Salmon mignons with salsa verde
4-6oz Macknight salmon mignons
2 tsp of olive oil
1/2 tsp of sea salt
The zest of half a lemon
1/2 a red onion
1/4 of a garlic clove
1 tsp of Dijon mustard
4 tbsp of red wine vinegar
8 tbsp of extra virgin olive oil
2 large handfuls of fresh mint
1 handful of fresh flat leaf parsley
1 slice of leftover white bread, cut into tiny cubes
1 tsp of white granulated sugar
Salt and pepper to taste
The juice of 1/2 lemon

Here's How
To make the salsa verde, finely chop the red onion and garlic and place into a bowl with the mustard, vinegar and olive oil.  Add the chopped herbs and season to taste.  Add the bread cubes and lemon juice and leave to stand for twenty minutes, allowing the bread to soak up all the flavors. Taste, adding the sugar and adjusting the seasoning to your own liking.  To cook the salmon, pre heat a non stick frying pan.  Drizzle the salmon with a little olive oil on both sides.  Season with flakes of sea salt and the zest of the lemon. Cook the fish for approximately four minutes on each side until golden brown, or you can cook in the oven for 15-20 minutes on a non stick baking tray.  Add the slices of flavored butter and allow them to melt over the salmon.  To serve, lift the salmon out of the pan and allow to rest for a minute, then serve with the salsa verde.