Baked Salmon And Dill Hashbrown With Pan Fried Tomatoes

INGREDIENTS

INSTRUCTIONS

Peel the garlic and shallot and chop into dice and place in a saut  pan
with a little oil, and start to cook. Then take the potato and  cut
into 1 cm dice sized pieces and add to the pan and cook until the
potatoes are golden brown. Remove from heat.  Dice the salmon into 1cm
dice and place into a bowl with the egg and  breadcrumbs. Chop all the
dill and add to the mix and pour on the  potatoes, onion and garlic.
Mix well and season with plenty of salt  and pepper.  Divide the
mixture into two, 3 inch, stainless steel rings and press  it in the
rings well. Place in the oven at 200øC/400øF/gas mark 6  for 10
minutes on an oven tray.  While cooking, slice the tomatoes into 5
slices and season with salt  nad pepper and quickly seal in a hot pan
with some olive oil to  colour both sides, this should only take a
minute or so.  Dress the tomatoes on 2 plates overlapping them into a
cirlce pattern  in the centre of the plate. Remove the salmon from the
oven and place  in the centre of the tomato ring and drizzle with olive
oil over the  top to finish the dish.  Converted by MC_Buster.  Per
serving: 420 Calories (kcal); 14g Total Fat; (29% calories from  fat);
55g Protein; 19g Carbohydrate; 304mg Cholesterol; 294mg Sodium  Food
Exchanges: 0 Grain(Starch); 7 Lean Meat; 3 Vegetable; 0 Fruit;  1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1432
Calories From Fat: 491
Total Fat: 55.1g
Cholesterol: 618.3mg
Sodium: 1251.2mg
Potassium: 3603.5mg
Carbohydrates: 77.6g
Fiber: 13.3g
Sugar: 32.2g
Protein: 156.9g