with roasted potatoes and salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Hollandaise Sauce
100 grams
Tarragon
5 grams
Salad Leaves
120 grams
Tomato
2 unit(s)
Baby Potatoes
500 grams
Balsamic Glaze
1 sachet(s)
Shallot
1 unit(s)
Salmon
200 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and chop the shallot into small pieces.
- Coat the salmon with half the chopped tarragon, salt, pepper and a drizzle of oil. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Place a pan over high heat with a drizzle of oil.
- Fry skin-side down for 4-5 mins, turn over, and cook for 3-4 mins on the other side.
- Add the shallot and cook until softened, 3-4 mins.
- Reduce the heat to medium and pop in the Hollandaise sauce and remaining tarragon.
- Warm through and season to taste with salt, pepper and sugar.
- Roughly chop the tomato. Trim the salad leaves and roughly chop.
- Just before serving toss tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
- Divide the roasted potatoes and salad between plates.
- Serve the salmon alongside, drizzling over any bearnaise sauce remaining in the pan.
2467
kJ
Energy (kJ)
590
kcal
Energy (kcal)
37.2
g
Fat
9.2
g
of which saturates
37.6
g
Carbohydrate
13.3
g
of which sugars
8
g
Dietary Fiber
27.1
g
Protein
80
mg
Cholesterol
3.4
g
Salt
