Seared Salmon with Pepita Salsa Verde

Ingredients

For 4 servings

• 500 g salmon fillets
• 680 g fingerling potatoes
• 455 g asparagus, trimmed
• 6 piece radishes, thinly sliced
• 100 g pepitas, toasted
• 60 g cilantro
• 30 g parsley
• 2 piece scallions
• 1 piece garlic clove
• 1 piece jalapeño, seeded
• 3 g capers
• 1 piece lime, zested and juiced
• 30 g red wine vinegar
• 73 g extra-virgin olive oil
• 2 g ground cumin
• 1 g chilli flakes
• 125 g crema or Greek yogurt
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Quick-pickle the radishes in the vinegar with a little honey and salt.

2. 2

   Simmer the potatoes until tender, then smash on a tray, season with cumin and roast at 220°C for 20 minutes; add the asparagus and roast 10–12 minutes more.

3. 3

   Pulse the pepitas, cilantro, parsley, scallions, garlic, jalapeño, capers and lime with the oil into a textured salsa verde.

4. 4

   Loosen the crema with a little water and lime.

5. 5

   Sear the salmon skin-side down until crisp, then turn and finish just cooked.

6. 6

   Plate the crema, potatoes and asparagus, top with the salmon, and spoon over the salsa verde and pickled radishes.