What’s chef’s favourite dish using salmon and how do I cook it?

Joe Templeton, Windermere

Salmon is an oily fish and a great source of Omega 3 and vitamin D. For me, simple is best. Pan fried salmon with pesto dressed greens. To make the pesto, toast 25g of pine nuts, then place in a pestle with 1 small clove of peeled garlic. Add pinch of sea salt and few basil leaves. Bash to a smooth paste, then add 2-3 tbsp. olive oil. Add 15g grated parmesan. Season with few twists of black pepper and juice of half a lemon. Cook 400g scrubbed new potatoes until just cooked, then cook some tenderstem broccoli, fine green beans and mangetout in boiling salted water until just tender. Toss the potatoes and greens through your pesto. Use 140g skin on salmon fillets per person. Rub the fillets with oil and season with salt and pepper. Place the fillets in a hot non stick frying pan and cook over a medium heat for about 5 minutes or until the skin is golden brown and crispy. Turn the fillets over and cook for further 4-5 minutes or until cooked through. Serve with the pesto tossed greens and potatoes and a wedge of lemon.