| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 250 |
g |
Baby new potatoes |
| 6 |
tb |
Olive oil |
|
|
Half a lemon; juice of |
| 1 |
tb |
Wholegrain mustard |
| 1 |
tb |
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
1 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.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”