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Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli
Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli

Before you jump to Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be wise when you do your grocery shopping. Making good decisions when obtaining food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and use what you already have. Fill your cabinets with nutritious foods. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let’s go back to charred salmon fillet with tomato+onion relish potatoes and blanched broccoli recipe. You can have charred salmon fillet with tomato+onion relish potatoes and blanched broccoli using 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:
  1. Get 1 Tbsp Smoked Paprika
  2. Get 2 Lemon (Juice only)
  3. Take 1/2 Tbsp Cayenne Pepper
  4. Take 1/2 Garlic Powder
  5. Provide 1/2 Light Soy Sauce
  6. Prepare Handful Fresh Parsley
  7. Use Seasoning (Salt & Black Pepper)
  8. Prepare 1 Salmon Fillet
  9. Provide 4 Medium Sized Potatoes (Finely Sliced)
  10. Take 1 Tsp Tomato Pesto
  11. You need 1 Red Onion(sliced)
  12. Provide 2 Plum Tomatoes(chopped)
  13. Provide Handful Broccoli
Steps to make Charred Salmon Fillet with Tomato+Onion Relish Potatoes and Blanched Broccoli:
  1. Heat up a dash of oil and add smoked paprika, cayenne pepper, garlic powder and 1/2 of the lemon juice. Heat up for further 2-3 minutes. Add the salmon to the pan(skin down); cook till skin is crispy then flip to finish off. Tip: baste the salmon continuously to retain the moisture.
  2. Poach the sliced potatoes in a boiling water for 3-5 minutes. Meanwhile shallow fry the onion and tomatoes for 5 minutes. Drain the potatoes and add to the onion and tomato. Add light soy sauce; cover and simmer till potatoes are crunchy and soft.
  3. Blanch the broccoli in a salted boiled water for 3 minutes. Heat up the tomato pesto 2-3 minutes and add the other half of the lemon juice. Mix in fresh parsley and simmer 30 seconds.
  4. Serving Suggestion

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