Pan-fried salmon with potato salad and basil oil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Baby new potatoes |
| 6 | tablespoons | Olive oil |
| Half a lemon; juice of | ||
| 1 | tablespoon | Wholegrain mustard |
| 1 | tablespoon | Snipped chives |
| 150 | grams | Salmon fillet |
| 2 | Floz balsamic vinegar | |
| A few drops hot pepper sauce | ||
| 25 | grams | Basil leaves |
| Salt and freshly ground pepper | ||
Directions
1 Cook the potatoes for 8-10 minutes until tender. Roughly mash with the back of a fork.
2 Add 2 tbsp oil to the mash, along with lemon juice, mustard and chives.
Season generously. Season the salmon fillet and fry for 1-2 minutes each side until just cooked through. 3 Reduce the balsamic vinegar to a syrupy consistency. Blend the remaining oil with the basil leaves.
4 To serve, place the salmon on a pile of potato salad, and drizzle over the balsamic reduction, basil oil and pepper sauce.
Converted by MC_Buster.
Per serving: 894 Calories (kcal); 86g Total Fat; (86% calories from fat); 30g Protein; 1g Carbohydrate; 78mg Cholesterol; 101mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.