Sweet Chilli Salmon with Potato Cauliflower Mash

Sweet Chilli Salmon with Potato Cauliflower Mash

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, August 28, 2016.
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Tasty sweet chilli salmon will win over your family!

Ingredients

POTATO CAULIFLOWER MASH

  • 600g potatoes, peeled and diced 3cm
  • 1/2 head cauliflower, cut into small florets
  • 1–2 tablespoons butter
  • 1/4 cup milk

GREENS

  • 250g broccolini
  • 300g green beans
  • 1 tablespoon butter
  • Zest of 1/2 lemon (optional)

SWEET CHILLI SALMON

  • 450g salmon fillet
  • 2 tablespoons GF mild sweet chilli sauce
  • Zest of 1/2 lemon (optional)

TO SERVE

  • 1 lemon
  • 2 tablespoons roughly chopped parsley leaves and stalks

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
  2. Cook potatoes and cauliflower in pot of boiling water 14–16 minutes, until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper.
  3. Trim ends off broccolini and green beans; pat salmon dry with paper towels, remove any remaining pin bones and cut into 4–5 pieces; cut zested lemon into wedges.
  4. Arrange salmon, skin-sidedown, on prepared tray. Season with salt. Evenly coat with sweet chilli sauce and sprinkle over lemon zest (if using). Bake for 7–8 minutes (depending on thickness), or until just cooked through.
  5. When salmon has 5 minutes cook time remaining, heat a drizzle of oil and butter in medium fry-pan on high heat. Stir-fry broccolini and green beans for 2–3 minutes, or until just tender. Add lemon zest (if using) and season with salt and pepper.
  6. Divide potato cauliflower mash between plates and top with sweet chilli salmon. Serve greens and a lemon wedge on the side and sprinkle with parsley

Nutritional Information

Energy 2332 kj
557 kcal
Protein 28.4g
Carbohydrate 31.9g
Fat 34.0g