Salmon & Chilli-Crushed Potato
with Blackened Eggplant Salad- Fish
Your grill is calling your name again; it’s time for another epic barbecue feast! Tonight we’ve got a perfectly tender beef rump steak, served alongside crushed chilli-garlic potatoes. The salad is a real crowd-pleaser, with grilled eggplant and charred onion tossed through fresh salad leaves. No BBQ? No worries? Just follow the stovetop method.
1
Red Onion
280 g
Salmon
()
1 sachet
Chilli Flakes
1
Eggplant
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
2
Garlic
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Preheat BBQ to high heat. • Cut potato into bite-size chunks. • Cut eggplant into thin slices. • Thinly slice onion (see ingredients). • Finely chop garlic. • In a medium bowl, combine eggplant and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a third medium bowl, add salmon and a drizzle of olive oil. Season and toss to coat.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, then add the butter, garlic and chilli flakes (if using) and cook, stirring until fragrant, 1 minute. Remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• When the BBQ is hot, grill eggplant until charred and tender, 3-5 minutes each side. • Meanwhile, grill onion, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside. No BBQ? Cook eggplant inte a frying pan, over medium-high heat until tender, 3-5 minus each side. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the bowl with eggplant and onion, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide salmon, chilli-crushed potatoes and blackened eggplant salad between plates. Enjoy!
