Hello everybody, it’s Carrillo, welcome to my recipe page. Today, I will show you a way to prepare a special dish, seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
For the roasted tomatoes, heat the oil in an ovenproof frying pan. Add the tomatoes and stir to coat with the oil. Season with salt and freshly ground black pepper, then To serve, pile the wilted spinach onto a serving plate and top with the seared salmon.
Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing is one of the most popular of current viral meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing:
- Make ready 2 salmon steaks
- Get 500 g chat potatoes cut in half, boiled till soft
- Make ready 3 fresh figs wedges
- Make ready 5 cherry tomatoes cut half
- Prepare Small fennel shaved
- Prepare Handful baby spinach
- Get Vegetable oil for cooking
- Prepare For dressing:
- Make ready 3 tablespoon balsamic vinegar
- Make ready 1/3 cup pomegranates seeds
- Prepare 2 tablespoon olive oil
- Take Salt and pepper
- Prepare 1 lemon cut half for juice the other half into wedges
Drain well then place on a large baking tray. Add three quarters of the herb oil and gently turn to coat. To serve: Place the potatoes and. Mild, buttery salmon and delicately earthy spinach make for a beautiful and simple pairing.
Instructions to make Seared salmon on figs, roasted potatoes, fennel spinach and pomegranate dressing:
- Heat oven on high 200C - Coat cooked potatoes with oil and healthy sprinkling of salt, toast in oven.
- In a hot pan sear skin side of salmon for 3-4 mins, flip over and put in oven with potatoes. Cook for till salmon is cooked and potato is crispy. You might need to to take one out before the other.
- Meanwhile make dressing by putting all ingredients in mixing bowl you might need to adjust balance via, sweetener, lemon juice or salt.
- Carefully toss all ingredients and dress. Place on plate and add salmon on top. Drizzle more dressing around as garnish.
Here, we're exploring a unique take on the duo by serving our salmon fillets with a spinach-walnut pesto. We're serving it all over a hash of red onion and purple potatoes—a gorgeous and particularly tasty variety. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly I have never slow roasted salmon and the texture was perfect. I would absolutely make this again. I served my salmon with sweet potatoes (sliced and baked in the oven), charred asparagus.
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