Living near the South Melbourne Market means we can sometimes ash across in the morning and grab a delicious fresh piece of fish for dinner on Wednesday night. Today was such a day.
I find it hard to say who’s the hero and who’s the wing-man in this dish, they are both equally delicious alone and work really well together!
As you might remember from this post, I love grilling salmon, skin up, in the oven for only a few minutes. The skin goes super crispy and the salmon is still medium rare. And you never face the issue that the skin might stick to the pan.
5-6 spring onions
25g soft goat’s cheese, cut into small cubes/crumbled
juice from half a lemon
2 tbsp oil from the marinated artichokes
Preheat the oven to 250°C grill for the salmon.
To make the salad, trim ends of beans off and cut into 2-3cm long pieces. Boil in a pot of salted water for about 3 minutes. Meanwhile, trim the spring onions and also cut into 3cm pieces, using both the white and the green part of the onion. Add the spring onion to the beans and boil for another minute.
Quickly drain the beans and onions and rinse under cold water to stop the cooking process.
To make the dressing, combine oil from marinated artichokes with the juice of half a lemon, add a little salt and pepper to taste.
Cut artichoke hearts into quarters if they didn’t already come prepared.
in a bowl, combine beans, spring onion, artichoke hearts and goat’s cheese. Drizzle with dressing and set aside.
Sprinkle salmon with salt and pepper. place skin side up in a baking dish and rub skin with 1 tablespoon of butter each.
Place the salmon about 10cm from the grill and cook until the skin is crispy and the fish is cooked through, circa 7 to 8 minutes.
Place a salmon fillet on a plate with the delicious fresh green bean salad on the side.