4 middle cut organic salmon fillets
1 cup, organic pine nuts
2 medium potatoes
Knob of butter
4 large flat organic mushrooms (e.g. Portobello)
4 cloves organic garlic, crushed
350g organic green beans, trimmed
12 organic cherry tomatoes, on the vine
½ lemon, juice only
Five spice powder
Pinch coriander leaves to garnish
Salt and pepper
Method: How to make Jon Snow's salmon fillets
Preheat oven to 160˚C.
Pan-fry the pine nuts in a dry pan until lightly toasted.
Thinly slice the potatoes using a sharp knife. Fry in hot olive oil with a little butter turning regularly until golden. Remove and drain on kitchen paper. Place on a baking tray and keep warm in a low oven.
Peel and remove the stalks from the mushrooms. Trim the edges to make them neat then, using the same pan, fry the mushrooms whole in olive oil with a large pinch of crushed garlic. Remove the mushrooms once cooked - approximately 4-6 minutes. Cover in tin foil and keep warm in the oven with the potatoes.
Meanwhile bring a steamer full of water to the boil. Steam the beans until cooked. Keep warm.
Pick the tomatoes off the vine and place in the frying pan adding more oil and garlic. Squeeze the lemon juice over the tomatoes and sprinkle with a little five spice powder. Cook for 2 minutes.
Keeping the tomatoes in the pan, add the salmon fillets skin side down. Season and gently fry on all sides until cooked through – approximately 6 minutes.
To serve arrange a bed of beans on warm plates. Sprinkle with pine nuts and place the salmon fillets on top. Quarter the mushrooms and arrange around the plates with the cherry tomatoes and potatoes. Garnish with coriander leaves and a drizzle of olive oil.