Pan-Fried Salmon with Lemon Mayo and Zesty Potato Rounds

Pan-Fried Salmon with Lemon Mayo and Zesty Potato Rounds

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, November 20, 2016.
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Salmon is best cooked medium-rare, if preferred well done, just cook a few minutes longer once flipped.

Ingredients

ZESTY POTATO ROUNDS

  • 600g potatoes, scrubbed and sliced lengthways into 0.5cm-thick rounds
  • 1 tablespoon olive oil
  • Zest of 1 lemon

LEMON MAYO

  • Juice of ½ lemon (zest reserved) (optional, adults)
  • ¼ cup GF mayonnaise

SALAD

  • 1 carrot
  • 2/3 bag baby spinach leaves
  • ½ telegraph cucumber
  • Juice of ½ lemon (optional, adults)

PAN-FRIED SALMON

  • 450g salmon fillet

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
  2. Toss potato rounds with oil on prepared tray. Arrange in a single layer and season with salt and pepper. Roast for 25 minutes, until crispy. Turn once during cooking.
  3. Mix together lemon juice (if using) and mayonnaise in a small bowl and season to taste with salt and pepper. Set aside. Peel and grate carrot; roughly chop spinach; cut cucumber in half lengthways then slice 0.5cmthick. Place all in a large bowl and set aside.
  4. Pat salmon dry with paper towels and remove any remaining scales or pin bones. Cut into 4–5 pieces and season with salt.
  5. When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.
  6. Toss cooked potato rounds with lemon zest. Toss salad with lemon juice just before serving (if using).
  7. Divide zesty potato rounds between plates and serve pan-fried salmon and salad on the side. Drizzle over lemon mayo.

Nutritional Information

Energy 2152 kj
514 kcal
Protein 22.2g
Carbohydrate 22.2g
Fat 37.4g