POACHED SALMON FILLET with salsa verde, served with broccoli and potatoes - By Gabriele Fantelli
Omega 3 and 6 fatty acids are plain and simply the “food for the Brain”, they are vital in the development of cell membranes and many neurological systems. A good quantity of Omega 3 and otherbeneficial fats in the diet is thought to help those with mental health issues. Omega 3 is mainly found in oily fish such as salmon, tuna, sardines, mackerel, etc.
Salmon is our source of Omega 3 today and we are going to serve it with broccoli (a great source of folic acid and various vitamins attributed to good mental health) and potatoes (well, they are just good for the soul!
Ingredients (for two)
2 salmon fillets
1 garlic clove
½ celery stick
Pinch of salt
Pinch of black pepper
1 small handful of fresh dill
1 lemon wedge
1 large potato (peeled and cut into small cubes)
1 tbsp. of dried mixed herbs
Pinch of salt pinch of black pepper
2 tbsp. of olive oil
First prepare the Salsa Verde and put aside.
In a saucepan bring some water to the boil and blanch the broccoli and potatoes for 10 minutes. Drain (but keep the water) and set aside.
Put the water back in the saucepan (make sure it is enough to cover the two fillets), add the garlic, celery, dill, lemon, salt and pepper and bring to the boil. Let it boil for a minute or so to get all the flavours infusing. Put the salmon fillets in and reduce to a gentle simmer. Cook for 6/7 minutes.
Meanwhile put the oil in a very hot frying pan and add the potatoes and broccoli, salt, pepper and the dried mixed herbs. Keep tossing occasionally until slightly crispy all over, this should coincide with the fish being ready.
Place the broccoli and potatoes on the outside of the plate, the salmon in the middle with a good spoonful of Salsa Verde on the top, and enjoy your meal fool of goodness.
Preparation: 15 minutes (plus salsa Verde)
Cooking time: 20 minutes