Crushed New Potatoes with Pan-Fried Lime Salmon Steaks
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCALS 354.9 | 17.7 |
| Fat 13.8g | 15.3 |
| Sat Fat 13.8g | 15.3 |
| Salt 0.3g | 5.0 |
| Sugar 2.6g |
Method
- Mix together half the herbs with the lime zest and 1 tablespoon of oil and use to coat the fish. Cover and place in the fridge until required.
- Place the potatoes in a pan of lightly salted boiling water, cover and simmer for 15-20 minutes or until tender.
- After 15 minutes heat 1 tablespoon of the oil in a frying pan, add the fish and fry for 2-3 minutes on each side.
- Drain the potatoes and coarsely crush with the remaining oil, herbs, garlic and seasoning.
- Pile the potatoes onto individual serving plates and serve immediately topped with the fish. Serve with salad or green vegetables.
Ingredients
400g salad potatoes (such as Charlotte or Maris Peer), scrubbed and quartered
6 tablespoons freshly chopped herbs (rosemary, parsley and thyme)
Zest of 1 lime
4 tablespoons extra virgin olive oil
2 salmon fillets, skinned
1 garlic clove, peeled and crushed
