Crispy Mint and Garlic Tasmanian Salmon

Nutrition per serve

Ingredients

• 2pcs potato
• 150g peas
• 1bunch mint
• 1pcs red onion
• 2pcs Tasmanian salmon fillets
• 5g mint and garlic seasoning
• 23ml white wine vinegar
• 5ml honey
• 2pcs egg
• 10ml olive oil
• 23ml extra virgin olive oil
• 5ml dijon mustard

Method

1. Step 1 — Cook potato and peas
   Bring a small saucepan of water to the boil for eggs. Cut the unpeeled potatoes into 2cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until almost tender. Add the peas, return to the boil and cook for 1-2 mins until the potato is tender. Drain.
2. Step 2 — Make onion pickle
   While the potato is cooking, coarsely chop half the mint leaves*, discarding the stems. Very thinly slice half the onion* into rounds. Combine 1½ tbs white wine vinegar and 1 tsp honey in a bowl and season with salt and pepper. Add the onion and toss to coat. Set aside to pickle, stirring occasionally, until needed.
3. Step 3 — Boil eggs
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and quarter lengthwise.
4. Step 4 — Cook salmon
   SALMON OPTION Meanwhile, season the salmon with salt and pepper. Heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking.
5. Step 5 — Season salmon
   Scatter the mint and garlic seasoning over the salmon, turning to evenly coat. Remove the pan from the heat.
6. Step 6 — Make salad and serve
   Drain the liquid from the onion pickle into a large bowl. Add 1½ tbs extra virgin olive oil and 1 tsp dijon mustard and whisk to combine. Add the potato and peas, pickled onion, mint and egg to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the fish and potato salad among plates to serve.

Allergens

Sulphites, Egg, Fish, Soy