Seasonal Roast Salmon Platter
800g raw salmon fillet skin on
2tbsp olive oil
Salt and pepper
Heat oven to 200C
Place salmon skin down on a lined baking tray, rub with oil and season generously.
Cook salmon for 15 -18 minutes or until cooked to your liking. Set aside.
2 eggs, soft boiled, peeled and sliced in half (cook 6 minutes then cool immediately in iced water)
500 grams of mixed green vegetables (String Bean, Broccolini, Wild asparagus) trimmed and *blanched
Salads- non-starchy add as much as you like
2 x radish, sliced thinly
2 x tomatoes sliced in half
20g fresh herbs - Dill / Italian Parsley
1 lemon, sliced into rounds or wedges
1/4 punnett dill fronds, roughly chopped (set some aside for garnishing)
2 tbsp chopped Italian parsley
4 tbsp lemon juice, freshly squeezed
½ cup vegan mayonnaise
100g light sour cream
½ cup water
2 scoop Boomers Whey Isolate
1/8 tsp pepper, freshly cracked
1/8 tsp sea salt
Pop all ingredients into a blender and process until smooth. Adjust seasoning then pop in a bowl and top with the remaining dill
Place your roasted salmon in the middle of your platter and scater a mixture of greens, eggs, salads and grains around the fish.
Serve with dill sauce on the side and bagels or croutons if you wish.
To blanch vegetables, simply boil a large pot of water and place your vegetables into the water for a minute or so before removing them with tongs or a slotted spoon into a bath of iced water to stop the cooking process.
Once completely cooled, remove them to a plate lined with paper towel to dry.