Salmon with Broad Beans & Parsley Oil
1 tablespoon finely chopped flat-leaf parsley, plus extra leaves to garnish
1/3 cup (80ml) extra virgin olive oil
400g frozen field fare broad beans
200g frozen field fare peas
4 x 180g skinless salmon
1 lemon, quartered
Preheat a baking tray in the oven to 200°C.
Combine the parsley and 1/4 cup (60ml) oil, season, then set the parsley oil aside.
Cook the beans and peas in a saucepan of boiling water for 3 minutes until tender, then drain. Peel and discard the outer skin of beans, when cool enough to handle. Toss vegetables in the parsley oil. Keep warm.
Brush the salmon with the remaining oil, then season. Carefully line the hot tray. Place the salmon on the tray and bake for 3 minutes or until cooked but still pink in the centre.
Serve with vegetables and lemon wedges, garnished with parsley.
Many thanks to www.taste.com for this recipe.