Double the Crispy-Skinned Salmon

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 1pcs zucchini
• 1pcs vegetable stock cubes
• 150g peas
• 2pcs Tasmanian salmon fillets
• 80ml (⅓ cup) boiling water
• 15ml olive oil
• 40g butter
• 10ml white wine vinegar
• 15ml milk

Method

1. Step 1 — Prep vegetables
   Peel the potatoes and cut into 2cm chunks. Finely chop the onion. Quarter the zucchini lengthwise and thinly slice. Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve.
2. Step 2 — Cook potato
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain and return to the pan.
3. Step 3 — Braise vegetables
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion and zucchini, stirring regularly, for 2-3 mins until softened. Add the peas and stock and cook for 2-3 mins until tender. Transfer the pea mixture to a large heatproof bowl. Wipe the pan clean.
4. Step 4 — Cook salmon
   DOUBLE THE SALMON OPTION Heat 2 tsp olive oil in the same pan over high heat. Season the salmon with salt, then cook, 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 — Blend pea sauce
   While the salmon is cooking, add 20g butter and 2 tsp white wine vinegar to the pea mixture and season with salt and pepper. Blend until almost smooth with a stick blender.
6. Step 6 — Mash potato
   Mash the potato until smooth, then add 20g butter and 1 tbs milk, season with salt and pepper and stir until well combined. Divide the mashed potato, salmon and pea sauce among plates to serve.

Allergens

Milk, Sulphites, Fish