Sizzling Salmon & Charred Spring Onion Butter
with Hasselback Potatoes & Green Bean-Rocket Salad
- Fish
- Milk
Treat Dad to a proper feast this Father's Day, with juicy BBQ salmon served up alongside a charred spring onion butter that melts beautifully over the top. Crispy hasselback potatoes and a zesty green bean and rocket salad round out the plate, for a hearty meal worthy of the main man himself.
Ingredients
3
Potato
1 packet
Green beans
1
Lemon
1
Garlic
1
Spring Onion
280 g
Salmon
(Contains: Fish)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Preheat BBQ to high heat.
- Cut each potato in half lengthways.
- Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through.
- Place on a lined oven tray, flat side down and repeat with the remaining potato. Drizzle with olive oil, season with salt and roast until tender, 30-35 minutes.
- Meanwhile, trim green beans.
- Halve lemon. Finely chop garlic.
- To a small bowl, add the butter and allow to come to room temperature.
- To a medium bowl, combine green beans, spring onion, a drizzle of olive oil and a pinch of salt and pepper.
- To a second medium bowl, add salmon rump and a drizzle of olive oil. Season and toss to coat.
- Place salmon skin-side down first on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm.
No BBQ? 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 (depending on thickness).
- Grill green beans on BBQ flat plate, turning occasionally, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
- Grill spring onion and lemon until golden, 2-3 minutes each side. Transfer to a chopping board.
No BBQ? Heat a large frying pan over a high heat, cook lemon, cut side down, until charred, 1-2 minutes. Return frying pan to high heat with a drizzle of olive oil, cook green beans and spring onion, tossing occasionally, until tender, 4-5 minutes.
- Roughly chop spring onion.
- To butter, add garlic and spring onion. Season with salt and pepper and mash to combine.
- To the bowl with cooled green beans, add rocket leaves, a drizzle of olive oil and a good squeeze of lemon juice. Toss to combine and season to taste.
- Divide BBQ salmon, hasselback potatoes and green bean-rocket salad between plates.
- Top the salmon with a dollop of charred spring onion butter and serve with any remaining charred lemon. Enjoy!
