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Herbed salmon with cobb salad

Danny Boome from Wild and Fresh
Danny Boome's wonderfully zesty treatment of salmon complements crisp-skinned, herbed fillets with a colourful and healthful salad based on freshly cooked sweetcorn

Herbed salmon with cobb salad

Method

1. For convenience, prepare the cobb salad just before cooking the salmon. To do this, strip the corn off the cobs, then simply mix together with the remaining salad ingredients and set aside.

2. Preheat the oven to 180°C/gas 4.

3. In a mixing bowl, stir together the basil, tarragon, chives, 3 tablespoons of the oil and a little salt.

4. Heavily season the skin of each fillet with salt. Turn over and lightly season the flesh side of the salmon and press the herb mixture over the top.

5. Place the remaining oil in an ovenproof skillet or heavy frying pan and heat over high heat. Arrange the salmon fillets skin side down in the pan and cook for 3-5 minutes until the skin is crisp.

6. Transfer the pan to the oven and bake the salmon until medium rare (It should still feel a little soft and springy to the touch).

7. Serve the fillets warm with the salad.

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Serves: 4

Prep: 40 min
Cook: 15 min, (plus pre-cooking corn on the cob)

Ingredients
3 tbsp Basil, shredded
3-4 tarragon sprigs, finely chopped
3 tbsp Chives, snipped
5 tbsp Olive oil
Salt, and freshly ground black pepper
4 x 125g salmon fillets, skin on

For the cobb salad:

2 corn cobs, cooked
1/4 red onion, finely diced
10 tiny potatoes, cooked and quartered
12 cherry tomatoes, quartered
1 avocado, diced
2 tbsp Basil, shredded
3 tbsp lemon juice
3 tbsp Olive oil
Salt, and freshly ground black pepper