Herb-Crusted Salmon with Crushed Potatoes and Remoulade

Herb-Crusted Salmon with Crushed Potatoes and Remoulade

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 22, 2017.
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If time allows, the remoulade can be made in advance and stored in the fridge.

Ingredients

CRUSHED POTATOES

  • 150g potatoes, scrubbed and quartered
  • 1 teaspoon mustard (e.g Dijon, wholegrain)
  • 1 tablespoon chopped parsley leaves
  • 1–2 teaspoons butter (optional)

HERB-CRUSTED SALMON

  • 30g feta cheese, finely crumbled
  • 2 tablespoons finely chopped parsley leaves
  • 1 teaspoon lemon juice
  • 150g salmon fillet

REMOULADE

  • ¼ cabbage
  • ½ pack snow peas, stringy part removed
  • 1–2 handfuls baby spinach leaves
  • 1 tablespoon capers
  • Juice of ½ lemon
  • 1 tablespoon mayonnaise

Steps

  1. oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
  2. Cook potatoes in pot of boiling water for 10–12 minutes, until tender. Drain well, add remaining crushed potato ingredients and crush potatoes lightly with back of fork.
  3. Season to taste with salt and pepper. Set aside and keep warm.
  4. While potatoes cook, prepare salmon. In a small bowl mix together all herb-crusted salmon ingredients (except salmon) along with a drizzle with olive oil. Set aside.
  5. Pat salmon dry with paper towels and remove any pin bones. Place salmon on prepared tray, skin-side-down and season with salt. Evenly spread herb mixture over top side of salmon, pressing down firmly with your fingers to stick. Bake for 6–8 minutes, until just cooked through.
  6. While salmon bakes, prepare remoulade. Finely slice cabbage until you have about 1 cup worth; thinly slice snow peas; roughly chop spinach and capers. Add all to a medium bowl, along with lemon juice and mayonnaise. Season to taste with salt and pepper.
  7. Place crushed potatoes and remoulade onto a plate. Top with herb-crusted salmon.

Nutritional Information

Energy 3284 kj
785 kcal
Protein 40.9g
Carbohydrate 32.0g
Fat 53.8g