Salt and Pepper Salmon With Lime Mayonnaise With Potatoes
October 30, 2014
"From Australian Good Food - I've been told to eat fresh salmon at least twice a week and this looks good so saving it here."
- LIME MAYONNAISE
- Serving Size: 1 (468.2 g)
- Calories 629.1
- Total Fat - 31.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 89.6 mg
- Sodium - 2118.2 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 6.6 g
- Sugars - 6.7 g
- Protein - 39 g
- Calcium - 105.9 mg
- Iron - 2.8 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.5 mg
Preheat oven to 220C or 200C fan forced.
Cook potatoes in boiling water for 15 to 20 minutes until just cooked and drain and cool for 5 minutes.
Using a fork, gently flatten potatoes and place in a roasting pan and drizzle with 2 tablespoon of oil and season with salt and bake for 15 to 20 minutes until crisp.
Combines the mayonnaise ingredients and season with salt and pepper to taste.
Combine flour, sea salt and cracked pepper and dust the flesh sides of the salmon in the flour mixture.
Spray a non stick frying pan with oil and heat on high and cook salmon skin side down for 2 to 3 minutes or until crisp and then turn and cook for 2 to 3 minutes for medium or until cooked to your liking.
Whisk vinegar and remaining olive oil and add warm potatoes, onions and herbs and season with salt and pepper.
Place smashed potatoes on serving plates and top with salmon and serve with lime mayonnaise.
Tips & Variations
No special items needed.