Salmon Fillet on Nicoise Style Salad of Potato, Anchovies and Olives
This soft, delicate salmon fillet is pan-fried and served on a salad of olives, anchovies and potato. Brown Brothers 18 Eighty Nine Pinot Grigio‘s mineral, savoury characters work perfectly with the salty flavours throughout the dish. The soft salmon melts away with every mouthful, while the crisp wine refreshes and uplifts your palate.
4 x 120g fresh salmon fillets, pin boned (skin on)
400g Kipfler potatoes, steamed and sliced
100g green onion, thinly sliced
1 red onion
100g whole black olives
2 tbsp salted capers, rinsed
6 anchovy fillets, roughly chopped
1/2 bunch fresh basil leaves, roughly chopped
250g cherry tomatoes, sliced in half
salt & pepper to taste
olive oil to coat ingredients
Once all salad ingredients are at room temperature, combine all ingredients in bowl and add with enough olive oil to coat and toss.
Season skin side of the salmon with salt and pepper, then fry skin side down in a hot frying pan.
When skin is crispy, turn salmon over and cook til just firm.
Place the salad int he centre of your serving plate and top with a salmon fillet. Drizzle any remaining oil over the fish and serve immediately.