2 salmon fillets (we used wild sockeye salmon)
half red onion (sliced)
10 new potatoes (cooked, halfed )
Handful of blanched fine beans (topped and tailed)
1 egg (boiled 6 min when cold, 3 min from room temperature)
Know of butter
Pot with salted boiling water, add potatoes, cook for 25 minutes). To blanch fine beans cook them in boiling water for 3 minutes, then rinse with cold water to keep green colour.
Put salt and pepper on tray, lay the salmon on in skin down. Pan on medium heat, dash of olive oil. Salmon on the pan, gently press it down. 2-3 minutes on each side, then oven for another 3 minutes. Meanwhile second pan on high heat, add onions, potatoes and fine beans. Bit of a seasoning, and balsamic reduction. Take salmon out of the oven, spoonful of unsalted butter and crushed garlic glove to paste the salmon for a minute. Fish out of the pan, rest it for another minute. Everything on the plate. Bon appétit.