Cured Lemon Salmon with Minted Potatoes and Caramelised Shallots

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, July 17, 2016.

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A mouth-watering oven baked salmon with a delicious cured lemon glaze.

Ingredients

400g potatoes, cut any larger ones in half/ quarters so they are all roughly the same size (about 3cm)
1 cup frozen peas, defrosted
1/3 bag baby spinach leaves
1/2 pottle sour cream (at room temperature)
1 1/2 teaspoons lemon juice
2 tablespoons finely chopped mint leaves

oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
Pat salmon dry and remove any scales or pin bones. In a bowl, combine sugar, salt and lemon zest. Place salmon, skin-sidedown on prepared tray and sprinkle over sugar mixture. Gently press down to adhere, then set aside to cure for about 15 minutes while you prepare the rest of the meal.
Cook potatoes in pot of boiling water for about 12 minutes, or until just tender. Add peas and cook for a further 1–2 minutes until bright green.
While potatoes are cooking, prepare caramelised shallots. Heat oil in a fry-pan on medium heat. Cook shallots with a pinch of salt for 5–6 minutes, or until golden. Add balsamic/sugar mixture and cook for a further 1–2 minutes, or until caramelised.
Bake cured lemon salmon for 5–7 minutes for medium, or until cooked to your liking.
Drain potatoes and peas, add spinach and toss until wilted. Gently fold through sour cream, lemon juice, mint leaves and caramelised shallots. Season to taste with salt and pepper.
Divide minted potatoes, peas and caramelised shallots between plates and top with a piece of cured lemon salmon.