1 handful Italian parsley, roughly chopped
2 limes, zested
Large tbspn of Fogdog Seven Seas Seasoning
1 clove garlic, finely chopped
1/2 cup Fogdog Premium Panko Breadcrumbs
4 x 180g Salmon fillets, skin on and bones removed
50mls extra virgin olive oil
2 tbspn balsamic reduction
4 field mushrooms
4 small courgettes, quatered lengthways
1 red onion, peeled and quartered
1/4 eggplant, sliced thickly
4 baby leeks, trimmed
sea salt and ground pepper to taste
4 tbspn extra virgin olive oil
2 tbspn basil pesto
Preheat oven grill or barbecue to a low heat.
To make the herb crust for the Salmon, mix together the parsley, finely chopped lime zest, Seven Seas Seasoning, Panko Breadcrumbs and garlic in a small bowl.
Brush the Salmon fillets with olive oil, and add herb mix on top of Salmon so that they are generously coated. Place Salmon onto a baking tray and grill, or place directly onto a barbecue hot plate and cook to your liking.
For the chargrilled vegetables, place mushrooms, courgettes, red onion, eggplant, and leeks into a large bowl and toss with salt, pepper and olive oil. Transfer vegetables to a baking dish, and place under a moderate grill, or place directly onto a barbecue hot plate and cook, turning, until done.
Remove vegetables from grill or barbecue, and allow to cool a little before coating with basil pesto. Arrange vegetables on a platter or onto individual plates, and top with Salmon. Serve drizzled with a little more basil pesto and balsamic reduction.