Salmon with Creme Fraiche & Herb Salad

Ingredients to serve 4

Fish

4 200g Salmon fillet pieces

Sumac

Salad

Handful each of mint, Italian parsley & dill

Sauce

250g creme fraiche

Juice of 1/2 a lemon

1/2 clove of garlic

Salt & Pepper throughout

Optional 

300g new potatoes

2 tbsp olive oil

Simply season salmon with salt & sumac and placed under the grill for 7-8 minutes. While your Salmon is in the oven get your herb salad ready, pick whole leaves of Italian parsley, mint and lovely springs of dill, set aside. Now for the creme fraiche, place 250g of creme fraiche, lemon juice and add in (to taste) salt & pepper, next mash 1/2 a clove of garlic. Stir all the ingredients and set aside.

Now, lets talk about this beautiful salmon... many of my lovely family and friends insist on blasting it in the oven or the pan until there is absolutely no moisture left. The poor fish is transformed from a deep pink to a dried out and dull colour and leaves a sticky/claggy mouthfeel.  Please try to keep your fish a bit pink and translucent in the centre, it lends to a lovely texture & holds the true flavour of the fish.

Plating 

Now thats enough of my rant - back to the dish. Place your (non overcooked) fish on the plate, take your spruced up creme fraiche and place nice big table spoons over the center, then take your lovely herb salad and with a very light hand loosely drop the herbs over the fish. Let the herbs do their thing & take their natural place on the plate, I am not a big fan of being militant with the poor little things.

And thats it, you are ready to eat. To make it more of a evening dish, serve with some simply boiled new potatoes, lightly crush them with a bit of olive oil and serve on the side.

Enjoy & please feel free to post any questions.