Seared Salmon & Lemon Crushed Potatoes
with Rocket Salad & Herby Mayo
- Eggs
- Soy
- Fish
What’s better than a perfectly cooked, blushing pink salmon fillet? Trick question: nothing is! This flaky fish sits alongside a zesty crushed potato masterpiece - what a winning combo! Grab a fork and dig in.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Tomato
280 g
Salmon
(Contains: Fish; )
1
Cucumber
1 packet
Rocket leaves
1 packet
Parsley
2 packet
Potato
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add a drizzle of olive oil to potato and season with a pinch of salt. Toss to coat and lightly crush with a fork. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, roughly chop tomato and cucumber. Zest lemon and slice into wedges. • Pat salmon dry with paper towel. In a medium bowl, combine salmon, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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!
• Meanwhile, in a large bowl, combine cucumber, tomato, rocket leaves and a drizzle of vinegar and olive oil. Season to taste. • To the potatoes, add a squeeze of lemon juice and lemon zest, tossing to combine.
• Divide seared salmon, lemon crushed potatoes and rocket salad between plates. • Top salmon with dill & parsley mayonnaise to serve. Enjoy!
