+South Island SalmonSilken salmon and punchy salsa verde were made to be together, so with fantastic South Island salmon on our doorstep, what are you waiting for?Recipe by: Brendan Hicks, Head Chef. The Kiln, Invercargill. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:3 - 4By:Brendan HicksIngredients4 x 200g portions bone salmon fillet Salsa Verde: 200ml Lemon Juice 400ml Olive Oil One half cup chopped capers One and a half cups chopped herbs (fennel, Italian parsley, mint) One half cup whole grain mustard One and a half tablespoons garlic Potato Salad: 600g Gourmet potatoes, steamed 4 gherkins, sliced finely 4 tablespoons red onion (thinly sliced) 2 spring onions (thinly sliced) Salad Dressing: 120ml lemon juice 4 tablespoons whole grain mustard 300ml olive oil 2 tablespoons fennel chopped salt and pepper to tasteInstructionsTo make salsa verde, whisk lemon juice and olive oil, mustard, chopped capers and garlic. Add herbs, and season to taste. Make potato salad dressing by adding together all salad ingredients, and whisking until combined. Add olive oil to hot pan, place salmon fillets flesh side down until sealed. Turn over and add salt and pepper. Place in oven for 5-7 minutes at 180°C. Slice warm potatoes, place in bowl. Add gherkins, red onions, spring onions and 100ml of potato dressing. Add salt and pepper. Remove salmon fillets and rest for 5 minutes. Place 1/4 of warm potato salad mix on each plate, place salmon on top of potato mix. Drizzle over salsa verde and garnish with fresh fennel.