Crispy Salmon with Potato Mash and Caper Aioli
Ready in 30 minutes
• Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 26, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 26, 2018.
Ingredients
Mash
- 800g agria potatoes
- 250g frozen peas *
- 2 Tbsp butter
- ½ cup milk
Slaw
- 2 carrots
- ¼ cabbage *
- 2 Tbsp caper aioli
- 2 tsp wholegrain mustard
- 1 Tbsp white wine vinegar
- 1 Tbsp olive oil
Salmon
- 600g salmon fillets
To Serve
- Remaining caper aioli (optional)
Steps
-
Prep and cook mash Bring a large 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 and milk. Mash and season to taste. Use a whisk to get your mash super smooth and creamy.
-
Prep slaw veggies Grate carrots and thinly shred cabbage until you have about 3 cups worth.
-
Make slaw Add first measure of caper aioli, mustard, vinegar and oil to a large bowl and mix to combine. Add carrots and cabbage and toss to combine. Season to taste and set aside
-
Prep salmon Pat salmon dry, remove any pin bones and cut into 4 pieces. Season. Salting the salmon skin will help it become crispy.
-
Cook salmon Heat a drizzle of oil in a large 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.
-
To serve, divide mash between plates and top with a piece of salmon and a dollop of caper aioli. Serve slaw on the side.
Nutritional Information
Energy |
2710 kj 648 kcal |
---|---|
Protein | 30.8g |
Carbohydrate | 32.1g |
Fat | 43.3g |