After a rainy week in NYC the sun was finally shining and spring had arrived! When the weather gets warmer, the craving for fresh, light and clean tatsing food gets stronger.
After spending 4 hours cycling in the sun and drinking 2 pints of ale the need for a quality meal presented itself. Wndering around the supermarket with rumbling bellies in a sun haze and having no idea what to cook when the deal of the day present itself… 15 limes for $2 = seafood + margaritas!
On the menu, Sunburnt Salmon, Potato Salad and Summer Greens
1 red onion, finely chopped
10 shallots, roughly shopped
4 spring onions
2 tablespoons mayonaise
1 tablespoon lemon juice
salt and pepper
Cut the potatos in half and place in a saucepan and cover with water.
Bring to the boil, then reduce heat and simmer until potatos are just sof (about 15minutes). Strain immedately and set aside to cool. The potatos will keep cooking for a bit by themselves, so important not to cook them too much initially.
While the potatoes and simmering, chopped the shallots, spring onions and onion and place in a bowl.
Mix mayonnaise, lemon juice and salt and pepper in a jar, shake until combined and set aside.
When potato’s are cool, slice into quaters, place in bowl with chopped herbs, top with dressing and mix until combined.
Summer Green Salad
1/2 punnet cherry tomatoes
Chopped all ingredients and place in a bowl. Toss to combine and drizzle with olive oil.
1 x 500g salmon fillet (or 2 smaller pieces)
salt and pepper
To cook the salmon, heat a dash of oil in a heavy based frying pan. Place salmon skin down and cook on high heat for 2 minutes (to crisp the skin). Reduce heat, cover and cook for 5 minutes. Remove lid, flip salmon and cook for another 2-3 minutes, or until it is cooked to your liking.
Perfect end to a glorious Saturday and a brilliant start to summer feasting!