cooking time 20 min
1⁄4 cup Extra Virgin Olive Oil grated rind and juice of 1 lemon
1 tablespoon baby capers
1 tablespoon finely chopped parsley
sea salt & freshly ground black pepper, to taste
1⁄4 cup EV Olive Oil
4 salmon fillets
250 g steamed green beans
Extra Virgin Olive Oil, for dressing
800 g potatoes, peeled
4 cloves garlic, peeled
1/3 cup EV Olive Oil sea salt and freshly ground black pepper, to taste
1 Combine Extra Virgin Olive Oil together with lemon rind, juice, capers and season to taste.
2 Season salmon fillets and panfry in hot Extra Virgin Olive Oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre.
3 Dress beans with Extra Virgin Olive Oil and season.
4 Serve Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
1 Cut potatoes into chunks and bring to the boil in a large saucepan of salted water.
2 Add garlic cloves and boil for 20-30 minutes until very tender. Drain and mash potatoes and garlic together until smooth.
3 Slowly mix in Extra Virgin Olive Oil and season to taste.
The Carousel thanks Squeaky Gate for this recipe.