Categories: June

Ingredients

• 4 x 175g-200g rectangular pieces skinned salmon fillet
• extra-virgin olive oil, for brushing and to serve
• 2 tsp lemon juice, plus lemon wedges to serve
• 750g new potatoes, unpeeled
• 25g butter
• bunch of spring onions, trimmed and thinly sliced
• 40g fresh Parmesan, shaved
• 4 tbsp finely shredded fresh basil
• 3 tbsp olive oil

Directions

1. Scrape the potatoes if very new. Put the potatoes into a pan of salted water, bring to the boil and cook for 15 minutes until tender. Drain. When cool enough to handle, peel, return to the pan and crush against the sides with a fork until they burst. Cover to keep warm.

2. Melt the butter in a small pan, add the onions and cook gently for 3-4 minutes. Stir into the potatoes with the Parmesan, basil, olive oil and seasoning. Cover and keep warm.

3. Brush the salmon with oil and season, then put on a smoking hot griddle, skinned-side down, and cook over a high heat for 2 minutes, pressing gently with a palette knife until it takes on gold bar marks. Sprinkle with lemon juice, cook for a few seconds, then turn and cook for 30 seconds. Turn off the heat and leave on the grill for 30 seconds. The salmon should be slightly rare inside.

4. Spoon the potatoes onto 4 warm plates and rest the fish on top. Drizzle with a little oil, sprinkle with pepper and sea salt. Serve with lemon wedges.

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