Spring salmon with basil potatoes
preparation time
45-60 minutes
Ingredients
– 500g Firm Cooking Potatoes (Taste & Colour – Red Skins)
– 4 Pieces salmon fillet
– Pinch fennel powder
– Pinch paprika powder
– 4 Sprigs flat-leaf parsley
– 2 Sprigs dill
– 1 Lemon
– 1 Clove garlic
– 1 Handful basil
– 6 tbsp Mayonnaise
– 400g Lamb’s lettuc
– Extra virgin olive oil
– Sea salt, pepper
Preparation
Scrub the potatoes clean under running water and halve them. Boil them in salted water for about 15 minutes until done. Drain and let cool.
Preheat the oven to 200 °C. Place the salmon fillets in an oven dish and sprinkle with olive oil. Sprinkle with pepper, salt, fennel seeds and paprika powder. Finely chop the parsley and dill and rub the salmon with the herbs. Let marinate for 15 minutes. Cut the lemon in half and place the halves in the dish. The acid in the lemon makes the salmon more tender and firm.
Put the salmon in the oven for 20 minutes. In the meantime, finely chop the basil and garlic and mix with a pinch of salt and 2 tablespoons of mayonnaise in the food processor or mortar. Add the rest of the mayonnaise and mix well.
Slice the potatoes and mix with the basil mayonnaise. Make a bed of lamb’s lettuce on a plate, add the potatoes and place the salmon on top. Squeeze lemon juice over the whole thing. (Tip: use kitchen tongs for the warm lemon!)
potato in recipe
variation option(s) choice of potato
