INGREDIENTS
- 250g The Meat Club Atlantic Salmon Fillet
- 4 tbsp peri peri seasoning (see recipe below)
- 6 large new potatoes, washed
- 150g green beans
- 250g asparagus, trimmed
- 2 baby courgettes
- 1 little gem lettuce, washed, drained
- parsley leaves for garnishing
Caper & Lime Vinaigrette:
- 2 tsp capers, finely diced
- 1 small shallot, minced
- 2 tbsp lime juice
- 1 tsp honey (optional)
- 50ml extra virgin olive oil
- Salt and freshly ground black pepper to taste
To make caper vinaigrette, combine all the ingredients in a small jug or glass jar
Peri Peri Seasoning
- 4 tbsp smoked sweet paprika
- 1 tsp cayenne pepper
- 1 tsp garlic salt
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp finely grated lemon zest
- 1 tsp dried oregano
Combine all ingredients together. Store in an airtight jar until ready to serve.
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