| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Simply, Fish |
1 |
servings |
INGREDIENTS
| 225 |
g |
Salmon fillet; (skin but no bone) |
|
|
; (8oz) |
| 1 |
lg |
Estima baking potato |
| 1 |
|
Shallot |
| 1 |
|
Clove garlic |
| 1 |
|
65 grams pac fresh dill |
| 2 |
tb |
Fresh breadcrumbs |
| 1 |
|
Egg |
| 3 |
|
Plum tomatoes |
|
|
Olive oil |
|
|
Seasoning |
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 200°C/400°F/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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