Served over garlic spinach and potato puree with a salsa of kalamata olives, caperberries and tomato

Serves 1 Ingredients 1 Salmon Filet 220 grams Salsa 2 tbsp Olive oil 1 tbsp Cherry tomato, quartered 1 tbsp Caper berries, halved 1 tbsp Kalamata olives, halved 1 tsp Chopped parsley 1/2 tsp Lemon juice Seasoning Salt / Pepper

Spinach
100 grams Spinach
5 grams Chopped garlic
5 grams Butter
2 grams Salt and pepper

Potato Puree
200g potato
1 tbsp unsalted butter
1 tbsp cream
Seasoning to taste

Method

Salsa
Mix all salsa ingredients together and adjust seasoning to taste

Potato Puree
Boil the potatoes. Boil the cream and butter separately then add to potatoes mix together and mash until fine. Add seasoning to taste

Spinach
In a hot pan heat butter and add garlic.
Add the spinach and sauté. Add the seasoning.
Drain out the water before presenting it on the plate.

Salmon
Seasoned salmon and sear skin side down till light golden brown.
Then flip it skin side up and put it in the oven for 8 minutes at 200 degrees C.
Ensure the skin of the Salmon is crisp and golden brown.

Presentation
Quenelle potato puree in the centre of the plate
Place sautéed garlic spinach on top of the potato then stack the cooked salmon skin up on the spinach
Arrange salsa in a triangular vertex around the salmon and add a little on top of the salmon