Crispy-skinned salmon with salsa verde

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Crispy-skinned salmon with salsa verde
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Create perfect crispy-skinned salmon with this easy recipe.

Featured in
Coles Magazine, Main recipes

Ingredients

  • 1/4 cup fresh continental parsley leaves, coarsely chopped
  • 1/4 cup fresh basil leaves, coarsely chopped
  • 1/4 cup fresh mint leaves, coarsely chopped
  • 6 anchovy fillets, rinsed, finely chopped
  • 1 tablespoon baby capers
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 12 small chat potatoes
  • 400g green beans
  • 4 Coles salmon fillets, skin-on
  • 2 tablespoons bought aioli
  • Lemon wedges, to serve

Method

  • Step 1
    Combine the parsley, basil, mint, anchovy, capers, juice and 1 1/2 tablespoons of the oil in a small bowl. Season with salt and pepper.
  • Step 2
    Cook the potatoes in a steamer set over a saucepan of simmering water or 15 minutes, adding the beans in the last 3 minutes of cooking.
  • Step 3
    Meanwhile, heat a large non-stick frying pan over medium-high heat. Drizzle the remaining oil over the skin side of the salmon. Season with salt and rub into the skin. Cook the salmon, skin-side down first, for 3-4 minutes each side or until cooked to your liking.
  • Step 4
    Place the potatoes in a bowl. Add the aioli and toss to coat. Divide the potatoes, salmon and beans among serving plates.

  • High fibre
  • Low carb
  • Low sugar

Nutrition

  • 2796 kj

    Energy

  • 30.6g

    Fat Total

  • 5.9g

    Saturated Fat

  • 11.2g

    Fibre

  • 46.2g

    Protein

  • 106mg

    Cholesterol

  • 913mg

    Sodium

  • 5g

    Carbs (sugar)

  • 55.5g

    Carbs (total)

All nutrition values are per serve

Notes

Tip: If aioli isn’t available, replace with mayonnaise combined with a little crushed garlic.

  • Author: Gemma Luongo
  • Image credit: Mark O'Meara
  • Publication: Coles

Source: taste.com.au

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