Crispy Salmon with Potato Mash and Caper Aioli
Ready in 30 minutes
• Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 26, 2018.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 26, 2018.
Ingredients
Mash
- 400g agria potatoes
- 125g frozen peas *
- 1 Tbsp butter
- ¼ cup milk
Slaw
- 1 carrot
- ¼ cabbage *
- 2 Tbsp caper aioli
- 1 tsp wholegrain mustard
- ½ Tbsp white wine vinegar
- ½ Tbsp olive oil
Salmon
- 300g salmon fillet
To Serve
- ½ lemon
- Remaining caper aioli (optional)
Steps
-
Make mash Bring a medium pot of salted water to the boil. Peel and dice potatoes 2cm and cook in pot of boiling water for about 12 minutes until tender. Add peas to pot and cook a further 3 minutes until bright green and tender. Drain well and return to pot with butter, milk and a pinch of salt. Mash and season with pepper.
-
Prep veggies Grate carrot and thinly shred cabbage until you have about 1-2 cups worth.
-
Make slaw Add first measure of caper aioli, mustard, vinegar and oil to a large bowl and mix to combine. Add carrot and cabbage and toss to combine. Season to taste and set aside.
-
Prep salmon Pat salmon dry, remove any pin bones, cut into 2 pieces and season.
-
Cook salmon Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking. Cut lemon into wedges.
-
To serve, divide mash between plates and top with a piece of salmon and a dollop of caper aioli. Squeeze over lemon. Serve slaw on the side
Nutritional Information
Energy |
2466 kj 589 kcal |
---|---|
Protein | 26.3g |
Carbohydrate | 28.1g |
Fat | 40.5g |