James Martin’s Roast Salmon with Charlotte Potatoes, Sweet Chili and Pickled Cucumber
- 400g Salad potatoes (such as Charlotte or Maris Peer)
- 4 x 6oz fillets of salmon skin on
- 100ml chilli dipping sauce
- 100ml white wine vinegar
- 1 small white turnip
- 1/2 cucumber
- 1 peeled shallot
- 100g radish
- 40g watercress
- 10g coriander leaves
- 1 tbsp sugar
- 4 tbsp olive oil
- Salt and Pepper
Preheat the oven to 200°C/400°F/Gas Mark 7.
First place the washed charlotte potatoes into a pan and fill with cold water. Add a pinch of salt and place on the stove on a high heat. Bring to the boil, and then simmer for 15 minutes.
Place a sauté pan on the stove and when hot add 2 tbsp olive oil, season the salmon fillets and seal on the skin side. When coloured, place on an oven tray and put in the oven for 10 minutes.
Meanwhile, make the salad. Thinly slice the turnip and shallot using a mandolin or a sharp knife and using a melon baller , ball the cucumber then put them in a heatproof bowl. If you don’t have a melon baller, simply dice in ½in cubes. Cut the radishes in half, and add to the bowl. Put the white wine vinegar, sugar and salt in a pan and gently simmer until the salt and sugar have dissolved. Pour over the turnip, shallot, radish and cucumber and set aside to pickle for 5 minutes, then drain off the pickling liquid.
Drain the potatoes and cut into 3 lengthways, then pan fry in a little olive (or rapeseed) oil to colour and crisp edges and leave to one side. Place the salmon in the centre of the plate; arrange the potatoes around the edge with the pickled vegetables. Drizzle the chilli dipping sauce around the edge and garnish with the watercress leaves and coriander.