90g New Potatoes
40g SunBlush® Antipasti
Balsamic Glaze for garnish
1: Make up the fish stock, according to instructions. You will need enough to cover the Salmon – Bring to a simmer.
2: Poach the Salmon for 8-10 minutes, until cooked
3: Heat the New Potatoes and mix with the SunBlush® Antipasti.
4: Decorate the plate with Balsamic Glaze. Place the Potato/Vegetable mix in the middle of the plate, with the Salmon on top.