Crispy-Skinned Salmon with Crushed Feta Potatoes

Crispy-Skinned Salmon with Crushed Feta Potatoes

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, June 18, 2017.

These crushed feta potatoes are delicious.


Ingredients

CRUSHED FETA POTATOES

  • 600g baby potatoes, scrubbed
  • 1 teaspoon GF mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon lemon zest (optional, adults)
  • Juice of ½ lemon
  • ¼ cup GF mayonnaise
  • 100g feta cheese, crumbled
  • ½ bag baby spinach leaves, roughly chopped

CRISPY-SKINNED SALMON

  • 450g salmon fillet, cut into 4-5 pieces

VEGGIES

  • 1 head broccoli, cut into small florets
  • 1 carrot, cut in half lengthways and sliced 0.5cm on an angle
  • Juice of ½ lemon (optional, adults)

Steps

  1. a large pot of salted water to the boil.
  2. Cut any larger potatoes in half so they are about the same size, about 3-4cm. Cook potatoes, covered, in pot of boiling water for 12-15 minutes, until soft. Drain, return to pot and cover to keep warm.
  3. In a small bowl, combine mustard, lemon zest (if using), lemon juice and mayonnaise. Set aside. Pat salmon dry and remove any remaining scales or pin bones. Place salmon, skin-side-up, on a plate or chopping board and season skin well with salt and pepper.
  4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for 2-3 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium, or until cooked to your liking. Remove salmon from pan and set aside, skin-side-up.
  5. Wipe pan clean with a paper towel and return pan to a high heat with a drizzle of oil. Stir-fry broccoli and carrot for 3-4 minutes, until broccoli is bright green and tender but still a little crunchy. Squeeze over lemon juice (if using), remove from heat and season with salt and pepper.
  6. Gently crush potatoes with a fork, then fold through mustard/ mayonnaise mixture, feta and spinach. Season to taste with salt and pepper.
  7. divide crushed feta potatoes and veggies between plates and top with a piece of crispy-skinned salmon.

Nutritional Information

Energy 2349 kj
561 kcal
Protein 27.8g
Carbohydrate 23.1g
Fat 39.3g