Salmon and Berry Surprise from Ann Mather for Fit4Food

 – this one really gets the taste buds going!



2 salmon fillets

Small chunk of Parmesan cheese


4 bok choy – if you cannot get it,  you can use spinach leaves instead

½ fennel, roughly chopped

4 large strawberries, cored and halved

6 medium mushrooms, in large slices

½ lemon

4 cherry tomatoes, halved


3-4 tablespoons extra virgin olive oil

2 tablespoons pine nuts

Large knob of organic butter (Kerrygold)


Handfull of fresh dill

2 tablespoon quality balsamic vinegar


Preheat oven to 190°

In advance, prepare pesto.  In pestle and mortar, crush dill, pine nuts and 1 tbs extra virgin olive oil until a fine paste.

In advance, whilst oven is warming, roast cherry tomatoes until soft.  Place in small blender with 1 tbs balsamic vinegar and 1 tablespoon of olive oil.  Blend.  Drizzle on plate just before serving meal.

Stir fry fennel in 1-2 tablespoon of olive oil, adding mushrooms after a few minutes and continue to stir until warmed through.  Just before serving meal, add bok choy and stir/flip a few times until warmed through.

Lightly sprinkle salmon with salt and pepper, and in a skillet or griddle pan, coat with olive oil and sear salmon fillets skin down until sizzling.

Squeeze lemon juice over salmon.  When sizzling, flip the salmon, and sear other side for 1-2 minutes. Move salmon to baking tray, skin side down, spread the pesto on the top of salmon, and place in pre-heated oven (190) and bake for 3-5 minutes.

In another small pan, place strawberries in knob of organic butter and 1 tbs of quality balsamic  Flash fry for 30 seconds.  Use to dress top of salmon.

When ready to serve, drizzle tomato salsa around edge of plate, place bok choy mix in the middle, and place the salmon on top and coat in strawberry mix