Pan-fried salmon with red apple, pine nuts & basil oil
Serve this with a tahini & miso dressing, some purple sprouting broccoli and couscous for a healthy dinner
2 salmon fillets
1/4 small red eating apple
30g pine nuts, toasted and seasoned with salt & pepper
A few leaves of fresh basil
Good-quality flavoursome oil such as olive or rapeseed
For the tahini & miso dressing
1 tbsp tahini paste
1 tbsp miso paste
Squeeze of lemon juice
75g sour cream
Drizzle the salmon fillets with oil and season with salt and pepper.
Heat a non-stick frying pan. Pan fry the salmon, skin side down, for about 4 minutes or until the skin becomes crispy.
Flip the salmon over and add the butter to the pan. Tilt the pan and spoon the butter over the salmon. Cook for a couple of minutes.
Finely slice the apple.
Roughly tear the basil leaves, place in a small bowl and drizzle over some good-quality oil. Mix together in the bowl or use a mortar and pestle.
To make the dressing, combine all the ingredients. Taste and adjust to your liking.
To serve, arrange the salmon fillets on a plate, add a dollop of dressing and scatter over the apple, pine nuts and basil oil mixture.
Recipe by Jody Spencer
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