Glenarm Salmon with Comber Early Potatoes and a tomato and herb dressing

This recipe was demonstrated at the Comber Earlies Potato Festival on Saturday 17th June by Lucas Hollweg, a self taught cook and author of ‘Good things to Eat’. Photograph by Tara Fisher







Difficulty easy
Preparation Time 10
Cooking Time 20
Servings 2
The Tomato and Herb Dressing
  • 60 mls Broighter Gold Rapeseed Oil
  • 1/2 clove of garlic, crushed
  • Generous tsp coriander seeds, crushed in pestle and mortar
  • Juice ½ lemon plus lemon wedges to serve
  • 1 tsp Pernod
  • ¼ tsp salt
  • black pepper
  • 1 heaped tbsp chopped fennel/dill fronds plus extra fronds to serve
  • 1 heaped tbsp chopped flat leaf parsley
For the Salmon and Potatoes
  • 2 fillets of Glenarm Organic Salmon
  • 2 handfuls of trimmed samphire
  • 250g cleaned Comber Earlies
  • 2 bay leaves

Main Instructions
  1. Bring a large pan of water to the boil
  2. Make a cross in the base of the tomatoes and drop into the boiling water
  3. Leave for 30 seconds and scoop out with slotted spoon and place in cold water
  4. Remove from the cold water, slip off the skins, discard the seeds and finely chop the flesh
  5. Put 60ml of oil in a small saucepan with the crushed garlic, coriander, lemon juice, Pernod and season
  6. Heat gently for 2 minutes, remove from the heat and cover to keep warm
  7. Add the tomatoes and chopped herbs to the warm sauce and season
For the Salmon and Potatoes Instructions
  1. Bring a large pan of water to the boil, add the samphire and cook for 2 minutes
  2. Scoop out with slotted spoon and into cold water, drain when cooled
  3. Salt the water in the pan generously and add the cleaned potatoes and bay leaves
  4. Return the water to the boil and simmer until the potatoes are tender in the centre (15-20 minutes)
  5. Drain in a colander and remove the bay leaves
  6. Add 1tbsp of oil, cover to keep warm
  7. Heat 1tbsp of oil in a large frying pan, dab the skin of the fillets dry with kitchen towel
  8. Season fish on both sides, lay on the pan skin side down, cook for 3-4 minutes until the skin is crisp
  9. Turn over and cook for another 1-2 minutes and remove from heat
  10. Lightly crush the cooked potatoes using the back of a fork
  11. Place the crushed potatoes between two plates, , scatter with samphire
  12. Spoon half the dressing over the top of the potatotes, place the fish on top and spoon over the remaining dressing
  13. Scatter with the reserved fennel fronds and serve with lemon wedges
Allergy Advice
This recipe may include:
  • Fish
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