Grilled Loch Duart salmon with new potatoes and herb crumbs
For the crumb
A big handful of mixed herbs (I used chives, parsley, coriander and thyme)
A fat clove of garlic
3 anchovy fillets in oil
Salt and pepper
An inch wide strip of lemon zest, cut into 3
A great glug of olive oil
A slice of sourdough, toasted and ripped into pieces
Blitz (‘pulse’) all the ingredients together and add more oil if it needs it.
Cook the potatoes first (20 mins)
Followed by the salmon (8 mins total) and top with the crumbs and a squeeze of lemon juice.