Salmon with New Potatoes
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
31.7g
Energy (kJ)
1590kJ
Energy (kcal)
381kcal
Carbohydrate incl. fibre (g)
25.5g
Carbohydrate excl. fibre (g)
21.4g
Sugar (g)
2.3g
Fibre (g)
4.1g
Fat (g)
16.5g
Saturated fat (g)
3.1g
Unsaturated fat (g)
11.0g
Monounsaturated fat (g)
6.8g
Polyunsaturated fat (g)
1.9g
Trans fat (g)
0.1g
Cholesterol (mg)
65mg
Sodium (mg)
676mg
Salt (g)
1.69g
Vitamin A (IU)
311IU
Vitamin C (mg)
21.7mg
Calcium (mg)
30mg
Iron (mg)
1.56mg
Potassium (mg)
1153mg
Total
126.9g
6361kJ
1523kcal
102.0g
85.7g
9.1g
16.4g
65.9g
12.4g
44.1g
27.4g
7.7g
0.3g
261mg
2705mg
6.76g
1245IU
86.7mg
122mg
6.23mg
4613mg
- Cheats tartare sauce:
- 6 tbsp Hellmann's Real Mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tbsp white wine vinegear
- 2 tsp capers
- 2 tsp baby gherkins, very finely chopped
- 1 tsp shallot, very finely chopped
- 1 tsp parsley, very finely chopped
- Salmon:
- 4 salmon fillets, skin on
- 10 grams Knorr Fish Stock Cube
- 2 tbsp olive oil
- Potatoes:
- 800 g new potatoes
- 15 g Flora Buttery
- A few fresh mint leaves, finely shredded
- 1 lemon, cut into wedges
- 5 grams chopped parsley, to garnish
Fish Stock Cubes
Drown yourself in delectable seafood flavours by adding Knorr Fish Stock Cubes to your fish dishes. Pan fried fillets and paellas have never been this tasty. View details
- 1 To make the tartare sauce. Place the Hellmann’s mayonnaise in a bowl, add the Dijon mustard, and white wine vinegar or lemon juice. Blend until smooth.
- 2 Mix in the capers, gherkins, shallot and parsley. Leave to allow the flavours to develop.
- 3 Make a seasoning paste by blending the Knorr Fish Stock Cube with 1 tbsp olive oil. Spread the paste evenly over all sides of the salmon steaks to season them.
- 4 Place the potatoes in a pan of water, bring to the boil and simmer until tender. Drain, then place in a serving dish with the Gold from Flora and add the mint leaves, toss together and keep warm.
- 5 Heat the remaining oil in a frying pan on medium heat. Add the salmon and pan fry for 3-4 minutes on each side until cooked.
- 6 Transfer to a serving dish. Serve with a wedge of lemon, top each piece of salmon with a spoonful of tartare sauce, garnish with parsley and lemon wedges and serve with the buttery potatoes. Delicious with broccoli as we side.
