Crispy Salmon and Potato Gems

Nutrition per serve

Ingredients

• 2pcs potato
• 5g country seasoning
• 150g green beans
• 100g snow peas
• 1clove garlic
• 1bunch chives
• 2pcs Tasmanian salmon fillets
• 20g roasted hazelnuts
• 50g horseradish dressing
• 23ml olive oil
• 20g butter

Method

1. Step 1 — Prep potato gems
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 2cm cubes.
2. Step 2 — Roast potato gems
   Put the potato on the lined tray, drizzle with 1 tbs olive oil, scatter with the country seasoning and toss to coat. Roast for 20-25 mins until golden and tender.
3. Step 3 — Prep ingredients
   Meanwhile, bring a medium saucepan of water to the boil for the vegetables. Trim the beans. Trim the stems from the snow peas, removing the strings from one side. Crush or finely chop the garlic. Finely chop the chives.
4. Step 4 — Cook salmon
   Once the potato has been roasting for 15 mins, 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. Remove from the pan.
5. Step 5 — Cook greens
   While the salmon is cooking, cook the beans in the pan of boiling water for 2 mins. Add the snow peas and cook for a further 1 min or until tender. Drain.
6. Step 6 — Toss greens and serve
   Melt 20g butter in the same pan over medium-low heat. Add the garlic and hazelnuts and cook, stirring, for 1 min or until fragrant. Remove from the heat. Add the greens, season with salt and pepper and toss to coat. Divide the potato gems, greens and salmon among plates. Scatter with the chives and serve with the horseradish dressing.

Allergens

Milk, Sulphites, Fish, Hazelnut, Egg