Pan-fried Salmon With Potato Salad And Basil Oil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Emp, Ready stead | 1 | Servings |
INGREDIENTS
| 250 | g | Baby new potatoes |
| 6 | T | Olive oil |
| Half a lemon, juice of | ||
| 1 | T | Wholegrain mustard |
| 1 | T | Snipped chives |
| 150 | g | Salmon fillet |
| 2 | Floz balsamic vinegar | |
| A few drops hot pepper sauce | ||
| 25 | g | Basil leaves |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Cook the potatoes for 8-10 minutes until tender. Roughly mash with the back of a fork. 2 Add 2 tbsp oil to the mash, along with lemon juice, mustard and chives. Season generously. Season the salmon fillet and fry for 1-2 minutes each side until just cooked through. 3 Reduce the balsamic vinegar to a syrupy consistency. Blend the remaining oil with the basil leaves. 4 To serve, place the salmon on a pile of potato salad, and drizzle over the balsamic reduction, basil oil and pepper sauce. Converted by MC_Buster. Per serving: 894 Calories (kcal); 86g Total Fat; (86% calories from fat); 30g Protein; 1g Carbohydrate; 78mg Cholesterol; 101mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 994
Calories From Fat: 783
Total Fat: 88.5g
Cholesterol: 124.5mg
Sodium: 882.1mg
Potassium: 1228.4mg
Carbohydrates: 16.7g
Fiber: 9.9g
Sugar: 2g
Protein: 43.1g