A great summer dish with new potaoes, salmon and a tangy garlic mayo.
Salmon with new potatoes and garlic mayonnaise
2 servings
11 oz salmon fillet in one piece, skin on
Salt and lemon pepper
1 tbsp oil
1 tbsp butter
New potaoes
Sugar snaps
Green beans
1 lemon
2 spring onion
1-2 tbsp fresh chopped parsely and oregano
Garlic Mayonnaise
1/4 cup real mayonnaise
1/4 cup sour cream
1 garlic clove, crushed
1/4 tsp sea salt flakes
pepper
1 tbsp fresh chopped parsley (or 1 tsp dried parsley)
Make the garlic mayo first. Mix all the ingredients together and put in the refrigerator.
Boil the potatoes until done.
Season the salmon fillet with salt and lemon pepper: You can use regular black pepper and squeeze lemon juice over the fish instead of lemon pepper.
Heat a frying pan to high heat. Add butter and oil. Place the salmon skin-side down in the pan.
Let it cook about 4 - 6 minutes depending on the thickness. The skin is supposed to be crispy.
Don`t overcook the fish, it should be slighly pink inside.
Boil the sugarsnaps and green beans in salted water until cooked but still somewhat crisp. Drain.
Cut the potatoes in half. Arrange potatoes and vegetables onto two plates. Season with seasalt flakes. Chop herbs and spring onion. Cut salmon in half and place one on each plate.
Spoon over a couple of tablespoons garlic mayo on each plate. Serve.
2 servings
11 oz salmon fillet in one piece, skin on
Salt and lemon pepper
1 tbsp oil
1 tbsp butter
New potaoes
Sugar snaps
Green beans
1 lemon
2 spring onion
1-2 tbsp fresh chopped parsely and oregano
Garlic Mayonnaise
1/4 cup real mayonnaise
1/4 cup sour cream
1 garlic clove, crushed
1/4 tsp sea salt flakes
pepper
1 tbsp fresh chopped parsley (or 1 tsp dried parsley)
Make the garlic mayo first. Mix all the ingredients together and put in the refrigerator.
Boil the potatoes until done.
Season the salmon fillet with salt and lemon pepper: You can use regular black pepper and squeeze lemon juice over the fish instead of lemon pepper.
Heat a frying pan to high heat. Add butter and oil. Place the salmon skin-side down in the pan.
Let it cook about 4 - 6 minutes depending on the thickness. The skin is supposed to be crispy.
Don`t overcook the fish, it should be slighly pink inside.
Boil the sugarsnaps and green beans in salted water until cooked but still somewhat crisp. Drain.
Cut the potatoes in half. Arrange potatoes and vegetables onto two plates. Season with seasalt flakes. Chop herbs and spring onion. Cut salmon in half and place one on each plate.
Spoon over a couple of tablespoons garlic mayo on each plate. Serve.
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