SALMON WITH NEW POTATOES

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Carbohydrates (g)

21 g

Sodium (mg)

520.3 mg

Vitamin A (IU)

392.31 IU

Saturated Fat (g)

8.5 g

Vitamin D (mcg)

15.39 mcg

Energy (kcal)

564.09 kcal

Fat (g)

39.23 g

Trans Fat (g)

0.05 g

Vitamin B12 (mcg)

5.86 mcg

Vitamin B6 (mg)

1.13 mg

Salt (g)

1.3 g

Folate (mcg)

33.61 mcg

Calcium (mg)

31.1 mg

Zinc (mcg)

0.98 mcg

Monounsaturated Fat (g)

16.92 g

Cholesterol (mg)

98.68 mg

Iron (mg)

1.51 mg

Selenium (mcg)

45.75 mcg

Vitamin C (mg)

17.14 mg

Fibre (g)

3.44 g

Sugars (g)

1.86 g

Protein (g)

31.66 g

Copper (mg)

0.24 mg

Potassium (mg)

1047.27 mg

Total

125.98 g

3121.77 mg

2353.88 IU

50.98 g

92.32 mcg

3384.56 kcal

235.38 g

0.29 g

35.18 mcg

6.76 mg

7.81 g

201.65 mcg

186.62 mg

5.9 mcg

101.54 g

592.05 mg

9.05 mg

274.51 mcg

102.84 mg

20.66 g

189.95 g

1.46 mg

6283.59 mg

6 pieces of salmon fillet
1 Knorr Fish Stock Cubes
1 tbsp olive oil
Half a large lemon
parsley spring, to garnish
1 kg new potatoes (peeled)
25 g butter (cubed)
salt
A handful of fresh mint leaves
1 egg yolk, at room temperature
1/2 tsp Dijon mustard
1 tbsp white vinegar or lemon juice
175 ml Arachide (groundnut oil) or (sunflower or vegetable oil)
2 tsp capers (if using capers in vinegar, rinse them before using and pat dry)
2 tsp baby gherkins, very finely chopped
1 tsp very finely chopped shallot
1 tsp very finely chopped parsley

1 FOR TARTARE SAUCE:

2 Prepare mayonnaise, which will be a base for the tartare sauce. (Whenever possible, it is recommended that mayonnaise is made by hand rather than by machine.)

3 In a mixing bowl and using a metal balloon whisk, whisk together the egg yolk, mustard and white wine vinegar until thoroughly blended.

4 While continuing to whisk, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture. (Use groundnut oil instead as olive oil would be too strong. Any other light-flavoured oil, such as sunflower oil or vegetable oil is suitable as well.)

5 Whisk till the mixture becomes thick, velvety and smooth. (As the mixture begins to emulsify, oil can be added in quicker.)

6 Mix in the capers, gherkins, shallot and parsley. Adjust quantity to taste preferences.

7 FOR BUTTERED POTATOES:

8 Place the potatoes in a large pan of water, bring to the boil and boil until tender.

9 Using a slotted spoon, transfer the hot potatoes to a dish containing the cubed butter.

10 Season with a pinch of salt and add in the mint leaves. Cover the dish with cling film and set aside for 20 minutes.

11 Once the potatoes have been set aside, pre-heat the oven to 190°C or 170°C fan.

12 Make a seasoning paste by crumbling together a KNORR Fish stock Cube into the olive oil.

13 Spread the paste evenly over both sides of the salmon steaks to season them.

14 Heat two large ovenproof frying pans on the top of the stove and add half a tablespoon of olive oil to each. (Tip: Ensure pans do not become overly hot.)

15 Add three pieces of salmon to each fish hot pan, skin side-down and then increase the heat. Fry for 5–6 minutes until the skin is browned.

16 Transfer the pans with the salmon steaks in them, still skin-side down, to the oven and cook for a further 5–6 minutes. (Cooking salmon steaks skin side-down without turning them over, allows the skin to become crispy and the flesh to remain moist rather than drying out.)