with Warm Dill & Parsley Potato Salad
All you need is a little pepper and citrus to bring salmon to life, then keep up the good work with a warm dill and parsley potato salad. Simply delicious! *The recent harsh weather conditions have impacted the cucumbers/zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Lemon
0.5
Cucumber
1
Salt
0.25 tsp
Dill & parsley mayonnaise
1 packet
Lemon pepper seasoning
2 sachet
Salmon
1 packet
Balsamic vinegar
2 tsp
Mixed salad leaves
1 bag
Plain flour
2 tsp
Apple
1
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into bite-sized chunks. • Zest lemon to get a pinch, then slice into wedges. Thinly slice cucumber into half-moons. • Cook potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain, then return the to the saucepan. • Add a squeeze of lemon juice, lemon zest, the salt and dill & parsley mayonnaise. Toss until well coated.
• On a plate, combine plain flour and lemon pepper spice blend. Season with salt and pepper. • Pat salmon dry, add to flour mixture and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-3 minutes each side (depending on thickness).
• While salmon is cooking, thinly slice the apple. • In a medium bowl, combine a drizzle of olive oil, the balsamic vinegar, cucumber, apple and mixed salad leaves. Season and toss to coat
• Divide lemon pepper salmon, dill and parsley potato salad and mixed salad between plates • Serve with any remaining lemon wedges.
2789
kJ
Energy (kJ)
39.9
g
Fat
6.7
g
of which saturates
39.2
g
Carbohydrate
10.5
g
of which sugars
35.7
g
Protein
769
mg
Sodium
